Special Cendol (Cendol Istimewa) - Best Cendol in Kulim

Imagine a bowl of icy cold palm syrup and coconut milk in light brown color tone filled with shaved ice, red beans and green jelly strips, in your hand.

That is the image of the popular traditional dessert; Cendol.

Cendol refers to the short noodle strips flavored and owing its color to the green pandan leaves crushed for its juices found in the dessert, but this main ingredient is often highlighted as the star of the dessert that the name of the dessert itself takes after this green noodle/worm-like jelly substance.

A good bowl of cendol is always welcomed by the locals and can be easily found on the streets.

It is a dessert fare favored by the local folks in the region.

I am not a fan of cendol; never was and still is not.

The wriggly worm-like texture of the rice flour concoction which come in short-length strips just suppress my mind of thoughts to associate it with anything edible and it is not hard to figure why.

It is though, personal judgments aside, a popular ingredient found commonly in desserts especially in the regions of Southeast Asia; such as Indonesia, Malaysia, Thailand, Cambodia, Vietnam, Singapore, Brunei and Myanmar.

The term cendol is believed to originate from the term ‘jendol’; of Indonesian origin, or as widely believed in Indonesia as it strongly resembles the green-colored worm-like rice flour jelly which appears to be bulging or swollen in shape.
Interestingly too, the term “jendol” itself is a word for swollen, bulge, or a bump in the local languages of the Indonesian, Javanese and Sundanese.

(Source: Wikipedia)

It is a perfectly logical reference to the cendol we know; in its ultimate squiggly form as it is made out from the rice flour dough immersed with that green dye, which obtains its color from the natural pandan juice squeezed from the pandan leaves themselves (or sometimes just the pandan essence).
The pandan leaves itself too could be included in the preparation of this dessert, to lend that pleasantly natural aroma to the bowl of dessert.

The rice flour dough is pressed through a sieve as it is warm to fall into its wriggly strips in a container filled with cold water; to maintain the natural bounce yet firm nature of the strips, as described in the process of the making of these dessert favorites.

It is not too difficult to make these green wormy strips, as it was made out to be.

Due to its rice flour origin which is purely the dough paste, the cendol is bland in taste (rice flour) and is seldom used on its own but rather as the complement in the desserts where it is usually one of the ingredients. The cendol is often given its taste with the sweet soup; along with ice and milk or coconut milk to create that exotic taste familiar to the Asian taste buds.

The variations of the cendol are almost similar to each other; as it is served in the different countries and one can simply be prepared to enjoy that same cendol when one travels to the countries mentioned above where cendol is almost synonymous to that part of their local delicacies.

In Malaysia, cendol is also associated with the notion of desserts and can be found in its sweet relishing variations almost everywhere in the region. From street stalls (most common) to cafes and restaurants, it is not too difficult to find a version of this in the dessert sections of most menus though it remains in its popularity as one of the street food.

The cendol in Malaysia has much to owe to the Peranakan origins and is a popular favorite in the sweet soup of palm sugar (Gula Melaka) further thickened with the fragrant coconut milk.

Throw in the red beans and shaved ice, and you have got yourself one of the most popular desserts favored by the local Malaysians.

Cendol is usually served in bowl as described above, or one can also opt for the drink which is still the same formula as above sans the red bean (or even with the red beans for those who are fans of the protein-packed buddies).

The popularity of cendol has been the source of inspiration for the business owners who have incorporated the very concept of cendol recipes and serving mouth-watering cendol-themed desserts to the food savvy locals in the country.

Creativity is always inspiring but in the case of cendol, creativity could step aside for the convention wins this time where the traditional way of plain serving cendol with the concoction of palm sugar syrup laden soup mixed with coconut milk, shaved ice and red beans is just the way to go.

Nothing could top that and there are many stalls found by the roadside and even in markets selling just that exact version.

Ask for cendol, and you will be presented with a bowl of dessert as depicted.

To date, the most famous cendol stalls are found in both Penang and Melaka; the two sister straits states which also share the Peranakan heritage in their legacy.

