Original/Traditional Cooking/Drinking of Indonesia from West Java
SUBSTANCE :
30 sheet of leaf suji (Pleomele angustifolia n.e.brown), boxed with together
5 sheet of leaf [of] screw pine till become 150 ml irrigate the leaf suji
2 green colour drip
100 gram hunkue
1 Tbs of whitewash sirih (Piper betle L.)
1 / 2 tsp salt
2 sheet of screw pine leaf (Pandanus amaryllifolius Roxb.)
Ice water to soak
COCONUT MINK GRAVY :
1 litre [of] coconut milk from 1 coconut item
1 tsp salt
2 sheet of screw pine leaf
SYRUP SUBSTANCE :
300 gram demerara sugar (In Indonesia calling red sugar), fine foothed comb
300 ml water
2 sheet of screw pine leaf
10 eye fruit-tree (Artocarpus Integrifolia), cut to pieces
WAY OF MAKING :
- Swirl the water, water the leaf suji, green colour drip, hunkue, whitewash sirih, and salt. Braise [is] at the same time poked at jell and to explode.
- Including into printing; mould cendol. Depress the dough till fall into water contain the ice water.
- Braise the substance of gravy [of] coconut milk [is] at the same time swirled till boil, lift [is] then made cool.
- Braise the syrup substance jell, lift then filter.
- Present the cendol with the sugar and coconut mink gravy. Spreading matured cutting a fruit-tree.
To 5 portion
Tips :
- Let the cendol remain to be underwater before served.
- Mingle the other cendol substance and so will be presented.
Source : Beginning Special, Magazine Sedap Sekejap, Edition 3/I/2001
