Malaysia

Desserts in Malaysia and its uniqueness in Southeast Asia

Nyonya food, also referred to as Straits Chinese food, is an interesting amalgamation of Chinese and Malay dishes thought to have originated from the Peranakan (Straits Chinese) of Malacca over 400 years ago. This was the result of inter-marriages between Chinese immigrants and local Malays, which produced a unique culture. Here, the ladies are called nyonyas and the men babas.

Nyonya cuisine is also famous for its Kueh [cake or dessert]. Nyonya desserts are varied and extraordinary. They are strongly Malay influenced - made from local ingredients such as sweet potato, yams, agar agar, gula Melaka [palm sugar], coconut milk, glutinous rice - and Chinese ingredients such as red beans, green beans or mung beans. The ubiquitous vanilla bean used for essence is replaced by a local plant leaf Pandan, giving Nyonya desserts its signature quintessence!



Cendol is a traditional dessert originating from Java, Indonesia, however it is very popular in Malaysia. Cendol has become a quintessential part of cuisine among the multi racial population in Southeast Asia. A malay dessert adopted by the nonyas, every Southeast Asian country has a version. Indonesia adds giant red beans and Myanmar adds sago pearls. In Singapore, we can find red beans, herbal jelly and even durian puree in the mix. In Malaysia, cendol is usually sold on the roadside by the Indian Muslim vendors. The first Indian Muslim vendors learnt the skills of making the cendol from the Javanese in Indonesia and brought the recipe and preparation methods to Malaysia. Cendol is also a very popular snack particularly after Friday prayers among the Muslims.

Ingredients of Cendol include:

1. Shaved ice
2. Coconut milk
3. Starched noodles with green food colouring
4. Palm sugar
5. Red beans
6. Glutinous rice
7. Grass jelly
8. Creamed corn

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Lepat Pisang

Lepat Pisang is one of the Malaysian traditional desserts. Lepat Pisang literally means “Wrapped Bananas” in Malay language, the national language of Malaysia.

Ingredients

• 15 small bananas
• 500g flour
• Sugar
• 1 cup of coconut milk
• Salt
• 100g desiccated coconut

Method

1. Mash or blend the bananas until smooth.
2. In a large bowl, mix all the ingredients together until combined.
3. Place about 5 fairly large spoonful of the mixture in the middle of each banana leaf square.
4. Arrange in rectangular longish shape about 5 inches.
5. Wrap or fold leaves over the lepat pisang completely covered.
6. Continue with the rest of the mixture until its finished.
7. Arrange all the wrapped bananas in a steamer and steam for 30 minutes.
8. If banana leaves are unavailable, pour the mixture into a cake pan and steam for 30 minutes.
9. When cooked, the lepat pisang should ideally be slightly mushy.
10. Cut in rectangular longish squares. Serve.

The traditional desserts in Malaysia include:

1. Buhur Pulut Hitam
2. Kue Mangkok
3. Multilayered Butter Cake
4. Sticky Rice Cake
5. Sweet Dodo
6. Cendol
7. Coconut Sweet Potato Cake
8. Banana Fritter