Cendol is a sweet dessert containing grains of grass jelly like green rice flour, coconut milk, and coconut sugar syrup. It is commonly found in Southeast Asia and is popular in Indonesia, Malaysia, Singapore, Brunei, Cambodia, East Timor, Vietnam, Thailand, and Burma. In addition to the green jelly, additional sprinkling can be added, including a diced jackfruit, sweet red azuki, or durian.
Video Cendol
Etimologi
The Javanese name of this sweet drink "dawet", was recorded in the early 19th century of the Serat Centhini Javanese script, compiled between 1814-1823 in Surakarta, Central Java. In Java, dawet refers to the whole green jelly cendol concoction, usually made of sagoo or rice flour, coconut milk and liquid java (red sugar syrup), sometimes jackfruit slices may be added.
There is a popular belief that the name "cendol" is related to, or derived from, the word jendol , referring to a green worm flour mushroom like a swollen worm; in Javanese, Sundanese, Indonesian, and Malay, jendol means "lump," "bulge," or "swelling." In most parts of Indonesia, cendol refers to green rice flour; while the concoction of green rice flour jelly with coconut milk, shaved ice, palm sugar and sometimes jackfruit are called iced cendol or dawet (in Central and East Java).
The word "cendol" was first mentioned in 1932 as one of the foodstuffs available in Kuala Lumpur as recorded in the Malay Concordance Project which collects Malay writings. Around the same period, the earliest photograph of the seller dawet (cendol) was taken in Java, as can be seen in the old photo of Malang Dawetverkooper (Dutch for "Dawet seller") dated from around 1935 in Malang, Dutch East Indies.
The Indonesian dictionary describes cendol as a snack made of rice flour and other ingredients formed by the filter, then mixed with palm sugar and coconut milk (for drinks). The Malay Dictionary Board Dictionary also defines it as a pulp-like drink with long strands made of rice flour in coconut milk and sugar syrup.
In Vietnam, this worm rice flour mixture is called bÃÆ'¡nh l? T or "falling through the cake". BÃÆ'¡nh l? t is a common ingredient in Vietnamese dessert beverages called chè , or more commonly chÃÆ'¨ ba mÃÆ'u . In Thailand is called lot chong (Thai: span lang = "th"> ??????? , pronounced Ã, [l ??: tt ??????] ) which can be translated as "passing through a hole", shows how it is made by pressing the warm dough through the filter into cold water container. In Burma it is known as mont let saung or ????????????? . In Cambodia, this is known as lot (??/l ?: T/), bang-aem lot (????????/b ??? a? ml ?: t/), nom lot (????/n? ml ?: t/), and banh lot (??????/ba? l ?: t/).
Maps Cendol
History
The origin of cendol is unclear, and these sweet drinks are widespread in Southeast Asia. However, one suggestion is that cendol comes from Indonesia. The most common and oldest tradition of cendol making can be found in Java. In Banjarnegara, Central Java, dawet is traditionally served without ice. Today, extra ice cubes or shaved ice are commonly added to this dessert drink. This may indicate that in tropical Java, dawet is a traditional sweet beverage that precedes the application of cooling technology.
The ingredients are mostly using aren (palm) and coconut plants. Traditionally in Java, green jelly noodles are made from sago flour extracted from plant stems aren .
In the Javanese tradition, dawet or cendol is part of a traditional Javanese wedding ceremony. The dodol dawet (Javanese for "selling dawet") was performed during the Midodareni ceremony, the day before the wedding. After the bride shower spray , parents will sell dawet to the present guests and relatives. Guests pay dawet using terracotta coins that will be given to the bride as a symbol of family income. The symbolic meaning is the expectation of parents that the wedding tomorrow will be attended by many guests, "as much as cendol jelly sold."
Cendol with ice grows when ice becomes available. These may originate in port cities of Malaya such as Malacca and Penang where the technology of refrigerated British ships will provide the needed ice.
In the 1900s, street vendors Indonesia began selling cendol along Geylang street in Singapore. The old cendol of Singapore was kept in transparent glass bottles and without cover. Ice beams placed in the middle of glass bottles. In the Dutch East Indies of Java, cendol or dawet street hawkers using bikes (baskets carried with balancing rods) are commonly found in Javanese cities, as can be seen in old photographs dating from around 1935.
Cendol has been declared a Malaysian food heritage by the Malaysian National Heritage Department.
Materials
Original ingredients or desserts are coconut milk, jelly noodles made from rice flour with green food dyes (usually from pandan leaves), shaved ice, and palm sugar. The original cendol is usually served in a tall glass, assembled with java sugar or coconut sugar syrup at the bottom, followed by a green jelly, poured with coconut milk, and topped with shaved ice.
In Sunda, Indonesia, cendol is a dish of black rice flour (or sago) dark green flour with coconut milk and areca sugar syrup. It used to be served without ice. In Javanese, cendol refers to the green jelly beverage section, while the combination of cendol , palm sugar and coconut milk is called dawet . Today, green jelly noodle cendol is mainly made from rice flour, because rice is more readily available. However, in Java, traditional jelly noodles are made of sago palm sugar, or sago flour extracted from palm tree trunks (Arenga pinnata ).
In addition to basic ingredients, the Singapore and Malaysian versions are usually added sweet red beans, and served in a bowl instead of a glass. Palm sugar, often added as a dark syrup, is called melaka sugar.
Vietnam chè ba mÃÆ' u add black-and-white peas and red azuki beans along with green jelly. Thai lot chong is closer to the original Java, consisting only of green jelly like liquid, coconut milk, liquid palm sugar, and shaved ice.
Variants
In Indonesia, the most famous variant is Java es dawet ayu from Banjarnegara, Central Java. Another variant is black cendol called black dawet from Purworejo, Central Java. Black is the Javanese word for "black". Instead of green pandanus leaves, this black cendol gets its color from blend or ashes burned rice mixed with water.
In addition to basic ingredients of green jelly noodles, palm sugar syrup, and coconut milk; ice cendol may be served with additional toppings. Additional toppings include diced jackfruit, durian meat, and popular condensed milk in Indonesia. While in Malaysia, additional toppings such as red beans, glutinous rice, cincau, cream corn, may also be included.
The influence of Singapore and the West has led to various variations of cendol, such as cendol with vanilla ice cream or on top with durian.
Sell
Cendol has become an important part of cooking in Southeast Asia and is often sold by street traders, hawker centers, and pujasera. Cendol vendors are almost everywhere in Indonesian cities, especially Jakarta, Bandung, and Yogyakarta. Initially cendol or dawet in Java is served without ice, but after the introduction of cooling technology, cool cendol with shaved ice ( shaved ice ) is available and very popular.
In Indonesia and Malaysia, cendol is usually sold off the road by vendors. Even desserts in Singapore, found in food stalls, food centers, coffee shops, and food courts.
In popular culture
In everyday Indonesian, the term "cendol" has become an online ranking system. If interest tweak online items, users hit in one or more green commas that resemble cendol.
Cendol is also one of Indonesian food popularized by Barack Obama during his visit in Indonesia in 2017. Obama stated that during his visit he has many Indonesian foods including satay, meatballs, tempeh and fried rice, but he missed ice cendol. and coconut ice, so he decided to have it on his last afternoon in Indonesia.
See also
References
External links
- Cendol mentions in Malaysia writing 1932 - the Malay concordance project.
Source of the article : Wikipedia
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