Cendol

A traditional Southeast Asian dessert

Cendol is a popular dessert originating from Southeast Asia, particularly enjoyed in countries such as Indonesia, Malaysia, Singapore, Thailand, and Vietnam. It is known for its distinctive green jelly noodles, which are served in a sweet mixture of coconut milk and palm sugar syrup, often accompanied by shaved ice.

Ingredients

The main ingredients of cendol include:

• Green jelly noodles: These are made from rice flour and colored with pandan leaf extract, which gives them their characteristic green color and subtle fragrance.
• Coconut milk: Fresh coconut milk is used to provide a rich and creamy base for the dessert.
• Palm sugar syrup: This syrup is made by melting palm sugar, which adds a deep, caramel-like sweetness to the dish.
• Shaved ice: Finely shaved ice is added to the dessert to make it refreshing and cool, especially in hot climates.

Optional Ingredients

Cendol can also include additional ingredients such as:

• Red beans: Cooked red beans are sometimes added for extra texture and flavor.
• Sweet corn: Some variations include sweet corn kernels.
• Durian: In certain regions, durian fruit is added for its unique taste.
• Grass jelly: Another jelly option that can be included for variety.

Preparation

The preparation of cendol involves several steps:

1. Making the green jelly noodles: Rice flour is mixed with water and pandan leaf extract, then cooked until thickened. The mixture is then pressed through a sieve into cold water to form the noodles. 2. Preparing the palm sugar syrup: Palm sugar is melted with a small amount of water until it forms a thick syrup. 3. Assembling the dessert: In a bowl, the green jelly noodles are combined with coconut milk, palm sugar syrup, and shaved ice. Optional ingredients like red beans or sweet corn can be added according to preference.

Cultural Significance

Cendol is more than just a dessert; it holds cultural significance in many Southeast Asian countries. It is often enjoyed during festive occasions and is a popular street food. In Indonesia, cendol is sometimes referred to as "dawet," and it is a staple during the fasting month of Ramadan.

Variations

While the basic components of cendol remain consistent, there are regional variations:

• In Indonesia, cendol is often served with a touch of salt in the coconut milk to enhance the flavor.
• In Malaysia, the dessert is sometimes topped with a scoop of ice cream for added indulgence.
• In Thailand, cendol is known as "lod chong" and may include additional ingredients like jackfruit.

Related pages

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• Es campur
• Halo-halo
• Chè

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  Cendol