Cendol Recipe

step 1

• STEP 1.Add 1tbsp raja chuna and 100ml of water and mix it well. Keep mixing until the powder dissolves.

step 2

• STEP 2.Keep it aside and wait until the chuna and water are segregated and the water is clear.

step 3

• STEP 3.Now in a pan add 2 cups of rice flour, 2tbsp tapioca starch, 1 cup of water(raja chuna water), and 3 cups normal water.

step 4

• STEP 4.Keep stirring it until the mixture dissolves.

step 5

• STEP 5.Now add 2 drops of pandan food coloring and keep stirring it.

step 6

• STEP 6.If the batter thickens or uneven texture, turn the heat down and add more water.

step 7

• STEP 7.You need to keep stirring until the texture is even and shiny. Make sure it doesn’t burn underneath.

step 8

• STEP 8.Keep adding water if it’s uneven.

step 9

• STEP 9.You can test the cendol by adding it to cold water. If it cannot maintain its shape it’s not ready yet.

step 10

• STEP 10.Once the batter looks shiny and even stir it for more than 5mins.

step 11

• STEP 11.Take a sieve and cold water underneath, start pouring the mixture, and with a ladle help, it passes through the sieve.

step 12

• STEP 12.You can add it to any dessert you want to.

step 13

• STEP 13.In a saucepan add 1 cup coconut milk, a pinch of salt, 6tbsp sugar, and water to balance the consistency. Keep stirring until the sugar dissolves.

step 14

• STEP 14.Serving- in a bowl add the diced agar-agar jelly, sticky rice, green ai-yu jelly, soaked basil seeds, 3tbsp the green droplets we just made, and top it with the coconut milk mixture.

step 15

• STEP 15.Add 2 bread slice and enjoy it.