RESEP CENDOL, DI AJARIN LANGSUNG DARI AHLI'NYA ‼️LENGKAP, DARI MULAI NOL SAMPAI JUALAN

Summary

In this video, the host shares a detailed recipe for making cendol dawet, a popular Indonesian dessert. The process involves preparing the syrup with gula merah (palm sugar) and pandan leaves, making a rich coconut cream base, and crafting the chewy dawet noodles using sago flour and rice flour. The host provides step-by-step instructions on each part, including tips for ensuring the dawet's texture remains firm. The video concludes with serving the dessert in a refreshing, sweet bowl, ideal for both home preparation and selling at an affordable price.

Takeaways

• 😀 The recipe being demonstrated is for making Cendol Dawet, including how to prepare the cendol, syrup, palm sugar, and coconut milk.
• 😀 The video starts with instructions to make palm sugar syrup by dissolving 500 grams of palm sugar and 125 grams of white sugar in water with pandan leaves.
• 😀 The palm sugar syrup should be cooked until boiling, then allowed to cool, thickening as it does.
• 😀 For the coconut milk sauce, the recipe uses 150 grams of powdered creamer, 100 grams of sweetened condensed creamer, and 500 ml of hot water.
• 😀 It's important to dissolve the powdered creamer and sweetened condensed creamer in hot water to ensure they mix well.
• 😀 After mixing the coconut milk sauce, add vanilla paste, a pinch of salt, and 2 liters of cold water to complete the coconut milk base.
• 😀 The cendol dough is made using 250 grams of sago flour mixed with 500 ml of water, with pandan juice added to the mixture for flavor.
• 😀 The cendol mixture is cooked until it becomes thick and clear, and it should be continuously stirred to prevent lumps.
• 😀 When the cendol mixture is ready, it is poured into a mold over ice water, ensuring the texture remains chewy and firm.
• 😀 After the cendol is set, it is rinsed and then served with coconut milk sauce and palm sugar syrup, ready to enjoy.

Q & A

What are the main ingredients for making Cendol Dawet?

The main ingredients for making Cendol Dawet are gula aren (palm sugar), sugar, salt, pandan leaves, water, creamer, and sago flour. Additional ingredients for the syrup include pandan leaves and salt, while the coconut milk or creamer serves as the base for the drink.

How do you make the palm sugar syrup for Cendol Dawet?

To make the palm sugar syrup, heat 500 grams of gula aren (palm sugar) with 125 grams of sugar, 1/4 teaspoon of salt, a few pieces of pandan leaves, and 250 ml of water in a pan. Stir and bring to a boil. After the sugar dissolves, turn off the heat and let the syrup cool. As it cools, the syrup will thicken.

What is used to make the coconut milk or creamer base?

For the creamer base, mix 150 grams of powdered creamer, 100 grams of sweetened condensed milk, and 500 ml of hot water. Stir until everything dissolves. Then, add 2 liters of cold water, a pinch of salt, and vanilla paste. The total liquid used should be 2.5 liters.

How do you prepare the sago mixture for the dawet?

To prepare the sago mixture, mix 250 grams of sago flour with 500 ml of water until dissolved. Sift this mixture into a pan while stirring to prevent the flour from settling. Add 10 blended pandan leaves, 2 tablespoons of salt, and 70 grams of rice flour. Then, cook the mixture on low heat while stirring constantly until it thickens and becomes translucent.

What is the key to making sure the dawet turns out chewy and does not break apart?

To ensure the dawet is chewy and does not break, the key is using ice-cold water when setting the dawet and making sure the ice doesn't melt. If the ice melts, add more ice to keep the water cold.

How do you form the Cendol or Dawet noodles?

To form the dawet noodles, pour the cooked sago mixture into a mold and press it down with a spatula or another utensil until the mixture falls into the cold water below. Ensure the mold is filled completely, and continue pressing if needed to form the dawet.

How do you serve the Cendol Dawet?

To serve, place a handful of ice cubes in a glass, add 2-3 spoonfuls of dawet, pour in the creamer or coconut milk mixture, and drizzle with the palm sugar syrup. The drink should be served cold, with a balance of sweet and creamy flavors.

Can you use regular coconut milk instead of creamer for the base?

Yes, you can use regular coconut milk instead of creamer. To substitute, use 1-2 coconuts, grated and squeezed to extract the milk. This will give a more authentic coconut flavor, but the creamer is an easier and quicker alternative.

What is the suggested selling price for Cendol Dawet in the video?

The suggested selling price for one portion of Cendol Dawet is between IDR 6,000 to 8,000. If the goal is to sell at a lower price point, the portion size can be adjusted, and smaller cups can be used.

How can you ensure the Cendol Dawet has a smooth texture without clumping?

To ensure the Cendol Dawet has a smooth texture, make sure to continuously stir the sago mixture during cooking to prevent it from clumping. Using a low heat and gradually adjusting the cooking time will also help achieve the right consistency.