Perhaps Makko thought thicker is better? This mould of coarsely shaven ice was drizzled with very, very thick gula melaka and coconut milk. If you’re of opinion that thick gula melaka can’t go wrong, you’re very much mistaken. Besides having good ratio of creaminess from the coconut milk to the sweetness of the gula melaka, an ideal (for me at least) bowl of chendol should be rained with quality gula melaka; one that has a deep caramelized flavour, a tad smoky even and the unmistakable aroma of rich, dark molasses. The gula melaka in this chendol was way diabetic-ally sweet, which was made me suspect that it was mixed with plenty of white sugar.