Mention Penang Road Cendol which is purportedly a Teochew styled-version and the Melaka’s Jonker Street Cendol, and you will have many approving nods with smiles on their faces.

Now, onto the highlight of this post, the discovery of an existing popular gem in the heart of the town of Lunas, Kulim.

Best Cendol in Kulim: Cendol Istimewa

Little did we know that there is another gem hidden all the way up north; in the humble dainty town of Kulim, now on the rise with the settlement of industrialization on its land since almost a decade ago.

(Perhaps there are even more hidden gems which we are probably unaware all around the country; in places less explored).

I was not a fan of cendol to begin with, and therefore this is definitely an unbiased commentary based on my own experience.

It would be rather hard to even entice me to take just a taste, and I am just that stubborn skeptic who could just sit there while someone enjoys mouthfuls of sweet dessert and watch.

Yes, I will not take even a tiny spoonful even if you make me, if I really do not want to, especially when it comes to food that I have made up my mind not to like.

I just am that picky.

Cendol is unfortunately on that list, but the very publication of this post is proof that I have taken that unimaginable step to taste the dessert this time round, just to justify for the much-acclaimed popularity.

I was not surprised, and it is a move that I did not regret.

I have tried cendol before (a very very long time ago, and perhaps only once in a blue moon – almost close to never) and most of them are just the usual with its sweet taste overwhelmed by the palm sugar syrup.

(I am already not a fan of sweet stuffs to begin with, so most of them did not catch my fancy after just one taste).
(I am sorry that I am such a picky eater, read that blog name).

This version; did just the unexpected.

I was pleasantly surprised by the mild sweetness yet enticing flavorful taste of the palm sugar syrup concoction diluted with the perfect amount of shaved ice to even the sugary taste and also the light barely-there coconut milk.

I am not exactly friendly with dairy products and coconut milk is one ground that I thread on with extreme care due to the rejection and intolerance issues, but this was quite mild and I really mean light.

Pulut or sticky glutinous rice is used in this version; an addition to the usual suspects of cendol and red bean and in thick coagulated lumps found in the dessert. The pulut enhances the flavor of the cendol and lends its savory taste to even out the congregation of its other companions in the combination.

Pulut lovers would be delighted to see the generous amount of the glutinous rice which also helps with that silky smooth taste of the soup and chunks of the pulut would definitely make a serving filling for even the adventurous eaters.

The star is however, the Cendol itself; the theme of where the entire combination is centered upon and rightfully so, for it is called Cendol for a reason and this particular version nodded to its existence.

The cendol is not forgettable; evident from its delicate and ultra smooth texture which just seems to slip through the tongue and straight into the throat as one takes a bite.

Imagine a spoonful of these slinky babies and you won’t even know they were there; they were just that slippery smooth.

I was amazed by the slick nature of these handmade rice flour strips; for most could still remind one of its rice flour origins with its taste but these were just perfect, or almost.

I can’t imagine myself proclaiming my love for these slimy stuffs which I never even liked in the first place, but I am a convert.

This truly gives a brand new definition to cendol, and it made quite an impression.

I was told that this is the second branch of the Kulim Cendol; where they originally run a small stall right outside their house along the Kulim main road.

They are open for only two hours daily (previously in the original and first stall); for their cendol sells faster than hot cakes out of the oven.

Their success is attributed to the hordes of cendol fans from the local population and of course, the industrial folks.

It is not hard to see why and I am glad that they have since expanded their business to their second outlet; which has just begun its operations early this year in this shoplot located in the quaint little town of Lunas which is famous for their duck rice (the duck rice shop is located right opposite this row of shophouses).





Opening Hours
Now they are open daily, except on Mondays
Operating Hours: Not stated on the time they open (TBD), but they should be there by 12 noon and until 6.30pm

Prices: 
Per Bowl: MYR2.00
Takeaway in packet: MYR2.50
Serving in cup with spoon: MYR2.20

They do sell some snacks such as the Cucur Udang (fried prawn fritters) which could go fairly well with the icy cold dessert.
I did not get to try this out, so I can't comment much.

