Cendol has become a quintessential part of cuisine in Southeast Asia and is often sold by vendors at roadsides, hawker centres and food courts.[8] Cendol vendors are almost ubiquitous in Indonesian cities, especially Jakarta, Bandung, and Yogyakarta. Originally cendol or dawet in Java was served without ice, but after the introduction of refrigeration technology, the cold cendol with shaved ice (es serut) was available and widely popular. It is possible that each country developed its own recipes once ice became readily available