ais jagung penang, ais kacang seberang prai, cendol maklom, cendol seberang perai

Cendol Maklom offers ais kacang (left) and cendol that are best enjoyed on hot days. — Pictures by K.E.OoiCendol Maklom offers ais kacang (left) and cendol that are best enjoyed on hot days. — Pictures by K.E.OoiSEBERANG PERAI, April 8 — The row of roadside stalls near the junction of Jalan Sungai Dua and Jalan Pekan Darat in Kampung Maklom is where you will find a stall that churns out cold sweet desserts like cendol and ais kacang using home-made ingredients.

Cendol Maklom was started by Azizan Zakaria, 57, back in 1993 as a side income while he worked full time in a factory.

Here, you will find stalls selling laksa, deep fried fritters, pancakes and kuih whereby Cendol Maklom is the favourite of many customers, some of whom come from as far as Kedah, Perlis and Perak.

Faizul Azizan and his mother, Ramlah Ahmad, at the Cendol Maklom stall.Faizul Azizan and his mother, Ramlah Ahmad, at the Cendol Maklom stall.“Everything is homemade, we make the cendol at home and mix our own syrup so that the quality of our cendol remains the same at all times,” Azizan’s son, Faizul, said.

Faizul, 24, and his mother, Ramlah Ahmad, help out at the stall now so that Azizan has time to run errands and prepare the ingredients.

He said the recipe for the ingredients to make cendol and ais kacang were created through trial and error by his parents.

Their own home-made cendol is soft and tasty.Their own home-made cendol is soft and tasty.The green flour noodles in the cendol are made fresh daily; its smooth, soft texture is perfectly complemented by the rich coconut milk used.

“It is the freshness of the ingredients that ensure the quality of our cendol and ais kacang,” he said.

The stall started selling cendol and ais kacang 25 years ago and in the last few years, introduced another dessert, ais jagung, to its menu.

Faizul Azizan preparing shaved ice for the cendol.Faizul Azizan preparing shaved ice for the cendol.The cendol served at the stall is simple with only the basic ingredients of green flour noodles made with pandan to give it the colour, young palm seeds, kidney beans, creamed corn and a generous amount of coconut milk with just the slightest sweetness from palm sugar. The whole thing is made cold and refreshing with finely shaved ice.

A generous helping of condensed milk to top off the ais kacang.A generous helping of condensed milk to top off the ais kacang.The ais kacang is shaved ice topped with evaporated milk, kidney beans, creamed corn, green flour noodles and peanuts for an added crunch while the ais jagung is like an ais kacang but topped with a generous serving of creamed corn.

Faizul added they also accept orders for events with a minimum order of 300 bowls.

Cendol Maklom
Jalan Pekan Darat,
Perkampungan Maklom,
Sungai Dua, Seberang Perai.
Time: 11.30am-6.30pm
Closed on Fridays