Monday, March 25, 2013

Desserts : Chendol

CHENDOL




Chendol is a very popular dessert in Asia, Thailand, Indonesia, Singapore and Malaysia. It is made from coconut milk, thin green pandan flavored noodles and palm sugar. Red beans, rice and grass jelly are added on top as additional toppings. In Indonesia,Singapore and Malaysia they are sold at road side stands. 

  It is even dessert fare in Singapore, found in dessert stalls, food centres, coffee shops and food courts.[6]
Cendol has become a quintessential part of cuisine in Southeast Asia and is often sold by vendors at roadsides, hawker centres and food courts.[6] Cendol vendors are 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 shaved ice (es serut) 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 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.[5

 
 

 
There is popular belief in Indonesia that the name "cendol" is related to and originated from the word jendol; in Javanese, Sundanese and Indonesian, it means "bump" or "bulge", in reference the sensation of drinking the green worm-like jelly. In Vietnam, it is called "bánh lọt," or fall cake. Bánh lọt is a common ingredient in a Vietnamese dessert called chè, or more commonly chè ba màu. In Thailand it is called lot chong (Thai: ลอดช่อง) which can be translated as "gone through a hole", indicating the way it is made by pressing the warm dough through a sieve in to a container with cold water.[3]



Ingredients:

  File:Cendol in a Glass.JPG

 

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