Cendol
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| Alternative names | Chendol, lot chong (Thailand), bánh lọt (Vietnam), mont let saung (Burma) |
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| Type | Dessert |
| Region or state | Southeast Asia |
| Main ingredients | Coconut milk, rice flour jelly with pandan leaves juice, shaved ice, palm sugar |
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Cendol /ˈtʃɛndɒl/ is a traditional dessert popular in Southeast Asia such as : Indonesia, Malaysia,Singapore, Brunei, Cambodia, East Timor, Vietnam, Thailand and Burma.
Indonesian dictionary describes cendol as a snack made from rice flour and other ingredients that are formed by filters, then mixed with palm sugar and coconut milk (for beverage). There is a popular belief in Indonesia that the name "cendol" is related to, and originated from, the word jendol, in reference to the swollen green worm-like rice flour jelly; in Javanese, Sundanese, Indonesian and Malay, jendol means "bump," "bulge," or "swollen." In most parts of Indonesia, cendol refer to the green rice flour jelly; while the concoction of that green rice flour jellies with coconut milk, shaved ice, areca palm sugar and sometimes diced jackfruit is called es cendol or dawet (in Central and East Java).
In Vietnam, this worm-like rice flour concoction is called bánh lọt or "fall through cake". Bánh lọt is a common ingredient in a Vietnamese dessert drink called chè, or more commonly chè ba màu. In Thailand it is called lot chong (Thai: ลอดช่อง, pronounced [lɔ̂ːt t͡ɕʰɔ̂ŋ]) which can be translated as "gone through a hole", indicating the way it is made by pressing the warm dough through a sieve into a container of cold water. In Burma it is known as mont let saung or မုန့်လက်ဆောင်း. In Cambodia, it is known as lot.
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