By Low Rui Rong and Purna Shree
Two traditional desserts that have stood the test of time to remain all-time favourites among Malaysians is the icy-cold-caramel-sweet cendol and air batu campur (ABC).
Often seen as the perfect antidote to beat the heat or cool the tastebuds after a particularly hot and spicy meal, a bowl of cendol or ABC (also known as ice kacang) is a sight to behold as well.
At Kwong Wah’s, the cendol and ice kacang get the VIP treatment, served as they are in petite bowls piled sky-high with ice so finely shaven, it almost resembles the texture of ice-cream.
Tucked away in a quaint little shoplot in Happy Mansion flats in Petaling Jaya this tiny shop is a family business that has been going strong for 60 years now.
It’s currently run by the third generation of the family, with their signature cendol and ice kacang offerings being the main attractions. The waves of customers streaming in and out of the shop all day long is testimony to how much of a delicacy their desserts have come to be.
The ice kacang (RM5.50) here is arguably one of the best. The mountain-high ice shavings are topped with jelly squares, then doused with evaporated milk and high-grade Gula Melaka melted to a caramel-like texture.
Treasures galore await the greedy customer at the bottom of this syrupy mass – sweetened red beans, roasted peanuts, grass jelly, agar-agar and sweetened corn. What’s there not to enjoy?
The cendol (RM5.50) meanwhile, made with similar ingredients is a rich and creamy concoction of santan (coconut milk) and Gula Melaka. The pandan-flavoured, green jelly strips that sit atop the mound of ice shavings are firm yet smooth with a hint of pandan aroma.
For those who prefer their cendol creamier and thicker, Kwong Wah’s version will suit them just right.
Aunty Eng, who inherited the business from her father, said the Gula Melaka they use is painstakingly melted and boiled to exacting standards into syrup every single day while the santan is always kept refrigerated to maintain its freshness and flavour.
“There’s a lot of preparatory work. We have to boil the Gula Melaka ourselves to get the caramel texture and make our own agar-agar for the ice kacang.”
She also explained how her husband was the baker in the house – making the buns of various fillings that they sell at the shop.
Claiming all the buns were “sold out” by day-end, Aunty Eng said her husband cooked the fillings for the buns himself the day before – the sambal ikan bilis, coconut shreds with Gula Melaka, curry chicken, BBQ chicken and tuna.
Other light snacks for customers-on-the-go include pre-packed mee siam, nasi lemak and a selection of Nyonya kuih.
While the ice kacang and cendol may be slightly pricier than your standard bowl, the high-grade ingredients and super fine ice shavings make Kwong Wah’s the best yet this side of Klang Valley.
Video was shot by Purna Shree.
Address:
Kwong Wah
No 5, Block C
Happy Mansion
Jalan 17/13
Section 17
Petaling Jaya
Open: Tues-Sun – 11am to 6.30pm
Closed: Monday
Facebook: https://www.facebook.com/kwongwah17/
Instagram: https://www.instagram.com/kwong_wah_ice_kacang/
Low Rui Rong and Purna Shree are interns at Free Malaysia Today.