Cendol is a beloved traditional dessert enjoyed in many regions of Southeast Asia. People in countries like Malaysia, Indonesia, Thailand, and Singapore particularly appreciate this dessert, especially in warm climates.
The exact origins of cendol are unclear, but it has been enjoyed in various Southeast Asian cultures for centuries. The term “cendol” likely comes from the Indonesian language, referring to the green rice flour jelly strips that are a key component of the dessert.
This dish consists of several main ingredients:
- Cendol Strips: These green jelly strips are typically made from rice flour and pandan leaf extract. Pandan leaves impart a distinctive aroma and natural green color to the jelly.
- Coconut Milk: Thick and creamy coconut milk serves as the base, adding richness to the dessert and perfectly complementing the other ingredients.
- Palm Sugar Syrup: Palm sugar syrup sweetens the dessert, often enhanced with pandan leaves for additional flavor. The syrup adds a caramel-like taste.
- Ice: Crushed ice or shaved ice enhances the refreshing quality of this dessert, making it a cooling dessert.
Cendol holds cultural importance in Southeast Asia. Particularly during Ramadan, people consume cendol to break their fast. Festivals and special occasions also feature this dessert prominently. Consequently, this dessert can be found from street vendors to high-end restaurants, making it a favorite among many.
Variations
Different regions and countries have created their own versions of cendol. For instance, in Malaysia, additional ingredients like red beans or sweet corn are common. Meanwhile, Thai versions might include mango or tapioca pearls. In Indonesia, cendol often features tropical fruits like jackfruit.
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Indonesian Cendol
Ingredients
For the Cendol (Green Rice Flour Jelly)
For the Palm Sugar Syrup
For the Coconut Milk
Instructions
For the Cendol (Green Rice Flour Jelly)
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100 grams rice flour
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1 tablespoon mung bean flour (optional, for better texture)
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500 ml pandan juice (blend pandan leaves with water and strain to get the juice)
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1/2 teaspoon alkaline water (optional, for the green color)
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A pinch of salt
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Ice water (for setting the jelly)
For the Coconut Milk
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400 ml coconut milk
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A pinch of salt
For the Palm Sugar Syrup
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200 grams palm sugar (gula melaka)
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200 ml water
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2 pandan leaves, knotted
Instructions
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Preparing the Cendol (Green Rice Flour Jelly)
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In a bowl, mix rice flour, mung bean flour (if using), pandan juice, alkaline water (if using), and salt. Stir well to combine.
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Pour the mixture into a pot and cook over medium heat, stirring constantly until it thickens and becomes translucent.
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Once thickened, immediately transfer the mixture to a cendol press or a sieve with medium-sized holes. Press the mixture through the holes into a bowl of ice water to form the cendol strands.
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Let the cendol strands set in the ice water for a few minutes, then drain and set aside.
Preparing the Coconut Milk
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In a pot, heat the coconut milk over low heat and add a pinch of salt. Stir occasionally and make sure it does not boil. Once warmed, remove from heat and let it cool.
Preparing the Palm Sugar Syrup
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In a pot, combine palm sugar, water, and pandan leaves. Cook over medium heat until the sugar has completely dissolved.
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Remove from heat and let it cool. Remove the pandan leaves before serving.
Assembling the Cendol
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In a serving glass or bowl, add a generous amount of cendol strands.
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Pour in the cooled coconut milk.
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Add a few spoonfuls of palm sugar syrup to taste.
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Top with crushed ice or ice cubes.
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Serve immediately and enjoy this refreshing dessert!
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Feel free to adjust the sweetness and the proportions of each component according to your preference. Enjoy your homemade cendol. Selamat makan!
