Cendol

Malaysian Food

Cendol

Origin

Southeast Asia; particularly Malaysia, Indonesia, Singapore, and Thailand.

Category

Dessert / Cold Sweet Drink

Appearance

Green, jelly-like strands served in a bowl or glass with coconut milk, palm sugar syrup, and shaved ice. Optional toppings like red beans, sweet corn, or glutinous rice add color and texture.

Ingredients

• Rice flour (for jelly strands)
• Pandan leaves (for flavor and green color)
• Coconut milk
• Gula Melaka (palm sugar syrup)
• Shaved ice
• Optional: red beans, sweet corn, glutinous rice

Preparation

1. Mix rice flour with pandan juice to form a batter.
2. Boil until thickened, then press through a cendol mold into cold water to form strands.
3. Prepare palm sugar syrup by melting gula Melaka with water.
4. Assemble by placing cendol strands in a bowl, adding shaved ice, pouring coconut milk, and drizzling palm sugar syrup. Add optional toppings.

Equipment

• Pot for boiling
• Cendol mold or sieve
• Bowl or glass for serving
• Ladle or spoon

Variations

• Durian Cendol – with durian flesh
• Red Bean Cendol – with sweetened red beans
• Ice Kacang – similar dessert with mixed toppings

Taste

Sweet, creamy, slightly earthy (pandan), with caramel-like notes from palm sugar.

Texture

Soft, slippery jelly strands; creamy coconut milk; crunchy ice; optional chewy beans or corn.

Aroma

Fragrant pandan, rich coconut, and caramelized palm sugar.

Sound

Crunch of shaved ice when eaten.

Cultural Significance

A nostalgic Southeast Asian dessert, popular during hot weather and at street markets.

Symbolism

Represents tropical freshness, comfort, and communal enjoyment.

Regional Cuisine

Found throughout Malaysia, Singapore, Indonesia (“dawet”), and southern Thailand.

Social Context

Sold at street stalls, hawker centers, and dessert cafes; often enjoyed after meals or during festivals.

Nutritional Information

• Calories: ~150–250 per serving (varies by toppings)
• Contains carbohydrates, fats, and minimal protein

Health Benefits

• Coconut milk provides healthy fats
• Pandan leaves may have antioxidant properties

Dietary Restrictions

• Vegetarian-friendly
• Vegan if using coconut milk
• Gluten-free if no wheat flour is added

Allergens

Coconut (for those allergic)

Cost

Affordable: typically $1–$3 per serving in Southeast Asia.

Production

Traditionally handmade; now also commercially produced in packaged form.

Sustainability

Low-impact traditional preparation; sustainability depends on sourcing of palm sugar and coconut.

Availability

Widely available at hawker stalls, cafes, night markets, and dessert shops in Southeast Asia.

History

Originated in Java, Indonesia, and spread across the region through trade and colonial influences.

Anecdotes

Often evokes childhood memories and nostalgic rainy-day treats in Malaysia and Singapore.

How to Prepare

1. Boil rice flour with pandan juice to form jelly strands.
2. Prepare gula Melaka syrup.
3. Assemble with shaved ice and coconut milk.
4. Add optional toppings like red beans or sweet corn.
5. Serve immediately cold.

FAQ

Q: Can I make cendol without pandan leaves?
A: Yes, though pandan gives the signature aroma and green color; alternatives include spinach juice or food coloring.

Q: How long does homemade cendol last?
A: 1–2 days in the fridge; ice should be added just before serving.