cendol

Indonesian food & beverages.

Cendol  is an Indonesian typical drink made ​​from rice flour, served with grated ice and liquid brown sugar and coconut milk. Taste is sweet and savory drinks. In the area of ​​Sunda drink is known as the cendol while in Central Java known as ice dawet. Growing popular belief in Indonesian society that the term "cendol" probably comes from the word "swollen", which is found in Sundanese, Javanese and Indonesian; this refers to the sensation that is felt when the grain jendolan cendol through the middle of the mouth when drinking iced cendol.
Given rice flour mixed with green dye and in print through a special filter, so shaped buliran. Dyes are used initially is a natural dye from pandanus leaves, but is now used artificial food colorings. In Sundanese cendol steamer made ​​its way sift rice flour colored with suji leaf with a sieve to obtain a rounded oval shapes that taper at the ends. On Sunda drink called cendol nyendol.
This drink is usually served as dessert or as a snack. In accordance served during the day.


Ingredients

The dessert's basic ingredients consist of coconut milk, a worm-like jelly made from rice flour with green food coloring (usually derived from the pandan leaf), shaved ice and palm sugar. Next to these basic recipe, 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. One can occasionally come across variants such as cendol with vanilla ice-cream or cendol topped with durian.

Selling
Roadside cendol vendor in Jakarta,
Cendol has become a quintessential part of cuisine in Southeast Asia and is often sold by vendors at roadsides, hawker centres and food courts. Cendol vendors almost ubiquitous in Indonesian cities, especially Jakarta, Bandung, and Yogyakarta. Originally cendol or dawet in Java was served without ice, however after the introduction of refrigeration technology, the cold cendol with shredded ice was available and widely popular. It is possible that each country developed its own recipes once ice became readily available. This explains why it is most popular in Malayan port cities such as Malacca, Penang and Kuala Lumpur where British refrigerated ships technology would provide the required ice.
In Malaysia and Indonesia, cendol is commonly sold on the roadside by vendors. It is even dessert fare in Singapore, found in dessert stalls, food centres, coffee shops and food courts

Indonesian food & beverages.