"Cendol, a cold, soupy dessert popular across Southeast Asia, does well to temper the spicy flavors of Wajan’s rendang sapi or udang belado at the end of a meal. Pandan-flavored, worm-shaped jellies float in palm sugar-sweetened coconut milk, ready to be slurped, under a mound of shaved ice. The optional topping of diced jackfruit adds another layer to the dessert’s textural profile." - Michelle Lopez, Janey Wong
