Es Cendol

with 6 Comments

In the good old days, while waiting for the school bus to pick us up after school, the first thing we did was to run to the hawker stall right in front of the school gate, eager to get the all the sweeties he offered. Hopefully there was still enough pocket money left. Es bandung, es kachang, cendol and everything sweet and cooling was a welcome thing with 33°C and 98% humidity after hours of boring lessons. Cendol has always been my favourite. It’s those green little worms covered with a yummy thick coconut santan , a good dosis of gula melaka and most important; ice shavings on top…. It comes in many variations like with corn or beans or anything colourful, but usually it comes just plain- originally a typical malay or indonesian dessert. Hmmm…it makes you forget all what you learnt a few minutes back.

I think the main problem was to look for a right equipment to sieve those little green “worms”. I have this wonderfull cookbook that I brought along in one of my last trips back to Singapore and it had all the yummies from home. In it, they kept describing that you should get this cendol frame to create them. Easier said than done. I’ve never seen such a sieve before, and in asia…why bother make one when you could get the finished cendol at the market or the next hawker stall? For the first few times, we tried out the schwabian way. That meant putting your cendol mixture on the cutting board, then scraping off an inch into cold water, until the dough is finished. This is…hard work…and what you get is rough little worms that really almost tasted like spätzle. (just that they were green :-/ ) Taking the fact that I never made cendol in my life before, I slurped this dessert within seconds and declared it for almost perfect. Just almost…

The next time round my hubby decided to make it a little more professional. And I’d say, if you’re not blessed with getting to buy that cendol sieve in the next grocery shop, make it yourself:

cendol_sieve
My self-made cendol sieve.



Apart from living some of her dreams on a tight schedule, Chris blogs and designs. Originating from the land of the assam laksa, she is now home-based in southern Germany. Authentic asian cooking challenges her to bring fond foodie memories of home in her kitchen.

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6 Responses

  1. Steve
    | Reply

    THAT looks yummy! germany…man that’s far… found you from blogroll – plz come visit my blog sometime~

  2. retno
    | Reply

    Ah so, You´re living in Germany. I love es cendol too. Nice blog.

  3. eastmeetswestkitchen
    | Reply

    I was wondering about how to make the green stuff in chendol and you gave me a great idea, Thanks!

  4. syahrudin
    | Reply

    cendol is my favorite taste. so until know i’ll try to make the cendol. after read your posting i know how to make it.

  5. Gabriëlle de Waard
    | Reply

    A wonderfull suggestion: to use a plastic basin for a sieve! I am always one for making things myself if I can help it. Instead of drilling holes you can use an awl, heated in the gasflame of your stove and melt holes. At least, I prefer this method and have used it for other purposes.(This way you are capable to repair plastic objects too.) Mind you: leave the window open, the plastic fumes might harm you.
    Back to ‘es cendol’… I’ve never been to Indonesia but have partial roots over there and for me one of the things to honour those roots is prepairing and savouring all kinds of delicious Indonesian food. Selamat makan betul!

    • Chris
      | Reply

      Thanks for the suggestion! I guess thats of course an alternative if you have the tools at home! Selamat makan betul! Thats the way 🙂

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