Cendol is one of Malaysia's favourite desserts. The dessert's basic ingredients are coconut milk (santan), a worm-like jelly made from rice flour with green food colouring (usually derived from the pandan leaf), shaved ice and palm sugar (gula melaka).
If you ever find yourself in Seremban, 68km south of Kuala Lumpur, well there is only one place to go to for cendol.
Haji Shariff Cendol once operated from a push-cart; but now it operates from its own premises in Seremban under the 3rd Generation descendants of the original owner.
You can't miss the building, its probably the only green building in a corner shop-lot on one of Seremban's main streets Jalan Yam Tuan.
The popularity of the place is evident with all the tables full with customers and people queuing for their cendol at the counter. Yes, you read that right, its self-service here, no waiter will come to your table to take your order.
The cendol is indeed yummy, a smooth blend of the coconut milk, palm sugar, shaved ice and the green jelly. Apparently the ingredients are all natural, without the use of any artificial colouring. Perfect for a hot day!
If you are looking for something more, you can add in other ingredients to your basic Cendol. You can add in glutinous rice (Cendol Pulut), red beans (Cendol Kacang), corn (Cendol Jagung) or a mixture of it all (Cendol Campur). Unfortunately no Cendol Durian!
Besides the Cendol, Haji Shariff's also serves Rojak and Rojak Mee. Rojak is of course a mixture of cucumber, bean sprouts, turnip, deep-fried bean-curd (tofu), fried dough fritters (kuih) and hard-boiled egg drenched in a sweet spicy sauce. Rojak Mee is essentially the same, with the addition of yellow egg noodles (mee).
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| Rojak |
The popularity of the Rojak can be seen from the queue at the stall!
Haji Shariff's Cendol
Address: No 44, Jalan Yam Tuan, 70000 Seremban, Negeri Sembilan
Tel : +606-763 2741
Opening Hours: 10.30 am - 6.00 pm
Opening Hours: 10.30 am - 6.00 pm
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