Malaysian Cuisine - Desserts

Desserts

Desserts in Malaysia tend to make use of generous amounts of coconut milk. Some common desserts include:

• Cendol. Smooth green rice noodles in chilled coconut milk and gula melaka (coconut palm sugar).
• Ais kacang (also known as air batu campur or just ABC. "'air batu' is ice in Malay") Sweet corn, red beans and cincau (grass jelly) topped with shaved ice, colourful syrups and condensed milk.
• Pulut hitam. Black glutinous rice porridge cooked with sago and served hot with coconut milk.
• Bubur cha cha. Yam and sweet potato cubes served in coconut milk and sago, served hot or cold.
• Honeydew sago. Honeydew melon cubes served in chilled coconut milk and sago.
• Pengat (Tapioca and Banana) a thick brown sugar mixed together with coconut milk, the fruits mentioned and boiled.
• Sago Gula Melaka (Sago, Coconut Cream and Palm Sugar) Cooked translucent sago with coconut cream topped with palm sugar syrup.
• Pineapple tart

A huge variety of tropical fruits are commonly served as desserts in Malaysia. The most famous is possibly the durian. Other popular fruits local to Malaysia include mango *http://www.mangochacha.com/malaysia, pineapple, watermelon, jackfruit, papaya, langsat, rambutan, star fruit, banana and mangosteen.

Some of the foods are similar to the food of its neighbouring countries. Due to its diversity in cultures, there is a wide variety of different foods available.