Kluang Third Generation Mama Cendol stall.
A visit to Kluang without tasting the third generation Mama cendol stall will not be completed. This popular dessert takes its name from cendol, which is the Javanese term for the green worm-like jelly. Chendol was first introduced in Singapore by Indonesians. Later, Indian-Muslim hawker started selling the dessert. The Peranakans also invented their version, which had the addition of sweetened red bean.
A hot sundry
This is a typical scene in Malaysia during the hot sundry Kluang afternoon.
“Mama, I want one Ice Kacang please.” a pretty lass order.
“Mama, three bowls of cendol with more gula Melaka” shouts another table.
“Mama, I want additional red bean paste.” A driver on his Merced Benz stopped in front of the stall about 50 meters from the Coronation abandoned cinema traffic junction.
Regardless the social status of the individual, there is one typical Kluang famed Mama stall selling Cendol next to the Sen Electrical shop. It is located in the old Metro Cinema Building. It operates daily rain or shines from 9 am to 6 pm. It is the 3rd generation operating it now.
There is about 6 round table with an Industrial stand fan and two small wall fans plus a ceiling fan. It is usually occupied by people from all walks of life. The owner is rather busy standing all day long preparing this dessert with the help of his Indian Muslim wife. The serving is super fast with his skillful way scoping the variety of ingredients into a bowl fresh griddle ice. It’s hard to resist the allure of cendol. It is a seductive concoction of creamy coconut milk, fragrant palm sugar and slippery green jelly noodles and a tablespoon of red bean paste.
What is Malaysian cendol?
This ubiquitous South East Asian dessert called cendol is something I often yield to it when I came to my hometown. It is the combination of palm sugar, coconut milk, and screwpine leaves which flavors make up the base for a majority of sweets from this region. Any dessert with shaved ice goes down well in the tropical heat!
Malaysian use a local palm sugar called gula Melaka. It has a richer, more complex flavor profile of brown sugar and molasses.
The type of the ingredients will determine the calories counted in a bowl of cendol. It’s calories range from 167 to 836. A health conscious minded guy would go for the basis, the gula Melaka, the cendol and shaved ice or perhaps a teaspoon of coconut milk.
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