Rakib AhamedCENDOL- green worm desert?
December 9th 2010 00:56
Category: MY WORDS, LOCAL CUISINE
Cendol...mmm yummy...i call it green worm desert...hehehe...why? its not because its made from green worm..its because a worm-like jelly made from rice flour with green food coloring. The look, unique. Sometime scary..the taste, sweet, cold, bumpy...heaven..
Cendol is a traditional dessert originating from South East Asia which is still popular in Indonesia , Malaysia, Singapore, Vietnam, Philippines and Southern Thailand (where it is called lortchorng singapore.Cendol is a common and popular cold dessert sell at hawker stall or food court in Malaysia.Cendol are served in a cold mixture of coconut milk, brown syrup made from the local gula melaka, and shaved ice.
The dessert's basic ingredients consist of coconut milk, a worm-like jelly made from rice flour with green food coloring (usually derived from the pandan leaf), shaved ice and palm sugar. Next to these basic recipe, other ingredients such as red beans, glutinous rice, grass jelly, creamed corn, might also included.
In Sunda, Indonesia, cendol is a dark green pulpy dish of rice (sago) flour worms with coconut milk and syrup of areca sugar. It used to be served without ice. In the Javanese language, cendol refers to the green jelly-like part of the beverage, while the combination of cendol, palm sugar and coconut milk is called dawet. The most famous variant of Javanese es dawet is from Banjarnegara, Central Java.
The affluence of Singapore, as well as Western influence, has given rise to different variations of cendol. One can occasionally come across variants such as cendol with vanilla ice-cream or cendol topped with durian.
Cendol has become a quintessential part of cuisine in Southeast Asia and is often sold by vendors at roadsides, hawker centres and food courts.[6] Cendol vendors almost ubiquitous in Indonesian cities, especially Jakarta, Bandung, and Yogyakarta. Originally cendol or dawet in Java was served without ice, however after the introduction of refrigeration technology, the cold cendol with shredded ice was available and widely popular. It is possible that each country developed its own recipes once ice became readily available. This explains why it is most popular in Malayan port cities such as Malacca, Penang and Kuala Lumpur where British refrigerated ships technology would provide the required ice.
In Malaysia and Indonesia, cendol is commonly sold on the roadside by vendors. It is even dessert fare in Singapore, found in dessert stalls, food centres, coffee shops and food courts. Lets try it.....
DOUGH INGREDIENTS
150 gm green pea flour (hoon kueh flour aka lek tau hoon)
1 1/2 cup water
2 drops pandan flavor
1 tbsp lye/alkaline water/kan sui/air abu
1/2 tsp salt
PALM SYRUP
2 cup water
1 pack palm sugar,400gm
1 cup sugar
4-5 pandan leaves (screw pine leaves)
(1 can coconut milk,400ml)
METHOD:
1:Combine dough ingredients in a heavy base sauce pot,cook at low heat,keep stirring the flour mixture constantly,do not let the dough stick to the bottom .
2:When is mixture is thick and shiny,remove from heat immediately.Prepare a basin of ice cold water,place a cendol frame (any sieve with large holes) over the basin.
3
ress the flour mixture in the sieve and press with ladle.Work quickly by pressing dough through the cendol-maker with quick short strokes (keeping dough warm all the time) into a basin of ice water.Repeat the same procedure until dough finish.Then raise few time before sieve in a large bowl,set aside.For Palm syrup:
1:Combine sugar ,palm sugar ,water and pandan leaves in a stock pot at medium heat.Stir constantly until thicken and lightly brown.Remove from heat and leave it to cool down.
In Malaysia, Cendol is normally served in a small bowl full of shaved ice and rich coconut milk. It is sweetened with thick brown coloured syrup made from palm sugar (Gula Enau or Gula Melaka). Apart from this serving combination, Cendol is also often served with glutinous rice, red beans and rich coconut milk.
In Malaysia, you can easily find Cendol served in small stalls along roadside. It is a perfect beverage, especially during hot days.
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