Source Website: http://www.tnp.sg/lifestyle/makan/makansutra-enjoy-your-chendol-four-different-styles
By KF Seetoh, Food columnist, The New Paper, 12 April 2018 at 06:00 am
By KF Seetoh, Food columnist, The New Paper, 12 April 2018 at 06:00 am
PHOTO: Attap chee (亞答子, Nipah Palm) on chendol
Picture posted by leonghong_loo on Flickr, taken on 18 December 2015
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https://c1.staticflickr.com/2/1542/24610826911_05831e73c0_b.jpg
https://www.flickr.com/photos/leonghong/24610826911
Check out the Chinese, Nonya, Indian and Malay versions of this popular sweet dessert.
Some say this dessert hails from Indonesia.
But when I once spoke to the people behind the famous "cendol" stall from Penang, they claimed it's from the Indians, the original hawkers who sold it on their island.
The Peranakans may have made chendol well known, but it's surely not their creation.
Origins aside, the green slivers of pandan mung-bean flour jelly over crushed or shaved ice with fresh coconut milk and a good gula melaka syrup is incredibly moreish.
Chendol is one of the most beloved multiracial desserts in Singapore, and here are four different popular chendol styles that are comfortably addictive.
CHINESE
Old Amoy Chendol, #02-008, Chinatown Complex Market & Food Centre, 10.30am to 6.30pm daily
Picture posted by leonghong_loo on Flickr, taken on 18 December 2015
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https://c1.staticflickr.com/2/1542/24610826911_05831e73c0_b.jpg
https://www.flickr.com/photos/leonghong/24610826911
Check out the Chinese, Nonya, Indian and Malay versions of this popular sweet dessert.
Some say this dessert hails from Indonesia.
But when I once spoke to the people behind the famous "cendol" stall from Penang, they claimed it's from the Indians, the original hawkers who sold it on their island.
The Peranakans may have made chendol well known, but it's surely not their creation.
Origins aside, the green slivers of pandan mung-bean flour jelly over crushed or shaved ice with fresh coconut milk and a good gula melaka syrup is incredibly moreish.
Chendol is one of the most beloved multiracial desserts in Singapore, and here are four different popular chendol styles that are comfortably addictive.
CHINESE
Old Amoy Chendol, #02-008, Chinatown Complex Market & Food Centre, 10.30am to 6.30pm daily
PHOTO: Chinese Chendol
PHOTOS: MAKANSUTRA
Picture posted by KF Seetoh, Food columnist, The New Paper on 12 April 2018 at 06:00 am
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http://www.tnp.sg/sites/default/files/styles/image_embed/public/articles/2018/04/12/NP_20180412_MAKAN12QHCS_3902772.jpg?itok=UHxLi_sb
http://www.tnp.sg/lifestyle/makan/makansutra-enjoy-your-chendol-four-different-styles
Zhao Youning resurrected his late grandfather's recipe last November at his speciality hawker stall in Chinatown.
The pandan jelly comes pale and pastel green (a sign that it's hand-made)and he uses fresh cold-pressed coconut milk and palm sugar from Malacca.
The ice is soft and turns slushy after a few swirls (as it should), and the sweetness and coconut-ty richness balances the soft red beans and chendol jelly.
The transient staff is still not adept when it comes to making it, though. Out of the three times I tried the dish, one version was quite amateurish.
NONYA
Nonya Chendol, #01-17, Whampoa Hawker Centre, 11am till sold out, closed Tuesdays
PHOTOS: MAKANSUTRA
Picture posted by KF Seetoh, Food columnist, The New Paper on 12 April 2018 at 06:00 am
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http://www.tnp.sg/sites/default/files/styles/image_embed/public/articles/2018/04/12/NP_20180412_MAKAN12QHCS_3902772.jpg?itok=UHxLi_sb
http://www.tnp.sg/lifestyle/makan/makansutra-enjoy-your-chendol-four-different-styles
Zhao Youning resurrected his late grandfather's recipe last November at his speciality hawker stall in Chinatown.
The pandan jelly comes pale and pastel green (a sign that it's hand-made)and he uses fresh cold-pressed coconut milk and palm sugar from Malacca.
