Rice paper umbrella for a souvenir item
Steamed pau as white as silky clouds
The multi-tiered rattan steamer
Choosing the pau of various fillings
The pau would be our tea at the next stop
With a Muar store keeper
An ice shaver machine
A bowl of chendol on a hot day
One spoonful for you, three spoonfuls for me
The chendol stall on cart
CHENDOL AND PAU
You wouldn't miss the many pau road stalls if your are driving around Muar district. Pau is made from soft dough with various fillings. For the sweet tooth, there is red bean and kaya paste stuffed in the ball of dough. Meat lovers would love the chicken and the beef filling. There is also filling stuffed with quail eggs. You can bite through anchovy sambal and otak-otak filling in the fried pau version. As long as there is ingenuity and creativity in the pau sellers, there would never be any short of ideas on how to innovate the different fillings to cater to the changing taste of pau lovers.
Paus are steamed in tiered rattan baskets in the traditional way of pau-making. Electrical steamers are now used for commercially produced ones. A good pau has a silken soft white skin texture with enough filling for every bite of the dough. Pau comes in handy for breakfast or tea. It is not too heavy but just perfect when you need to snack in between meals.
Chendol is also easily found in Muar. Red beans and green chendol go into a bowl of shaved ice. Coconut milk and palm sugar are poured over the ingredients. You may request for some glutinous rice to be mixed with the beans if you like. I prefer mine with lots of red bean. I always feel guilty after eating a bowl of chendol because it's rich in cholesterol.
You wouldn't miss the many pau road stalls if your are driving around Muar district. Pau is made from soft dough with various fillings. For the sweet tooth, there is red bean and kaya paste stuffed in the ball of dough. Meat lovers would love the chicken and the beef filling. There is also filling stuffed with quail eggs. You can bite through anchovy sambal and otak-otak filling in the fried pau version. As long as there is ingenuity and creativity in the pau sellers, there would never be any short of ideas on how to innovate the different fillings to cater to the changing taste of pau lovers.
Paus are steamed in tiered rattan baskets in the traditional way of pau-making. Electrical steamers are now used for commercially produced ones. A good pau has a silken soft white skin texture with enough filling for every bite of the dough. Pau comes in handy for breakfast or tea. It is not too heavy but just perfect when you need to snack in between meals.
Chendol is also easily found in Muar. Red beans and green chendol go into a bowl of shaved ice. Coconut milk and palm sugar are poured over the ingredients. You may request for some glutinous rice to be mixed with the beans if you like. I prefer mine with lots of red bean. I always feel guilty after eating a bowl of chendol because it's rich in cholesterol.
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