Half a century ago, cendol was taken as a cooling dessert on scorching hot days. Cendol is a mix of brown sugar, locally called as Gula Melaka, mung beans, rice flour, coconut milk, and shaved ice. The star ingredient in the cendol dessert is the green worm-like jelly. Although worm-like, everyone is going after the Teo Chew Cendol in Penang and the Durian Cendol in Melaka or the Burning Cendol in Kuala Selangor. Facing the South China Sea is the Mustafa Cendol.

More great cendol makers in Melaka are the Aunty Koh’s Cendol in Bukit Rambai, Melaka located next to the Bukit Rambai Secondary School. If you are near to Lorong Hang Jebat, Melaka, enjoy your cendol at the East & West Rendezvous Ice Café. Jonker88@Jonker Street let you distinguish the Baba cendol with the others.

You can also select to enjoy your cendol in some Baba-Nyonya restaurants, or hotels within the Melaka’s heritage zone.

Get a taste of cendol soon …


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