The ice is soft and turns slushy after a few swirls (as it should), and the sweetness and coconut-ty richness balances the soft red beans and chendol jelly.
The transient staff is still not adept when it comes to making it, though. Out of the three times I tried the dish, one version was quite amateurish.
NONYA
Nonya Chendol, #01-17, Whampoa Hawker Centre, 11am till sold out, closed Tuesdays
PHOTO: Nonya Chendol
PHOTOS: MAKANSUTRA
Picture posted by KF Seetoh, Food columnist, The New Paper on 12 April 2018 at 06:00 am
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http://www.tnp.sg/lifestyle/makan/makansutra-enjoy-your-chendol-four-different-styles
With a few outlets all over the island, this chain offers one of the best hawker stall cendols.
It's very consistent and on point, from the shaved ice to the gula melaka (with a hint of saltiness) and rich coconut milk.
There are durian, red bean and sweetcorn versions but go for the original all-cendol-only rendition.
I tried the red bean version and it came soft and just sweet enough, lending a mushy, paste-y texture to the dish. The pandan jelly has the richest and most intense aroma among the lot here.
INDIAN
Ar-Rahman Cafe, #01-247, Tekka Food Centre, 7am to 11pm daily
PHOTOS: MAKANSUTRA
Picture posted by KF Seetoh, Food columnist, The New Paper on 12 April 2018 at 06:00 am
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http://www.tnp.sg/sites/default/files/styles/image_embed/public/articles/2018/04/12/NP_20180412_MAKAN12WPN7_3902765.jpg?itok=0en1xTRd
http://www.tnp.sg/lifestyle/makan/makansutra-enjoy-your-chendol-four-different-styles
With a few outlets all over the island, this chain offers one of the best hawker stall cendols.
It's very consistent and on point, from the shaved ice to the gula melaka (with a hint of saltiness) and rich coconut milk.
There are durian, red bean and sweetcorn versions but go for the original all-cendol-only rendition.
I tried the red bean version and it came soft and just sweet enough, lending a mushy, paste-y texture to the dish. The pandan jelly has the richest and most intense aroma among the lot here.
INDIAN
Ar-Rahman Cafe, #01-247, Tekka Food Centre, 7am to 11pm daily
PHOTO: Indian Chendol
PHOTOS: MAKANSUTRA
Picture posted by KF Seetoh, Food columnist, The New Paper on 12 April 2018 at 06:00 am
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http://www.tnp.sg/lifestyle/makan/makansutra-enjoy-your-chendol-four-different-styles
This one is different but still gets the same love from me.
The crushed ice delivers a lovely crunchy texture and the stall goes easy on the sugar.
When you let this sit, it turns into a sweet and milky cendol and red bean drink with bits of crushed iced - very similar to the Indian versions in Penang.
The coconut intensity is light, making it very drinkable.
MALAY
Cendol Geylang Serai, #02-107, Geylang Serai Market and Food Centre, 9am to 5pm daily, (9am to 3pm on Mondays)
PHOTOS: MAKANSUTRA
Picture posted by KF Seetoh, Food columnist, The New Paper on 12 April 2018 at 06:00 am
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http://www.tnp.sg/sites/default/files/styles/image_embed/public/articles/2018/04/12/NP_20180412_MAKAN12_3902763.jpg?itok=ohxF6WrB
http://www.tnp.sg/lifestyle/makan/makansutra-enjoy-your-chendol-four-different-styles
This one is different but still gets the same love from me.
The crushed ice delivers a lovely crunchy texture and the stall goes easy on the sugar.
When you let this sit, it turns into a sweet and milky cendol and red bean drink with bits of crushed iced - very similar to the Indian versions in Penang.
The coconut intensity is light, making it very drinkable.
MALAY
Cendol Geylang Serai, #02-107, Geylang Serai Market and Food Centre, 9am to 5pm daily, (9am to 3pm on Mondays)
PHOTO: Malay Chendol
PHOTOS: MAKANSUTRA
Picture posted by KF Seetoh, Food columnist, The New Paper on 12 April 2018 at 06:00 am
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http://www.tnp.sg/lifestyle/makan/makansutra-enjoy-your-chendol-four-different-styles
A big "No Red Beans" sign stares at you front and centre at this speciality stall.
