Serving home recipes that are easy for everyone to make and ingredients that are easily available. Inspires cooking enthusiasts. homemade food is a topic which can be of general interest, as well as especially relevant in the current day and age where people value convenience over quality when it comes to their diet choices. Home cooking has been largely replaced by eating out or buying pre-prepared foods, but there is a growing number of people who want to try this more traditional form of cook
750 ml Pandan Juice Water (10 Sheets+750 ml Water)
A little pandan green coloring (Optional)
Sufficient Ice Water + Ice Cubes (to soak the Cendol)
500 ml palm sugar syrup
200 ml Coconut Milk
400 ml Water
3 Tbsp Corn Flour/Maizena
1/2 tsp Salt
1 Sheet of Pandan Leaves
Enough ice cubes
Enough coconut milk ice cream
How to make
1. Put in a non-stick skillet. Sago flour, rice flour, Konyaku Jelly/Nutrijell powder, sugar and salt, mix well with a whisk.
2. Pour in the filtered pandan juice, stir until completely smooth (easy way, put in a blender, blend until smooth, pour back into the skillet).
3. Cook the CENDOL dough, over low heat, while continuing to stir until the dough becomes heavy, thick, and shiny, cook until it explodes. Lift and put the dough into a piping bag, cut off the edges a little.
4. Prepare ice water with ice cubes in a large bowl/basin. Cover with a cloth (because it's HOT ), remove the dough by pressing, pressing the CENDOL dough over the ice water. Make it up
5. Put in the pot, coconut milk, water, corn flour/maizena (dissolve with a little water) Pandan leaves and salt, stir well then cook over low heat while continuing to stir until boiling, remove and cool.
6. Pour into each glass, Brown Sugar Syrup, Homemade CENDOL, Ice Cubes, Coconut Milk, and then place 1 scoop of coconut milk ice cream on top.
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