Ingredients with Measurements:
- 1 cup of rice flour
- 1/4 cup of tapioca flour
- 1/4 teaspoon of salt
- 1 1/2 cups of water
- 1/2 cup of coconut milk
- 1/2 cup of dark chocolate chips
- 1/2 cup of shredded coconut
- 1/2 cup of palm sugar
- 1/4 cup of water
- Ice cubes
Special equipment needed:
- Cendol mold
- Blender
Step-by-step instructions:
1. In a mixing bowl, combine rice flour, tapioca flour, and salt. Gradually add water while stirring until the mixture becomes smooth.
2. Pour the mixture into a cendol mold and press it through the holes into a pot of boiling water. Cook for 2-3 minutes or until the cendol floats to the surface.
3. Drain the cendol and rinse it with cold water. Set aside.
4. In a blender, blend coconut milk and dark chocolate chips until smooth.
5. In a saucepan, melt palm sugar with water over medium heat. Stir until the sugar dissolves and forms a syrup.
6. Add shredded coconut to the syrup and cook for 2-3 minutes until the coconut is coated with the syrup.
7. To serve, fill a glass with ice cubes and add the cooked cendol. Pour the chocolate coconut mixture over the cendol and top it with the coconut syrup.
- Time:
Preparation time: 15 minutes
- Cooking time: 15 minutes
Temperature:
- Boiling water
Serving size:
- 4 servings
Nutritional information:
- Calories: 290
- Fat: 13g
- Carbohydrates: 41g
- Protein: 3g
Substitutions for ingredients:
- Dark chocolate chips can be substituted with cocoa powder.
- Palm sugar can be substituted with brown sugar.
Variations:
- Add sliced bananas or strawberries as a topping.
- Use pandan leaves to flavor the cendol instead of chocolate.
Tips and tricks:
- Use a strainer to catch any lumps in the cendol mixture before pouring it into the mold.
- Rinse the cendol with cold water to prevent it from sticking together.
- Use a non-stick pan to prevent the coconut from burning.
Storage instructions:
- Store leftover cendol in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- To reheat, microwave the cendol for 30 seconds or until warm.
Presentation ideas:
- Serve the cendol in a clear glass to show off the layers of chocolate and coconut.
Garnishes:
- Top with a sprinkle of shredded coconut or chocolate shavings.
Pairings:
- Serve with a cup of hot tea or coffee.
Suggested side dishes:
- None
Troubleshooting advice:
- If the cendol mixture is too thick, add more water.
- If the coconut syrup is too thick, add more water.
Food safety advice:
- Make sure to cook the cendol thoroughly before serving.
Food history:
- Cendol is a traditional dessert in Southeast Asia, especially in Malaysia and Indonesia.
Flavor profiles:
- Sweet, chocolatey, and coconutty.
Serving suggestions:
- Serve cold.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
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Region: Indonesian
Taste: Sweet, Creamy, Coconutty, Chocolatey