The cendol at Jonker Street's original stall is, for many Malaysian food writers, the finest version of Malaysia's most beloved dessert β a particular combination of slow-simmered coconut milk, freshly pressed gula melaka palm sugar of exceptional caramel depth, and pandan-flavoured cendol noodles that produces a dessert of extraordinary subtlety when made with the quality of ingredients that this family-run stall has insisted on for generations.

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