The original cendol from Indonesia was first served without ice as ice was difficult to get during the earlier years. Eventually, cendol became so popular in Southeast Asia especially in Malaysia’s Penang, Malacca and Kuala Lumpur because we were able to acquire ice from the British. Today, cendol is one of Malaysia’s heritage food and Malaysian cendol has pretty much separated itself with our own heritage recipes. We have sought out some of Petaling Jaya’s best cendols.
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