Penang Road Famous Teochew Chendul
Dessert shop · George Town ·
Refreshing chendol with coconut milk, palm sugar, pandan jelly
Refreshing chendol with coconut milk, palm sugar, pandan jelly
"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
"Ask any local and they’ll tell you there’s no better remedy for a hot and humid day in Kuala Lumpur than a refreshing bowl of chendol (you’ll get the same answer, though by different names and spellings, in cities across Southeast Asia, where the street-side dessert is ubiquitous). Curls of green rice-flour jelly are submerged in coconut milk with brown sugar syrup, red beans, and either jackfruit or durian. Penang Road started out with humble beginnings in 1936 but has since grown into a chain with seven outlets across Malaysia. [$]" - Ian Poh Jin Tze
