Ingredients:
• 125 grams of rice flour
• 50 grams of corn starch
• 75 cc of water pandan leaves / suji
• 450 cc water
• salt to taste
Supplementary Ingredients:
• 200 grams sugar, boiled with 125 cc of water until dissolved and viscous (red sugar syrup)
• 500 cc coconut milk from ½ coconut, squeeze with boiled water
Directions:
• 125 grams of rice flour
• 50 grams of corn starch
• 75 cc of water pandan leaves / suji
• 450 cc water
• salt to taste
Supplementary Ingredients:
• 200 grams sugar, boiled with 125 cc of water until dissolved and viscous (red sugar syrup)
• 500 cc coconut milk from ½ coconut, squeeze with boiled water
Directions:
- Mix the rice flour and sago into one and then melted with some water.
- Boil the remaining water with salt and pandan leaf water / suji.
- Enter the flour into the liquid water had been boiling, stir, and cook until cooked and thickened.
- Strain the batter cendol with filter cendol (bulatbulat form on the surface of the filter) while pressed-press so out in the form of short round. Absorb cendol that have been filtered in a basin of boiled water-filled ice cubes. If cendol already hardened, strain and set aside.
How to serve :
Enter cendol into a glass, pour the brown sugar syrup and coconut milk. Add the ice cubes or shaved ice.
For 4-5 cups.
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