Cendol Istimewa (translated as Special Cendol) is truly worthy of its name, and I say they deserve every bit the crown of being the Best Cendol in Kulim; or maybe even in the northern region.

This is truly one special Cendol one has got to try, thumbs-up!

*Take this from a non-Cendol fan*

I think it needs no further justification for the Cendol being declared as a Malaysian heritage food by our very own Malaysian Department of National Heritage.

Magnum-imous Treats at Magnum Cafe

There was a huge buzzing hype a while ago, when this world famous and highly exclusive themed cafe landed on our turf in the capital city.

Magnum Cafe (yes, if you are thinking of the luxuriously chocolate-plating coat over soft chic-flavored ice cream and no, if you thought of the lottery brand) IS that reason for the swooning crowds and the anxiety of anticipation overwhelming the air everywhere, when news of the opening is confirmed. Fans or not, almost everyone is in a frenzy over this cafe.

I am sure everyone is a fan of ice-cream, well, at least majority out there lest you are lactose intolerant or on a diet, or just another pickyeater *clears throat*

Putting aside the fact that almost every one (young or old) is an ardent/lifetime fan of ice cream, it is also interesting to note that Magnum Cafe are only found in only a few carefully handpicked countries; making it even more privileged than ever (perhaps one of the best marketing strategies out there).

I can understand, almost, the reason for all that hype and the need to lust after such exclusivity.
Magnum has definitely positioned themselves as almost that iconic brand of ice cream, in a luxurious way.

Following the success of its first outlet in Mid Valley Kuala Lumpur, Magnum Cafe was definitely convinced by its huge fan base in the country which propelled them to launch their second outlet in the neighboring county; in the fairly new IOI City Mall, located in the Federal Territory of Putrajaya, which is also a rather young addition to the count of states in the nation.
It makes sense to target this district; where the country's administration is centered and is identified as the nucleus of the country, setting the state to be one of the most advanced and important city in the nation.

One can opt to queue for that quick fix of a taste of Magnum luxe on the tips of their tongue at the ice-cream takeout counter fronting the cafe and enjoy that treat of watching their ice cream making in action by the specially trained ice cream artisans (well, not quite so, but they are supposedly trained anyway).

The ice cream counter may conjure that impression closer to the image of the usual Magnum soft and creamy ice cream coated with the unmistakably delectable Belgian Chocolate plates on the outside (a tribute to its European origins - Magnum is owned by Unilever, a British/Dutch company), giving that casual outlook to one that could be associated with this usually off-the-shelf available ice cream.
The long queue could put one off too, especially on weekends, and puts one's mind to thoughts of the privileged youth these days who are obviously taking the notion of living their lives to the fullest to the depth of the meaning, indulging in life's simple pleasures; even if it means paying more for a regular ice cream which could cost thrice lesser than the version served at a well-themed cafe.
Including tax, of course.

Magnum Cafe is of course, not just that.
It is not just an ice cream booth, nor just a counter like your everyday ice cream counter found on corners of the street.
Close, but not quite almost the same concept, for after all, there is always that extra kick required to live up to one that earned the title of Cafe.

Take a walk away from the counter and follow the curve of the outer part of the cafe (if you are walking on the outside), and be welcomed by the other entrance which is where the real cafe resides.

Like any other cafe, you are bound to have the takeout area and then, there is that dining area.

This part is the real cafe; the Magnum Cafe which is elegantly styled to provide that selection of meals made for seated dining.
Yes, these days, even ice creams are made gourmet style and you actually sit down to a proper ice cream meal. No sloppiness allowed please.
Use your forks and knives, and don't forget the napkins.
Just kidding, or, almost.




The Magnum Cafe showcased the real reason of its popularity and allure which made it highly lusted after all around the world, aside from the fact that it's sparsely located in only specific locations.
Plush cushions and artistically designed interior gives the cafe that air of luxury and sophistication.
One may easily forget that they are actually in an ice-cream themed cafe, for its stylish settings set the tone more suited for high tea and classy dining.

