Es dawet or indonesian cendol, is a typical javanese dessert made from rice flour or glutinous rice flour, served with shaved ice, brown sugar and coconut milk. It is a common southeast asian dessert. This is my recipe to replicate the javanese style cendol, which is very simple to make. Ive come to realize that different countries have slight adjustments to the topping but the base concept is the same. Malaysian cendol typically has more colourful topping options like creamed corn, durian, red bean, palm seed/attap chee, ground nuts, grass jelly or even ice cream. Meanwhile singapore cendol is commonly served with red beans/kidney beans and gula melaka syrup. Here, ill be creating a healthy cendol, replacing the coconut milk with low fat milk, replacing the sugar syrup with honey and adding some nutritious toppings like aloe vera, chia seeds, avocado and pomegranate for a pop of color.