Cendol is a common and familiar desert for Indonesian. Cendol can be served in cool or warm. I remember my childhood and my school hood when I get a bowl of cendol. It is nice memory when we take a bowl of cendol together with my classmate in a small village in Sumatera.
For whose ever visit Indonesia, cendol must be a familiar desert. Do you know that cendol is not difficult to make? It is actually easy to make and great to consume.
- 75 gr of hunkue flour
- 5 oz of rice flour
- 3 cups of water (you can blend with pandan leaves to get nice flavour and colour)
- ½ tsp of pandan paste (optional, can be changed by other paste, like mocca or banana)
- 1 tsp of salt
- 1 liter of thick coconut milk
- ½ tsp of salt
- a piece of pandan leaf, cut into small pieces
- 250 g brown sugar
- 75 g of granulated sugar
- 150 ml of water
- Mix all of above ingredients 1 until well combined
- Cook over low heat until thick.
- Prepare a large bowl with some cold water and ice cube
- Place a ladle over the bowl and pour the cooked cendol mixture over the ladle, press lightly with a big spoon until the mixture went through
- Make sure the water is really cold so these little green droplets don't stick to each other
- Boil all of the ingredients 2 over medium heat until bubble up
- Boil all of the ingredients 3 in other pan over medium heat until bubble up
- Mix all of the mixture in a bowl or glass
- You can also add ice cube and sliced fruit for serving