The menu quickly set in to establish that image of the cafe, joining in with the presentation of creatively crafted food (yes, they also serve a modest variety of food and you could actually have a meal here besides desserts) and of course, the eye candy; the real mccoy itself and the star of the show/cafe - the iconic Magnum ice cream.

It is quite an eye opener to see the many varieties they offer; fully unleashing the potential (not quite hidden anyway) of this chocolate temptation, on the stick so familiar to the world.
One could be spoilt for choices by the many dazzling choices, especially if you are already one with a sweet tooth, have a soft spot for desserts, or simply an ice cream fan - make that a Magnum one, to laud your own loyalty when you are on its turf.

I am quite impressed by the quick thinking of the creators of the cafe, and especially the one behind the menu.
I mean, when you have a special dessert concoction to complement the hard frozen creamy white chocolate Magnum to create this unique opus titled Magnum soup (MYR22), you know you're getting somewhere and that is definitely not any ordinary cafe.






The soup is just one of the eclectic mix; with the combination of sweet and creamy (from the ice cream) and chewy (glutinous rice balls) and a few accomplices in the form of rice crackers, this is the recipe for a stunning yet relishing masterpiece.






It is equally stunning in its visuals, and is truly an eye-catching, taste pleasing work of art.




The Magnum Triple Choc Cookie Skillet (MYR30) is ready to warm your heart with its hot cookie dough which is feisty with that crusty taste fresh from the oven, and I really mean, right out of the oven straight to the table. Served ala brownie mode, the first few bites are bound to burn your tongue if you are not careful. Even the tray/plate is hot on the sides, keeping the dough warm all the way with each and every bite; a surefire way to beat that chill from the air-conditioning in the cafe.




The doubly stacked Magnums on top of the melted chocolate chips embedded in the baked cookie dough is the direct giveaway to the triple choc theme.

It is truly a luxurious treat; triple the indulgence of it all.

The gourmet styled ice-cream themed desserts are filling enough, especially when one comes after a meal, looking forward to soothe that sweet tooth.
Portions are made for sharing, and prices are definitely on the steep side, due to the carefully crafted masterpieces of each creation on the menu.
It is the effort which made up the uniqueness of each and every dessert, to earn it that specialty crown and of course, making it subject and rightful to charge that extra bucks too.
For the effort.

For die-hard Magnum ice cream fans, they are definitely pleased or over the moon to find that they are actually given that dream to create their own Magnum, the way they want it, with the "Make My Magnum" popularized and conceived by the people behind this cafe, to add to that craze and obsession with the indulgent original Magnum ice-cream.

Since this is your own creation, you can go crazy with the choices to design your very own decadence, styled with luxury.

Well, almost, since there are almost 250 ways to choose from, at the counter itself.

Each stick now costs MYR9.90, but it is bearing your identity; even if it is selectively from their ingredients.

For less hassle, there is also that ready recommendations from their signature Magnum classics.

Black Forest 

Enjoy extreme chocolate indulgence with the marrying of chocolate brownie and dark chocolate topped with enjoyably chewy bites from petite marshmallows, crushed oreos and be sizzled with exotic tastes of the freeze dried raspberries.

Golden Flower
Classic Vanilla Magnum topped with an unique combo of popcorn, gold nuggets and culinary rose petals make this a really catchy blend and visually stunning in its colors too.





To say that Magnum Cafe offers simple pleasures of life is undermining the real talent of the conceptual theme, and definitely not justifying the notion behind this brilliant brainchild which started that Magnum ice-cream mania around the world.
Those few selected countries which made it to host the Magnum cafe are fortunately privileged, to say the least.

Simple pleasures of life start with an ice-cream perhaps, but sinful and luxurious indulgence to leave that deep longing with every lustful, savory bite and rich creamy trail trickling down one's throat to trigger that inner passion for sweetness, Magnum might just be the answer.

