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It features all the hallmarks of a good chendol, with a sweet, chunky red bean paste that smoothens out once mixed in with the other ingredients - bouncy green jellies, gula melaka on the bottom, and topped with a big scoop of thick, rich coconut milk.
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All these melded together with the freshly made Bingsu, and made for a delectable pick me up that avoided being cloyingly sweet, while retaining all the goodness that traditional chendol has.
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