Brilio.net - Enjoying a fresh drink when you're feeling hot is indeed the right choice. There are many choices of drinks you can try, one of which is ice cendol. Just hearing the name, you can already imagine the taste of the sweet sauce combined with the chewy texture of cendol.
Cendol ice is made from basic ingredients of rice flour and hunkwe as well as sago flour which is colored from pandan paste. To make it even tastier, cendol ice is served with a sauce mixed with coconut milk and brown sugar syrup. There are also those who add slices of jackfruit and durian.
Instead of buying it outside, you can try making your own cendol ice at home. So that the shape of the cendol is intact and not easily destroyed, a number of people deliberately rely on special molds. So how do you do it if you don't have this special mold?
No need to worry, because a woman with the Instagram account name @alpa_kinanti showed a tutorial for making cendol without a special mold. Even so, the resulting cendol remains supple, doesn't break easily, and is fail-proof.
How to make cendol without a mold.
Reported by BrilioFood from Instagram @alpa_kinanti on Tuesday (2/4), put 100 grams of rice flour, 30 grams of tapioca flour and 2 packets of plain gelatin into a bowl. Stir until all ingredients are completely mixed. Once done, pour 1 liter of pandan water (which has been filtered) and salt into a bowl.
photo: Instagram/@alpa_kinanti
When it is completely mixed, transfer the cendol solution to the pan. Put the pan on the stove, turn on low heat. Add pandan paste to taste, stir during the boiling process.
"When the mixture is smooth, slippery and pops, lift it, turn off the stove," explained the owner of the video.
photo: Instagram/@alpa_kinanti
Instead of molding it using a special mold, the cendol mixture can simply be filtered using a regular sieve. Just put enough cendol mixture then press gently. The cendol that has been formed will immediately fall and go straight into a container filled with ice water.
photo: Instagram/@alpa_kinanti
Even though you only rely on a sieve, the resulting cendol remains intact and doesn't break easily. Once done, just drain the cendol then serve with sauce made from coconut milk and brown sugar syrup. Tempting, right?
photo: Instagram/@alpa_kinanti
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How to choose good quality pandan leaves.
Choosing good pandan leaves is an important step in ensuring you get optimal taste and aroma when using them in cooking. Here are some tips for choosing good pandan leaves:
1. Color.
Choose pandan leaves that are dark green and bright. Avoid those that have turned yellow or have brown spots because that could be a sign that the leaves are no longer fresh.
2. Aroma.
Smell the pandan leaves that you are going to buy. Fresh leaves should have a distinctive and pungent aroma. If the aroma feels weak or not like pandan, then it is likely that the leaves are no longer fresh.
3. Strength.
Make sure the pandan leaves you choose are not wilted or limp. Fresh leaves should be stiff and taut.
4. Quality.
Pay attention to the cleanliness and physical condition of the pandan leaves. Avoid choosing leaves that are dirty or look damaged.
5. Source Selection.
If possible, buy pandan leaves from a trusted seller or market. This can help ensure that you get fresh, quality products.
6. Look at the base of the leaf.
The base of the pandan leaves should be fresh and light in color. Avoid leaves whose bases are dry or brown.
7. Final touches.
Make sure the pandan leaves feel soft to the touch, but not soft or wrinkled. This indicates that the leaves are still fresh and not too old.