We love foods old-fashioned, tried-and-true, and solidly dependable. But there's nothing wrong with new, especially when it tastes like this.
We give you: kuih cendol, a layer of agar-agar jelly made with coconut milk and shot through with cendol 'noodles', topped with another layer made with gula Melaka. Cute in concept and pretty to look at, but how about the flavor? Well, imagine the tastiest cendol you've ever eaten and subtract the ice. The 'noodles' are firm and redolent of pandan leaf, the coconut layer is as coconuty-lemak as a jelly can possibly be, and the gula layer evinces palm sugar-ish sweetness tamed by a hint of smoke.
I happened upon this lovely invention today at our favorite fish head noodle stall. Owner Michael Hong always has a small tray of various kuih (as well as cendol and sweet soups) on offer, should you still have an appetite after a bowl of his lovely gingery-tomato-y noodle soup with sliced haruan fish. The kuih are usually sold out by 12:30 or 1pm, so when I spied this specimen on the way in I reserved a couple to eat there with my lunch companion, and two more to take home to Dave (he was so grateful he got out his camera).
Good thing too, because by the time we left they were gone. (Pssssst - Michael says these are even better straight out of the icebox).
SS20 Fish Head Noodle, Stall 20, Medan Selera MBPJ Daman-sara Kim, SS 20/10, Petaling Jaya. No guarantee of availability; kuih selection varies day to day.