Penang Road Famous Teochew Chendul

How to Eat Your Way Through Penang, Malaysia—Asia's Most Exciting Food Destination | Condé Nast Traveler

"At precisely 9 a.m. on weekends, Tan Chong Kim makes a brief appearance at this decades-old, family-run roadside stall to open for the day—a feng shui ritual—as he assembles the pandan-forward, rice-flour chendul that gives the place its legend. I watched him add green pandan jelly and red kidney beans to cold coconut milk before dropping in chunks of palm jaggery that bobbed to the surface; the result is a beloved, sugary chill in a bowl that tastes like Penang. It’s the quintessential stop for the island’s famed street dessert, and it sits within an easy stroll of the lively Chowrasta Market." - Arati Menon