View source for Cendol

{{short description|Asian cold sweet dessert}}
{{Redirect|Chendol|the fish genus|Chendol (fish)}}
{{Use dmy dates|date=September 2019}}
{{EngvarB|date=September 2019}}
{{Infobox food
| name = Cendol
| image = Chendol at Cendol Melaka, Changi Village.jpg
| image_size = 250px
| caption = Bowls of cendol
| alternate_name = {{plainlist|
* es cendol (West Java, Indonesia)
* dawet (Central and East Java, Indonesia)
* cindua (West Sumatra, Indonesia)
* [[wikt:ลอดช่อง|ลอดช่อง (lot chong)]] (Thailand)
* [[wikt:bánh lọt|bánh lọt]] or [[wikt:chè bánh lọt|chè bánh lọt]] (Vietnam)
* បង្អែមលត (bang-aem lot) or នំលត (nom lot) (Cambodia)
* ລອດຊ່ອງ (lod song) (Laos)
*  [[wikt:မုန့်လက်ဆောင်း|မုန့်လက်ဆောင်း (mont let saung)]] (Myanmar)
* chendol (Singapore)
* cendol (Malaysia)
* sindul (Mindanao, Philippines)
}}
| country = [[Southeast Asia]]
| region =
| national_cuisine = [[Bruneian cuisine|Brunei]], [[Cambodian cuisine|Cambodia]], [[Indonesian cuisine|Indonesia]], [[Laotian cuisine|Laos]], [[Malaysian cuisine|Malaysia]], [[Burmese cuisine|Myanmar]], [[Singaporean cuisine|Singapore]], [[Thai cuisine|Thailand]], [[Cuisine of East Timor|East Timor]], [[Vietnamese cuisine|Vietnam]]
| creator =
| course =
| type = Dessert
| served =
| main_ingredient = [[Coconut milk]], [[rice flour]] jelly with pandan leaves juice, [[shaved ice]], [[palm sugar]]
| variations =
| calories =
| other =
}}
'''Cendol''' {{IPAc-en|ˈ|tʃ|ɛ|n|d|ɒ|l}} is an iced sweet dessert that contains [[Pandanus amaryllifolius|pandan]]-flavoured green [[rice flour]] jelly,<ref>{{cite news | title = Underground Gourmet: Sampling Indonesia | author = Jane Freiman | work = New York | date = 19 May 1986 | url = https://books.google.com/books?id=6OYCAAAAMBAJ&pg=PA119 | page = 119}}</ref> [[coconut milk]] and [[palm sugar]] syrup.<ref>{{cite book | title = Indonesia, Lonely planet: World food | first = Patrick | last = Witton | publisher = Lonely Planet | year = 2002 | isbn = 9781740590099| url = https://books.google.com/books?id=WtiPHH2d8EAC&pg=PA141 | page = 141}}</ref> It is commonly found in Southeast Asia and is popular in [[Indonesia]],<ref>{{cite web | title = Recipe: Es cendol | work = Belindo | url = http://www.belindo.com/Default.aspx?NavID=183 | access-date = 29 December 2009 | archive-url = https://web.archive.org/web/20110910074431/http://www.belindo.com/Default.aspx?NavID=183 | archive-date = 10 September 2011 | url-status = dead }}</ref> [[Malaysia]],<ref>{{cite news | url = https://www.nytimes.com/2005/08/10/dining/10ices.html | title = Shaving the Ice, Cutting the Heat| newspaper = The New York Times| date = 10 August 2005| last1 = Bowen| first1 = Dana}}</ref> [[Brunei]], [[Cambodia]], [[East Timor]], [[Laos]], [[Vietnam]], [[Thailand]], [[Singapore]], [[Philippines]], and [[Myanmar]]. Next to the green jelly, additional toppings might be added, including diced [[jackfruit]], sweetened red [[azuki beans]],<ref name=guardian /> or [[durian]].<ref name="Femina-Cendol">{{cite web|work=Femina|title=Es Cendol Durian|url=http://www.femina.co.id/kuliner/resep/hidangan.internasional/es.cendol.durian/004/001/2319/03|language=id}}</ref>
==Etymology==
[[File:Cendol in a Glass.JPG|thumb|upright|left|A glass of "basic" street-side cendol.]]
