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How to Make Cendoa Kapau Special Fresh from Padang

Cendoa kapao is a wealth of Indonesian cuisine originating from the Minang area or the city of Padang, West Sumatra. Is a type Cendol Pandan or similar drinks Dawet Ayu so usually called on the island of Java. This fresh drink is usually filled with pearl cendol stuffing and other additional ingredients. Very suitable served as a dessert. Made from materials that are easily available in the environment such as palm sago, sticky rice layer as an additional material, cassava tape, brown sugar and others.

Besides being suitable for closing a meal program, it is also suitable for consumption when relaxing or when the hot weather makes it stifling if mixed with ice when served. The very easy way to make is certainly suitable to try if you have spare time, and of course the recipe will be shared on this simple blog. So, if you want to try it, please refer to the recipe in the following How to Make Special Fresh Kapau Cendoa from Padang.

Ingredients :
  • 100 grams of palm sago flour
  • 2 tablespoons of suji leaf water
  • 1/2 teaspoon salt
  • 600 ml water
Complementary Ingredients:
  • Lopis sticky rice (only buy ready-made)
  • Cassava tape
Sauce Ingredients/Source:
  • 250 grams of brown sugar / palm sugar
  • 1/4 teaspoon salt
  • 2 pandan leaves
  • 200 ml water
 Cendoa kapao ialah merupakan kekayaan masakan nusantara yang berasal dari tempat minang a Cara Menciptakan Cendoa Kapau Special Segar Khas Padang

How to make Cendoa Kapau Special Fresh from Padang:
  1. Mix palm sago with some water until dissolved, stir the mixture, then strain. Bring the remaining water to a boil. Add suji leaf water, palm sago solution and salt. Continue to cook, stirring constantly until the mixture thickens and becomes clear. If it feels enough lift and set aside temporarily.
  2. Pour the finished dough into the cendol mold, press the dough until it comes out to form cendol. Soak the finished cendol from the mold into the boiled water, then remove and drain. If the water used for soaking has started to heat up, it should be replaced with cold water immediately.
  3. Making the Sauce/Juruh: Mix all the ingredients to make the sauce/juruh, cook it until it boils while stirring until it's well mixed. When it boils, remove the sauce then strain and cool.
  4. Serving: arrange the cendol, sticky rice lopis and cassava tape into a serving glass or bowl, then pour it with brown sugar sauce that has grown old and serve (use ice if you want it fresher).

So, that was creating a fresh dish typical of Padang which is certainly very refreshing, for those of you who are interested in practicing it, good luck and be creative.

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