Chendol

Chendol or cendol is a traditional dessert originating from Java, Indonesia, but also popular in Malaysia, Singapore and Southern Thailand. The dessert's basic ingredients consist of shaved ice, coconut milk, starch noodles with green food coloring (usually sourced from the pandan leaf) and palm sugar. Red beans, glutinous rice, grass jelly and creamed corn are optional additions. Chendol has become a quintessential part of cuisine among the multi-racial population in South-East Asia and is often sold by vendors at roadsides, hawker centres and food courts.

Chendol vendors are also a common sight in Indonesian cities. In the Javanese language, chendol refers to the jelly-like part of the beverage, while the combination of chendol, palm sugar and coconut milk is called dawet.

In Malaysia, chendol is usually sold on the roadside by Indian Muslim vendors. It is common dessert fare in Singapore popularly found in dessert stalls, hawker centres, coffeeshops & food-courts, & served by vendors of various ethnic background. The first Indian Muslim vendors learnt the skills of making the chendol from the Javanese in Indonesia and brought the recipe and preparation methods with them to Malaysia & Singapore. Chendol is also popular as a snack, particularly after Friday prayers among Muslims.