Cendol

From WikiMD's Wellness Encyclopedia

Cendol is a traditional dessert popular in Southeast Asia. The dessert's primary ingredients are pandan jelly, coconut milk, and palm sugar syrup. It is commonly found in countries such as Indonesia, Malaysia, Singapore, Brunei, Cambodia, East Timor, Vietnam, and Thailand.

History[edit | edit source]

The origins of Cendol are not clear, but it is believed to have been introduced to Southeast Asia by Indian traders. The dessert's name is derived from the word cendol, which in Javanese means "bulging" or "swollen", referring to the appearance of the pandan jelly.

Preparation[edit | edit source]

Cendol is made by mixing rice flour and pandan juice, then pressing the mixture through a sieve into boiling water. The resulting pandan jelly is then combined with coconut milk and palm sugar syrup to create the dessert. Variations of the recipe may include additional ingredients such as red beans, glutinous rice, and durian.

Cultural Significance[edit | edit source]

Cendol is often served during special occasions and festivals in Southeast Asia. In Indonesia, it is a popular dessert during Ramadan, while in Malaysia and Singapore, it is commonly sold by street vendors and in dessert shops.

Variations[edit | edit source]

Different regions in Southeast Asia have their own variations of Cendol. In Indonesia, Cendol is often served with jackfruit or durian. In Malaysia, a popular variation is Cendol Pulut, which includes glutinous rice. In Singapore, Cendol is often served with red beans.

See Also[edit | edit source]

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Contributors: Prab R. Tumpati, MD