• The Mandarin term “浆绿” is the transliteration of the Malay term cendol. 
• Cendol is said to have originated from Java, Indonesia, where it is a popular dessert among the Sundanese. The original ingredients are quite simple. Extract from the sugar palm tree is first made into flour, coloured green with food dye, and boiled into a starchy paste, before being extruded into short noodle-like strands. The strands are then doused with gula melaka and coconut milk. 
• In Singapore, this dessert has come to be commonly served with shaved ice and toppings such as coconut milk, red beans, sweet corn and attap seeds, making it even more delicious and refreshing.

The term “浆绿” is translated from the term “cendol”, with several variations such as “煎律”, “晶露”, “煎蕊” and “珍多冰”. In Southeast Asia, it is known by many names, such as chendol, dawet, lot chong and so on. The dessert has come to flourish all over Southeast Asia. (Lianhe Zaobao, 15/2/2018)

煎蕊（Malaysia）