8 Traditional Malaysian desserts that will throw you back in time

Angela Goh

15 Aug 2016

updated the Monday, August 15, 2016

Unfamiliar with Malaysia’s most beloved sweet treats? Here are a handful to start you off.

1/8
Ais kacang (ice kachang)
Literally "iced beans", you can think of this icy dessert as the original bingsu. The concept is similar - flavoured shaved ice with a generous heap of toppings to make the whole creation a colourful mess. From coloured sugar syrups to peanuts to red beans to coconut jelly to cubes of agar agar, and less traditional additions like aloe vera, cendol and dollops of ice cream, you will find an infinite number of combinations of this much-loved local dessert. From street stalls to food courts to even the most famous of restaurants, it isn't hard to find this refreshing sweet treat.
2/8
Goreng pisang (banana fritters)
Battered and deep fried bananas are a very common snack that you can get from street stalls and vendors for a cheap price. Sinfully crisp and grease-drenched on the outside, soft and bursting with sweetness on the inside, it's best to eat this delightful treat while its still fresh and piping hot out of the fryer.
3/8
Cendol
Incredibly popular all over Southeast Asia, this traditional dessert resembles little green worms, but don't let its appearance put you off this intriguing dessert. Typically made out of rice or sago flour, the soft strips are mixed with coconut milk and sugar syrup to form a refreshingly soupy dessert. Often, other ingredients such as red beans, grass jelly and sweet corn are added to provide more flavour and texture.
4/8
Bubur cha cha
One of the more popular local desserts that is both substantially filling and delicious, bubur cha cha often consists of cubed sweet potatoes, chunks of yam and sago sitting in a fragrant pandan-infused coconut milk concoction. This dish is often eaten at breakfast, as a mid-afternoon pick-me-up, or after dinner as a dessert, making it a very versatile snack.
5/8
Apam balik (terang bulan)
These crispy pancakes are incredibly additive. Slathered with generous amounts of butter or margarine and sprinkled with ground peanuts and sugar (and sometimes sweet corn), the pancakes are then folded in half and eaten while the edges are still gloriously crunchy.
6/8
Pulut hitam
Gooey and sweet, pulut hitam is basically a rich and hearty rice pudding made from black glutinous rice (hence the dark colour) sweetened with palm sugar. A small splash of fragrant coconut milk is added to the pudding just before the pudding is served.
7/8
Kuih dadar (kueh ketayap)
Basically crepes filled with a sweet grated coconut filling, these "pancake rolls" are usually served as a teatime snack. The crepes are coloured a bright green due to the pandan juice added to the batter. Kuih dadar is a much-loved traditional sweet treat to many, and remains one of the most recognisable Malay kuihs. While not really a "dessert", it definitely deserves a mention on this list.
8/8
Sago gula melaka
This pudding is made of boiled pearl sago and served with a sticky sweet syrup made of "gula melaka" palm sugar and coconut milk. Those who love the soft and bouncy texture of sago would love this creamy and aromatic dessert.

While western desserts like chocolate lava cakes and crème brûlée may taste absolutely delicious and hold a special place in people’s hearts (or stomachs), there is no doubt that traditional Malay desserts like ice kachang and pulut hitam are special all on their own. With local ingredients and local twists, such as the generous use of coconut milk and fragrant pandan in many sweet treats, it isn’t hard to remain completely in love with the local dessert scene.

From flavoured shaved ice to sweet peanut pancakes to green “worms”, head up to the gallery to check out eight popular favourites among Malaysians.

Angela Goh

Photos: Getty Images

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