Monday, June 1, 2015

Chendol-ing in Malacca!

So which is the Durian Cendol? The plain white snowy looking one, behind.

Durian Cendol (RM$6.80), Gula Melaka Cendol (RM$5.80) at San Shu Gong, Jonker.

Why do we die-die have to eat Chendol in Malacca? Because the most essential ingredient in the dessert, the Gula-Melaka is found here. It is a type of dark brown coconut palm sugar which gives the recipe its deep rich flavor of sweetness. The alluring smoky aroma of the sugar is also unique; guaranteed to binds you for life...

Although you are able to buy the Gula Melaka, quite easily in Asia; everyone simply acknowledge the supremacy of the palm sugar from Malacca alone. And yes, i was made to carry some 3kg of the sugar nuggets, back to Singapore. Mum loves cooking desserts with these.

Durian Cendol (RM$5.50), Gula Melaka Cendol (RM$4.50) at Tan Kim Hock Dessert House

Just when we were complaining of over cloying Cendol from San Shu Gong last night; the ones at Tan Kim Hock Product Centre proves to be even more so! But at TKH, at least you get these really large sized red beans and durian puree on top of the dessert; at SSG, they serve large sweeten attap seeds instead, accompanied with strong whiff of the durian essence.

At both places though, we had preferred their Gula Melaka Cendol to the Durian, which is less cloying. A pure enjoyment of their remarkable Gula-Melaka. TKH does serves up a mightier Cendol of the brown sugar.

Well, there's no fight between the 2 names actually. Father and son related - Dr Tan Kim Hock is the father of San Shu Gong's maker.

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