KOMPAS.com – Es cendol is one of the favorite takjil menus with a sweetness of legit from brown and savory coconut milk.
You can make Legit Cendol ice with Suji leaf water ingredients, betel lime water, hunkwee flour, brown sugar, coconut milk, pandan leaves, cassava tapai, jackfruit, and ice cubes.
You can add this Cendol ice cream vanilla instead of ice cubes, here are complete.
Quoted from the book “22 Most Popular Fresh Ice & Beverage Recipes” (2023) by the Dedia Kitchen Team published by PT Dedia Pustaka.
Also read:
Material:
- 750 ml of suji leaf water
- 1 teaspoon betel lime water
- 1 packet of hunkwee flour
- 500 grams of brown sugar, sliced
- 250 ml of water
- 800 ml of medium coconut milk
- 2 tsp fine salt
- 2 pandanus leaves
- 300 grams of cassava tapai, cut into pieces
- 300 grams of jackfruit, cut into pieces
- Ice cubes as needed
Also read:
How to make cendol ice:
- Mix suji leaf water and betel lime water. Stir, then strain. Unite with hunkwee flour. Mix well and cook over the fire while stirring until thick and cooked. Lift.
- Print Hunkwe dough using cendol molds into cooked cold water. Set aside. Cook brown sugar with water until the sugar is crushed. Lift then strain. Cool and set aside.
- Cook coconut milk, salt, and pandan leaves while stirring until boiling. Lift and chill. Take some serving glasses, add tapai cassava, cendol, and jackfruit. Flush with coconut milk. Give ice cubes, then flush with brown sugar water.
- Tips: Hunkwe flour will pop up when boiling. As a variation, replace ice cubes with vanilla ice cream.
