#cendol #escendol
🥣 Bahan Cendol
100 gr tepung beras
50 gr tepung tapioka / sagu
600 ml air
1 sdt air kapur sirih (opsional, biar lebih kenyal)
1/2 sdt garam
Pasta pandan secukupnya atau air pandan suji (dari blender daun pandan + suji)
🍯 Bahan Kuah Gula Merah
200 gr gula merah, sisir
100 ml air
1 lembar daun pandan
🥥 Bahan Santan
500 ml santan kental
1/2 sdt garam
1 lembar daun pandan
👩🍳 Cara Membuat Cendol
Campur tepung beras, tepung tapioka, garam, air, air kapur sirih, dan pasta pandan.
Masak di api kecil, aduk terus sampai adonan kental, licin, dan meletup.
Angkat, lalu cetak cendol menggunakan cetakan / saringan berlubang ke dalam air es.
Diamkan sampai cendol mengeras, lalu tiriskan.
🍯 Cara Membuat Kuah Gula
Masak gula merah, air, dan daun pandan sampai gula larut.
Saring, sisihkan.
🥥 Cara Membuat Santan
Masak santan dengan garam dan daun pandan.
Aduk terus agar tidak pecah, jangan sampai mendidih keras.
🧊 Penyajian
Masukkan cendol ke mangkuk
Tambahkan es batu / es serut
Tuang kuah gula merah
Siram santan
Siap dinikmati 😍/Central Java
💡 Tips Anti Gagal
Aduk terus saat memasak adonan supaya tidak menggumpal
Gunakan air es + es batu saat mencetak biar cendol cantik
Bisa pakai santan instan + air kalau mau praktis
When making cendol at home, I've learned a few extra tips that really improve the texture and flavor. First, using fresh pandan leaves to make your own pandan juice instead of synthetic pandan paste adds a wonderfully natural aroma. You can simply blend pandan leaves with water and strain the juice to get this. Also, I find that combining rice flour with tapioca starch gives the cendol its signature chewy yet tender consistency. Tapioca starch alone can sometimes make the noodles too gummy, so balancing with rice flour is key. For the palm sugar syrup, taking extra care to simmer the sugar gently with pandan leaves until fully dissolved brings out a deep caramelized flavor. Straining afterward removes any impurities and keeps the syrup smooth. In some modern takes, I’ve seen people add a little pinch of salt to the coconut milk to enhance its richness, so that's worth trying as well. Finally, serving your cendol with plenty of shaved ice or crushed ice helps keep it refreshingly cool. If you want a vegan option, coconut cream works beautifully to thicken the coconut sauce. From my experience, having the right tools like a cendol press or a fine-holed sieve makes shaping the noodles much easier and neater. Don’t rush the stirring during the cooking process — constant stirring prevents lumps and ensures a silky texture. Enjoy this sweet pandan dessert true to its Southeast Asian roots, perfect for family gatherings or as a special summer treat!