Ice cendol / Dawet
Wednesday, March 30, 2011|
Sayid Mualim Blogs
Cendol Ingredients:
- mix all ingredients together and cook over medium heat until a thick porridge.
- Put the water and ice cubes in the basin. Place the strainer on top cendol.
- Pour the slurry into a green filter, and let fall into the water and ice into cendol
- echa: cendol strain. enter into the container. add the simple syrup. add a little boiled water. tangerine ice give a lot.
- Serve cendol with coconut milk and palm sugar sauce.
Palm sugar sauce
Ingredients:
- 100 gr rice flour / sago farmers (echa: 80 gr rice flour / Speisestaerke; 20 grams Tapioca)
- 500 ml of water / coconut milk (echa: water)
- 1 tbsp water whiting
- 1 tbsp of pandan paste (echa: 1 / 2 tbsp)
- 2 ltr boiled water
- A lump of ice cubes
- echa: simple syrup
- mix all ingredients together and cook over medium heat until a thick porridge.
- Put the water and ice cubes in the basin. Place the strainer on top cendol.
- Pour the slurry into a green filter, and let fall into the water and ice into cendol
- echa: cendol strain. enter into the container. add the simple syrup. add a little boiled water. tangerine ice give a lot.
- Serve cendol with coconut milk and palm sugar sauce.
Palm sugar sauce
Ingredients:
- 250 gr palm sugar(echa: 50 grams sugar)
- 250 ml of water (echa: 125 ml cc)
- 1 pandan leaf LBR
- Cook all ingredients to boil and sugar is dissolved, strain.
Posted in
0 komentar for this post
Leave a reply