«

»

Cendol

Cendol is a traditional dessert originating from Southeast Asia which is popular in Indonesia, Malaysia, Myanmar (where it is known as mont let saung), Singapore, Vietnam, and Thailand.

General ingredients in Cendol

The dessert’s basic ingredients are coconut milk, a worm-like jelly made from rice flour with green food colouring  (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.

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.

 

 

Indonesian Es Cendol
Es cendol is an Indonesian drink made from rice flour served with coconut milk, sugar palm and ice cubes or shaved ice. While Indonesian people drink es cendol as a nice refreshment, a lot of Westerners like es cendol as dessert. All around Indonesia, es cendol is sold at hawker stalls.
Author:
Cuisine: Indonesian
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 125 g rice flour
  • 50 g sago flour
  • 4 tablespoon pandan leaves water (boil water with pandan leaves until it has green colour)
  • 2 cups water
  • salt, as needed
Other ingredients
  • 200 g palm sugar, boil with ½ cup of water until it dissolves. Strain the palm sugar water and boil again. Set your cendol aside.
  • 2 cups coconut milk. Boil and set aside to cool.
  • 1 can of jackfruit in syrup, cut into small bite-sized pieces (optional)
Instructions
  1. Mix rice flour and sago flour, then mix it with some of the water.
  2. Boil the rest of the water, add green pandan leaves water and salt.
  3. Put the flour mixtures into the boiled water.
  4. Stir well and cook until it thickens (paste-like).
  5. Drain with cendol strainer (usually the strainer has round holes), so when pressed the cendol mixture it will go out of the strainer as roundish short cendol.
  6. Put these cendol directly into a bowl with water and ice in it.
  7. Cendol will be solid and then drain them again. Set aside.
Notes
Put some cendol into a tall glass, pour palm sugar syrup and coconut milk (separate layers). You can add shaved ice or just ice cubes.

Comments and Feedback

Be the First to Comment!

Notify of
avatar
 
smilegrinwinkmrgreenneutraltwistedarrowshockunamusedcooleviloopsrazzrollcryeeklolmadsadexclamationquestionideahmmbegwhewchucklesillyenvyshutmouthapplausewhat-is-thatwell-donewant-a-tasteparty-animal
wpDiscuz
Hi There - We notice that you have an ad-blocker
Plenty of visitors do. All we ask is that you please consider sharing us or commenting on the post as a nice gesture.
Thank you for visiting The Taste of Aussie
Your Information will never be shared with any third party.
OR
General Profile
User Information
John Doe
Professor of Botanics
Born and raised in Dublin, Ireland, John is a superior specialist in growing palms and exotic plants.
Social rating:
OR
ARE YOU READY? GET IT NOW!
Vel eros amet amet mauris a habitasse scel erisque? Vel urna dis et, placerat phasellus, diam in! Placerat nec facilisis, tortor tristique. Arcu placerat sagittis, velit lorem scelerisque egestas placerat.
Subscribe Now
Join our weekly newsletter for more great recipes
OR
Just before you go
Please consider sharing us or commenting
on the post as a nice gesture.
Thank you for visiting The Taste of Aussie
Just before you go - please share us with your friends and followers.
Thank you for visiting
The Taste of Aussie
Subscribe Now
Join our free weekly newsletter to get the best recipes and cooking information.
TrophyWin a copy of "From The Source - Mexico"
Your Entries
0
Total Entries
7
Days Left
11
Mexico's best local cooks - from street food stalls, family-run haciendas and haute-cuisine restaurants - reveal their culinary passions, along with such classic regional recipes as marinated pork tacos, hot lime soup and Oaxacan hot chocolate

Enter the sweepstake to win a copy of this fantastic cookbook.
remaining
Recipe Newsletter
Subscribe to our ad-free newsletter and get new recipes and cooking info every weekend