This is the Hòa Hưng Tofu Soy Pudding Cendol ($5.00.95). Sold hot from a steamer, it featured a layered appearance: palm sugar ginger syrup at the base, generous slices of soy pudding in the middle, and a topping of pandan-flavoured green-hued rice flour noodles and coconut milk, mimicking the look of traditional cendol.
Consumed hot, the soy pudding was smooth on the palate and had absorbed some of the pandan flavour. However, similar to the brown sugar boba version, the ginger syrup lacked the usual spiciness of ginger and imparted a cloying, perfume-like floral quality that dominated the typical grassy vanilla notes of the pandan in the rice noodles. Texturally, the rice noodles lacked bounce and, being of varying lengths, made it difficult to get a neat spoonful with the more yielding soy pudding. While the coconut milk did blend with the ginger syrup to add some creaminess, overall, this modern take on soy pudding was interesting but not one we would repurchase.
This Hòa Hưng Tofu Soy Pudding Brown Sugar Boba contained 350 mL. It was produced in Australia and purchased in Sydney, Australia in 2024.