Today, the green cendol jelly noodles are mainly made from , since rice is more readily available.
Indeed, cendol jellies and its variations are rural agricultural product, still traditionally produced in Javanese villages.
Dewan Bahasa dan Pustaka.
There is a popular belief that the name "cendol" is related to, or originated from, the word jendol, in reference to the swollen green worm-like rice flour jelly; in , , , and , jendol means "bump," "bulge," or "swollen.
In Malaya, the word "chendol" was first mentioned in 1932 as one of the foodstuffs available in as recorded in the Malay Concordance Project that collects Malay writings.
After the siraman bridal shower, the parents would sell dawet to the attending guests and relatives.
Retrieved 16 December 2020.
In , Indonesia, cendol is a dark-green pulpy dish of rice or sago flour worms with coconut milk and syrup of areca sugar.
Retrieved 26 March 2019.
Today, however additional ice cubes or shaved ice is commonly added into this dessert drink.
Description: Today, however additional ice cubes or shaved ice is commonly added into this dessert drink.