Ice Dawet [Cendol]

Cendol /ˈtʃɛndɒl/ is a traditional dessert originating from Southeast Asia which is popular in Indonesia, Malaysia, Singapore, Vietnam, Thailand and Myanmar.There is popular belief in Indonesia that the name "cendol" is related to and originated from the word jendol; in Javanese, Sundanese and Indonesian, it means "bump" or "bulge", in reference the sensation of drinking the green worm-like jelly.
In Vietnam, it is called "bánh lọt," or fall cake. Bánh lọt is a common ingredient in a Vietnamese dessert called chè, or more commonly chè ba màu. In Thailand it is called lot chong (Thai: ลอดช่อง) which can be translated as "gone through a hole", indicating the way it is made by pressing the warm dough through a sieve into a container with cold water. In Myanmar it is known as mont let saung.

Ingredients

• If the Special Use Marrow Porridge Recipe
• 1 pack of flour hunkwe
• 2 drops of green dye

How to Make

1. Mix together flour hunkwe with 700 ml of water and dye, Cook until bubbling and thickened, then remove and let cool
2. If Use Cendol Recipe
3. 100 gr rice flour
4. 25 gr tapioca flour
5. 450 ml water
6. 1 tsp pandan paste ready-made / to taste

How to make Cendol

 

or

Mix all ingredients and boil and stir until bubbling, then pour into molds cendol and fed with cold water or ice water

Complement

• 1 can sweetened Crop Jackfruit Matches
• Coconut milk to taste, boiled to the boil with a little salt and Pandan leaves.
• 150 gr sugar java or to taste, boiled with water until boiling.

How to eat

Tata Cendol and Jackfruit or the like, give the coconut and sugar on top and serve cold.

Categories: Drinks