Street Food in Penang, Malaysia, pt. 2, Chendul
Summer is really bearing down on southeast Asia right now and the heat is absolutely oppressive. Everyone is looking for a way to cool off, and I bet there’s a long line at Penang’s most famous Teochew Chendul vendor.
Teochew Chendul vendor, Penang, Malaysia.
This Malaysian dessert begins with a small mound of shaved ice, which is then topped with rice flour noodles that have been flavored with pandan and palm sugar. Then tender red kidney beans are added. After that, fresh coconut milk sweetened with palm sugar is poured of the top in generous portions. Pandan leaves are a somewhat common herb that grows in tropical regions and gives the noodles their bright green color and unique flavor. This vendor’s business on Penang Road was founded in 1936, and the quality and taste of their Teochew Chendul has been acknowledged as the best in Penang, if not the world.
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