History
In beverage history, the word syrup has
carried several meanings. For our purposes, it's enough to say that a syrup is
an acidulated beverage made of fruit juice, sugar, and other ingredients. Where
things get complicated is that the acid varies by recipe. It can be either
fruit juice or vinegar. Syrups were popular in Colonial America, mixed with
cool water to provide a pick-me-up on hot summer days. A proper syrup has a flavour
that's both sour and sweet, so it stimulates the appetite while quenching
thirst. Additionally, syrup recipes are prepared using alcohol that steeps with
the fruit, acid, and sugar. Finally, some hawkers make their own vinegar, using
fruit juice, sugar, and wild yeasts.
Cendol
Cendol is a traditional dessert
originating from Southeast Asia which is popular in Indonesia, Malaysia,
Singapore, Brunei, Vietnam, Thailand and Burma. There is a popular belief in
Indonesia that the name "cendol" is related to, and originated from,
the word jendol. In Javanese, Sundanese and Indonesian, jendol means
"bump" or "bulge", in reference to the sensation of
drinking and swallowing the green worm-like rice flour jelly. In Vietnam, this
worm-like rice flour cake is called "fall cake ". Fall cake is a
common ingredient in a Vietnamese dessert drink called chè, or more commonly
chè ba màu. In Thailand it is called “lot chong” which can be translated as
"gone through a hole", indicating the way it is made by pressing the
warm dough through a sieve into a container of cold water. In Burma it is known
as “mont let saung”.
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