Banjarnegara, a regency in Central Java, Indonesia, is famous for its unique take on cendol dawet, a beloved traditional Indonesian dessert. While the basic components of cendol (green rice flour jelly) and coconut milk are universal, Banjarnegara cendol dawet often features a distinctive, slightly savory note and a richness that sets it apart. This guide will walk you through creating this delightful treat right in your own kitchen.
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| Cendol Dawet / Indonesia Javanese Dessert |
What You'll Need
For the Cendol (Green Jelly):
* 100 grams (approx. 1 cup) rice flour
* 50 grams (approx. 1/2 cup) sago flour or tapioca starch
* 1/2 teaspoon salt
* 600 ml (approx. 2.5 cups) water
* 50 ml (approx. 1/4 cup) suji leaf extract or pandan paste (for natural green color and aroma)
* A cendol press or a colander with large holes
* A large bowl of ice water
For the Coconut Milk Gravy:
* 500 ml (approx. 2 cups) fresh thick coconut milk (from 1 grated coconut)
* 1/2 teaspoon salt
* 1-2 pandan leaves, knotted
For the Palm Sugar Syrup (Gula Merah Syrup):
* 250 grams (approx. 1 cup, packed) palm sugar (gula merah), finely chopped
* 200 ml (approx. 3/4 cup) water
* 1-2 pandan leaves, knotted
Optional additions for serving:
* Sliced jackfruit (nangka)
* Sweetened red beans
* Shaved ice
Step-by-Step Instructions
1. Making the Cendol
* Prepare the Mixture: In a medium saucepan, combine the rice flour, sago flour (or tapioca starch), and salt. Gradually add the water and suji leaf extract (or pandan paste), stirring constantly to ensure there are no lumps.
* Cook the Dough: Place the saucepan over medium heat. Cook the mixture, stirring continuously, until it thickens into a translucent, sticky, and smooth dough. This will take about 10-15 minutes. The dough should be pliable but firm.
* Shape the Cendol: Immediately transfer the hot dough into a cendol press or a colander placed over the bowl of ice water. Press the dough through the holes directly into the ice water. The cold water will help the cendol strands set quickly and maintain their shape.
* Rinse and Drain: Once all the dough has been pressed, gently stir the cendol in the ice water. Drain the cendol and set aside.
2. Preparing the Coconut Milk Gravy
* Combine Ingredients: In a saucepan, combine the fresh thick coconut milk, salt, and knotted pandan leaves.
* Simmer Gently: Heat the mixture over low heat, stirring occasionally, until it is warm and fragrant. Do not let it boil, as this can cause the coconut milk to curdle. Remove from heat and let it cool.
3. Crafting the Palm Sugar Syrup
* Melt Sugar: In a separate small saucepan, combine the chopped palm sugar, water, and knotted pandan leaves.
* Simmer and Dissolve: Heat over medium-low heat, stirring until the palm sugar completely dissolves and the syrup slightly thickens.
* Strain: Strain the syrup through a fine-mesh sieve to remove any impurities. Let it cool.
Serving Your Banjarnegara Cendol Dawet
To assemble your cendol dawet, place a generous amount of the prepared cendol in a serving bowl. Ladle in some of the rich coconut milk gravy and then drizzle with the sweet palm sugar syrup. For an extra touch of authenticity and flavor, add some sliced jackfruit or sweetened red beans, and top with shaved ice, especially on a hot day.
Enjoy your homemade Banjarnegara cendol dawet – a refreshing and delicious taste of Indonesian tradition!
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