To get the shape of the cendol, the mixture has to use a cendol mold.
Es cendol originates from the Sundanese and is made with hunkwe flour or rice flour. The green color of cendol is obtained from natural colorants. I use homemade pandanus paste (pandanus leaves and suji leaves are mixed, then removed, and the sediment is used for coloring and the natural aroma).
To produce the spätzle form of the cendol, the mixture must be filtered in a cendol form.
Cendol is served with brown sugar sauce and pieces of jackfruit to enhance the flavor and aroma. Afterwards, it is added to a thick, cooked coconut milk sauce. Indonesia is indeed rich in culinary specialities. It is important to maintain and care for the diversity of delicacies and dishes.
A quick look at the recipe:
Cooked by: Diyo Kitchen
Ingredients for cendol:
1 package of plain nutrijell
4 tablespoons rice flour
2 tablespoons granulated sugar
1/4 teaspoon salt
450 air pandan suji (15 suji leaves + 3 pandanus leaves)
1. Put boiled water in a container with ice cubes into which later the cendol is filled. Set it aside.
2. Mix all ingredients thoroughly, cook until bursting, pour into the cendol form and place on water containers. Allow to cool down.
Ingredients for the gelatin:
1 pack of red gelatin
500 ml water
3 teaspoons granulated sugar
Mix all ingredients thoroughly and then boil. Allow to cool down.
Ingredients for the sugar syrup:
400 g red sugar
250 ml water
2 pandanus leaves
Bring to boil, reduce heat, cook until the syrup becomes viscous. Filter. Allow to cool down.
Ingredients for the coconut milk sauce:
200 ml viscous coconut milk
200 ml cooked water
A pinch of salt
1 teaspoon of cornstarch
2 pandanus leaves
Mix all ingredients, cook over medium heat with constant stirring until they burst. Afterwards switch off heat, allow to cool down and set aside.
1. Put the broken ice cubes into a glass or cup.
Add cendol, gelatin and jackfruit.
2. Then add the coconut sauce and the sugar syrup. The cendol can now be served cold.
Much success trying it out!