Cendol is a traditional Southeast Asian dessert of soft, green, worm-like jelly strands made from rice flour or mung bean starch and flavored with pandan, served over shaved ice with coconut milk and palm sugar syrup. It is widely eaten across Brunei, Cambodia, Indonesia, Malaysia, Laos, Myanmar, Singapore, Thailand and Vietnam, commonly sold by street vendors and in hawker centers under regional names such as lot chong, mont let saung and banh lot. This description is adapted from Wikipedia contributors under CC BY-SA 4.0; changes were made. https://creativecommons.org/licenses/by-sa/4.0/
Facts
Origin Period, From (Year) Origin Region Origin Region Classification
Dietary Suitability FAQs
Why is cendol called lot chong in Thailand?
The Thai name means gone through a hole and refers to pressing dough through a sieve.
In Thailand the dessert is known as lot chong, which can be translated as gone through a hole. The name refers to the method of pressing warm dough through a sieve into cold water, which produces the worm-like jelly strands.
Connections
Expresses Tradition
Source Cendol (Wikipedia)
In Cuisine
Source Cendol (Wikipedia)
Uses Ingredient
Source Cendol (Wikipedia)
Source Cendol (Wikipedia)
In the Other Atlases
Originated In
Also in Geography Atlas: where this subject originated.
Source Cendol (Wikipedia)
Sources
1. Cendol (Wikipedia)
Introduction
Cendol, also known as lot chong (Thai: ลอดช่อง), mont let saung (Burmese: မုန့်လက်ဆောင်း), nom lut (Khmer: បង្អែមលត), lod song (Lao: ລອດຊ່ອງ) 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.
Introduction
Cendol, also known as lot chong (Thai: ลอดช่อง), mont let saung (Burmese: မုန့်လက်ဆောင်း), nom lut (Khmer: បង្អែមលត), lod song (Lao: ລອດຊ່ອງ) 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.
- In Cuisine: Burmese Cuisine, Wikipedia category list
- Uses Ingredient: Palm Sugar, Infobox main_ingredient field: Coconut milk, rice flour jelly with pandan juice, shaved ice, palm sugar
- Uses Ingredient: Coconut Milk, Infobox main_ingredient field: Coconut milk, rice flour jelly with pandan juice, shaved ice, palm sugar
- Expresses Tradition: Street Food Culture, Wikipedia category: Category:Street food in Indonesia
In Group: Desserts and Sweet Puddings, Lead paragraph
Cendol, also known as lot chong (Thai: ลอดช่อง), mont let saung (Burmese: မုန့်လက်ဆောင်း), nom lut (Khmer: បង្អែមលត), lod song (Lao: ລອດຊ່ອງ) 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.
View the Source2. Cendol (Wikipedia)
Quote
Historical evidence of Thai nokploi, typically served with coconut milk, dates back to the reign of King Narai (approximately 1672-1688 CE), when a typical household dessert set included four types of sweets, known as the “four-cup dessert set.
3. Cendol (Wikidata)
P495 (country of origin): Indonesia
Indonesia
P495 (country of origin): Java
Java
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