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CENDOL SAGU RUMBIA
No 203, Jalan S2 E9, Garden Homes, Seremban 2, Seremban, MalaysiaPicture
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Introduction and history
Cendol sagu rumbia is a traditional Nusantara dish that uses sago from the rumbia tree as the main ingredient, different from normal cendol that uses rice flour. This dish originates from Sumatra and Kalimantan, where sago is a staple food. The manufacturing process involves the extract of the rumbia stalk starch mixed with coconut milk and brown sugar, resulting in a chewy texture and a unique sweet, fatty taste. Usually served in traditional ceremonies, now Cendol sagu rumbia is becoming more popular and prepared in modern variations while still maintaining the rich local cultural heritage.
Cendol sagu rumbia plays an important role in traditional cuisine as a symbol of the cultural richness and identity of the local community. This dish is not just a dessert but also symbolizes a sense of togetherness and prosperity in traditional ceremonies and celebrations. Cendol sagu rumbia is also a culinary heritage offering the use of local ingredients, namely sago, as the main source of food in certain areas. Now, it continues to be preserved as a traditional dish that enriches the variety of Nusantara cuisine while presenting a unique texture and taste to the new generation and tourists.
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Here are the main ingredients in preparing the Cendol sagu rumbia:
Sagu Rumbia Flour – to make cendol dough with a chewy texture.
Water – used when mixing sago flour to produce the cendol mixture.
Natural Green Food Colouring (usually from pandan leaves or suji leaves) – to give the cendol an attractive green color.
Coconut milk - as a sauce ingredient that gives a fat and savory taste.
Brown Sugar or Palm Sugar – melted to make a sweet syrup that complements the taste of cendol.
A Pinch of Salt – added in coconut milk to enrich the taste.
Cendol sagu rumbia is served as follows:
Prepare a Glass or Bowl – Usually, cendol is served in a glass or bowl to make it easier to mix the ingredients.
Place Cendol Sagu Rumbia – Put Cendol sagu rumbia that has been shaped and boiled until soft into a glass or bowl.
Add Brown Sugar Syrup – Pour enough brown sugar syrup or melted palm sugar to give it a special sweetness.
Pour the coconut milk - Add the coconut milk that has been given a pinch of salt to create a balance of savory fat.
Add Ice – Add enough ice cubes to keep this drink fresh, especially if served in hot weather.
Final Decoration (if necessary) – For a more interesting look, add pandan leaves as decoration on top of the dish.
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Reference Source
Bahan Bacaan
Drs. Shamsuddin Ahmad. (2024). Resepi Cendol Sagu Rumbia. Institut Alam dan Tamadun Melayu (ATMA), Universiti Kebangsaan Malaysia. https://www.malaycivilization.com.my/omeka/items/show/95241
Tuty Haryanti Ahmad Rodzi. (2016). Cendol sagu rumbia Rohaisham laris di Labu. Berita Harian Online. https://www.bharian.com.my/bhplus-old/2016/05/153660/cendol-sagu-rumbia-rohaisham-laris-di-labu
Mohd Rashidi Yusuf. (2022). Produk rumbia jadi tarikan pelancong. Berita Harian Online. https://www.bharian.com.my/hujung-minggu/santai/2022/01/916494/produk-rumbia-jadi-tarikan-pelancong
Location
State JKKN Contact Information
Rosdianah binti Roman
Cultural Officer
Jabatan Kebudayaan dan Kesenian Negara, Negeri Sembilan
Kompleks JKKN Negeri Sembilan
Jalan Sungai Ujong
70200 Seremban
NEGERI SEMBILAN DARUL KHUSUS
06-767 6793/763 6308 / 761 0593
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