Es Cendol

Es Cendol (literary meaning: Cendol Ice) is a traditional dessert originating from Indonesia which is popular in Southeast Asia. The basic ingredients are coconut milk, a worm-like jelly made from rice flour with green food coloring (usually derived from the pandan leaf), shaved ice and palm sugar. Other ingredients such as red beans, glutinous rice, grass jelly, creamed corn, might also be included.
Cendol has become a quintessential part of cuisine in Southeast Asia and is often sold by vendors at roadsides, hawker centers and food courts. Cendol vendors are almost ubiquitous in Indonesian cities, especially Jakarta, Bandung, and Yogyakarta.


The ingredients
Cendol:

• 100 grams of rice flour
• 50 grams of mung bean flour
• 500 ml of water
• 100 ml pandan leaf extract (5 pieces of pandan leaves)
• 1/2 teaspoon salt
• 5 drops of green dye
• 2 teaspoons water whiting

Coconut milk Soup:

• 600 ml coconut milk from 1 coconut
• 1/2 teaspoon salt
• 2 pieces of pandan leaves

Syrup:

• 250 grams of brown sugar, finely combed
• 250 ml of water
• 2 pieces of pandan leaves
• 1/4 teaspoon salt
• 3 pieces of jackfruit, cut in squares
• 500 grams of ice cubes to supplement

How to make:

1. Cendol. boiled water, pandan leaf extract, salt, green dye, water whiting, mung bean flour and rice flour, stirring until boiling. Add corn starch a solution of. Cook until pop and thick.
2. Pour into the mold. Press on a container of ice water and ice cubes. Remove and drain.
3. Coconut milk, boiled coconut milk, salt, and pandan leaves, stirring until boiling.
4. Syrup, boil the sugar, water, pandan leaves, salt, and jackfruit until thick.
5. Cendol Serve with coconut milk, syrup, and ice cubes