Earliest written records of the word ''cendol'' or ''tjendol'' (Dutch spelling) can be traced to dictionaries and books of the 19th century in the [[Dutch East Indies]] (now Indonesia). One of the oldest known records of the word ''tjendol'' is listed in the 1866 ''Oost-Indisch kookboek'' or East Indies recipe book. This book includes a cendol recipe with the title ''Tjendol of Dawet'' which indicates that cendol and [[dawet]] were already used synonymously at that time.<ref>{{Cite book|date=1866|url=https://books.google.com/books?id=c-MwBf0NQsEC&q=tjendol&pg=PP155|title=Oost-Indisch kookboek: bevattende 456 beproefde recepten voor de hollandsche en inlandsche keuken : gebakken, confituren, zuren, sausen, enz|publisher=Van Dorp|language=nl}}</ref> In the dictionary ''Supplement op het Maleisch-Nederduitsch Woordenboek'' (1869) by Jan Pijnappel (Gz.), tjendol is described as a kind of drink or watery paste made from [[sago]], coconut milk, sugar and salt.<ref>{{Cite book|last=Pynappel|first=Jan|date=1869|url=https://books.google.com/books?id=hN1GAAAAcAAJ&q=tjendol&pg=PA99|title=Supplement op het Maleisch-Nederduitsch Woordenboek|publisher=Endschedé en Zonen|language=nl}}</ref>
In Malaya, the word "chendol" was first mentioned in 1932 as one of the foodstuffs available in [[Kuala Lumpur]] as recorded in the Malay Concordance Project that collects Malay writings.<ref>{{cite web | title = Pekan Hari Ahad Di Kampung Baru, Kuala Lumpur | url = http://mcp.anu.edu.au/N/SK/455.html |archive-url=https://web.archive.org/web/20130518153507/http://mcp.anu.edu.au/N/SK/455.html |archive-date=18 May 2013|work=Malay Concordance Project | language = ms}}</ref><ref name="ifood"/>
There is a popular belief that the name "cendol" is related to, or originated from, the word ''jendol'', in reference to the swollen green worm-like rice flour jelly;<ref name="ifood">{{cite web |archive-url=https://web.archive.org/web/20140714171717/https://ifood.tv/network/cendol|archive-date=14 July 2014 | title=Cendol |url=http://www.ifood.tv/network/cendol | publisher=ifood.TV | access-date=10 June 2014}}</ref> in [[Javanese language|Javanese]], [[Sundanese language|Sundanese]], [[Indonesian language|Indonesian]], and [[Malay language|Malay]], ''jendol'' means "bump", "bulge",<ref name="Torchia">{{cite book| title = Indonesian Slang: Colloquial Indonesian at Work | author1= Christopher Torchia | author2= Lely Djuhari | publisher = Tuttle Publishing | year = 2012 | isbn = 9781462910571 | url = https://books.google.com/books?id=qZDQAgAAQBAJ&q=Cendol+indonesian+dessert&pg=PT242}}</ref> or "swollen".<ref>{{Cite web|url=https://translate.google.nl/?ie=UTF-8&hl=nl&client=tw-ob#auto/en/jendol|title=Google Translate|website=translate.google.nl}}</ref> In most parts of Indonesia, cendol refers to the green rice flour jelly; while the concoction of that green rice flour jellies with coconut milk, shaved ice, areca palm sugar and sometimes diced [[jackfruit]] is called ''es cendol'' (in West Java) or ''dawet'' (in Central and East Java).<ref name=valentina>{{cite news |url=https://www.thejakartapost.com/life/2018/12/04/dont-panic-indonesian-cendol-different-from-malaysian-singaporean-cendol.html |title=Don't panic: Indonesian 'cendol' different from Singaporean 'cendol'|author=Jessicha Valentina |work=The Jakarta Post |date=4 December 2018 }}</ref>
