PUDING CENDOL! Cara unik makan cendol!
Lapisan santan
Cendol Pudding with Palm Sugar Layer
Bahan
Kalo rajin bikin cendol sendiri:
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Masukkan agar-agar plain, gula pasir dan garam ke dalam panci lalu aduk sampai tercampur.
- Tuang santan dan air lalu aduk sampai rata.
- Masukkan satu daun pandan lalu masak sambil sesekali diaduk supaya santannya tidak pecah, sampai mendidih, kemudian matikan api.
- Saring pudingnya dan angkat busa yang ada di permukaan supaya hasilnya lebih mulus.
- Tunggu sampai uap panasnya hilang, tetapi jangan sampai dingin.
- Tuang puding ke mangkuk yang sudah berisi cendol lalu aduk supaya cendolnya tersebar merata.
- Beri beberapa butir cendol di dasar cetakan puding diameter 20 cm supaya tampilannya cakep.
- Tuang campuran puding dan cendol ke dalam cetakan selagi masih hangat, sisakan sedikit ruang di bagian atasnya.
- Biarkan puding mengeset di suhu ruang. Jangan disimpan di kulkas supaya lapisan berikutnya bisa menempel.
- Iris tipis gula jawa supaya lebih mudah larut.
- Masukkan gula jawa, 4 gr agar-agar dan garam ke dalam panci lalu aduk.
- Tuang air dan santan instan lalu aduk sampai tercampur rata.
- Masukkan daun pandan lalu masak sampai mendidih, kemudian matikan api.
- Saring puding gula jawa lalu buang busanya.
- Tunggu sampai suhunya turun menjadi hangat saja, jangan sampai dingin supaya lapisannya menempel.
- Tusuk-tusuk permukaan puding cendol dengan garpu supaya lapisan gula jawanya menempel.
- Siram puding gula jawa selagi hangat sambil diputar supaya tidak menekan satu titik saja.
- Simpan di kulkas sampai benar-benar mengeset.
- Tekan-tekan sedikit tepinya lalu balikkan puding ke atas piring.
Ingredients
Kalo rajin bikin cendol sendiri:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Put the plain agar agar, granulated sugar and salt into a saucepan and stir to combine.
- Pour in the coconut milk and water and stir until combined.
- Add a pandan leaf and cook, stirring occasionally so the coconut milk does not split, until it boils, then turn off the heat.
- Strain the pudding and skim off any foam so the finish is silky.
- Wait until the steam dies down, but do not let it go cold.
- Pour the pudding into a bowl of cendol and stir so the cendol is evenly dispersed.
- Drop a few cendol into the base of a 20 cm pudding mould so it looks pretty.
- Pour the cendol pudding mixture into the mould while still warm, leaving a little space at the top.
- Let the pudding set at room temperature. Do not refrigerate it, or the next layer will not bond.
- Thinly slice the palm sugar so it dissolves more easily.
- Put the palm sugar, 4 g of agar agar and the salt into a saucepan and stir.
- Pour in the water and instant coconut milk and stir until combined.
- Add a pandan leaf and cook until it boils, then turn off the heat.
- Strain the palm sugar pudding and skim off the foam.
- Wait until it cools to just warm. Do not let it go cold, or the layers will not stick.
- Prick the surface of the set cendol pudding with a fork so the palm sugar layer bonds.
- Pour the warm palm sugar pudding over, moving around so you are not pouring onto one spot.
- Chill until fully set.
- Press lightly around the edges, then invert the pudding onto a plate.
Mode Masak
Lapisan santan
Cendol Pudding with Palm Sugar Layer
PUDING CENDOL! Cara unik makan cendol!
PUDING CENDOL! Cara unik makan cendol!
Bahan
Kalo rajin bikin cendol sendiri:
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Masukkan agar-agar plain, gula pasir dan garam ke dalam panci lalu aduk sampai tercampur.
- Tuang santan dan air lalu aduk sampai rata.
- Masukkan satu daun pandan lalu masak sambil sesekali diaduk supaya santannya tidak pecah, sampai mendidih, kemudian matikan api.
- Saring pudingnya dan angkat busa yang ada di permukaan supaya hasilnya lebih mulus.
- Tunggu sampai uap panasnya hilang, tetapi jangan sampai dingin.
- Tuang puding ke mangkuk yang sudah berisi cendol lalu aduk supaya cendolnya tersebar merata.
- Beri beberapa butir cendol di dasar cetakan puding diameter 20 cm supaya tampilannya cakep.
- Tuang campuran puding dan cendol ke dalam cetakan selagi masih hangat, sisakan sedikit ruang di bagian atasnya.
- Biarkan puding mengeset di suhu ruang. Jangan disimpan di kulkas supaya lapisan berikutnya bisa menempel.
- Iris tipis gula jawa supaya lebih mudah larut.
- Masukkan gula jawa, 4 gr agar-agar dan garam ke dalam panci lalu aduk.
- Tuang air dan santan instan lalu aduk sampai tercampur rata.
- Masukkan daun pandan lalu masak sampai mendidih, kemudian matikan api.
- Saring puding gula jawa lalu buang busanya.
- Tunggu sampai suhunya turun menjadi hangat saja, jangan sampai dingin supaya lapisannya menempel.
- Tusuk-tusuk permukaan puding cendol dengan garpu supaya lapisan gula jawanya menempel.
- Siram puding gula jawa selagi hangat sambil diputar supaya tidak menekan satu titik saja.
- Simpan di kulkas sampai benar-benar mengeset.
- Tekan-tekan sedikit tepinya lalu balikkan puding ke atas piring.
Ingredients
Kalo rajin bikin cendol sendiri:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Put the plain agar agar, granulated sugar and salt into a saucepan and stir to combine.
- Pour in the coconut milk and water and stir until combined.
- Add a pandan leaf and cook, stirring occasionally so the coconut milk does not split, until it boils, then turn off the heat.
- Strain the pudding and skim off any foam so the finish is silky.
- Wait until the steam dies down, but do not let it go cold.
- Pour the pudding into a bowl of cendol and stir so the cendol is evenly dispersed.
- Drop a few cendol into the base of a 20 cm pudding mould so it looks pretty.
- Pour the cendol pudding mixture into the mould while still warm, leaving a little space at the top.
- Let the pudding set at room temperature. Do not refrigerate it, or the next layer will not bond.
- Thinly slice the palm sugar so it dissolves more easily.
- Put the palm sugar, 4 g of agar agar and the salt into a saucepan and stir.
- Pour in the water and instant coconut milk and stir until combined.
- Add a pandan leaf and cook until it boils, then turn off the heat.
- Strain the palm sugar pudding and skim off the foam.
- Wait until it cools to just warm. Do not let it go cold, or the layers will not stick.
- Prick the surface of the set cendol pudding with a fork so the palm sugar layer bonds.
- Pour the warm palm sugar pudding over, moving around so you are not pouring onto one spot.
- Chill until fully set.
- Press lightly around the edges, then invert the pudding onto a plate.
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