This amigurumi was inspired by the kueh cendol, an original steamed confection created by Singaporean eatery HarriAnn’s Nonya Table. The kueh confection itself was inspired by cendol (also chendol), a popular local dessert made of shaved ice, coconut milk, gula melaka (palm sugar) and green jelly. This fragrant chilled dessert is a beloved classic that can be found all over Southeast Asia.

Pattern Notes

This pattern is a beginner-friendly pattern. Its construction method is similar to my other patterns for the kueh lapis sagu amigurumi and kueh salat amigurumi.

The pattern involves changing yarn colours in the middle of a round/row.

The amigurumi consists of 2 parts: the main body and the base. The 1st part of the main body is first worked in rows, forming a rectangular panel, then in closed rounds around the panel. The base is worked in rows. The 2 parts are then stitched together.

The stuffing material can affect the finished appearance of the amigurumi. Using sponge or foam will give it a structured, straighter appearance, while fibrefill or cotton stuffing will give it a softer, chubbier look.

Finished Size

Approx. 5.7cm long by 2.5cm wide by 4cm tall.
The finished size may vary depending on hook size, yarn weight and tension.

Materials & Tools

• Yarn, fingering/sports in off-white, tan brown, medium green
• 3mm crochet hook
• Sponge, or stuffing and cardboard or stiff plastic sheet, cut to size
• Stitch markers
• Scissors
• Yarn needle
• Safety eyes (optional)
• Embroidery thread (optional)

Crochet Techniques

This pattern uses US crochet terms and consists of the following stitches and techniques:

MR : magic ring
cc : change colour
sl st : slip stitch
sc : single crochet
BLO : back loop only

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