The Indonesian dictionary [[Kamus Besar Bahasa Indonesia|''Kamus Besar'']] describes "cendol" as a snack made from [[rice flour]] and other ingredients that are formed by filters, then mixed with palm sugar and coconut milk (for beverage).<ref>{{cite web|title=Cendol|publisher=KBBI|language=id|url=http://kbbi.web.id/cendol}}</ref> The Malay dictionary ''[[Kamus Dewan]]'' similarly defines it as a porridge-like drink with long strands made of rice flour in coconut milk and sugar syrup.<ref>{{cite web |url=http://prpm.dbp.gov.my/cari1?keyword=cendol |title=cendol|work=Dewan Bahasa dan Pustaka}}</ref>
In Vietnam, this worm-like rice flour concoction is called ''[[bánh lọt]]'' or "secreted jellies". ''[[Bánh lọt]]'' is a common ingredient in a Vietnamese dessert drink called ''[[chè]]''. In Thailand it is called ''lot chong'' ({{langx|th|[[:wikt:ลอดช่อง|ลอดช่อง]]}}, {{IPA|th|lɔ̂ːt t͡ɕʰɔ̂ŋ|pron}}) which can be translated as "gone through a hole", indicating the way it is made by pressing the warm [[dough]] through a sieve into a container of cold water.<ref>{{cite web |url=http://www.thaifoodmaster.com/recipes/dessert_recipes/2670 |title=Lod Chong Recipe |work=Thaifoodmaster.com |date=7 March 2011 }}</ref> In Burma, it is known as ''mont let saung'' or {{lang|my|မုန့်လက်ဆောင်း}}. In Cambodia, it is known as ''lot'' (លត /lɔːt/), ''bang-aem lot'' (បង្អែមលត /bɑŋʔaɛm lɔːt/), ''nom lot'' (នំលត /nɷm lɔːt/), and ''banh lot'' (បាញ់លត /baɲ lɔːt/). In Laos, it is called ''lod song'' (ລອດຊ່ອງ). The word ''lọt'' in [[Vietnamese language]] has cognate with [[Proto-Katuic language|Proto-Katuic]] reconstruction of ''*lɔɔt'' meaning "to pass, go by", whence the [[Pacoh language]] with ''luat''.<ref>{{Citation |title=lọt |date=2022-11-09 |url=https://en.wiktionary.org/w/index.php?title=l%E1%BB%8Dt&oldid=69791989 |work=Wiktionary |access-date=2023-04-05 |language=en}}</ref>
==History==
[[File:COLLECTIE TROPENMUSEUM Een dawet verkoper op de pasar te Malang Oost-Java. TMnr 60005853.jpg|thumb| right| A ''dawet'' seller with his jars of ingredients, at a market in [[Malang]], [[East Java]] (ca.1935)]]
The origin of cendol is not clear, and this sweet drink is widely spread across Southeast Asia. However, one suggestion is that cendol originated in [[Java]], Indonesia as ''dawet''.<ref name="Kompas.com-1">{{Cite news| url=https://travel.kompas.com/read/2017/10/04/161000827/dari-manakah-cendol-berasal-|title=Dari Manakah Cendol Berasal? |last=Media|first=Kompas Cyber|date=4 October 2017|work=KOMPAS.com|access-date=4 December 2018|language=id}}</ref>  The [[Javanese language|Javanese]] name of "dawet" was recorded in early 19th century Javanese manuscript of [[Serat Centhini]], composed between 1814 and 1823 in [[Surakarta]], Central Java.<ref>{{Cite news|url=https://seratcenthini.wordpress.com/2009/11/20/kuliner-tempo-dulu-versi-serat-centhini/|title=Kuliner Tempo Dulu Versi Serat Centhini|date=19 November 2009|work=Serat Centhini|access-date=28 May 2018|language=id-ID}}</ref> An Indonesian academic suggests that a ''dawet'' sweet drink may have been recorded in the Kresnayana manuscript, dated from [[Kediri Kingdom]] circa 12th century Java.<ref name="Ullen Sentalu Museum">{{Cite news|url=https://blog.ullensentalu.com/14-makanan-dan-minuman-yang-sudah-ada-zaman-jawa-kuno-bagian-2/|title=14 Makanan dan Minuman yang Sudah Ada Zaman Jawa Kuno (Bagian 2)|date=19 April 2016|work=Ullen Sentalu|access-date=4 December 2018|language=id}}</ref> In Java, ''dawet'' refer to the whole concoction of cendol green jellies, usually made from ''[[Arenga pinnata|aren]]'' sago or rice flour, coconut milk and liquid ''gula jawa'' (palm sugar syrup).