Cendol (/ˈtʃɛndɒl/) is a popular traditional dessert in Indonesia. Cendol is also popular in Singapore and Malaysia. People in Indonesia belief that the name of “cendol” is originated from the word jendol; in Javanese, and Sundanese, it means bump, it refer to bumpy sensations of the green-like jelly passed through the mouth during drinking es cendol. The green color of cendol comes from Daun Suji (Suji leaf), the leaf that usually used together with pandan leaves to give a particular green color.
- 125 g hunkwe flour (hunkwe flour = mung bean flour)
- 50 gr rice flour
- 600 ml water
- 100 ml Suji Leaves liquid (30 pieces suji leaf blender with 150 ml water, filtered)
- If you can’t find Suji leaf just add 4 drop green food color (pandan essence) and mix it with 100 ml water.
- mix well all the ingredients above. then put it in the pan.
- cook with low heat and stir well.
- continue stirring until the liquid becomes thickens and shiny.
- remove the dough from the pan.
- press the dough through a cendol mold with quick short strokes into a basin filled with iced water (if you do not have the mold, used the rice cooker steamer which has big round holes.)
- press it until the shape like a tiny green worm.
- allow cendol strands to harden for eight minutes in the basin.
- rinse cendol strands to prevent the cendol strands from sticking to each other.
- put a side.
For brown sugar sauce:
- 250 gr brown sugar, sliced thin
- 300 ml water
- 1 sheet of pandan leaf
- Mix all the ingredients and boil it until the pandan fragrant.
- put a side
For Coconut milk sauce:
- 750 ml coconut milk
- 1 / 2 teaspoon salt
- 2 pieces of pandan leaf
- Mix all the ingredients and boil it.
- put a side
Directions to serve:
- Add the cendol in the glass (two or three spoon).
- Add brown sugar and coconut milk sauce.
- Serve with crashed ice.