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