Cendol Recipe From West java

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Original/Traditional Cooking/Drinking of Indonesia from West Java

SUBSTANCE :

• 30 sheet of leaf suji (Pleomele angustifolia n.e.brown), boxed with together
• 5 sheet of leaf [of] screw pine till become 150 ml irrigate the leaf suji
• 2 green colour drip
• 100 gram hunkue
• 1 Tbs of whitewash sirih (Piper betle L.)
• 1 / 2 tsp salt
• 2 sheet of screw pine leaf (Pandanus amaryllifolius Roxb.)
• Ice water to soak

COCONUT MINK GRAVY :

• 1 litre [of] coconut milk from 1 coconut item
• 1 tsp salt
• 2 sheet of screw pine leaf

SYRUP SUBSTANCE :

• 300 gram demerara sugar (In Indonesia calling red sugar), fine foothed comb
• 300 ml water
• 2 sheet of screw pine leaf
• 10 eye fruit-tree (Artocarpus Integrifolia), cut to pieces

WAY OF MAKING :

1. Swirl the water, water the leaf suji, green colour drip, hunkue, whitewash sirih, and salt. Braise [is] at the same time poked at jell and to explode.
2. Including into printing; mould cendol. Depress the dough till fall into water contain the ice water.
3. Braise the substance of gravy [of] coconut milk [is] at the same time swirled till boil, lift [is] then made cool.
4. Braise the syrup substance jell, lift then filter.
5. Present the cendol with the sugar and coconut mink gravy. Spreading matured cutting a fruit-tree.
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