<ref>{{Cite book|url=https://books.google.com/books?id=I5ss-_zHmocC&q=dawet+serat+centhini&pg=PA303|title=The Centhini Story: The Javanese Journey of Life : Based on the Original Serat Centhini|last=Pringgoharjono|first=Kestity|date=2006|publisher=Marshall Cavendish|isbn=9789812329752|language=en}}</ref> An Indonesian historian argues that sago or rice flour might have been used as sweet beverage ingredient in the rice agriculture society of ancient Java. Indeed, cendol jellies and its variations are rural agricultural product, still traditionally produced in Javanese villages.<ref name="Kompas.com-1"/> In Banjarnegara, Central Java, ''dawet'' is traditionally served without ice. Today, however additional ice cubes or shaved ice is commonly added into this dessert drink.<ref>{{cite web | title = Resep Dawet Ayu | work = Zona Makan | url = http://zonamakan.blogspot.co.id/2014/04/resep-dawet-ayu-asli-banjarnegara.html | language = id}}</ref>
Cendol, however, has developed differently in different countries. In Java (Indonesia), cendol only refers to the green "pandan jelly served in coconut milk", where sometimes [[pandanus]] leaves or pieces of [[jackfruit]] may be added.<ref name=valentina/><ref>{{Cite news|url=http://www.thejakartapost.com/life/2017/06/03/ramadhan-recipe-the-dharmawangsa-jakartas-es-dawet.html|title=Ramadhan recipe: The Dharmawangsa Jakarta's 'es dawet'|work=The Jakarta Post|access-date=28 May 2018}}</ref> Meanwhile, in [[West Sumatra]] (Indonesia), cendol (''cindua'') has two colors, green and red. Red cendol is made from sago palm flour and rice flour, then it is given food coloring from gambier sap.<ref name=langgam>{{Cite news|url=https://langgam.id/mencicipi-kesegaran-cindua-langkok-khas-bukittinggi/|title=Mencicipi Kesegaran Cindua Langkok Khas Bukittinggi|work=Langgam.id|access-date=11 June 2023}}</ref> This is different to the cendol in Malaysia and Singapore where various ingredients such as sweetened red beans and sweet corn may be mixed in like an [[es campur]].<ref name=valentina/>
Cendol is typically served with ice, and this may have developed when ice became readily available. It may have originated in Malayan port cities such as [[Malacca]] and [[Penang]] where British refrigerated ships' technology would provide the required ice.<ref>{{cite book |url=https://books.google.com/books?id=idVODwAAQBAJ&pg=PT209 |title=The World's Best Bowl Food: Where to find it and how to make it |author=Anita Isalska |publisher= Lonely Planet Food |date=1 March 2018 |isbn=9781787019218 }}</ref>
In [[Javanese culture|Javanese tradition]], dawet or cendol is a part of traditional Javanese wedding ceremony. The ''dodol dawet'' ([[Javanese language|Javanese]] for "selling dawet") is performed during Midodareni ceremony, a day before the wedding. After the ''siraman'' bridal shower, the parents would sell dawet to the attending guests and relatives. The guest paid the dawet using terracotta coins that would be given to the bride as a symbol of family earnings. The symbolic meaning was as the parents' hope that the tomorrow wedding would be attended by a lot of guests, "as plenty as the cendol jellies that being sold."<ref>{{cite news | title = Rumitnya Upacara Adat Pernikahan Solo | work = Kompas.com | date = 23 May 2011 | url = http://lifestyle.kompas.com/read/2011/05/23/09232425/rumitnya.upacara.adat.pernikahan.solo | language = id}}</ref> In [[Dutch East Indies]] Java, dawet street hawkers using ''pikulan'' (baskets carried with balancing rod) are commonly found in Javanese cities, as can be seen in the old photograph dated from circa 1935.
