30 Days of Indonesia #14 // Es Cendol

Hi friends!

It is super cloudy here, seems like Summer has gone for us, what a bummer. Today we will be expecting thunderstorm sometime this afternoon and tomorrow. Would be nice to cuddle the whole fam under the blanky, if only there wasn't school nor office work to tend to, hey 😁

Sooo...I am having a hard time in visiting your blogs, since yesterday. Steemit has been slow and now it logs me out ever so often. I don't even know why am typing now 🤣

I was just done washing the floor and thought...aaah Steemit time, crossing fingers it's smooth sailing, but nope, still having a tummy ache 😁

Anyhoo...

For Day 14 of my 30 Days of Indonesia series, I have Cendol recipe to share.

This worm-like jelly drink can be found throughout Indonesia and other countries in South East Asia, to Holland, Suriname, and Australia as well.

According to Wikipedia, the first cendol history ever recorded of its existance, was back in 1800s, on a Javanese script, but was called dawet.

Many ways of making cendol today. Some would use rice flour, mung bean flour, mixture of mung bean and rice flour, mixture of jelly and rice flour, and some more with tapioca and/or sago flour.

Here is my style 😉

ingredients

100 g mung bean flour
1 c rice flour
2 c of water
1 tbsp Pandan paste (or Pandan flavoring plus green food coloring)
1 screwpine leaf, knotted
30 g sugar
ice water
3/4 c - 1 c of water

syrup

400 ml water
2 blocks of Thai coconut palm (or 1/2 c brown sugar/coconut palm sugar with a couple tbsp of sugar)

coconut milk

2 cans of coconut milk (I love arroy-d brand!)
1 screwpine leaf, knotted
generous pinches of salt

how to

bring syrup ingredients to boil, cool to room temperature, then chill if you wish

bring coconut milk ingredients to boil, cool to room temperature, then chill as well

boil 2 c of water with sugar and screwpine leaf, until sugar is dissolved

meanwhile, mix flours in a bowl, pour enough water and stir in Pandan paste

prepare ice water and place cendol mold or potato ricer on the ice water

pour flour mixture into boiling syrup, stirring quickly

run through gooey mass using potato ricer to create worm-like jelly, drain

spoon jelly into serving glass, pour some syrup and coconut milk, serve cold is best

NOTE: previous recipes on this series are listed below, after the Indonesian translation

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Hai teman!

Aku semalam ga bikin apapun karena aku nemu sirup baru di toko yang amat sangat ingin kucoba 🤣 Jadi resep cendol berikut ini, kuambil resep lama dari blog-ku 😉

Suka cendol kan? Aku sukaaaa banget. Beda yang jual, beda tekstur dan rasa. Di Yogya dulu sering ke Pasar Beringharjo cuman buat beli es cendol alias es dawet 😍

Di tempat asalmu, apa nih namanya? Apa cendol juga?

Tadi pas aku baca2 di Wikipedia, sempat sedih euy. Meski asal cendol adalah dari Jawa, sejak tahun 1800an, eh ternyata cendol sudah diproklamirkan sebagai milik Malaysia yah? 😅

Ga apa2 deh, yang penting rendang, indomie, dan batik masih milik kita kan 🤣🤣🤣🤣 - di LN, rendang juga terkenal milik Malaysia euy, indomie milik Afrika, dan batik sudah pernah mau diklaim sama Jepang.

Ya udah yang benar2 sejati milik kita dan hanya kita yang bisa mengklaim sebagai milik kita adalaaaaah....BAHASA INDONESIA

🤣✌🤣✌🤣✌🤣✌🤣✌🤣✌🤣✌🤣✌🤣

Bener kan ga ada yg bisa klaim bukan milik kita 🤣

Oke deh, ini dia cara aku buat cendol 😊

bahan2

1 bungkus hungkwe putih
1 gelas tepung beras
3/4 - 1 gelas air
1 sdm pasta pandan
2 gelas air, 1 helai pandan, ikat, 30 g gula pasir
air es semangkuk besar

sirup gula merah, rebus, dinginkan

400 ml air
1 buah gula merah ditambah gula pasir secukupnya

santan, rebus dinginkan

2 kaleng santan kental siap pakai
1 helai daun pandan, ikat
garam sejumput - dua jumput

cara membuat

siapkan air es dan taruh saringa cendol diatasnya
campur hungkwe, tepung beras, air dan pasta pandan di mangkuk
didihkan air, gula, pandan, masukkan campuran tepung, aduk cepat (akan mengental)
tuang pada cetakan cendol, saring dari air
sajikan cendol dengan sirup gula merah dan santan

Selamat mencoba 😊

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Thanks For Looking!