You would have noticed the absence of Talam Cendol on the menu.
We make our own Cendol and it's soft and velvety in texture, but unfortunately it also affected the coconut milk layer in the Kuih Talam, resulting in a not-so-silky kuih.
In its place, we are introducing a new flavour to our Kuih Lapis.
KUIH LAPIS CENDOL
Please refer to menu
|Alternating layers of Gula Melaka and Coconut Milk, topped with Pandan.|