Fresh Recipe Ice Cendol Cambodia

IF fresh beverages alone is less for iftar menu then try ice menu with various stuffing. Cold drink from one of them.

Quoted from the book Not Just Ice Cendol & Ice Dawet Ordinary, the following recipe ice cendol frangipani can be used as menu iftar with the family at home, Tuesday (30/06/2015).

Materials

500 ml of 1 coconut milk, bring to a boil

Shaved ice

Green Cendol

100 gr rice flour

2 tbsp corn starch

50 ml of water

750 ml of water

1/8 teaspoon salt

Starch slurry

100 g of corn starch

1/8 tsp red dye

700 ml of water

Syrup, boil until thick

200 gr sugar

100 ml of water

How to make

1. Cendol green: Mix rice flour and corn starch together with water suji leaves, water and salt, mix well. Cook over low heat until cooked and creamy. Lift;

2. Prepare a filter and a container of ice water. Press out the dough on top of the filter until the dough out of the details of elliptic fall into a container of water. Set aside;

3. sago porridge: mix all ingredients. Cook until thick and overcooked. Remove and set aside;

4. Presentation: put cendol and sago into serving glasses. Pour the coconut milk and shaved ice. Add syrup. Serve cold.