In Indonesia five traditions of cendol making has been recognised as the [[National Intangible Cultural Heritage of Indonesia|intangible cultural heritage]] by the [[Ministry of Education and Culture (Indonesia)|Indonesian Ministry of Education and Culture]]. Three dawet (Javanese version of cendol) traditions has been recognised in 2010 and 2018, all registered under [[Special Region of Yogyakarta|Yogyakarta]] province. They are dawet,<ref>{{Cite web|title=Dawet|url=https://warisanbudaya.kemdikbud.go.id/?newdetail&detailCatat=125|access-date=2020-12-16|work=Cultural Heritage, Ministry of Education and Culture of Indonesia}}</ref> dawet camcau,<ref>{{Cite web|title=Dawet Camcau|url=https://warisanbudaya.kemdikbud.go.id/?newdetail&detailCatat=8754|access-date=2020-12-16|work=Cultural Heritage, Ministry of Education and Culture of Indonesia}}</ref> and dawet sambel.<ref>{{Cite web|title=Dawet Sambel|url=https://warisanbudaya.kemdikbud.go.id/?newdetail&detailCatat=8755|access-date=2020-12-16|work=Cultural Heritage, Ministry of Education and Culture of Indonesia}}</ref> Es cendol was recognized in 2016 registered under [[West Java]] province,<ref>{{Cite web|title=Es Cendol|url=https://warisanbudaya.kemdikbud.go.id/?newdetail&detailCatat=6886#|access-date=2020-12-16|work=Cultural Heritage, Ministry of Education and Culture of Indonesia}}</ref> while cendol was recognized in 2020 registered under [[Riau Islands]] province.<ref>{{Cite web|title=Cendol|url=https://warisanbudaya.kemdikbud.go.id/?newdetail&detailCatat=10094|access-date=2020-12-16|work=Cultural Heritage, Ministry of Education and Culture of Indonesia}}</ref> Cendol has been declared a Malaysian heritage food by the Malaysian Department of National Heritage.<ref>{{cite news|url=http://www.heritage.gov.my/index.php/en/heritage-register/national-heritage-register-list/object/intangible-heritage-object|title=Malaysian Intangible Heritage Objects|url-status=dead|archive-url=https://web.archive.org/web/20150402145156/http://www.heritage.gov.my/index.php/en/heritage-register/national-heritage-register-list/object/intangible-heritage-object|archive-date=2 April 2015}}</ref>
==Ingredients==
[[File:Jakarta street-side Es Cendol 2.jpg|thumb|right|Jars of roadside ''es cendol'' ingredients on display, from left to right: coconut milk, black grass jelly, tapai, plain cendol, liquid palm sugar, and cendol in coconut milk.]]
The ingredients of cendol relies heavily on ''aren'' (palm sugar) and coconut plants.<ref name ="Minuman Tradisional Indonesia">{{cite book| title = Minuman Tradisional Indonesia | author = Rian Yulianto W | publisher = Gulajava Ministudio | url = https://books.google.com/books?id=DDBCAgAAQBAJ&q=Minuman+Tradisional+Indonesia | language = id|pages =16, 21}}</ref> The dessert's original or basic ingredients are [[coconut milk]], jelly noodles made from [[rice flour]] with green [[food colouring]] (usually derived from the [[pandanus|pandan leaf]]), [[shaved ice]], and [[palm sugar]]. The cendol in Java is usually served in a tall glass, assembled with liquid ''[[gula jawa]]'' or palm sugar syrup in the bottom, followed by green jellies, poured with coconut milk, and topped with shaved ice.<ref name=valentina/> In West Sumatra is served in a bowl instead of a glass. ''Cindua langkok'' (cendol with various fillings) is usually mixed with [[Lupis (food)|lupis]], [[durian]], ''ampiang'' (traditional glutinous rice krispies), and doused with palm sugar.<ref name=langgam/>
The Singaporean and Malaysian versions usually have sweetened red beans added, and are served in a bowl. The palm sugar, often added as a dark syrup, is referred to as ''[[gula melaka]]''.<ref name=guardian>{{cite news |url=https://www.theguardian.com/travel/2017/may/28/melaka-malacca-malaysia-food-dessert-nyonya-cendol |title=Nice ice: A traditional take on Malaysia's favourite dessert|first=John|last=Brunton|date= 28 May 2017 |work=The Guardian}}</ref>
In [[West Java]], cendol is a dark-green pulpy dish of rice (or sago) flour worms with coconut milk and syrup of areca sugar. In [[Javanese language|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''. Today, the green cendol jelly noodles are mainly made from [[rice flour]], since rice is more readily available. However, in Java, a traditional cendol worm-like jelly noodles was made from ''sagu aren'', or sago starch extracted from the trunk of sugar palm (''[[Arenga pinnata]]'').<ref name ="Minuman Tradisional Indonesia"/>
