Cendol
Cendol is the most popular dessert in Indonesia, and it is served completely 100% plant-based! Natural green cendol granules from rice flour and fresh pandan leaf extract, perfectly combined with fragrant liquid brown sugar and soft, thick coconut milk, Plus sweet mango pieces that complement the freshness. This dish is very special because it maintains the authentic taste, chewy texture, and warmth of Indonesian tradition but is prepared in a more natural, environmentally friendly way.And it is suitable to be enjoyed by all groups as a refreshing dish and full of sweet memories.
Shared by Ayu
Time
40 min
Serves
3
Difficulty
medium
🛒 Ingredients
- #cendol ingredients:
- 100 grams of rice flour
- 20 grams of tapioca flour
- 600 ml pandan and suji leaf extract water (natural)
- 1/2 teaspoon fine salt
- Ice cubes as needed
- #Sufficient brown sugar;
- 200gram palm sugar, finely grated
- 150 ml water
- 2 pandan leaves
- A pinch of salt
- #complementary ingredients;
- 400 ml thick cooked coconut milk
- One ripe mango, cut into small cubes
- Pandan leaves for decoration
👩🍳 Instructions
- 1
Make the cendol dough: mix the rice flour, tapioca flour, salt and pandan water until dissolved without lumps.Cook over low heat while stirring continuously until the mixture thickens, bubbles and turns a shiny bright green.
- 2
Prepare a bowl filled with ice water. Press the cendol mixture through a small hole mold into the ice water until it forms long, dense grains. Drain.
- 3
Make liquid sugar: boil brown sugar, water, pandan leaves and salt until dissolved and thickened, then strain to clean.
- 4
To serve: Prepare a glass, add cendol grains, mango slices, and ice cubes. Pour cooked coconut milk over the top, then drizzle with liquid brown sugar to taste.
- 5
Stir well before enjoying to ensure the sweet, savory, and refreshing flavors blend perfectly. Your special dessert is ready to be enjoyed!