~ Tea time: "When Cendol meets Taufu Fa"~
We had our dessert at another stall, had a combination that you can only found in Malaysia, while playing with the temperature. Yes, they are Toufu Fa from Chinese and Cendol from Malay.
The hot Toufu Fa is so soft and smooth. Without too much of the coagulating agent, the soy milk transformed into a nice texture softer than pudding, and the ginger-containing sugar syrup brings up the peaceful aroma of soy bean.
The Cendol is daily prepared. Using appropriate recipe and the experienced technique, the light green Cendol is still chewy when you dig them out from the ice flakes. Unlike the sweet red bean that we usually have in KL, these red beans didn’t just match well with other ingredients, they are less sweet too. Is this because of the weather?
