Ingredients with Measurements:
- 1 cup of corn kernels
- 1 cup of rice flour
- 1/2 cup of tapioca flour
- 1/2 teaspoon of salt
- 1 1/2 cups of water
- 1/2 cup of palm sugar
- 2 cups of coconut milk
- 1/2 teaspoon of vanilla extract
- Ice cubes
Special equipment needed:
- Cendol maker
- Blender
Step-by-step instructions:
1. Blend the corn kernels in a blender until they become a smooth paste.
2. In a mixing bowl, combine the rice flour, tapioca flour, and salt.
3. Add the corn paste and water to the mixing bowl and stir until the mixture is well combined.
4. Pour the mixture into the cendol maker and press it through the holes into a pot of boiling water.
5. Cook the cendol for 2-3 minutes or until they float to the surface.
6. Drain the cendol and rinse them with cold water.
7. In a saucepan, melt the palm sugar with 1/2 cup of water over medium heat until it becomes a thick syrup.
8. In a separate saucepan, heat the coconut milk with vanilla extract over medium heat until it starts to boil.
9. To serve, place a handful of cendol in a glass, add the palm sugar syrup, and pour the coconut milk over it.
10. Add ice cubes and stir well.
Time:
Preparation time: 15 minutes
Cooking time: 10 minutes
Temperature:
Boiling water
Serving size:
4 servings
Nutritional information:
Calories: 400
Fat: 22g
Carbohydrates: 49g
Protein: 3g
Sodium: 300mg
Sugar: 30g
Substitutions for ingredients:
- Corn kernels can be substituted with pandan leaves for a more traditional flavor.
- Palm sugar can be substituted with brown sugar or honey.
- Tapioca flour can be substituted with cornstarch.
Variations:
- Add sliced jackfruit or mango for a fruity twist.
- Use coconut water instead of coconut milk for a lighter version.
- Add a scoop of vanilla ice cream for a creamy texture.
Tips and tricks:
- Rinse the cendol with cold water to prevent them from sticking together.
- Adjust the sweetness of the palm sugar syrup to your liking.
- Serve immediately to prevent the ice from melting.
Storage instructions:
The cendol can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the cendol in boiling water for 1-2 minutes before serving.
Presentation ideas:
Serve the Es Cendol Jagung in a tall glass with a straw and a spoon.
Garnishes:
Garnish with a sprig of mint or a slice of lime.
Pairings:
Serve with traditional Indonesian snacks such as fried bananas or cassava chips.
Suggested side dishes:
Serve with a bowl of bubur ketan hitam (black glutinous rice porridge) for a complete dessert experience.
Troubleshooting advice:
- If the cendol mixture is too thick, add more water.
- If the cendol is too soft, add more rice flour.
- If the palm sugar syrup is too thick, add more water.
Food safety advice:
Make sure to use clean and fresh ingredients. Store the cendol in the refrigerator and reheat them properly before serving.
Food history:
Es Cendol Jagung is a popular Indonesian dessert that originated from Java. It is made with rice flour, tapioca flour, and corn kernels, which are pressed through a cendol maker to create small green noodles. The cendol is then served with palm sugar syrup and coconut milk, creating a refreshing and sweet dessert.
Flavor profiles:
Es Cendol Jagung is sweet, creamy, and refreshing. The cendol noodles have a slightly chewy texture, while the palm sugar syrup adds a caramel-like sweetness. The coconut milk adds a creamy and nutty flavor, while the corn kernels give a subtle sweetness and crunch.
Serving suggestions:
Serve Es Cendol Jagung as a dessert or a refreshing drink on a hot day.
Related Categories
Cooking Method: N/A
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Region: Indonesian
Taste: Sweet, Coconutty, Starchy, Refreshing