Ice cream trucks, parlors and booths are the trends, but Magnum Cafe has definitely set that vogue for the ice cream world.


*This is not a place for the weak-willed and weight watchers*
You have been warned.


Magnum Cafe are in 2 locations in Malaysia:-
1. Mid Valley (3rd Floor, South Court)
2. IOI City Mall


**This is not a sponsored Post**
Disclaimer: All opinions are based on author's own experiences and thoughts, and are not associated/represent the general views or tastes, and may differ from one to another's experience.


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Caffe Bene - Redefining Cafes

With an outlet popping up almost every minute around the world, Caffe Bene is definitely the pride of the Asian household names in the casual and favorite cafe category.

Originating from South Korea, the fast-growing chain outlet is gaining its base everywhere and in the hearts of many who have developed fondness for the unique healthy multigrain beverage, unique specialty shaved ices (bingsu), special brewed coffee and Belgian Liege waffles with various toppings.

I have not tried everything on their menu yet; probably not their coffee or misugaru (the healthy concoction of black sesame seeds, black bean, black and brown rice and barley creating that protein-rich mix) which many have raved about, but I did try their other two specialties.

It is interesting to note that the Misugaru beverage is Caffe Bene's signature differentiator that sets the coffee house chain apart from its other long-established and world-famous competitors such as Starbucks, Coffee Bean, Gloria Jeans, etc and is the brainchild of the cafe to attract the coffee lovers and health wannabes to their outlets, following their establishment.

The start of Caffe Bene was conceived by their CEO and owner, Sun-Kwon Kim who had traveled to Canada and noticed the popularity of the local coffee cafes and believed that he could bring that to his own turf and create a name that would hit it off, thus giving way to the birth of Caffe Bene; a name that sounded more European than Korean.

It was meant to be that way; as Bene is derived from an Italian word to bring the meaning of good and the name of the cafe was just modeled after the al-fresco style of the European cafes.

Their interesting beginning and the background of their fascinating brand name are not the only things to put to the success of their chain; as their menu proved its worth in capturing the attention of coffee/cafe lovers who wanted something more unique besides the usual offerings of coffee and tea.

The Bingsu is testament to the unique branding of the cafe, though it is not foreign to the South Koreans as this dessert is making its way to the cafes and on the palates of its fan base and Caffe Bene has introduced this popular dessert with her very own variants.

Pretty much shaved ice as the base ingredient but with a whole portion packed with varied ingredients to shake it off and crammed into a huge glass jar, this is something you can get away with stuffing yourself with sweet iced dessert while chilling out with a friend.

This may be something you need to share with someone if you want to enjoy or think that it's going to be a small serving, for it is far away from that perception.

The Green Tea Bingsu is delicately polished with shaved ice flavored with green tea and milk, laden heavily with red beans, almond flakes, hazelnuts and green tea ice cream.

Green tea always is a perfect match for red bean, and that is no way to turn this down when you are deciding on the variants of bingsu they have; not that the other flavors of bingsu are not that good - but this should be one of the choices if you are ordering more than one.

The portion easily fills more than one person; and the composition of the intense green tea along with all its accompanying ingredients just make this a winner.

The famous Belgian Liege waffles somehow landed on the menu of this South Korean brand, although there is no wonder why and more than that, an excellent and wise choice due to the rising fame of the waffles themselves. It is a perfect treat and addition to any beverages menu and would definitely have many swooning over its crispy exterior yet soft taste paired with a good cup of beverage/dessert while relaxing in a comfy couch.

Choose from the different flavors/toppings although the original would be a good option too if one is simply lost for choice.

Waffles, is another hard to turn down and along with chilled dessert like the bingsu, it sounds like a perfect combination for an afternoon treat with the loved ones especially on a weekend.

I may not have tried everything on their menu, but I was told these were already halfway to the goodness offered by the cafe, and I could not agree more.

Whoever passed this off as just another ordinary coffee chain outlet, ought to rethink that and shaved ice dessert may have found their way into a different dimension with the Caffe Bene's version of the popular bingsu.

