On a hot day, it's usually nice to enjoy a glass of fresh drink. Well, speaking of fresh drinks, there are many traditional drinks that you can try. One of them is ice cendol. From the name alone, you can already imagine the sweet taste with various fillings.
In some places,ice cendol is also known as ice dawet. This drink is made from basic ingredients of rice flour and hunkwe and sago flour which is colored from pandan paste. However, at this time there are very diverse color creations and flavors of cendol you know. Usually this ice cendol is served with sugar syrup, coconut milk and other complementary ingredients according to taste. Such as jackfruit, durian, red beans and many others.
Can't wait to try it? You can do it, make it at home quickly and practically. Surely with good and original ingredients, it can prevent unwanted things such as coughing.
Here are recipes of ice cendol that are delicious, fresh,
simple, and easy to make, as summarized indofoodrecipes from various sources.
1. Cendol Strawberry Thaitea
Material:
- 1 tbsp strawberry thaitea leaves
- 250 ml of hot water
- 250 ml strawberry juice
- 150 gr of granulated sugar
- 60 gr of sago flour
- 25 gr rice flour
- 10 gr cornstarch
- 17 gr plain jelly powder
Complement to ice cendol:
- 1 liter of coconut milk, boiled together with 2 pieces of pandan leaves
- sweetened condensed milk, according to taste
- ice cubes
How to make:
1. Brew 1 tbsp strawberry leaves thaitea with 250 water. Strain, let cool.
2. In a saucepan, mix water brewed strawberry thaitea, strawberry juice and all other ingredients, mix well.
3. Cook over the heat until thickened.
4. Prepare a basin / large bowl containing ice water and ice cubes.
4. Print cendol using cendol mold or use cendol filter, on top of basin containing ice. Do it until the dough runs out.
5. Serve ice cendol with coconut milk, sweetened condensed milk and ice cubes.
2. Yellow Pumpkin Cendol
Material:
- 200 grams of steamed and mashed pumpkin
- 100 grams of hunkwe flour
- 25 grams of rice flour
- 1/2 tsp salt
- 400 ml of water
- Dark yellow dye (optional)
Sugar syrup ingredients:
- 200 gr of brown sugar
- 200 ml of water
- 2 pandan leaves
- 1//2 tsp salt
Coconut milk substitute ingredients:
- 250 ml thick coconut milk
- 1/4 tsp salt
How to make:
1. Combine all cendol ingredients, mix well. Cook over low heat, stirring constantly until thickened and ready to print. Add a few drops of dye.
2. Prepare a basin filled with cold water to taste, then print cendol dough, flour into ice water. Set aside.
3. Make sugar syrup: mix all sugar syrup ingredients, mix well and boil until the sugar dissolves and thickens. Strain.
4. Boil coconut milk, stir until boiling.
5. Provide a serving glass, pour sugar syrup, give cendol to taste, then pour coconut milk. Add the ice cubes and jackfruit pieces.
3. Ice Cendol Red Beans
Material:
- 1 sachet of ready-made cendol flour
- 100 gr jackfruit, diced small
- 500 ml thick coconut milk, boiled with pandan leaves and a pinch of salt
- 250 gr of brown sugar, boiled with a little water and pandan leaves
- Ice cubes to taste
- 200 gr of red beans, soak overnight
- 75 gr coconut sugar
- Water to taste
- Pandan leaves
How to make:
1. Prepare a pot of boiled red beans with coconut sugar and pandan leaves until soft. Set aside.
2. Make cendol dough according to the instructions on the packaging. Then print using a sieve in ice water. Set aside.
3. Take a serving glass, give ice cubes, melted brown sugar, coconut milk, cendol, red beans, and the last piece of jackfruit. Serve.
4. Ice Cendol Dalgona
Cendol material:
- 80 gr of rice flour
- 80 gr tapioca flour
- 800 ml water + pandan water
- pandan leaves
- a pinch of salt
Sugar ingredients:
- brown sugar
- pandan leaves
- 200 gr of brown sugar
- 125 ml of water
Coconut milk ingredients:
- Thick coconut milk to taste
- 1 bunch pandan leaves
- enough water
Dalgona coffee:
- 1 sachet of Nescafé classic
- 1 tsp lakanto sugar
- 2 tbsp hot water
How to make:
1. Mix all the ingredients to bring to a boil over low heat, while stirring until the color changes to be older.
2. After thick and put in cendol mold, prepare cold water so that cendol can be formed immediately.
3. Sugar ingredients, cook all until boiling then reduce the heat. Let boil small for 1-2 minutes.
4. Cook coconut milk, water and pandan leaves. Cook until boiling.
5. Mix all dalgona coffe ingredients until expanded. Set aside.
6. Arrange cendol in a glass, plus coconut milk sugar and finally dalgona.
5. Brown sugar cendol
Cendol material:
- 100 gr of rice flour
- 500 ml of water
- 1 pack of flavorless nutrijel
- Food coloring
- Ice water to taste
Brown sugar ingredients:
- 180 gr of brown sugar
- 20 gr of white sugar
- 1 tsp vanilla
- 1 bunch pandan leaves
- 50 gr chopped jackfruit/blender
- 300 ml of water
- 2 tbsp cornstarch, melted with water
Coconut milk ingredients:
- 200 gr coconut milk kara
- 300 gr of water
- 50 gr of sweetened condensed milk
- 1 tsp salt
- 1 bunch pandan leaves
- 1 tsp vanilla liquid
Additional materials:
- Jackfruit, diced
- ice cubes to taste
How to make:
1. Combine all cendol ingredients into one, mix well.
2. Cook over low heat until thick and slippery, remove.
3. Put it into the triangular plastic. then put cendol in ice water by pressing the cendol in the plastic. Then strain.
4. Make brown sugar ingredients, mix all ingredients except cornstarch.
5. Cook over low heat, add cornstarch liquid, stir until thickened. Remove and set aside.
6. Boil over low heat all coconut milk ingredients, until boiling, remove and set aside.
7. Put the brown sugar sauce in a glass put jackfruit, cendol, ice cubes, coconut milk, and cover with jackfruit again. Ice cendol is ready to be served.
6. Durian ice cendol
Cendol material:
- 2 packs of plain nutrijel
- 8 tbsp rice flour
- 4 tbsp granulated sugar
- 1/2 tsp salt
- 900 ml of pandan suji water
Sugar syrup ingredients:
- 500 gr of brown sugar
- 300 ml of water
- 2 pandanus
Coconut milk sauce ingredients:
- 250 ml instant coconut milk
- 250 ml of boiled water
- A little salt.
- 1 tsp cornstarch
- 2 pandan leaves
Complementary:
- durian meat
How to make:
1. Provide boiled water added ice cubes in a container to accommodate cendol. Set aside.
2. Mix all the ingredients cendol, mix well. Cook until blown up, print on a cendol mold placed on the water container. Strain then set aside, chill in the refrigerator.
3. Cook the sugar syrup until boiling, reduce the cooking heat until slightly thick. Strain and want.
4. Mix all the ingredients of coconut milk sauce, cook over medium heat while stirring continuously until blown up. Turn it off, chill set aside.
5. Then take a glass or bowl, give ice cubes crushed.
6. Arrange cendol, then pour brown sugar syrup and coconut milk sauce. Give it durian. Cendol is ready to be served cold.
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