Cendol is a popular cold dessert in Southeast Asia, made from green, gelatinous noodles mixed with coconut cream, palm syrup, and ice. The noodles are made from green beans and rice flour, and the syrup is made from palm sugar and water. It is often served in restaurants or sold as street food.
Cendol is a cold dessert popular in Malaysia. It is also eaten in many other Southeast Asian countries, such as Indonesia, Singapore, Vietnam, and southern Thailand. It is often served in restaurants or sold as street food in vendor booths. Made in a variety of ways, cendol is almost always made from green, chewy, gelatinous noodles mixed with coconut cream, palm syrup, and chunks of ice.
The name “cendol” may come from the Indonesian word jendol, which means “bump” or “swelling”. Based on its appearance, it’s easy to see why this dish has that name. Worm-shaped noodles that look like lumps and bumps are the main ingredient in the dish. Glutinous noodles are made from green beans, also called pea flour and rice flour, with a little tapioca added. The green coloring and distinctive vanilla flavor come from the leaves of the pandana plant.
Before the arrival of refrigeration in Southeast Asia, cendol was served at room temperature. It was still a flavorful dish, but the addition of ice gave it an extra dimension and made it a favorite during warm weather. While crushed ice is preferred, many cooks serve this dessert with crushed or even large ice cubes.
The noodles can easily be made at home and, for cendol connoisseurs, are not considered a chore. First, pandan leaves are blended with alkali water. Then the juice and water are combined and cooked until the mixture thickens. The dough is then pushed through a frame or sieve into a basin of ice water to create worm-like shapes. After the noodles harden, they are rinsed with water.
As important as the noodles are to cendolic, it is the syrup, known as gula in Malaysia, that gives the dessert its distinctive, sweet flavour. This simple syrup is created from palm sugar and water that is cooked until thick and brown. While other sugars and sweeteners may be used, many cendol lovers say palm gula’s rich, complex flavors are what make this dessert special. Cendol is served in a bowl or large glass with noodles, syrup, coconut cream and crushed ice. Other ingredients, such as sweet red beans or creamed corn, may be added for variety.
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