Cendol with cool fruity difference


  • Eating Out
  • Thursday, 07 Nov 2019

Kak Aini showing her cendol mangga and cendol durian at her stall. — Photos: NORAFIFI EHSAN/The Star

MALAYSIANS are spoilt for choice when it comes to desserts given our multicultural society.

A dessert that appeals to local and even visitors from abroad is the creamy and sweet cendol.

On any given hot day, it is common to see the cendol stall surrounded by dessert lovers eager to cool down with a bowl of the sweet treat.

But why settle for a bowl of regular cendol when there is the fruity version of this treat?



Warisan Kak Aini in Wangsa Maju Seksyen 2 sells Cendol Durian and Cendol Mangga.

The stall, which has been in the same location for the last three years, is owned by Marhaini Mohmad Ashari, 51, from Teluk Intan, Perak.

She is better known as Kak Aini among fans of her dessert creations.

“We had a stall at Seksyen 1 before but the place was not spacious and had fewer tables, which was uncomfortable for customers,” said Kak Aini who has been in the cendol business for five years.

“Customers had to eat fast and make way for other customers.”

Kak Aini uses mango milk to make her mango cendol and D24 durian for the durian cendol.

If she runs out of the D24 variety, she said, durian kampung was used as a substitute.

Cendol durian with D24 durian at Warisan Kak Aini.Cendol durian with D24 durian at Warisan Kak Aini.

Apart from cendol, Kak Aini’s stall serves Laksa Warisan, Rojak Warisan, Ayam Bakar Bagan Datuk and also Ikan Bakar Warisan.

“Customers mostly prefer to have cendol here,” she said, adding that it gets particularly crowded on the weekends.

I tried both the mango and durian cendol. Both versions looked very enticing because of the colourful toppings although it could have done with more fluffy ice shavings.

The rich gula melaka and creamy coconut milk struck the right balance of flavours in the dessert.Its sweetness was just about right without being cloying, while the flesh of the fruits was juicy and sweet.

Surprisingly, the fruits went well with the cendol.

Cendol mangga with fresh cubed mango pieces at the Wangsa Maju stall.Cendol mangga with fresh cubed mango pieces at the Wangsa Maju stall.

The cendol durian is priced at RM11.50 and cendol mangga is RM6.50, while the durgga (which is a combination of durian and mango) is sold at RM14.50.

Warisan Kak Aini opens everyday except Monday from 11am until 7pm.

For details, call 013-676 2701.


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cendol , Warisan Kak Aini , desserts

   

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