How To Make ES CENDOL Popular Indonesian Drink

How To Make ES CENDOL Popular Indonesian Drink – Cendol is popular in Southeast Asia, and Indonesia is a common drink in the afternoon, because almost all of us see the scopes on the streets. ES Cendol is also popular entered the month of fasting as a culinary opening fast.

Cendol (Dawet, Jendol, Chorn Dooi, Lortchorng, ลอดช่อง สิงคโปร์) is a traditional food originating from Southeast Asia are still popular in Indonesia, Malaysia, Singapore, Viet Nam, the Philippines and Southern Thailand (where it is called lortchorng Singapore ลอดช่อง สิงคโปร์).

Cendol is a typical Indonesia drinks made from rice flour, served with shredded ice and liquid brown sugar and coconut milk. The taste of the drink is sweet and savory. In the area of Sunda, the drink is known as cendol while in Central Java known as es dawet. Growing popular belief in society that the term Indonesia “cendol ” probably comes from the word jendol ” “, which is found in Sundanese, Javanese and Indonesia; It refers the sensations perceived when the jendolan granules by the mouth of the Middle Permian cendol drank ice cendol. However, the Word may also be a reflection of cendol said Thailand’s “chorn dooi ” which means “Please help “.

Rice flour mixed with green dye and given in print through special strainer. The dye used was originally a natural dye from pandan leaves, but the date has been used artificial food coloring. In Sundanese cendol is made by way of sifting the steamer rice flour colored with leaf suji with sieve so obtained a oval rounded form taper at one end. In Sundanese drinking cendol is called nyendol.

The drink is usually served as a dessert or as food for distraction. Fit presented afternoon days.



  • 50 gram rice flour (Indonesian: tepung beras)
  • 15 gram tapioca starch (Indonesian: tepung sagu)
  • 350 ml water
  • 4 tablespoon pandan extract (*)
  • ½ teaspoon salt

Palm sugar syrup:

  • 100 gram palm sugar (Indonesian: gula Jawa)
  • 100 ml water
  • 2 pandan leaves, knotted
  • a pinch of salt

Coconut milk:

  • 250 ml coconut milk (Indonesian: santan)
  • 2 pandan leaves, knotted
  • a pinch of salt

Good to have:

  • ice cubes
  • shaved ice



  1. Fill a mixing bowl with drinking cold water and ice cubes. The colander you are using to squeeze the cendol needs to be slightly smaller than the mixing bowl. Set aside.
  2. Place all cendol ingredients in a sauce pot and stir until mixed well.
  3. Turn on the heat, cook and stir at all time, until it bubbles vigorously and thickened, imagine boiling hot mud.
  4. Turn off the heat, transfer the thickened batter to a colander.
  5. Hold the colander so that it is right above the prepared mixing bowl with ice cold water. Then use a spatula to squeeze/push the batter through the colander. The batter needs to drop from the colander directly into the ice cold water, which will immediately make the cendol hardened and hold its shape. Set aside.

Palm sugar syrup:

  1. Place all palm sugar syrup ingredients in a sauce pot and bring to a boil. Cook until all the sugar has dissolved.
    Turn off heat, discard the pandan leaves, and strain to a clean jar/bowl.

Coconut milk:

  1. Place all coconut milk ingredients in a sauce pot and cook until the coconut milk starts to boil. Turn off the heat, and immediately remove the pan away from heat source.
  2. Discard the pandan leaves, and pour into a clean jar/bowl.

Assemble es cendol:

  1. Prepare three serving glasses. Pour some syrup, then add the cendol, and topped with coconut milk.

  2. You can add either ice cubes or shaved ice, especially if you serve this immediately. Alternatively, you can chill everything first, then serve chilled without any ice cubes or shaved ice.

Tags: #cake #cendo; #dessert #drink #es cendol #ice cream #indonesian #indonesian drink #popular drink #pudding soup #rojak

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