About the Dish
Indonesian Cendol, a dessert drink made from a combination of two brands, Sapapua Sago and Edashi Edamame, mixed with a drizzle of creamy young coconut milk.
Ingredients
Cendol Ingredients
- Sago flour, 50 gr
- Rice flour, 50 gr
- Edashi Edamame, 300 gr
- Pandan leaves, 6 leaves
- Water, 400 gr
- Sugar, 1 tbsp
Coconut Milk Sauce
- Young coconut, 1 fruit
- Sugar, 4 tbsp
- Thick coconut milk, 200 ml
- Pandan leaf, 1 leaf
- Salt, 1/4 tsp
Preparation Steps
- Soak the Edashi Edamame for 2 minutes, then peel and roughly chop. Set aside.
- Blend pandan leaves with water, then strain and discard the pulp.
- Mix the pandan water with Sapapua® sago, rice flour, and sugar.
- Cook over low heat, stirring until thickened.
- Pour the mixture into a piping bag, then cut the tip of the plastic.
- Prepare a bowl of cold water with ice cubes.
- Pipe the cendol mixture into the ice water to form cendol shapes.
- For the sauce, combine all ingredients and cook over low heat until done.
- In a serving bowl, combine the cendol, edamame, coconut, and sauce.
- Indonesian cendol is ready to serve.