Wednesday, September 9, 2009

Es Cendol // Indonesian Cold Dessert



Es Cendol (pronounced 'chen-doll') is an Indonesian drink made from rice flour served with coconut milk, sugar palm and ice cubes or shaved ice. And the word "es" is Indonesian for "ice". Cendol vendors are a common sight in Indonesian cities.

And also Es cendol is common beverage during Ramadan's month, very refreshing after fast for almost 12-14 hours :-)




Es Cendol Ketan Hitam

Ingredients :
5 pieces of jack fruit, diced into 1-cm pieces

Tape Ketan Hitam *see Note*

Ice cubes


Cendol:

50 grams rice flour

100 grams mung bean flour (Indonesian Version called : HUNKWE)

160 cc water

salt to taste

2 teaspoons green coloring food

Pandan Leaves


Brown Sugar Sauce, boil until thick and sieve :

500 grams dark brown sugar (my version was : Javanese Brown Sugar)


100 grams granulate white sugar

200 ml water

Pandan leaves


Coconut Milk Sauce, boil into low heat :

1500 ml coconut milk

1 teaspoon salt

Pandan Leaves


Preparations:

Cendol: mix all the ingredients in the medium pot, cooked for 5 - 10 minute, until mix together and boil until thick and done

Put cendol dough through Cendol sieve, pressing to produce individual pieces. Put in basin containing cooked water and add ice cubes. After the individual pieces of dough have hardened, drain and set aside. (or you can use meat grinder too)

To Serve: pour brown sugar syrup into a glass or bowl. Add cendol, jack fruit pieces, Tape Ketan ,coconut milk and ice cubes


Tape Ketan :
Tape ketan is prepared by cooking glutinous rice with water, cooling and inoculating the cooled rice with crushed ragi yeast cake.

The amount of ragi added is about 1 yeast cake per 1 to 3 cups of uncooked rice. The crushed ragi powder is stirred in the cooled rice-mix, and then the ingredients are placed in a covered bowl and fermented at room temperature [about 85°F] for 1 - 3 days.

Traditionally, the rice is usually coloured green with green plant extract, but today, artificial food colouring has taken the place of natural plant extracts. Although there is a non-coloured variety of tape made from white glutinous rice.

There is also Tape ketan-hitam, prepared with black glutinous rice. The preparation is the same as for tape ketan, substituting white glutinous-rice with black glutinous rice, ketan-hitam (hitam means black in Indonesian)

3 comments:

Vania said...

yeaaahhh... cendol dan tape ketan, pake nangka pula!
ntar sore aku mampir ya Mbak Fit, simpenin 2 gelas yah.

henny said...

ADA JUGA TOH NANGKA DISANA? pASTINYA MAHAL YA....KAYAK KITA BELI PEACH DISINI

bake in paris said...

Who can resist es cendol? Definitely not me. I am glad I could fine something quite similar here in Bangkok and now with your recipe, I could make it anytime at home. Thanks Fit!

And I like to share a slice of my happiness with you. Please follow this link:
http://bakeinparis.blogspot.com/2009/09/my-dream-came-true.html

Regards
Kris