For people unfamiliar with South East Asian cuisine, particularly Malaysian cuisine, the concept of eating green noodles as a dessert might be slightly offputting. But trust me, having Chendol at the famous stall on Penang road pictured below, and you’ll be in for a treat.
Three main themes run through this dish: slippery, vanilla-esque pandan infused noodles, an icily refreshing coconut soup and sweet, deep red bean goodness. Mix it up, slurp it down; this is one of Asia’s best desserts.
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