SELENDANG MAYANG Full credit for this recipe goes to the lovely Vania Samperuru; an awesome travel/food blogger from Indonesia who was kind enough to. Selendang Mayang was the disciple of the One-Armed Warrior, Setiatun. Selendang Mayang was broken hearted when she found out that her senior brother chose earthly wealth over her love.

Bahan Membuat SELENDANG MAYANG

  1. You need 750 ml of air.
  2. It's 2 lembar of pandan diikat.
  3. Prepare 100 gr of tepung hunkwee.
  4. You need 50 gr of tepung beras.
  5. Prepare 1/4 sdt of vanilli bubuk.
  6. You need 1/2 sdt of garam.
  7. Prepare 2 tetes of pewarna merah.
  8. You need of Bahan Saus :.
  9. You need 150 gr of gula pasir.
  10. Prepare 100 ml of air.
  11. It's 1 lembar of dun pandan.
  12. You need 3 tetes of pewarna merah.
  13. It's of Bahan kuah santan:.
  14. It's 500 ml of santan dari 1 butir kelapa.
  15. It's 2 lembar of daun pandan, diikat simpul.
  16. It's 1/2 sdt of garam.
  17. You need of Pelengkap:.
  18. It's 600 gr of es serut.

Langkah Memasak SELENDANG MAYANG

  1. Rebus air, daun pandan, tepung hunkwe, tepung beras, vanili bubuk dan garam sambil diaduk hingga meletup-letup. bagi adonan menjadi 2 bagian. satu dibei pewarna merah yang satu dibiarkan putih..
  2. Tuang adonan putih ke dalam loyang 24x10x4 yang sudah diolesi minyak. ratakan. tuang adonan merah diatasnya. diamkan sampai dingin. potong panjang atau sesuai selera..
  3. Saus : rebus bahan saus sambil sesekali diaduk hingga mendidih. dinginkan..
  4. Kuah: rebus santan, daun pandan, dan garam sambil diaduk hingga mendidih. Dinginkan..
  5. Sajikan potongan selendang mayang bersama siraman saus, santan dan es serut..

Minuman ini sekarang jarang ditemukan karena dikalangan masyarakat Betawi sendiri minuman ini dianggap minuman kuno. Di acara-acara tertentu seperti Lebaran Betawi, minuman ini disajikan dan sering disertai dengan label "minuman Betawi jadul". Selain menyegarkan, minuman ini dapat mengurangi rasa lapar karena. Boil the remaining water, pandan leaf, salt, and sugar until dissolved. Heat again a mixture of water and pandan leaves over low heat, put the sago palm flour mixture, stirring quickly until well blended, bring to a boil.

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