Stop press: ‘Sungai Bedil Instant Cendol’ to hit the market soon

Abang Johari and Sharifah Hasidah being briefed about the product innovation from Chua (third left).

By Geryl Ogilvy

KUCHING, Oct 26: ‘Sungai Bedil Instant Cendol’, the state’s new innovative food product, will soon hit the market after a breakthrough in research and development.

The product, a collaboration between Kuching North City Hall (DBKU) and the Malaysian Agricultural Research and Development Institute (Mardi), took six months to produce, following extensive research.


Mardi researchers, led by Dr Chua Hun Pin, who developed the technology, managed to come up with a formula that is suitable and practical for the preparation of the instant cendol, which is similar to the instant noodle process.

“The processing technology for dry cendol was created based on a quick gelatinisation technique modified from the original method. The processing methods included the mixing of raw materials, formation, thermal process, drying and packaging.

“Each pack includes condiments such as palm sugar syrup, which was also developed by Mardi entrepreneurs, as well as coconut milk powder, another commercial product,” Mardi said in a statement.

Chief Minister Datuk Patinggi Abang Johari Tun Openg and Assistant Minister of Law, State-Federal Relations and Project Monitoring Sharifah Hasidah Sayeed Aman Ghazali were present at the ‘Sungai Bedil Instant Cendol’ product tasting at the State Legislative Assembly building here yesterday.

DBKU embarked on the ‘Sungai Bedil Instant Cendol’ project through its KomunitiKU programme after receiving a proposal from Kampung Sungai Bedil Besar’s Friendly Neighbourhood Committee or known as Jawatankuasa Kejiranan Mesra (KJM).

The instant cendol idea was among four projects picked from 15 proposals submitted by various KJM under DBKU jurisdiction last year. A RM20,000 grant was awarded for further R&D of the selected projects.

Mardi’s research not only found a way to prepare instant cendol but also created ‘keropok cendol’ in the process. This enabled the cendol products to be enjoyed both as drinks and snacks.

“Preparation for the instant cendol is quick and convenient, as it can either be boiled or put in a microwave for 15 to 20 minutes before serving. The cendol can also be deep-fried as a ‘keropok’,” Mardi said.

The technology to product instant cendol will enable quick preparation as well as help cendol entrepreneurs to cut operating costs. This is possible as it will reduce labour needs, save time, minimise wastage and enable storage in big quantities. The product will create bigger market opportunities, the agency continued.

In the 2018 Mardi Science and Technology Exhibition (MSTE) in Ayer Keroh, Melaka, ‘Sungai Bedil Instant Cendol’ won the Gold Award in the Innovation Category and Special Awards for Best Presentation and Most Innovative Product. — DayakDaily