By the look of it, it is pleasant already! Once you taste it, you won't say a word, it is simply heavenly.
Kitchenesia.com - Craving for something refreshing to cure your thirst? Es Ceria Cendol Jeli is suitable for you. The taste is beyond delightful as well. Cendol and jelly made in tandem can’t be more heavenly. Have it ready today!
Duration : 35 minutes
Yields : 10 Servings
900 ml of water
1 1/2 packs of instant jelly
1 1/2 teaspoon of powdered agar
50 grams of granulated sugar
4 drops of red chilli coloring
4 drops of dark green coloring
Brown Sugar Syrup Ingredients:
350 grams of brown sugar, combed
400 ml of water
3 pandan leaves, made a knot
100 grams of jackfruit, cut into 1x1 cm box size
Coconut Milk Ingredients:
400 ml coconut milk from 1 coconut
1/2 teaspoon salt
2 pandan leaves, knotted
Supplementary Ingredients:
400 grams of young coconut, wide dredged
200 grams of black grass jelly, cut 1x1 cm
1,000 grams of shaved ice
1. To make cendol jelly: boil water, instant jelly, jelly powder, and sugar while stirring until it boils.
2. Divide into two doughs. One part was added to red chili coloring. Stir well. The rest is added to dark green coloring. Mix well.
3. Pour each mixture in a baking dish 22x22x4 cm. Cool it down.
4. Cut the jelly into 5 cm length. Set aside.
5. Brown sugar syrup: boil brown sugar, water, and pandan leaves until thick and fragrant. Enter jackfruit. Cook until it boils. Set aside.
6. To make coconut milk soup: boil coconut milk, salt, and pandan leaves while stirring until it boils and thickens.
7. Serve pieces of jelly with brown sugar syrup, coconut milk sauce, and the complement.
