½ kg of rice flour is made cendol
¼ kg of rice flour, mix with coconut milk from ½ coconut and salt to taste and then have the slurry marrow
1 kg of granulated sugar, melted
¼ kg of black sticky rice, add sugar to taste and boil the riceporridge
½ ounce telasih
2 coconuts, coconut milk ½ grains made for porridge and 1 ½points made coconut milk for the sauce
Suji leaf juice to taste
Pandan leaves to taste
sufficient water
Crushed ice to taste
How to make:
Make cendol:
Combine ¾ kg of rice flour with water until a thick dough tangible,
Cook and keep stirring for about one hour,
Dab water leaves suji as a dye and enter the pandanus leaves,
Once cooked, form dough into a sieve cendol cendol then boiledagain a few minutes.
Presentation:
Prepare a bowl of ice,
Enter cendol, black glutinous rice porridge, porridge telasihmarrow and taste,
Guyurkan liquid sugar and coconut milk to taste,
Enter your shaved ice to taste,
Ice dawet telasih ready to treat thirst.
Nb: If making cendol too complicated, with cendol bisadiganticompany that can be bought in the market - the traditional market.The price is affordable.
For 10 servings
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