Cocok buat buka puasa! ES CENDOL!
Resep
Es Cendol, Iced Pandan Noodle Dessert
Bahan
Sirup:
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Sisir gula jawa lalu masukkan ke panci bersama gula pasir, air, dan daun pandan.
- Masak sampai gulanya benar-benar larut lalu angkat.
- Saring sirup gula jawa untuk membuang kotorannya lalu sisihkan sampai dingin.
- Gunting daun suji dan daun pandan lalu blender bersama air matang sampai halus.
- Saring air suji sampai bersih.
- Campur air suji dengan tepung tapioka, tepung beras, dan garam lalu aduk sampai benar-benar larut.
- Tambahkan pasta pandan sesuai selera warna.
- Masak di api kecil sambil terus diaduk sampai adonan mengental dan meletup-letup.
- Siapkan cetakan cendol di atas baskom berisi air es.
- Tekan adonan panas melalui lubang cetakan sehingga jatuh langsung ke air es dan mengeset.
- Sajikan cendol dengan sirup gula jawa, es batu, dan susu cair atau santan.
Ingredients
Syrup:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Shave the palm sugar and put it in a pot with sugar, water, and pandan leaves.
- Cook until the sugar has fully dissolved, then take it off the heat.
- Strain the palm sugar syrup to remove any grit and set it aside to cool.
- Snip the suji and pandan leaves and blend them with boiled water until smooth.
- Strain the pandan water until clean.
- Mix the pandan water with tapioca starch, rice flour, and salt until fully dissolved.
- Add pandan paste to reach the colour you want.
- Cook over low heat, stirring constantly, until the mixture thickens and bubbles.
- Set the cendol press over a bowl of iced water.
- Push the hot batter through the holes so it drops straight into the iced water and sets.
- Serve the cendol with palm sugar syrup, ice cubes, and milk or coconut milk.
Mode Masak
Resep
Es Cendol, Iced Pandan Noodle Dessert
Cocok buat buka puasa! ES CENDOL!
Cocok buat buka puasa! ES CENDOL!
Bahan
Sirup:
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Sisir gula jawa lalu masukkan ke panci bersama gula pasir, air, dan daun pandan.
- Masak sampai gulanya benar-benar larut lalu angkat.
- Saring sirup gula jawa untuk membuang kotorannya lalu sisihkan sampai dingin.
- Gunting daun suji dan daun pandan lalu blender bersama air matang sampai halus.
- Saring air suji sampai bersih.
- Campur air suji dengan tepung tapioka, tepung beras, dan garam lalu aduk sampai benar-benar larut.
- Tambahkan pasta pandan sesuai selera warna.
- Masak di api kecil sambil terus diaduk sampai adonan mengental dan meletup-letup.
- Siapkan cetakan cendol di atas baskom berisi air es.
- Tekan adonan panas melalui lubang cetakan sehingga jatuh langsung ke air es dan mengeset.
- Sajikan cendol dengan sirup gula jawa, es batu, dan susu cair atau santan.
Ingredients
Syrup:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Shave the palm sugar and put it in a pot with sugar, water, and pandan leaves.
- Cook until the sugar has fully dissolved, then take it off the heat.
- Strain the palm sugar syrup to remove any grit and set it aside to cool.
- Snip the suji and pandan leaves and blend them with boiled water until smooth.
- Strain the pandan water until clean.
- Mix the pandan water with tapioca starch, rice flour, and salt until fully dissolved.
- Add pandan paste to reach the colour you want.
- Cook over low heat, stirring constantly, until the mixture thickens and bubbles.
- Set the cendol press over a bowl of iced water.
- Push the hot batter through the holes so it drops straight into the iced water and sets.
- Serve the cendol with palm sugar syrup, ice cubes, and milk or coconut milk.
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