Ingredients with Measurements:
- 1 cup of rice flour
- 1/4 cup of pandan juice
- 1/4 cup of water
- 1/2 cup of palm sugar
- 1 can of coconut milk
- 1/2 cup of rambutan fruit
- 1/2 cup of ice cubes
Special equipment needed:
- Cendol strainer
Step-by-step instructions:
1. In a mixing bowl, combine rice flour, pandan juice, and water. Mix well until the batter is smooth.
2. Pour the batter into the cendol strainer 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 saucepan, melt palm sugar with a little bit of water until it becomes a syrup. Set aside to cool.
5. In a blender, blend the rambutan fruit until it becomes a puree.
6. In a bowl, mix the coconut milk with the rambutan puree.
7. To serve, place the cendol in a glass, add ice cubes, pour the coconut milk mixture, and drizzle with the palm sugar syrup.
Time:
Preparation time: 15 minutes
Cooking time: 10 minutes
Temperature:
Boiling water
Serving size:
4 servings
Nutritional information:
Calories per serving: 250
Total fat: 10g
Saturated fat: 8g
Cholesterol: 0mg
Sodium: 20mg
Total carbohydrates: 40g
Dietary fiber: 1g
Sugar: 20g
Protein: 2g
Substitutions for ingredients:
- Pandan juice can be substituted with vanilla extract.
- Rambutan fruit can be substituted with lychee or any other tropical fruit.
Variations:
- Instead of using cendol, you can use tapioca pearls or grass jelly.
- You can add sliced jackfruit or banana to the coconut milk mixture.
Tips and tricks:
- Make sure the cendol batter is smooth to avoid clogging the cendol strainer.
- Rinse the cendol with cold water to prevent it from sticking together.
- Adjust the sweetness of the palm sugar syrup according to your preference.
Storage instructions:
The cendol can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
The cendol can be reheated by placing it in a bowl of hot water for a few minutes.
Presentation ideas:
Serve the Es Cendol Rambutan in a clear glass to showcase the layers of colors.
Garnishes:
You can garnish the Es Cendol Rambutan with mint leaves or sliced fruit.
Pairings:
This dessert pairs well with spicy Indonesian dishes.
Suggested side dishes:
Es Cendol Rambutan is a dessert and does not require any side dishes.
Troubleshooting advice:
- If the cendol batter is too thick, add more water.
- If the cendol is too soft, cook it for a longer time.
- If the palm sugar syrup is too thick, add more water.
Food safety advice:
Make sure to use clean and fresh ingredients to avoid foodborne illnesses.
Food history:
Es Cendol Rambutan is a popular Indonesian dessert that originated from Java. It is made with cendol, coconut milk, and palm sugar syrup. The addition of rambutan fruit gives it a unique flavor and texture.
Flavor profiles:
Es Cendol Rambutan is sweet, creamy, and refreshing.
Serving suggestions:
Serve the Es Cendol Rambutan chilled for a refreshing dessert.
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Region: Indonesian