Cendol stall popular with JB folk

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JOHOR BARU: Cendol is considered a hugely popular dessert in Malaysia enjoyed by locals from different ethnic backgrounds as well as tourists.

Cendol is commonly sold by vendors at road sides, hawker centres and food courts and is even available at the coffeehouse of star-rated hotels.

The original cendol consists of basic ingredients which are coconut milk, palm sugar and a worm-like green jelly made from rice flour.

Yummy: Customers Abdul Rahim Moin (left) with Mohd Yusof Abdul Rahman enjoying their cendol durian at the stall.

Other ingredients such as red beans, glutinous rice, grass jelly and corn might be included and occasionally, customers come across cendol with vanilla ice-cream or cendol topped with durian.

Speaking of the latter, a stall at the Hutan Bandar food centre has become a favourite with customers for its cendol durian.

The proprietor of DJ Catering Services Mohd Daniel has been running the drink stall at the centre for 17 years, but only introduced cendol durian three years ago.

“My cendol durian with glutinous rice is so famous that I even served the drink at the Hari Raya open house at the sultan’s palace and mentri besar’s residence,” he said in an interview with StarMetro.

Mohd Daniel said his Singaporean customers have also been suggesting that he opens a stall selling cendol durian in the republic and he is still considering the idea.

He also has another drink stall at Larkin Plaza opposite Larkin Sentral Transport Terminal.

Mohd Daniel said he only used local durians as their flesh was sweeter than the Thai varieties.

His cendol jelly was also home-made and was without preservatives.

“To make a well-balanced or creamy cendol durian, you have to have a right amount of coconut milk with evaporated milk and gula Malacca,” he said adding too much of every thing would spoil the taste.