CendoL

CendoL

Cendol is a cold dessert that is popular in Malaysia. It’s also consumed in many other Southeast Asian countries, such as Indonesia, Singapore, Vietnam and southern of Thailand. Often, it’s served in restaurants or sold as a street food in vendor booths. Made in a variety of ways, Cendol almost always consists of green, chewy, jelly-like noodles mixed with coconut cream, palm syrup and pieces of ice.

The name "Cendol" might come from the Indonesian word Jendol, meaning "Bump"/ "Bulge." Based on its appearance, it's easy for one to understand why this dish has that name. Worm-shaped noodles that look like squiggly bumps and bulges are the main ingredient in the dish. The glutinous noodles are formed from mung bean, also called, Pea Flour, as well as rice flour, with a little tapioca added. The green coloring and distinctive vanilla flavor comes from the leaves of the pandan plant.

This kind of vendor booth is the place where you can find Cendol and some other food on a sideways.  

          

If you try Cendol at the vandor booth, it'll probably come out like the above pictures. You can eat in the shop with a bowl or glass and can bring home, too.