These green worms are cendol (pronounced chen-dul), made from green pea flour flavoured with pandan leaves. They’re essential for making the dish that is their eponym: a combination of the worms, shaved ice, santan (the first extraction of coconut milk), gula (palm sugar) and often red beans. With a dish so simple, the only key is finding a vendor who uses top quality ingredients.
The same vendor selling the cendol had (what I’m guessing are) tapioca pearls, dyed red. From a distance I thought that they were pomegranate arils, but on closer inspection, they clearly were not.
Any suggestions?
See Also: The Star Online provides a recipe for cendol.
Comments
4 responses to “Cendol and pearls”
where did you have yours?
the best i’ve ever had – http://flickr.com/photos/shafina/479228285/
My favorites were in Melaka: Makko Nyonya, 123 Taman Melaka Raya, Melaka (I haven’t tasted more complex palm sugar anywhere); and in Penang, the famous Penang Road Teochew Cendol on Lebuh Keng Kwee just off Penang Rd lives up to its repute.
that’s a very nice pics mate..love ur site..need more contents
Cheers! I’m working on the content.