做法
- 在重锅中把米粉、木薯淀粉和盐与香兰提取液和300毫升水搅匀。中火不停搅拌5分钟,直到混合物戏剧性变稠从锅边脱开——像很硬的粥。
- 准备一碗冰水。把热面糊压过漏勺或cendol压器到冰水上——面糊条落下凝固成蠕虫形、略凹凸的cendol。传统压器给出独特形状。
- 把cendol在冰水中冷藏直到使用——浸在水中保持形状更好。
- 做棕榈糖浆:把棕榈糖、水和香兰叶在小锅中混合。慢炖8分钟至糖溶化、糖浆稍稠。冷却。丢弃香兰。
- 做椰浆顶料:把椰浆与盐轻轻加热——绝不沸腾,会分离。冷却到室温。
- 上桌:把一份cendol从冰水中沥出放入高杯。加慷慨一勺棕榈糖浆。顶上加碎冰。慷慨倒入凉椰浆。饮品应分层:底部深糖浆、中央冰、顶部白椰浆,绿cendol散布其间。配长勺上桌。
Common questions
Can 印尼绿粉条冰 be made ahead?
印尼绿粉条冰 is best made and eaten the same day, but the components can be prepped earlier — chop and measure the ingredients up to a day ahead, refrigerated separately. Final cooking takes about 30 minutes.
Is 印尼绿粉条冰 spicy?
印尼绿粉条冰 as written is mild to mildly warming — the heat comes from aromatics rather than chili. Add fresh sliced chili or chili oil at the end if you'd like to push it spicier.
Is 印尼绿粉条冰 vegetarian or gluten-free?
This recipe is suitable for most diets. If you have specific restrictions, the substitutions section in each ingredient note covers the most common swaps.
How hard is 印尼绿粉条冰 to make at home?
印尼绿粉条冰 sits at intermediate difficulty — total time about 60 minutes. The ingredients are not unusual but the timing requires attention.
Can 印尼绿粉条冰 be scaled up or down?
This recipe is written for 4 servings. To scale, multiply each ingredient proportionally; the cooking times stay the same up to about double the volume. Beyond that, expect to cook in batches because of pan size and heat distribution.
文化背景
Es cendol——在某些爪哇地区也叫dawet——是印尼街头文化的甜品饮,从玻璃壁车上卖,通过玻璃可见绿cendol、白椰浆和深棕糖浆像横截面。这道菜在东南亚都有(马来西亚的cendol、泰国的lod chong),但印尼版本浓厚香兰cendol和gula merah(棕榈糖)糖浆是关联最深的。西爪哇万隆是cendol非官方之都;雅加达卖得更多。
