Cendol, cold drink of sugar and coconut

Cendol, cold drink of sugar and coconut

Cendol (Tjendol)Cendol
Tjendol is a refreshing cold drink of sugar and coconut from Indonesia. The little strings that are in it are originally made from hunkweemeel. This flour Katjang idjobonen is for sale in shop. But there can also just rice flour and cornstarch for use.

In order to sweeten the Tjendol, a sugar syrup made ​​from brown sugar or gula djawa. Brown sugar is ideally suited to his pleasant caramel flavor. Also, granulated sugar for a tasty flavor added to the tjendol strings.

For the syrup: 100 g brown sugar or gula djawa
For the tjendol:
100 g rice flour
1 tbsp. cornstarch
3 tbsp. granulated sugar
natural food coloring (red and / or green)
For the drink:
about 8 dl creamy coconut milk (canned or packets)

Bring the syrup for the sugar or gula djawa with 1 cup water to a boil. Stir until the sugar has dissolved and cook 3 minutes. Allow to cool.

Mix the thendol the rice flour with the cornstarch, salt, 3 tablespoons granulated sugar in a pan. Stir in 0.5 liters of cold water little by little. Add a few drops of food coloring. Bring it on medium heat, stirring to boil. Turn heat to low and let the thick “porridge” (still stirring) in a few minutes gently cooked.

Fill a deep dish half way with cold water and ice cubes. Put a colander in the bowl so that it just hangs in the water. Press the hot spoon by spoon to the colander, so strings pap “tjendol” in cold water fall.

Spoon the tjendol directly into 4 tall glasses, fill the glass with ice cubes. Pour the sugar syrup and coconut milk over it and serve with large spoons to stir everything together.

Note: For a different taste and a different color, you can instead of gula djawa syrup .. rose syrup (pink color) or hard green pandan syrup) use. 

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