Cendol Recipe (Indonesian Cendol)

(sample of the ladle)

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.

Ingredients 1:

1. 75 gr of hunkue flour
2. 5 oz of rice flour
3. 3 cups of water (you can blend with pandan leaves to get nice flavour and colour)
4. ½ tsp of pandan paste (optional, can be changed by other paste, like mocca or banana)
5. 1 tsp of salt

Ingredients 2:

1. 1 liter of thick coconut milk
2. ½ tsp of salt
3. a piece of pandan leaf, cut into small pieces

Ingredients 3 :

1. 250 g brown sugar
2. 75 g of granulated sugar
3. 150 ml of water

How to make cendol easily by your self ?

• 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