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Tuesday, June 23, 2015


There is a kid in every adult and I believe that is why people love desserts regardless of age. Of course, each and every country has its own desserts representing the country and loved by the locals. Most desserts are served cold, however there are some best when served hot. Sounds weird? Take a close look at the desserts in the list below. Have you tried all of these? I have tried everyone of these and I think you definitely should too!

1. Coconut Cendol

flikcr/FrancIs Chung
Do you know what Cendol is? Yes, it's the name of a dessert, but do you know it's actually referring to those greeny worm-like stuff that has the same texture as jellies you will find in the dessert? Cendol is a symbolic food of Malacca, and this lovely dessert has been a favorite to foreigners as well as Malaysians for its unique yet well blended taste of both coconut milk and gula melaka (brown sugar).

2. ABC

ABC is short for Ais Batu Campur (literally Mixed Ice), and well enjoyed by local Malaysians due to the hot weather. The texture blended perfectly well whenever you take a bite of those jellies and peanuts, not to mention they topped it with rose syrup, brown sugar syrup and some coconut milk. Take a sit, cool the heat and let the sweet toppings entice your taste buds as soon as the ice melts in your mouth! 

3. Sago Gula Melaka

flickr/Marco Ooi
If you love coconut milk, or would love to try out something rather stimulating for your palate,you will definitely want to try Sago Gula Melaka. Tapioca pearls replacing jellies and puddings, it is served in a cup of coconut milk and topped with Gula Melaka, last but not least, be intoxicated by the aromatic coconut fragrance when you take a sip of the syrup. It is the most favorable dessert among the Malays. I personally find the taste of coconut milk too strong for me.

4. Agar Agar

flickr/Thomas Abbs
Agar agar is just how Malaysians call jelly. It’s nothing special, since jellies come with many different kinds of flavor. However, the ones that you must try and can only eat in Malaysia are Milo, Gula Melaka and Cendol agar agar! 

5. Tau Fu Fah

Originated from China, Tau Fu Fah is made of soy bean and best when served warm. A bowl of good Tau Fu Fah must be smooth and free of cracks on the surface along with a mild soy bean fragrance. One may choose white sugar, or a more healthy option will be the brown sugar as the topping.

6. Red Bean Soup

In Malaysia, red bean soup is usually served hot in Chinese restaurants. Red bean soup is much lighter in texture as compare to Korea’s red bean porridge. You will taste a mild sweet flavor with a slight touch of tangerine peel fragrance upon sipping the soup. It also gives “warmth” to your body and is rich in natural vitamins that is beneficial to a person’s health. 

7. Honeydew Sago

flickr/Ernasto Andrade
Since the weather always exceeds 33 degree Celsius every afternoon in Malaysia, having something cold is basically what Malaysians wished for. Served cold, this dessert is usually enjoyed by Chinese and Indians. Cubes of honeydew are added into the honeydew juice with the tapioca pearls. Pop it into the refrigerator for a few hours before serving it. Be prepared to be drown by the strong melon taste when you eat or drink it!

8. Bubur Cha Cha

Soup base is made of coconut milk and yam, originated from the Nyonya heritage, this dessert is served hot and Chinese love this for its unique, milky and aromatic taste. With some of the basic ingredients such as yam and sweet potato, Bubur Cha Cha can be regarded as a light meal to fulfill your temporary hunger on the go!

9. Nyonya Kuih

Like Mochi in Japan, Nyonya kuih can usually be found in most places in Malaysia and it comes in various kinds of flavor, colors, shapes and tastes. Kuih are often steamed and it is usually bite-sized, some has a savory flavor, while some can be sweet. Oh, it is sticky in texture (some oily), so you might need a wet tissue to wipe your fingers after eating.

10. Glutinous Rice Balls

flickr/William Ng
Mainly eaten by the Chinese people especially during winter solstice. The syrup is sweet with a touch of Pandan fragrance and a hint of spiciness (boiled with ginger) while the rice balls are made with flour and edible colorings. Depending on personal tastes, you can choose to either eat it on its own, or try some with stuffing such as red bean paste which is the most popular one, black sesame paste or peanuts. I personally love plain one the most, as stuffing will pollute my taste buds with other flavors.

More Malaysia

Written by Elley

Born, fed and grew up in Malaysia and have a strong interest in Korean language & culture too. Love travelling and taking pictures that doesn't seems attractive to others and believe that determination brings success in the future.

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