Cendol durian reigns supreme


Cendol Moden comes with a side of Oreos at Rojak dan Cendol Shah Alam.

EVER since a photograph of the cendol durian went viral on Facebook in May, people have been flooding the Rojak dan Cendol Shah Alam stall at Medan Selera Delima in Shah Alam.

On this particular day, a 200m line had formed from the stall to the main road an hour before the stall opened.

What makes people come back for more is the crazy concoctions of cendol being dished out at this stall.

From Cendol Coco Crunch, which is laden with Oreo biscuits and ice-cream as an option, to Cendol Moden, the thriving stall challenges its customers to indulge in the wildest add-ons to a traditional cendol.

1 The famous cendol durian comes with pulut and santan sawit as a creamy sweetener at Rojak dan Cendol Shah Alam.2 Customers braving the long queue to savour the cendol varieties at the stall in Medan Selera Delima.3 Lovers of Oreo are likely to enjoy the Cendol Coco Crunch.
The famous cendol durian comes with pulut and santan sawit as a creamy sweetener at Rojak dan Cendol Shah Alam.

But the king of all cendol varieties remains the cendol durian.

Using only the finest quality fruits, Rojak dan Cendol Shah Alam founder Khairul Fahmy Md Yasin said each day the stall uses up to one tonne of durian tembaga, which are imported, from Thailand.

“Depending on the season, we also offer Musang King Durian Cendol at RM15 a bowl.

“It can be quite costly, but we still get customers requesting for it and they are willing to pay.

“My hope is that one day we will get into the Malaysia Book of Records for the most varieties of cendol,” he chuckled.

Instead of the usual coconut milk and brown sugar mixture, this stall uses santan sawit or palm milk that is locally made.

Santan kelapa (coconut milk) only lasts for two hours but santan sawit can be kept for up to three days.

Eager crowd lining up for a bowl of cendol for more than an hour at Rojak dan Cendol Shah Alam.
Customers braving the long queue to savour the cendol varieties at the stall in Medan Selera Delima.

Santan sawit is also low in cholesterol yet milky; it does not make one feel muak (queasy) after a bowl of cendol,” he said.

True enough, the creamy durian flesh pairs quite nicely with the milky texture of the santan sawit and the pulut (glutinous rice) topping.

Portions are superbly generous despite its modest prices, so it is best to share the dessert with sweet-toothed friends.

A small bowl of cendol durian costs RM10 and the large bowl is priced at RM12. Additional toppings cost RM1 each.

In conjunction with the fasting month, the stall is serving cendol kurma using kurma medjool dates, for a limited time.

The stall has also expanded its business to the ramadan bazaar in Section 18 (Plot 109) and ramadan bazaar at the Shah Alam stadium in Section 13 (Plot 31) from 4pm to 7.30pm throughout this month.

Rojak dan Cendol Shah Alam is located at No G2, Medan Selera Delima, Seksyen 24, Shah Alam, Selangor. The stall is open from 6pm to midnight (Tuesdays to Sundays) and is closed on Mondays. For details, call 018-361 0400.

This is the writer’s personal observation and not an endorsement by StarMetro.


   

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