BY CK Lam

Among the many desserts in Penang, the cendol really stands out with its flavor and texture. This sweet Indian dessert is about having the right combination of ingredients and it is served ice cold.

BM Best Cendol with Pulut by what2seeonline.com

Cendol with Pulut

Cendul is made out of  finely shaved ice, red beans, aromatic palm sugar syrup, rich coconut milk and soft green rice flour noodle made from mixing rice flour and the juice of  fragrant pandan leaves.

The palm sugar has a distinct sweetness with a delicate bitter long finish that complements the creamy coconut milk while the soft, silky cendol noodles don’t turn brittle in the icy bowl.

BM Best Cendol with Pulut by what2seeonline.com

 

At BM Best, they add texture to this dessert with chewy, sticky steamed pulut or glutinous rice. Made fresh every day, the pulut is steamed with coconut milk that exude a wonderful aroma.

BM Best Cendol with Pulut by what2seeonline.comBM Best Cendol with Pulut by what2seeonline.com

Steamed pulut (glutinous rice)

BM Best Cendol with Pulut by what2seeonline.com

 

This ice-bowl of refreshing dessert does satisfy, especially on a hot day.

BM Best Cendol with Pulut by what2seeonline.com

BM Best Cendol with Pulut by what2seeonline.com

BM Best Cendol
Medan Selera Jalan Danby
Bukit Mertajam

GPS Coordinates: N5 21.817 E100 27.678

* This is a reproduction of my article published in TimeOut Penang 2013/14

 

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This entry was posted on Monday, October 28th, 2013 at 10:00 am and is filed under Bukit Mertajam, Cendul, Dessert, Hawker, Indian Cuisine, Mainland, Street Food, Time Out Penang. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

2 comments so far

 1 

I agree with you. Sometimes simplest desserts are still the best! :-)

http://penangfoodforthought.blogspot.com/2010/05/queens-food-market.html

October 29th, 2013 at 12:23 pm
 2 

Cendol pulut has got to be one of the most addictive Malaysian dessert XD

November 2nd, 2013 at 12:53 am

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