珍珠奶茶輸了？印尼人真正天天喝的是它！珍多冰 ｜拓蔬人 林寶寶

As the weather gets hotter, do you know what Indonesians love to drink most in the summer? It's not bubble tea, nor smoothies, but a national dessert that has accompanied many Indonesians through their childhood—Centipede! This time, we invited Lin Baobao, a student from Indonesia studying vegetarian cuisine at Fo Guang University, to share the taste of her hometown that she's enjoyed since she was a child. Chewy cendol strips, rich coconut milk, coconut sugar syrup, topped with grass jelly and jackfruit—every sip is a burst of Southeast Asian flavor. Many people don't know that cendol holds a similar status in Indonesia as bubble tea does in Taiwan—a classic national drink familiar to everyone. If you have the chance to travel to Indonesia, this is definitely a must-try local delicacy. The video not only demonstrates the complete process of making cendol but also shares the characteristics of natural pandan leaves, coconut sugar, tapioca flour, and other ingredients, allowing you to make the most authentic Indonesian flavor at home. If you also enjoy exploring vegetarian and culinary cultures around the world, don't forget to like, subscribe, and turn on notifications to join us in discovering the culinary stories of different countries through cooking. Have you ever tried cendol? Leave a comment and tell us which country's specialty dessert you'd most like to try! #Cendol #IndonesianFood #SoutheastAsia #NationalDessert #SummerDessert #Vegetarian #PandanLeaf #CoconutSugar #Vegetarian #Veggietide Cassava Flour: 60g Rice Flour: 40g Jelly Powder: 10g Water: 500mL Pandan Leaves: 8 pieces Salt: 2g White Sugar: 15g Coconut Sugar: 200g Water: 100g Pandan Leaves: 1 piece Salt: 4g Coconut Milk/Plant Milk: 1.5L Canned Jackfruit: 1 can Grass Jelly: 100g -------------------------------------------------------------------------------- Follow the Veggietide fan page: veggietide Let's become #VeggietideToMakeTheWorldABetter Let's cook together! For collaboration inquiries: [email protected]