Es Cendol (Classic Indonesian Cendol)
Hidangan tradisional · Indonesian
A classic and refreshing Indonesian dessert featuring pandan-flavored jelly noodles, rich coconut milk, and sweet palm sugar syrup. Served chilled, it's a perfect treat for hot weather.
Nilai resipi ini
Pilih 1 hingga 5 bintang. Setiap resipi hanya boleh dinilai sekali.
Belum ada penilaian.
Bahan
- Pandan leaves5-7 leaves
- Rice flour100g
- Tapioca starch50g
- Water400ml
- Salt1/4 tsp
- Gula Melaka (Palm Sugar)200g
- Water150ml
- Coconut milk (thick)400ml
- Pandan leaves1-2 leaves
- Salt1/4 tsp
- Ice cubesgenerous amount
Langkah
- 1
Prepare the pandan jelly: Blend pandan leaves with 100ml water, then strain to get pandan juice. Mix rice flour, tapioca starch, salt, and the remaining 300ml water with the pandan juice. Cook over medium heat, stirring constantly, until it thickens into a smooth, sticky paste.
- 2
Transfer the paste into a piping bag with a cendol mold or a sturdy plastic bag with a small hole cut in the corner. Press the paste through the mold into a bowl of cold water to form the jelly noodles.
- 3
Prepare the palm sugar syrup: Slice the gula melaka and simmer with 150ml water and pandan leaves until the sugar dissolves completely. Strain to remove pandan leaves.
- 4
Prepare the coconut milk: Gently heat the thick coconut milk with pandan leaves and a pinch of salt, stirring to prevent scorching. Do not boil.
- 5
Assemble the cendol: Fill serving glasses or bowls with crushed ice. Add a generous portion of the pandan jelly noodles. Pour over the sweetened coconut milk, then drizzle with the palm sugar syrup.
