Cendol Recipe From West java

picture of http://gastronomicdiary.wordpress.com

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.
6. Read More >>
   

Cendol in Coconut Milk Recipe

picture of http://mylocalcuisine.blogspot.com

Ingredients :
For the green bean flour droplets

• 10 Screwpine Leaves (pandan leaves)
• A few drops Green food colouring
• 1/2 tsp Alkaline Water (kan sui)
• 250ml Water
• 250ml extra Water
• 65g Green Bean Flour

For the gula Melaka syrup

• 350g Palm Sugar (gula Melaka)
• 100g Castor Sugar
• 250ml Water
• 3 Screwpine Leaves (pandan leaves)

For the coconut milk

• 2 grated Coconuts
• 1 litre cooled Boiled Water
• 1/4 tsp Salt to taste

Directions :

1. To obtain pandan juice, chop the pandan leaves and blend them in an electric blender with 250ml water.
2. Use a muslin cloth to squeeze out the juice then mix with the green colouring and alkaline water.
3. Pour the pandan juice into a saucepan and bring to a boil.
4. Blend green bean flour with the extra cup of water into a smooth batter and add to the boiling pandan juice, stirring all the time until the mixture is transparent and thick. Remove immediately from the heat.
5. Place a cendol frame over a basin half-filled with ice-cold water. Put a little cooked mixture on the frame. Press the cooked mixture through the frame to form little droplets of cendol.
6. Leave the cendol to set in the ice water till firm. Add more ice cubes to the water to set the cendol faster. Drain in a colander and refrigerate till ready to use.
7. To prepare the palm sugar syrup, boil palm sugar, sugar, water and screwpine leaves until both sugars have dissolved completely. Strain and allow to cool completely.
8. For the coconut milk, add water to grated coconut. Squeeze in small handfuls using a muslin cloth. Add salt to the coconut milk.
9. Read More >>
   

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