Published on Feb 3, 2014
Cendol is a traditional dessert originating from Southeast Asia which is popular in Indonesia,Malaysia, Myanmar (where it is known as mont let saung at Singapore, Vietnam, and Thailand.
There is popular belief in Indonesia that the name "cendol" is related to and originated from the word jendol; in Javanese, Sundanese and Indonesian, it means "bump" or "bulge", in reference the sensation of drinking the green worm-like jelly. In Vietnam, it is called "bánh lọt," or fall cake. Bánh lọt is a common ingredient in a Vietnamese dessert called chè, or more commonly chè ba màu. In Thailand it is called lot chong (Thai: ลอดช่อง) which can be translated as "gone through a hole", indicating the way it is made by pressing the warm dough through a sieve into a container with cold water.
Ingredients[edit]
The dessert's basic ingredients are coconut milk, jelly noodles made from rice flour with green food coloring (usually derived from the pandan leaf), shaved ice and palm sugar. Other ingredients such as red beans, glutinous rice, grass jelly, creamed corn, might also be included.[4]
In Sunda, Indonesia, cendol is a dark-green pulpy dish of rice (or sago) flour worms with coconut milk and syrup of areca sugar. It used to be served without ice. In Javanese, cendol refers to the green jelly-like part of the beverage, while the combination of cendol, palm sugar and coconut milk is called dawet. The most famous variant of Javanese es dawet is from Banjarnegara, Central Java.
The affluence of Singapore, as well as Western influence, has given rise to different variations of cendol, such as cendol with vanilla ice-cream or topped with durian.
There is popular belief in Indonesia that the name "cendol" is related to and originated from the word jendol; in Javanese, Sundanese and Indonesian, it means "bump" or "bulge", in reference the sensation of drinking the green worm-like jelly. In Vietnam, it is called "bánh lọt," or fall cake. Bánh lọt is a common ingredient in a Vietnamese dessert called chè, or more commonly chè ba màu. In Thailand it is called lot chong (Thai: ลอดช่อง) which can be translated as "gone through a hole", indicating the way it is made by pressing the warm dough through a sieve into a container with cold water.
Ingredients[edit]
The dessert's basic ingredients are coconut milk, jelly noodles made from rice flour with green food coloring (usually derived from the pandan leaf), shaved ice and palm sugar. Other ingredients such as red beans, glutinous rice, grass jelly, creamed corn, might also be included.[4]
In Sunda, Indonesia, cendol is a dark-green pulpy dish of rice (or sago) flour worms with coconut milk and syrup of areca sugar. It used to be served without ice. In Javanese, cendol refers to the green jelly-like part of the beverage, while the combination of cendol, palm sugar and coconut milk is called dawet. The most famous variant of Javanese es dawet is from Banjarnegara, Central Java.
The affluence of Singapore, as well as Western influence, has given rise to different variations of cendol, such as cendol with vanilla ice-cream or topped with durian.
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