Cendol
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Cendol, also known as lot chong (), mont let saung (), nom lut (), lod song () and bánh lọt, is a traditional Southeast Asian dessert characterised by soft, green, worm-like jelly strands made from rice flour or mung bean starch, coconut milk and palm sugar syrup, typically served over shaved ice. The jelly is flavoured with pandan and combined with a creamy coconut milk base and the caramel-like sweetness of palm sugar. It is widely consumed in Brunei, Cambodia, Indonesia, Malaysia, Laos, Myanmar, Singapore, Thailand and Vietnam, and forms an established component of Southeast Asian food cult
Key facts
- Food.name
- Cendol/Lot chong/Mont let saung/Nom lut/lod song/Bánh lọt
- Food.image
- Kampung Paya Jaras Tengah, Selangor 20250112 111330.jpg
- Food.image_size
- 250
- Food.caption
- Bowl of cendol in Selangor, Malaysia
- Food.place_of_origin
- Southeast Asia
- Food.national_cuisine
- Brunei, Cambodia, Indonesia, Laos, Malaysia, Myanmar, Singapore, Thailand, Vietnam
- Food.type
- Dessert
- Food.main_ingredient
- Coconut milk, rice flour jelly with pandan juice, shaved ice, palm sugar
via Wikipedia infobox
Wikidata facts
- Image
- Cendol Durian.JPG
Show 2 more facts
- Commons category
- Cendol
- native label
- ꦕꦺꦤ꧀ꦝꦺꦴꦭ꧀
Sources (6)
via Wikidata · CC0
~25 min read
Article
18 sectionsContents
- History
- Early Southeast Asian Culinary Traditions
- Names, Etymology and Early Documentation
- Culinary characteristics
- Thailand
- Vietnam
- Myanmar
- Cambodia
- Indonesia
- Malaysia, Singapore and Brunei
- Cultural role
- Intangible cultural heritage
- ''Cindolo'' in the Bugis house relocation ceremony
- ''Mont let saung'' and ''cendol'' in festivals and celebrations
- Symbolism in wedding rituals
- See also
- References
- External links
Cendol, also known as lot chong (), mont let saung (), nom lut (), lod song () and bánh lọt, is a traditional Southeast Asian dessert characterised by soft, green, worm-like jelly strands made from rice flour or mung bean starch, coconut milk and palm sugar syrup, typically served over shaved ice. The jelly is flavoured with pandan and combined with a creamy coconut milk base and the caramel-like sweetness of palm sugar. It is widely consumed in Brunei, Cambodia, Indonesia, Malaysia, Laos, Myanmar, Singapore, Thailand and Vietnam, and forms an established component of Southeast Asian food culture, commonly sold by vendors at roadsides, hawker centres and food courts.
The dessert has a long and complex history reflected in regional variations that incorporate local ingredients and culinary techniques. Additional toppings may include diced jackfruit, sweetened red azuki beans or durian. Although most commonly green, it also appears in other colours, and savoury and fried variants exist. It is served during festivals, religious observances and traditional ceremonies across Southeast Asia.