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Cendol, also known as lot chong (Thai: ลอดช่อง), mont let saung (Burmese: မုန့်လက်ဆောင်း), nom lut (Khmer: បង្អែមលត), lod song (Lao: ລອດຊ່ອງ) and bánh lọt, is a traditional Southeast Asian dessert characterised by soft, green, worm-like jelly strands made from rice flour or mung bean starch, coconut milk and palm sugar syrup, typically served over shaved…
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rice coconut dessert milk indonesia dawet flour palm southeast served sugar culinary known local sweet ice thai chong javanese jelly
| Subject | Predicate | Object | Confidence | Src |
|---|---|---|---|---|
| Cendol | Alternative names | បង្អែមលត (bang-aem lot) (Cambodia) | 1.00 | infobox |
| Cendol | Alternative names | chè bánh lọt (Vietnam) | 1.00 | infobox |
| Cendol | Alternative names | chendol (Singapore) | 1.00 | infobox |
| Cendol | Alternative names | cindolo (South Sulawesi, Indonesia) | 1.00 | infobox |
| Cendol | Alternative names | cindua (West Sumatra, Indonesia) | 1.00 | infobox |
| Cendol | Alternative names | dawet (Central and East Java, Indonesia) | 1.00 | infobox |
| Cendol | Alternative names | es cendol (West Java, Indonesia) | 1.00 | infobox |
| Cendol | Associated cuisine | Brunei, Cambodia, Indonesia, Laos, Malaysia, Myanmar, Singapore, Thailand, Vietnam | 1.00 | infobox |
| Cendol | Main ingredients | Coconut milk, rice flour jelly with pandan juice, shaved ice, palm sugar | 1.00 | infobox |
| Cendol | Place of origin | Southeast Asia | 1.00 | infobox |
| Cendol | Type | Dessert | 1.00 | infobox |
| Cendol | is a | traditional dessert featured in cultural and religious festivals | 0.90 | text |
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