Ingredients for cendol
- 125 gr / 4½ oz grain flour
- 50 gr / 2 oz sago flour
- 75 cc / 2½ oz pandan leaves water (boil water with pandan leaves until it's eco-friendly color)
- 450 cc / 15 oz water
- salt when needed
Cendol being offered in a hawker stall
Other ingredients for cendol
- 200 gr / 7 oz palm sugar, boil with 125 cc / 4 oz water until it dissolves. Strain the palm sugar water and boil again. Set your cendol aside.
- 500 cc / 17 oz coconut milk. Boil and hang aside to awesome.
- 1 can of jackfruit in syrup, reduce small bite-sized pieces (optional)
Steps to make cendol
- Mix grain flour and sago flour, then combine it with a few of the water.
- Boil all of those other water, add eco-friendly pandan leaves water and salt.
- Place the flour mixtures in to the steamed water.
- Stir well and prepare until it thickens (paste-like).
- Drain with special cendol strain (normally the strainer has round holes), then when we press the cendol mixture it'll walk out the stress as roundish short cendol.
- Put these cendol straight into a bowl with water and ice inside it.
- Cendol is going to be solid after which drain them again. Put aside.
How you can serve cendol
Put some cendol right into a tall glass, pour palm sugar syrup and coconut milk (separate layers). You can include shaved ice or simply ice.
Variations on cendol
Then add jackfruit for your cendol, reduce small cubes.
Serve your house made cendol for your visitors and get that promotion.