In Indonesia, additional ingredients might include [[tapai]] (fermented sweet cassava), black [[grass jelly]], and sweetened [[condensed milk]]. In Java (Indonesia) and Thailand, cendol usually served in a tall glass, meanwhile in West Sumatra (Indonesia), Malaysia, and Singapore however, they usually served in a bowl.{{Citation needed|date=January 2020}} To make cendol chewy and not hard, the mixture must contain sago flour and rice flour in the right composition.<ref>{{Cite web|title=Spesial Saji-Sedap, Tips Bikin Cendol yang Kenyal dan Tidak Lembek Ala Pedagang! Pasti Berhasil - Semua Halaman - Sajian Sedap|url=https://sajiansedap.grid.id/read/102202277/spesial-saji-sedap-tips-bikin-cendol-yang-kenyal-dan-tidak-lembek-ala-pedagang-pasti-berhasil|access-date=2020-06-22|website=sajiansedap.grid.id|language=id}}</ref>
In Myanmar, ''mont let saung'' has 2 primary forms, ''htannyet mont let saung'' (ထန်းလျက်မုန့်လက်ဆောင်း), which is served in a caramel-coloured [[jaggery]] syrup, and ''onno mont let saung'' (အုန်းနို့မုန့်လက်ဆောင်း), which is served with [[coconut milk]].<ref name="ygn">{{Cite web|url=http://yangonlife.com.mm/mm/article/16039|title=မုန့်လက်ဆောင်း|website=Yangon Life|access-date=26 March 2019|archive-date=26 March 2019|archive-url=https://web.archive.org/web/20190326204801/http://yangonlife.com.mm/mm/article/16039|url-status=dead}}</ref> The snack is an iconic snack during [[Thingyan]] (Burmese New Year), where it is commonly served by ''[[satuditha]]'' donors to revellers.<ref name="ygn"/> Cendol also features in a Burmese dessert called ''[[shwe yin aye]]''. Thai ''lot chong'' is closer to the Javanese original, only consisting of green worm-like jellies, coconut milk, liquid palm sugar, and shaved ice.{{Citation needed|date=January 2020}}
<gallery mode="packed" heights="130">
File:Cendol.jpg|Cendol in Indonesia refer to the green jellies
File:Jakarta street-side Es Cendol 4.jpg|A glass of Jakarta street-side ''es cendol''
File:Chendol in Malaysia - December 2016.jpg|Cendol in Malaysia with red beans
File:Chendol in a bowl.JPG|A bowl of ''chendol'' sold in Singapore
File:Shweyin-aye.JPG|A bowl of ''[[shwe yin aye]]'' in Myanmar
</gallery>
==Variants==
[[File:Cendol Durian.JPG|thumb|upright|right|''Cendol'' with [[durian]] in Indonesia]]
===Indonesia===
In Indonesia, the most famous variant is Javanese ''es dawet ayu'' from [[Banjarnegara]], Central Java.<ref name ="Minuman Tradisional Indonesia"/>{{rp|page=16}} Another variant is a black cendol called ''es dawet ireng'' from Purworejo, Central Java. ''Ireng'' is [[Javanese language|Javanese]] word for "black". Instead of green pandan leaf, this black cendol acquired its colour from ''merang'' or the ash of burned rice stalk mixed with water.<ref name ="Minuman Tradisional Indonesia"/> Other than the basic ingredients of green jelly noodles, palm sugar syrup, and coconut milk, iced cendol might be served with additional toppings. Popular additional toppings in Indonesia include diced [[jackfruit]], [[tapai]] (fermented sweet cassava), durian flesh, and chocolate condensed milk.<ref name="Femina-Cendol"/> In Bayat Village,<ref>{{cite web |last1=Ayub |first1=Maulana |title=Dawet Bayat Masih Jadi Idola Bagi Para Perantauan |url=https://klaten.sorot.co/berita-3198-link-.html |website=sorot.co |access-date=30 August 2024 |language=Indonesian}}</ref> [[Klaten]] and Jabung Village,<ref>{{cite web |last1=Assiddi |first1=Lohanna Wibbi |title=Dawet Jabung Minuman Khas Ponorogo yang Selalu Bikin Nagih |url=https://ponorogo.pikiran-rakyat.com/entertainment/pr-3136761414/dawet-jabung-minuman-khas-ponorogo-yang-selalu-bikin-nagih?page=all |website=pikiran-rakyat.com |access-date=30 August 2024 |language=Indonesian}}</ref> [[Ponorogo]], cendol is made of [[Arenga pinnata|aren]] flour and has pale and transparent color. In [[Karanganyar Regency]], purple cendol or ''dawet ungu'' is made from sweet potato.