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9 feb 2017
The tropical wheaters of Indonesia asks for the necessary cooling of with refreshing drinks. One of the most famous of them is Es Tjendol: a mix of coconut milk, palm sugar, ice and strings of rice flour with green dye. That sounds a bit curious, but the result is awesome! The tropical flavor of coconut, cold ice and the sweetness of palm sugar makes this drink popular among Indonesians.
Vendors sell Es Tjendol in Southeast Asia along the street where it is made on the spot. The name Tjendol comes from the Indonesian word jendol, meaning ‘ swollen ‘. This refers to the thick strings that are added to the drink, which look a like swollen strings or worms. They have a fairly neutral flavor and a soft bite. You can compare it with tapioca beans in bubble tea.
The first description of Tjendol dates back to the 1930s. At that time, the drink was still served at room temperature, but with the modernisation of cooling techniques, ice became an indispensable element of this tropical drink. This is how Tjendol changed in Es Tjendol.
As with many recipes, the composition of Es Tjendol also varies by region. And that is why we have our own Blue variant. For example we use tastefully coconut ice cream instead of crushed ice. The strings are originally made from hunkwee flour with green coloring dye, but we use tasteful pandan that is naturally colored.
In Indonesia Es Tjendol is drunk all day, but in the Netherlands we prefer a glass of Tjendol after our dinner. In Amsterdam we serve instead of the drink a Tjendol panna cotta. Curious? Come taste our Es Tjendol and book a table.