Cendol has become a quintessential part of cuisine in Southeast Asia and is often sold by vendors at roadsides
Cendol has become a quintessential part of cuisine in Southeast Asia and is often sold by vendors at roadsides, hawker centres and food courts. Cendol vendors are almost ubiquitous in Indonesian cities, especially Jakarta, Bandung, and Yogyakarta. Originally cendol or dawet in Java was served without ice, however after the introduction of refrigeration technology, the cold cendol with shaved ice (es serut) was available and widely popular. It is possible that each country developed its own recipes once ice became readily available. This explains why it is most popular in Malayan port cities such as Malacca, Penang and Kuala Lumpur where British refrigerated ships' technology would provide the required ice. In Indonesia and Malaysia, cendol is commonly sold on the roadside by vendors. It is even dessert fare in Singapore, found in dessert stalls, food centres, coffee shops and food courts.
Size: 3987px × 2691px
Location: Yogyakarta Yogjakarta Jogjakarta Indonesia
Photo credit: © Tjetjep Rustandi / Alamy / Afripics
License: Licensed
Model Released: No
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