<ref>{{cite web |last1=Ludiyanto |first1=Akhmad |last2=Ashshidiqy |first2=Kaled Hasby |title=Segarnya Es Dawet Cendol Ubi Ungu Karanganyar |url=https://soloraya.solopos.com/segarnya-es-dawet-cendol-ubi-ungu-karanganyar-1402692 |website=solopos.com |access-date=12 September 2024 |language=Indonesian}}</ref> ''Dawet beras'' in [[Tegal]] is made of rice flour and its color is white. The drink is served by hitting a lime into a bowl, then adding the cendol with additional liquid sugar.<ref>{{cite web |last1=Achmad |first1=Fajar Bahruddin |last2=Manaf |first2=Rival Al |title=Sudah Pernah Coba Segarnya Dawet Beras Khas Tegal? Harganya Cuma Rp 2.500 |url=https://jateng.tribunnews.com/2021/03/12/sudah-pernah-coba-segarnya-dawet-beras-khas-tegal-harganya-cuma-rp-2500 |website=tribunnews.com |access-date=12 September 2024 |language=Indonesian}}</ref> A specialty cendol drink from [[Surakarta|Solo]] is ''dawet telasih''. In one bowl, it contains cendol, black sticky rice, rice pudding, sticky rice ''[[tapai]]'', basil seeds, coconut milk, liquified granulated sugar, and ice cubes.<ref>{{cite web |title=Dawet Telasih|url=https://visitjawatengah.jatengprov.go.id/id/kuliner/dawet-telasih |website=jatengprov.go.id |publisher=Central Java Government |access-date=12 September 2024 |language=Indonesian}}</ref> Another recent variant in Indonesia is cendol latte, which is a mix between cendol and coffee [[latte]].<ref>{{Cite web|date=2019-10-16|title=Resep Cendol Latte|url=https://coffeeland.co.id/resep-cendol-latte/|access-date=2020-07-27|website=Coffeeland|language=id}}</ref>
===Malaysia===
In Malaysia, additional toppings such as [[Azuki beans|red beans]], [[glutinous rice]], [[grass jelly]], [[creamed corn]], durian, glutinous rice tapai and even ice cream might also be included.<ref name="penangtuapui1">[http://www.penangtuapui.com/2008/03/cendol/ Penang Food | Cendol | The Best Penang Hawker Food and Restaurant Guide] {{webarchive |url=https://web.archive.org/web/20101229221407/http://www.penangtuapui.com/2008/03/cendol/ |date=29 December 2010}}</ref> Cendol was brought to Malaysia by Javanese traders in the 19th century and has since become a staple dessert in Malaysian cuisine. It is often served during festive occasions such as Eid al-Fitr, a Muslim holiday that marks the end of Ramadan, the month of fasting. Cendol is also a popular street food in Malaysia, especially in Penang.<ref>{{Cite journal |last1=Salim |first1=Hengky K. |last2=Padfield |first2=Rory |last3=Lee |first3=Chew Tin |last4=Syayuti |first4=Khadijah |last5=Papargyropoulou |first5=Effie |last6=Tham |first6=Mun Hou |date=April 2018 |title=An investigation of the drivers, barriers, and incentives for environmental management systems in the Malaysian food and beverage industry |url=http://link.springer.com/10.1007/s10098-017-1436-8 |journal=Clean Technologies and Environmental Policy |language=en |volume=20 |issue=3 |pages=529–538 |doi=10.1007/s10098-017-1436-8 |issn=1618-954X|hdl=10072/407952 |hdl-access=free }}</ref>
===Singapore===
The influence of Singapore and the West has given rise to different variations of cendol, such as cendol with vanilla ice cream or topped with durian.<ref>{{Cite web|url=https://www.visitsingapore.com/editorials/11-drinks-to-try-at-a-singaporean-hawker-centre/|title=11 drinks to try at a Singaporean hawker centre|website=www.visitsingapore.com}}</ref>
==Selling==
Cendol has become a quintessential part of cuisine in Southeast Asia and is often sold by vendors at roadsides, [[hawker centre]]s, and [[food courts]].<ref name="myasiankitchenny1">{{Cite web |url=http://www.myasiankitchenny.com/2009/07/cendol.html |title=My Asian Kitchen: Cendol<!-- Bot generated title --> |access-date=29 September 2010 |archive-date=14 August 2010 |archive-url=https://web.archive.org/web/20100814022603/http://www.myasiankitchenny.com/2009/07/cendol.html |url-status=dead }}</ref> ''Cendol'' vendors are almost ubiquitous in Indonesian cities, especially [[Jakarta]], [[Bandung]], and [[Yogyakarta]]. Originally ''cendol'' or ''dawet'' in Java was served without ice, but after the introduction of [[refrigeration]] technology, the cold ''cendol'' with shaved ice (''es serut'') was available and widely popular.
