100% ANTI GAGAL !! RESEP CENDOL KENYAL TIDAK MUDAH HANCUR bisa bersaing sama cendol cimehong
Cendol
Foolproof Chewy Cendol - Won't Fall Apart
Bahan
BAHAN CENDOL :
BAHAN KUAH GULA:
BAHAN KUAH SANTAN :
TAMBAHAN :
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Blender daun suji dan daun pandan dengan 1 liter air hingga halus, lalu saring dan peras untuk mengambil sarinya.
- Campur tepung beras, tepung tapioka, garam, dan nutrijell, aduk rata, lalu tuang air daun suji-pandan sedikit demi sedikit sambil diaduk hingga tercampur rata, lalu saring adonan.
- Masak adonan dengan api sedang cenderung kecil sambil terus diaduk hingga mengental, berubah warna, dan mengkilat.
- Cetak cendol menggunakan alat cetak cendol/saringan ke dalam air es, biarkan cendol mengeras di dalam air es.
- Untuk kuah gula, masak gula merah, gula pasir, air, garam, dan daun pandan dengan api sedang cenderung kecil sambil diaduk hingga gula larut dan mendidih, lalu saring.
- Untuk kuah santan, masak santan instan, air, garam, dan daun pandan (potong-potong) dengan api sedang cenderung kecil sambil terus diaduk hingga mendidih (jangan berhenti mengaduk agar santan tidak pecah), lalu saring.
- Potong nangka kotak-kotak.
- Sajikan cendol dengan kuah santan, kuah gula merah, dan nangka sesuai selera.
Ingredients
CENDOL INGREDIENTS :
COCONUT MILK SAUCE INGREDIENTS :
ADDITIONS :
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Blend the pandan-suji leaves and pandan leaves with 1 liter water until smooth, then strain and squeeze to extract the liquid.
- Mix the rice flour, tapioca starch, salt, and jelly powder, stir well, then pour in the pandan-suji liquid a little at a time while stirring until combined, then strain the batter.
- Cook the batter over medium-low heat, stirring constantly, until it thickens, changes color, and becomes glossy.
- Press the cendol batter through a cendol press/strainer into a bowl of ice water, letting the cendol firm up in the ice water.
- For the palm sugar syrup, cook the palm sugar, granulated sugar, water, salt, and pandan leaf over medium-low heat, stirring, until the sugar dissolves and it boils, then strain.
- For the coconut milk sauce, cook the instant coconut milk, water, salt, and pandan leaf (cut into pieces) over medium-low heat, stirring constantly (to prevent splitting), until it boils, then strain.
- Cut the jackfruit into small pieces.
- Serve the cendol with the coconut milk sauce, palm sugar syrup, and jackfruit to taste.
Mode Masak
100% ANTI GAGAL !! RESEP CENDOL KENYAL TIDAK MUDAH HANCUR bisa bersaing sama cendol cimehong
100% ANTI GAGAL !! RESEP CENDOL KENYAL TIDAK MUDAH HANCUR bisa bersaing sama cendol cimehong
Bahan
BAHAN CENDOL :
BAHAN KUAH GULA:
BAHAN KUAH SANTAN :
TAMBAHAN :
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Blender daun suji dan daun pandan dengan 1 liter air hingga halus, lalu saring dan peras untuk mengambil sarinya.
- Campur tepung beras, tepung tapioka, garam, dan nutrijell, aduk rata, lalu tuang air daun suji-pandan sedikit demi sedikit sambil diaduk hingga tercampur rata, lalu saring adonan.
- Masak adonan dengan api sedang cenderung kecil sambil terus diaduk hingga mengental, berubah warna, dan mengkilat.
- Cetak cendol menggunakan alat cetak cendol/saringan ke dalam air es, biarkan cendol mengeras di dalam air es.
- Untuk kuah gula, masak gula merah, gula pasir, air, garam, dan daun pandan dengan api sedang cenderung kecil sambil diaduk hingga gula larut dan mendidih, lalu saring.
- Untuk kuah santan, masak santan instan, air, garam, dan daun pandan (potong-potong) dengan api sedang cenderung kecil sambil terus diaduk hingga mendidih (jangan berhenti mengaduk agar santan tidak pecah), lalu saring.
- Potong nangka kotak-kotak.
- Sajikan cendol dengan kuah santan, kuah gula merah, dan nangka sesuai selera.
Ingredients
CENDOL INGREDIENTS :
COCONUT MILK SAUCE INGREDIENTS :
ADDITIONS :
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Blend the pandan-suji leaves and pandan leaves with 1 liter water until smooth, then strain and squeeze to extract the liquid.
- Mix the rice flour, tapioca starch, salt, and jelly powder, stir well, then pour in the pandan-suji liquid a little at a time while stirring until combined, then strain the batter.
- Cook the batter over medium-low heat, stirring constantly, until it thickens, changes color, and becomes glossy.
- Press the cendol batter through a cendol press/strainer into a bowl of ice water, letting the cendol firm up in the ice water.
- For the palm sugar syrup, cook the palm sugar, granulated sugar, water, salt, and pandan leaf over medium-low heat, stirring, until the sugar dissolves and it boils, then strain.
- For the coconut milk sauce, cook the instant coconut milk, water, salt, and pandan leaf (cut into pieces) over medium-low heat, stirring constantly (to prevent splitting), until it boils, then strain.
- Cut the jackfruit into small pieces.
- Serve the cendol with the coconut milk sauce, palm sugar syrup, and jackfruit to taste.
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