For the Sweet Tooth!
Malaysia also offers a variety of delicious desserts to cap off any meal. Below are some of the most popular local favourites
Ais Kacang Crush ice with sweet toppings
Also commonly known as ABC short for Air Batu Campur which literally means mixed crushed ice. It used to be made only of shaved ice with red beans as a topping but these days the diversity of toppings has expanded. Sweet corn, grass jelly and cubes of local jelly are now very common ingredients and it can also include ice cream. Evaporated, condensed or coconut milk is also drizzled over the top to finish the colourful delight.
Cendol Crushed ice with brown sugar and condiments
The basic ingredients consists of coconut milk, green jelly noodles made from rice flour, shaved ice and brown sugar. It's also often topped with red beans. It is often sold by street hawkers and is a delightful treat on a hot Malaysian afternoon.
Kuih Lapis Malaysian Layer Cake
Kuih is a term used loosely to describe Malaysian cakes, cookies, dumplings, pudding, biscuits and pastries. Unlike in West though, kuih is usually made of rice flour. Kuih Lapis is a colourful layered cake made of glutinous rice flour, coconut and sugar and is often eaten at tea time.
Sago Gula Melaka Sago Pudding with Palm Sugar.
Sago comes from the inner starchy inner trunk of the sago palm. Sago Gula Melaka is a pudding made from sago then served with a drizzle of palm sugar on top. It is served chilled and is a brilliant way to cap off a spicy meal.
Rojak Buah Fruit Salad in Spicy Sauce
Literally meaning a mix of fruit, this is a salad of Malaysian fruit dressed in a pungent spicy sauce made of fermented shrimp paste and red chillies. It often consists of fruits such as green mango ,pickled papaya or unripe papaya, guava and cucumber. It is commonly topped with sesame seeds and a generous amount of toasted peanuts and at times blanch beansprouts or sweet potato leaves can be found.