In Indonesia and Malaysia, ''cendol'' is commonly sold on the roadside by vendors. It is a dessert fare in Singapore, found in dessert stalls, food centres, coffee shops, and food courts.<ref name="myasiankitchenny1"/>
<gallery mode="packed" heights="140">
File:Cendol Vendor.JPG|Roadside ''cendol'' vendor in [[Jakarta]]
File:Sweet Cendol.jpg|''Dawet'' seller in [[Surakarta|Solo]], Central Java
File:ChendolPenang.jpg|A stall selling ''cendol'' in [[Penang]], Malaysia
File:Teochew Chendul (3468803260).jpg|Teochew chendul in Penang
File:AkakaCendol.jpg|Cendol Melaka with Durian selling in [[Johor Bahru]], [[List of shopping malls in Malaysia|Malaysia Shopping Mall]]
</gallery>
==In popular culture==
In [[Indonesian slang|colloquial Indonesian]], the term "cendol" has become an online rating system originated from Indonesian internet forum [[Kaskus|KASKUS]], which its user accounts rating system represented as green "cendol" for positive and red "bata" ([[brick]]) for negative.<ref>{{Cite web |last=elvina.s |title=Arti Cendol, Bata dan Bintang di Kaskus |url=https://www.kaskus.co.id/thread/5832924d5074102d288b456b/arti-cendol-bata-dan-bintang-di-kaskus |access-date=2022-08-18 |website=KASKUS|language=id}}</ref> If an online items tweaks interest, a user punch in one or more green commas resembling a cendol.<ref name="Torchia"/>
''Cendol dawet'' chant created by Abah Lala has become popular in Indonesia. It is inserted in the song of Javanese singer [[Didi Kempot]].<ref>{{cite web |last1=Kania |first1=Dewi |title=5 Fakta Tentang Abah Lala, Pencipta Jargon Cendol Dawet yang Dipopulerkan Didi Kempot |url=https://www.okezone.com/tren/read/2021/12/30/620/2525131/5-fakta-tentang-abah-lala-pencipta-jargon-cendol-dawet-yang-dipopulerkan-didi-kempot |website=okezone.com |access-date=12 September 2024 |language=Indonesian}}</ref>
In December 2018, ''cendol'' became embroiled in a controversy after [[CNN]] listed the Singapore version as one of the world's top 50 desserts, triggering a furious response from Malaysians.<ref>{{cite web|url=https://edition.cnn.com/travel/article/world-50-best-desserts/index.html|date=1 December 2018|access-date=4 December 2018|title=50 of the world's best desserts|work=Jen Rose Smith|publisher=[[CNN]]}}</ref><ref>{{cite web|url=https://www.worldofbuzz.com/cnn-lists-cendol-in-worlds-top-50-best-desserts-but-says-its-from-singapore/|date=3 December 2018|access-date=4 December 2018|work=Pui Fun|publisher=WORLD OF BUZZ|title=CNN Lists Cendol in World's Top 50 Best Desserts But Says It's From Singapore}}</ref><ref>{{cite web|url=https://www.soyacincau.com/2018/12/03/cnn-cendol-singapore/|work=Amin Ashaari|date=3 December 2018|access-date=4 December 2018|title=CNN says Cendol is from Singapore. Obviously, we Malaysians are pissed!|publisher=SoyaCincau.com}}</ref>
==See also==
{{portal|Drink|Indonesia|Malaysia|Singapore|Thailand}}
{{div col|colwidth=30em}}
* [[Ais kacang]]
* [[Es campur]]
* [[Es doger]]
* [[Es teler]]
* [[Halo-halo]]
* [[Kakigōri]]
* [[List of desserts]]
{{div col end}}
==References==
{{reflist}}
==External links==
{{commons category|Cendol}}
* [https://www.youtube.com/watch?v=2KAqM985yzw Origins of Cendol: Singaporean, Malaysian, or Javanese? | On The Red Dot: Food Fight - Part 4/4]
* [http://mcp.anu.edu.au/N/SK/455.html Cendol mention in Malaysia writing 1932 – malay concordance project.]
{{Bruneian cuisine}}
{{Indonesian cuisine}}
{{Malaysian cuisine}}
{{Singaporean cuisine|state=collapsed}}
{{Thai cuisine}}
{{Burmese cuisine}}
[[Category:Frozen desserts]]
[[Category:Indonesian desserts]]
[[Category:Malaysian cuisine]]
[[Category:Non-alcoholic drinks]]
[[Category:Singaporean cuisine]]
[[Category:Bruneian cuisine]]
[[Category:Foods containing coconut]]
[[Category:Malay words and phrases]]
[[Category:Burmese cuisine]]
[[Category:Thai desserts and snacks]]
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[[Category:Street food in Indonesia]]
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