The exotic island of Java is not only renowned for its majestic historic temples, most active volcanoes, or delicious cuisine, but the gem also offers a range of cooling refreshments, great for your hot summer companion. One of the highlights, becoming the center stage, is definitely es cendol.


The Favored Indonesian Drink

Es cendol is sought-after across South East Asia. In Indonesia, this dessert gains a lot of attention because of its smooth texture and delicious taste. Cendol, also recognized as Dawet appears as droplets of elongated jelly made of sago or rice flour. Although it varies in color, the green sort is all the rage. At a glance, it looks like a swarm of swimming worms. It might be a bit stomach-churning regarding outer shell, but the flavor is not supposed to be so.

Meanwhile, es cendol is the whole refreshing and sweet mixture comprised of the cendol (the long jelly made of sago or rice flavor), coconut milk, thick simple syrup made of traditional palm sugar (this type refers to the one called gula jawa), and ice cube. In the name of enhancing the taste, an additional ingredient like the aromatic sliced jackfruit sometimes is added. The savory flavor acquired from the coconut milk, the smooth texture of the colorful jelly, plus the original sweetness from the sugar liquid has made an awesome combination tantalizing your taste buds.

How to Make the Cendol Jelly, Brown Syrup and Santan Gravy

Is it that hard when it comes to making the cendol jelly? The answer is undoubtedly no. The basic ingredients to create the flavorful green vermicelli cover rice flour, tapioca flour, salt, food coloring (specifically green), salt, and surely water. After preparing them, the early step to do is to mix all of the ingredients and cook in the medium heat. Once the desired consistency that is gluey and sticking is got, pour the batter into the cendol mold while it is hot. Immediately and slowly press it down with your wooden spatula. The worm-look jelly then comes out.

For the thick, brown syrup, you are required to provide gula Jawa (a type of traditional brown sugar), water, and salt and not to mention the pandan leave. The approach of making this sweet liquid has never been proven to be tough; simply heat the water, add the rest of ingredients and finally simmer the mixture. What about the coconut milk gravy or santan? This one is nothing yet effortless too. You just let it gently boiled for less than 15 minutes along with salt and pandan leaves.

The Greatest Complements of This Nice Refreshment

Whether the way you enjoy is by slurping or biting into it, es cendol will always be the prime drink. Nonetheless, this beverage would be way better unless you don’t include some worth-tasting additions such as jackfruit (as mentioned previously), mung bean, and the same is true with lychee. Not only do these healthy complements serve as a chic decoration on your drink but it incredibly enriches the feel of the substance, the tastiness and pungency as well.

Add the Hun Kwee Flour for Another Variety!

If you are about have a taste for another variety, the hun kwee variety could be the finest assortment to try. Compared to the common cendol jelly, the hun kwee (with tapioca and rice flour) is relatively less firm and shinier. This lovely version is either delicate or transparent. How to make it? Just prepare some ingredients like tapioca, rice flour, pandan essence to augment the color, salt, sugar, and water. Then, blend all the ingredients in the saucepan and cook for a couple of minutes with the medium heat. Like the earlier brief, the green dough is poured into the sieve then pressed down.

It’s Time to Serve Es Cendol

The locals frequently serve es cendol on a bowl. However, you can take advantage of a cocktail glass. For sure, it is somehow better-looking. To look fancier, be sure to fill up your beautiful glass with the green jelly (one-third of the glass space is recommended). When the worm-look edible pieces are set on the basis, then pour the brown liquid until it loads the bottom too. The final step is to add the white coconut milk gravy or santan as well as the ice cube. For the elegant twist, you are free to garnish the top with the pandan strip. It is trouble-free, isn’t it?

In conclusion, having a read on the review on es cendol truly broadens your horizon regarding the diversity of Indonesian cuisine. After getting this barely credible knowledge, there is no better way other than creating this enchanting dessert.