Cendol is a typical Sundanese drink that was once made from hunkwe flour, but now cendol is made from rice flour, served with grated ice and liquid brown sugar and coconut milk. The taste of this drink is sweet and savory. In the Sundanese region this drink is known as cendol while in Central Java it is known as ice dawet. Growing popular belief in Indonesian society that the term “cendol” probably originates from the word “jendol”, which is found in Sundanese, Javanese, and Indonesian; this refers to the sensation of bumps that are felt when cendol beads through the mouth when drinking cendol ice.
Rice flour is processed with green coloring and printed through a special filter, so that it is in the form of a buliran. The dyes used initially were natural dyes from pandan leaves, but now artificial food coloring has been used. In Sunda, cendol is made by sifting steamed rice flour stained with suji leaves with a sieve to obtain a round oval shape that is pointed at the end. In Sunda, drinking cendol is called ‘nyendol’.
This drink is usually served as a dessert or as a snack. Appropriate served during the day.
