02 December 2009

Cendol Recipe From West java

picture of http://gastronomicdiary.wordpress.com

Original/Traditional Cooking/Drinking of Indonesia from West Java


  • 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


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


  • 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


  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.
  6.

1 comment:

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