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Ingredients:

1. ½ kg of rice flour that will be made cendol 
2. ¼ kg of rice flour, mix with coconut milk from ½ coconut and salt to taste and make porridge marrow 
3. 1 kg sugar, melted 
4. ¼ kg of black sticky rice, add sugar to taste and boil the glutinous rice porridge 
5. ½ ounce telasih 
6. 2 eggs coconut, coconut milk ½ made ​​for porridge and 1 ½ points made ​​coconut milk for the gravy 
7. Suji leaf juice to taste 
8. Pandan leaves to taste 
9. Sufficient water 
10. Shaved ice to taste

1. Combine ¾ kg of rice flour with water to form a thick batter, 
2. Cook and keep stirring for about one hour, 
3. Put the suji leaf water as a dye and put pandan leaves, 
4. Once cooked, form dough into a cendol with cendol sieve and boil again a few minutes.

1. Prepare a bowl of ice, 
2. Insert the cendol, black glutinous rice porridge, porridge and telasih sufficiently, 
3. Guyurkan liquid sugar and coconut milk to taste, 
4. Insert the shaved ice to taste, 
5. Ice dawet telasih ready to treat thirst.

Posted in Indonesian Food , Recipe