The origin of cendol is vague, but it is believed that it was modeled on a similar Javanese dessert known as dawet, though the first written mention of cendol is found in Malaysia, and it dates back to 1932.
Cendol is a sweet, icy dessert found across most parts of Asia. The very simple recipe consists of only five ingredients and can be purchased at road side vendors, hawkers, food courts, coffee shops and restaurants.
It consists of a mound of shaved ice with green chewy pandan-flavoured cendol on top that resemble green worms, coconut milk (santan), a splash of condensed milk, and coconut palm sugar syrup (gula). Add-ins like sago pearls and red beans are optional. Die hard fans will insist that each of these ingredients must be of the highest quality to produce the Cendol that they’ve come to know and love (no watered down, diluted or low quality production variations allowed)
Don’t be fooled by the large portion of ice! This dessert is quite high in calories, carbohydrates and fat. The portion of coconut and condensed milk is full of sugar and fat (Remember 4 tablespoons of coconut milk has 140 calories and 14g of fat and 2 tablespoons of condensed milk has 30 calories, 22g sugar and high amounts of saturated fat). Topped with the palm syrup and the green cendol the sugar, fat and calories certainly do add up! This dessert is probably best to avoid if you are a diabetic.
Cendol is one of the many food gifts brought to Malaysia and Singapore by the immigrants currently living here.
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