RESEP CENDOL KECEBONG !!! CENDOL ALA YOSHINOYA
CENDOL KECEBONG , CENDOL ALA YOSHINOYA
Tadpole Cendol (Cendol Kecebong ala Yoshinoya)
Bahan
sirup gula :
kuah santan :
bahan lainnya :
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Masak gula aren, gula pasir, garam, daun pandan, dan air dengan api kecil sambil diaduk hingga larut dan mendidih, lalu matikan api dan saring; sisihkan sebagai sirup gula.
- Masak santan instan, garam, daun pandan, dan air sambil diaduk hingga mendidih, lalu matikan api dan saring; sisihkan sebagai kuah santan.
- Campurkan nutrijel cincau, tepung maizena, tepung tapioka, gula pasir, air, dan pasta pandan, aduk hingga rata.
- Pindahkan ke atas kompor, masak dengan api sedang cenderung kecil sambil terus diaduk hingga mengental dan meletup-letup, lalu matikan api.
- Siapkan air es, lalu tuang adonan cendol ke atas saringan nasi dan aduk pelan-pelan hingga adonan turun membentuk cendol kecebong ke dalam air es.
- Potong nangka menjadi kotak-kotak kecil.
- Sajikan dengan es batu, cendol kecebong, susu evaporasi, kuah santan, sirup gula merah, dan nangka, aduk hingga tercampur rata.
Ingredients
sugar syrup:
coconut sauce:
other ingredients:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Cook the palm sugar, sugar, salt, pandan leaf, and water over low heat while stirring until dissolved and boiling, then turn off the heat and strain; set aside as the sugar syrup.
- Cook the instant coconut milk, salt, pandan leaf, and water while stirring until it boils, then turn off the heat and strain; set aside as the coconut sauce.
- Combine the grass jelly powder, cornstarch, tapioca starch, sugar, water, and pandan paste, stirring until well combined.
- Transfer to the stove and cook over medium-low heat while stirring continuously until it thickens and starts to bubble, then turn off the heat.
- Prepare ice water, then pour the cendol batter over a rice strainer and stir gently so it drips down into the ice water, forming tadpole-shaped cendol.
- Cut the jackfruit into small cubes.
- Serve with ice cubes, the tadpole cendol, evaporated milk, coconut sauce, palm sugar syrup, and jackfruit, then stir until well combined.
Mode Masak
CENDOL KECEBONG , CENDOL ALA YOSHINOYA
Tadpole Cendol (Cendol Kecebong ala Yoshinoya)
RESEP CENDOL KECEBONG !!! CENDOL ALA YOSHINOYA
RESEP CENDOL KECEBONG !!! CENDOL ALA YOSHINOYA
Bahan
sirup gula :
kuah santan :
bahan lainnya :
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Masak gula aren, gula pasir, garam, daun pandan, dan air dengan api kecil sambil diaduk hingga larut dan mendidih, lalu matikan api dan saring; sisihkan sebagai sirup gula.
- Masak santan instan, garam, daun pandan, dan air sambil diaduk hingga mendidih, lalu matikan api dan saring; sisihkan sebagai kuah santan.
- Campurkan nutrijel cincau, tepung maizena, tepung tapioka, gula pasir, air, dan pasta pandan, aduk hingga rata.
- Pindahkan ke atas kompor, masak dengan api sedang cenderung kecil sambil terus diaduk hingga mengental dan meletup-letup, lalu matikan api.
- Siapkan air es, lalu tuang adonan cendol ke atas saringan nasi dan aduk pelan-pelan hingga adonan turun membentuk cendol kecebong ke dalam air es.
- Potong nangka menjadi kotak-kotak kecil.
- Sajikan dengan es batu, cendol kecebong, susu evaporasi, kuah santan, sirup gula merah, dan nangka, aduk hingga tercampur rata.
Ingredients
sugar syrup:
coconut sauce:
other ingredients:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Cook the palm sugar, sugar, salt, pandan leaf, and water over low heat while stirring until dissolved and boiling, then turn off the heat and strain; set aside as the sugar syrup.
- Cook the instant coconut milk, salt, pandan leaf, and water while stirring until it boils, then turn off the heat and strain; set aside as the coconut sauce.
- Combine the grass jelly powder, cornstarch, tapioca starch, sugar, water, and pandan paste, stirring until well combined.
- Transfer to the stove and cook over medium-low heat while stirring continuously until it thickens and starts to bubble, then turn off the heat.
- Prepare ice water, then pour the cendol batter over a rice strainer and stir gently so it drips down into the ice water, forming tadpole-shaped cendol.
- Cut the jackfruit into small cubes.
- Serve with ice cubes, the tadpole cendol, evaporated milk, coconut sauce, palm sugar syrup, and jackfruit, then stir until well combined.
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