Asians > Indonesian > Desserts

Es Dawet Cendol Recipe

Ingredients with Measurements:
- 1 cup rice flour
- 1/2 cup tapioca flour
- 1/2 tsp salt
- 1 cup pandan juice
- 1 cup coconut milk
- 1/2 cup palm sugar
- 1/2 cup water
- 1 cup ice cubes
- 1 cup coconut water
- 1/2 cup jackfruit, diced
- 1/2 cup young coconut meat, shredded

Special equipment needed:
- Cendol strainer or colander with small holes
- Blender

Step-by-step instructions:

1. In a bowl, mix rice flour, tapioca flour, and salt. Gradually add pandan juice while stirring until well combined.
2. Pour the mixture into a cendol strainer or colander with small holes and press it through to create thin strands. Set aside.
3. In a saucepan, heat coconut milk and palm sugar over low heat until the sugar dissolves. Set aside to cool.
4. In a blender, blend ice cubes until crushed. Add coconut water and blend until smooth.
5. In a small saucepan, heat water and jackfruit over low heat until the jackfruit is soft. Set aside to cool.
6. To assemble, divide the cendol strands into serving glasses. Add shredded young coconut meat and pour the coconut milk mixture over it.
7. Pour the blended ice and coconut water mixture over the coconut milk mixture.
8. Top with the softened jackfruit.
9. Serve chilled.


- Time:
Preparation time: 20 minutes
- Cooking time: 10 minutes
Temperature:
- Serve chilled
Serving size:
- 4 servings

Nutritional information:
- Calories: 350
- Fat: 11g
- Carbohydrates: 62g
- Protein: 3g

Substitutions for ingredients:
- Pandan juice can be substituted with green food coloring and pandan extract.
- Palm sugar can be substituted with brown sugar.

Variations:
- Add sliced avocado for a creamy texture.
- Use different fruits such as mango or lychee.

Tips and tricks:
- Make sure to press the cendol mixture through the strainer or colander quickly to prevent it from sticking together.
- Adjust the sweetness of the coconut milk mixture according to your preference.
- Use fresh coconut water for a more refreshing taste.

Storage instructions:
- Store leftover cendol in an airtight container in the refrigerator for up to 2 days.

Reheating instructions:
- Cendol is best served chilled and does not need to be reheated.

Presentation ideas:
- Serve in clear glasses to showcase the layers of the dessert.

Garnishes:
- Top with a sprinkle of toasted coconut flakes.

Pairings:
- Serve with Indonesian snacks such as fried bananas or cassava chips.

Suggested side dishes:
- None

Troubleshooting advice:
- If the cendol mixture is too thick, add more pandan juice or water.

Food safety advice:
- Use fresh and clean ingredients to prevent foodborne illnesses.

Food history:
- Es Dawet Cendol is a traditional Indonesian dessert that originated from Java.

Flavor profiles:
- Sweet, creamy, and refreshing.

Serving suggestions:
- Serve as a dessert or a refreshing drink.

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Region: Indonesian

Taste: Sweet, Creamy, Coconutty, Spicy, Refreshing