Cendol is a typical Sundanese drink which was previously made from hunkwe flour, but now cendol is made from rice flour, served with grated ice and liquid brown sugar and coconut milk. The taste of this drink is sweet and savory. In the Sundanese area this drink is known as cendol while in Central Java it is known as es dawet. There is a growing popular belief in Indonesian society that the term "cendol" probably originates from the word "jendol", which is found in Sundanese, Javanese and Indonesian; This refers to the lump sensation that is felt when the cendol grains pass through the mouth when drinking cendol ice.


A glass of cendol ice
Rice flour is processed with green coloring and printed through a special sieve, so that it is shaped like a grain. Initially, the dyes used were natural dyes from pandan leaves, but nowadays artificial food coloring has been used. In Sunda, cendol is made by sieving steamed rice flour which is colored with suji leaves with a sieve to obtain an oval round shape that is pointed at the end. In Sunda, drinking cendol is called 'nyendol'.

This drink is usually served as a dessert or as a snack. Appropriate served during the day.

Difference
Cendol ice comes from Sundanese, namely Bandung, while dawet ice comes from Java, namely Banjarnegara. Another difference is that the basic ingredient of cendol ice was previously made from hunkwe flour, while the basic ingredient of dawet ice was previously made from rice flour or glutinous rice flour. Dawet Jepara uses palm sago flour. Meanwhile, Dawet from areas other than Jepara uses rice flour or glutinous rice. Cendol, a typical West Java drink made from hunkwe flour.
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