Desserts

Can You Name All These Traditional Malaysian Desserts?

Sa'idah Jaffar | September 14, 2017

Chocolate cakes, vanilla bean panna cotta, strawberry tarts, these are all great desserts however, sometimes all you need is our very own local treats to satisfy that sweet tooth.

Test your  knowledge on our local favourites below and see how well you manage!

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1. Putu Piring

Image credits: The (Parenthetical) Pilgrim

A popular steamed rice cake filled with gula Melaka and topped with freshly shredded coconut.

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2. Kuih Lapis

Image credits: Sea Salt with Food

Made using soft rice flour pudding, it consists of two alternating coloured layers, typically white and pink.

 

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3. Ondeh-ondeh/Buah Melaka

Image credits: HungryGoWhere

A favourite among many, the outer green layer is made using rice flour and palm sugar is used as the filling. The rice ball is then boiled and tossed in grated coconut.

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4. Pulut Tai Tai

Image credits: Royal Manis

A famous Nyonya kuih that consist of steamed glutinous rice paired with pandan flavoured custard. The blue colour comes from the usage of blue pea flowers. This kuih is sometimes eaten with kaya (coconut jam).

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5. Jelabi

Image credits: Cook with Whisk Affair

A deep-fried Indian sweet made using maida flour batter and then soaked in a sugar syrup.

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6. Gulab Jamun

Image credits: Tastemade

Made using Khoya, a type of milk solids, traditionally from freshly curdled milk, and is prepared by heating the milk solids over a low flame for long hours until the water is fully evaporated. It is then kneaded into a dough, shaped into balls and deep fried. The Gulab Jamun is then soaked in sugar syrup flavoured with rose water, green cardamom or saffron.

 

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7. Kuih Angku

Image credits: Royal Manis

Kuih Angku or rather, Red Tortoise Cake is a famous Nyonya treat in Penang. It is made using glutinous rice flour and filled with sweet green bean filling.

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8. Mooncake

Image credits: The Woks of Life

Typically eaten during the Lunar Festival, the crust of the mooncakes are made using either lard or vegetable oil and the filling is traditionally made using either red bean or lotus seed paste. Sometimes, salted egg yolks are also used.

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