Cendol Recipe
Those who go to Singapore will remember this very colorful dessert. A green jelly made of rice flour and a spoonful of sweetened beans are added to the iced coconut milk.
Ingredients:
- 130 grams of rice flour
- 650 ml of water
- 2 tablespoons of corn starch
- pasta pandan to taste
- 1/2 teaspoon salt
- ice cubes as needed
Ingredients for sugar sauce:
- 300 grams of brown sugar
- 1 pandan leaf knot
- 200 ml of water
Ingredients for coconut milk:
- 65 ml of instant coconut milk
- 250 ml of water
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla
- 1 pandan leaf knot
Ways of making:
Put water, rice flour, sago flour, pandan paste and salt into the pan
Mix well
Cook over low heat, while stirring
Keep stirring until thickened
Put the dough into the plastic triangle, just make a small hole
Prepare a small basin filled with water and ice cubes
Press the dough in plastic until it goes into the ice water, if it’s gone, set it aside
For sugar gravy, add brown sugar, pandan leaves, and water into another pan
Boil the sugar sauce to a boil
Stir so that the sugar dissolves faster
Next, prepare the ingredients for the coconut milk sauce
Mix all ingredients for the coconut milk sauce and stir, then bring to a boil
Prepare a serving glass
Add the cendol, coconut milk and sugar sauce
Cendol rice flour is practically ready to serve
