Ingredients with Measurements:
- 1 cup rice flour
- 1/4 cup tapioca flour
- 1/2 cup coconut milk
- 1/2 cup palm sugar
- 1/4 tsp salt
- 1 ripe avocado, diced
- 1/2 cup shaved ice
Special equipment needed:
- Cendol strainer
- Blender
Step-by-step instructions:
1. In a blender, blend the avocado until smooth. Set aside.
2. In a mixing bowl, combine rice flour, tapioca flour, coconut milk, palm sugar, and salt. Mix well until the sugar is dissolved.
3. Pour the mixture into a cendol strainer and press it through the holes into a pot of boiling water. Cook for 5 minutes or until the cendol floats to the surface.
4. Drain the cendol and rinse with cold water. Set aside.
5. In a serving bowl, place the shaved ice at the bottom.
6. Add the avocado puree on top of the shaved ice.
7. Add the cendol on top of the avocado puree.
8. Serve immediately.
Time:
Preparation time: 10 minutes
Cooking time: 5 minutes
Temperature:
Boiling water
Serving size:
4 servings
Nutritional information:
Calories: 250
Fat: 10g
Carbohydrates: 40g
Protein: 2g
Fiber: 2g
Substitutions for ingredients:
- Coconut milk can be substituted with almond milk or soy milk.
- Palm sugar can be substituted with brown sugar.
Variations:
- Add diced mango or strawberry for a fruity twist.
- Use pandan leaves to add a fragrant aroma to the cendol.
Tips and tricks:
- Make sure to rinse the cendol with cold water to prevent it from sticking together.
- Adjust the sweetness according to your preference.
Storage instructions:
This recipe is best served fresh and should not be stored.
Reheating instructions:
N/A
Presentation ideas:
Serve in a clear glass to showcase the layers of the cendol.
Garnishes:
Add a sprinkle of toasted coconut flakes on top for extra texture.
Pairings:
This recipe pairs well with Indonesian or Malaysian cuisine.
Suggested side dishes:
Serve with traditional Indonesian or Malaysian snacks such as kueh or fried bananas.
Troubleshooting advice:
If the cendol is too soft, add more rice flour to the mixture.
Food safety advice:
Make sure to use clean utensils and equipment when making this recipe.
Food history:
Cendol is a traditional dessert from Southeast Asia, particularly Indonesia and Malaysia.
Flavor profiles:
This recipe has a creamy and sweet flavor with a hint of avocado.
Serving suggestions:
Serve as a refreshing dessert on a hot day.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A
Taste: Creamy, Sweet, Coconutty, Refreshing