Another outlet is probably on its way in the world as I write this post, and any wonder why it's catapulting into the hearts of many faster than Cupid's arrow?

Take a step into cafe and say for yourself :-)

Note: I love the simple rustic and cosy interior of the cafe which just makes it comfortable and just perfect for chilling out with family and friends.

*This is not a sponsored post/review and is purely based on my personal opinions*

Sweet Comforts of Home at Sweet Temptations Dessert House(Sweet-i)

Sweet Temptations is just the perfect name for a dessert house; serving a variety of alluring home cooked style Chinese desserts, all designed with nourishment in mind.
The Chinese emphasize on the balance of yin and yang in almost every aspects of their life; from living to medicine and definitely even in the food and drink they consume on a daily basis.
The Yin and Yang balances the overall body system; and there should never be too much of 'hot' or 'cold' elements unless intended for specific purposes or it will lose the balance in the nutritional concept.

Sweet Temptations Dessert House, also known as Sweet-i, serves traditional Chinese desserts with the nutritional concepts in mind. Besides the familiar favorites of red bean soup, mung bean soup, gingko with barley and bean curd sheets, there are also contemporary styled desserts which combined both traditions and trends to entice the venturing taste buds of the younger generation.
The list of their desserts is long; offering a wide variety to those with a sweet tooth.

Run by a couple, this dessert house initially started out as a roadside stall located in the neighborhood of Sungai Dua; opposite the Tesco Extra area. Their business was good back then, and flourished well that they decided to relocate their business to a shophouse in that same area.
I have known this couple since them, and they were such a friendly and hardworking pair, and I remembered how kindly they would treat me every time I drop by for a visit and take away my much-needed sweet nourishing dessert soup from them.

I have been a fan since then, and I am pleased that they have again grown their business to such fame today that many bloggers have only praises for them in their reviews.
It was indeed comforting that the couple still recognizes me that day when I walked into their shop, and welcomed me with such a warm smile. It is also good to see that they are now running the place with their children and the place has such a homey ambiance; which made perfect sense since they are now residing in a terrace house lot whereby they use the car porch area and the living hall for their business purpose.





They have now added chilled desserts and also glutinous rice balls (tang yuan) to their already varied existing menu, and the glutinous rice balls seem to be popular among the crowd.
There is also the option of having shaved ice with their chilled desserts in their own version of iced desserts which can be a rather refreshing choice for those who wants a cooler option for their desserts.

One of my personal and regular favorites is this Six Treasures Sweet Soup (MYR3.50)
A combination of snow fungus, longan, gingko nuts, lotus seeds, jelly and almond nuts (which I would usually prefer to omit since I am not fond of it), this is indeed a comforting treat with the mildly sweet base of Loh Han Guo soup.




Gingko Nut with Barley in soy milk
For those who prefer the traditional styled desserts, this is a simple, fuss free and light option which brings back the familiar tastes of home as it warms the heart.




Apricot with Golden Pear Soup is another rejuvenating bowl of warm soup; with the lightly ripe tastes of the fruit slices alternating with the sweet soup, it was rather appetizing and at the same time, flavorsome in its unique tastes.




Sea Bird's Nest with lily bulbs, snow fungus and red dates
This is a nourishing one and recommended for women, and is a seasonal dessert; mostly on Saturdays.




The quality of their desserts are definitely as good as I remembered, and this is definitely a place that I would be frequenting for a taste of home and for that warmth for the heart.

With the tagline "Sweetness in the heart" (directly translated from Chinese), Sweet Temptations Dessert House has definitely captured and melted the hearts of many with their traditional home styled desserts.
They are located in a terrace house in Jalan Nipah, Taman Lip Sin.
Turn left into a junction after the Super Tanker Food Court and go straight until you see the house on your right with the sign.

"Louie, I think this is the beginning of a beautiful friendship" - Casablanca 
(And mine with Sweet Temptations has already started a long long time ago~)

There is definitely going to be revisits and more postings on this dessert house...