Cendol Nutrijell Tanpa Pewarna 

MENU BUKA PUASA: Cendol Segar dan Menyehatkan
BAHAN CENDOL
1 sachet (Bisa pake yang kemasan 10 gr atau 15 gr) Nutrijell tanpa rasa
90 gr atau sekitar 6 sdm tepung beras
30 gr sekitar 2 sdm tepung Hunkwe atau tepung Sagu, atau bisa juga pake tepung Tapioka
600 ml air jus pandan [600 ml air dimiks dengan 3-4 lembar daun pandan yang dipotong-potong lalu blender hingga halus, saring, sisihkan]
1 sdm Air kapur sirih, opsional [Kalau pake Tepung Tapioka gak perlu pake ini juga sudah kenyal]
½ sdt Garam
BAHAN KUAH SANTAN
500 ml santan [Sekitar 500 ml air bersih dimiks dengan 1 sachet santan Kara atau santan kental dari ½ butir Kelapa]
¼ sdt garam
1 lembar daun Pandan, ikat simpul
AIR GULA MERAH
250 gr Gula Merah atau Gula palem
1 sdm gula pasir agar tercipta rasa yang legit ringan [Gak yang nyegrak di leher]
1 lembar Daun Pandan
½ sdt garam
500 ml Air
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JELLY CENDOL
Note: Cendol is an iced sweet dessert containing droplets of worm-like green rice flour jelly, coconut milk, and palm sugar syrup. It is commonly found in Southeast Asia and absolutely is quite popular in our country, Indonesia.
INGREDIENTS FOR THE CENDOL
10-15 gr of plain Jelly powder
90 gr or about 6 tablespoons of rice flour
30 gr of Mung bean flour or Sago flour
600 ml of Pandan juice [made from 600 ml of water blended with 3-4 pieces of chopped Pandan leaves, once blended just strain, set aside]
1 tbsp. Betel lime paste water, optional
½ tsp Salt
INGREDIENTS FOR THE COCONUT MILK SAUCE
500 ml of coconut milk [About 500 ml of water mixed with 65 ml of creamy coconut milk or thick coconut milk from ½ fresh Coconut milk]
¼ tsp salt
1 sheet of Pandan leaf, tied knot
INGREDIENTS FOR THE PALM SUGAR SYRUP
250 gr of Brown or Palm Sugar
1 tablespoon of sugar
1 sheet of Pandan leaf
½ teaspoon salt
500 ml of water