Cendol Ice Remains a Favorite Traditional Drink as Indonesians Beat the Heat

RRI.CO.ID, Jakarta - Es cendol continues to be one of Indonesia's most beloved traditional drinks, especially during hot weather and as a staple menu item for breaking the fast during Ramadan. The combination of chewy green droplets, savory coconut milk, palm sugar syrup, and shaved ice keeps this drink popular, from traditional markets to modern cafes.

The term "cendol" refers to the chewy green droplets that give the drink its signature texture, typically made from rice flour or hunkwe flour and colored naturally with pandan or suji leaves. This distinctive chewy texture, paired with savory coconut milk and sweet palm sugar syrup, creates the drink's unique eating sensation.

Tracing its roots, es cendol originates from a tradition of cold drinks among Javanese communities known as dawet, made from rice flour and served with coconut milk and palm sugar. Over time, the drink spread throughout Indonesia and even into Southeast Asia, with different names and slight recipe variations emerging in each region, though its essence as a refreshing treat has remained intact.

In terms of ingredients, three main components form the backbone of es cendol's flavor: the cendol or dawet droplets shaped through a special strainer, fresh coconut milk cooked with a bit of salt and pandan leaves, and palm sugar syrup simmered until thick and rich with caramel notes. Shaved ice is added as the finishing touch to deliver a cool, refreshing sensation, making it especially suited to tropical climates.

Across different regions, es cendol appears in several variations. Dawet ayu from Banjarnegara, for instance, is known for its smaller cendol droplets and thicker coconut milk, while cendol from Bandung is often served with added jackfruit or fermented cassava (tape). Despite these differences in presentation, each variation stays true to the same basic formula.

Beyond being an everyday snack, es cendol also plays a role in various culinary traditions, from holiday celebrations to being a must-have dish during Ramadan iftar. Its widespread presence in traditional markets, food stalls, and modern cafes shows how the drink continues to adapt to changing times without losing its original identity.

Behind its delicious taste, es cendol is a fairly calorie-dense drink due to the sugar content from palm sugar syrup and the saturated fat from coconut milk. As a result, moderate consumption is recommended, particularly for those who need to limit their sugar and fat intake, so the drink can still be enjoyed without disrupting a balanced diet.

The good news is that es cendol is relatively easy to make at home, since ingredients like rice flour, coconut milk, palm sugar, and pandan leaves are widely available. For those with specific health conditions, consulting a doctor or nutritionist is still advisable before making this sweet drink a regular part of their diet, to keep it in line with a healthy lifestyle.