This is the original version with soft shaved ice. The jelly is pale green and has a soft luscious texture and the balance of the rich coconut milk and sweet palm sugar is well-tempered to suit an evolved local palate.
PHOTOS: MAKANSUTRA
Picture posted by KF Seetoh, Food columnist, The New Paper on 12 April 2018 at 06:00 am
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http://www.tnp.sg/sites/default/files/styles/image_embed/public/articles/2018/04/12/NP_20180412_MAKAN127I2D_3902764.jpg?itok=7r0H0lfP
http://www.tnp.sg/lifestyle/makan/makansutra-enjoy-your-chendol-four-different-styles
A big "No Red Beans" sign stares at you front and centre at this speciality stall.
This is the original version with soft shaved ice. The jelly is pale green and has a soft luscious texture and the balance of the rich coconut milk and sweet palm sugar is well-tempered to suit an evolved local palate.
PHOTO: Location: USJ Main Place Mall & Summit USJ
Picture posted by Nyonya Cendol Cafe on 14 July 2017
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Picture posted by Nyonya Cendol Cafe on 14 July 2017
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PHOTO: JAPANESE CANDY
For a limited time only, you can get the popular pastel-coloured cotton candy from Totti Candy Factory at Northpoint City South Wing (#01-135). The must-have items include Harajuku Rainbow and Totti Rainbow cotton candy, and Rainbow bucket. The store is here till May, so make your way down quickly.
PHOTOS: FRASERS PROPERTY
Picture posted by Yeoh Wee Teck, Food columnist, The New Paper on 12 April 2018 at 06:00 am
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http://www.tnp.sg/sites/default/files/styles/image_embed/public/articles/2018/04/12/NP_20180412_YEBITEAPR12032U_3903285.jpg?itok=RxRokqAt
http://www.tnp.sg/lifestyle/weets-eats/bites-10
By KF Seetoh, Food columnist, The New Paper, 12 April 2018 at 06:00 am
KF Seetoh, the founder of Makansutra, dabbles in street food businesses like Food Markets, his own TV shows on cable, publishing food guides, consultancy and online content. He is also the creator of the World Street Food Congress. Follow him on Facebook, Twitter and Instagram.
Get The New Paper on your phone with the free TNP app. Download from the Apple App Store or Google Play Store now
Links
For a limited time only, you can get the popular pastel-coloured cotton candy from Totti Candy Factory at Northpoint City South Wing (#01-135). The must-have items include Harajuku Rainbow and Totti Rainbow cotton candy, and Rainbow bucket. The store is here till May, so make your way down quickly.
PHOTOS: FRASERS PROPERTY
Picture posted by Yeoh Wee Teck, Food columnist, The New Paper on 12 April 2018 at 06:00 am
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj26RXgu4pC0XdE-nBSi312ZKSz0_TsXkubQvGL7mb3fH31D8JOy14L1vC8v-f2KmhXMO-gzyuQ9ogw8bfb03cjv6zzi3_0tZ-3tSarblXF39vz51CWofq5dskFas5bdL2pz7v80Ku6H0s/s1600/NP_20180412_YEBITEAPR12032U_3903285.jpg
http://www.tnp.sg/sites/default/files/styles/image_embed/public/articles/2018/04/12/NP_20180412_YEBITEAPR12032U_3903285.jpg?itok=RxRokqAt
http://www.tnp.sg/lifestyle/weets-eats/bites-10
By KF Seetoh, Food columnist, The New Paper, 12 April 2018 at 06:00 am
KF Seetoh, the founder of Makansutra, dabbles in street food businesses like Food Markets, his own TV shows on cable, publishing food guides, consultancy and online content. He is also the creator of the World Street Food Congress. Follow him on Facebook, Twitter and Instagram.
Get The New Paper on your phone with the free TNP app. Download from the Apple App Store or Google Play Store now
Reference
[1] KF Seetoh, Food columnist, Makansutra: Enjoy your chendol in four different styles, posted on 12 April 2018 at 06:00 am, http://www.tnp.sg/lifestyle/makan/makansutra-enjoy-your-chendol-four-different-stylesLinks
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