Recipes

Cendol is a beloved Malaysian dessert, perfect for beating the tropical heat. This refreshing treat features pandan-flavored green rice flour jelly, served in a bed of shaved ice, drenched in creamy coconut milk, and sweetened with rich Gula Melaka syrup. Often accompanied by red beans or glutinous rice for added texture, Cendol delivers a perfect harmony of flavors—sweet, creamy, and slightly salty. Its vibrant colors and cooling sensation make it a favorite at roadside stalls and restaurants. Whether enjoyed as a midday snack or a dessert, Cendol is a delightful representation of Malaysia’s multicultural culinary heritage. Ingrediants For stronger Pandan flavor Cooking Instructions

Kuih Ketayap, a classic Malaysian dessert, is a rolled crepe filled with sweet, aromatic grated coconut cooked in Gula Melaka (coconut palm sugar). The crepe, tinted green with natural pandan extract, adds a light, fragrant flavor. Soft and tender, it wraps around the rich coconut filling, creating a delightful balance of texture and taste. Kuih Ketayap is a staple at traditional tea times, local markets, and festive occasions. Its simple yet flavorful ingredients celebrate Malaysia’s culinary heritage, offering a nostalgic treat that’s both satisfying and uniquely delicious. Each bite brings a little piece of tradition and comfort. Ingredients COCONUT FILLINGS CREPE PANDAN LEAF EXTRACT Cooking Instructions

Apam Balik is a popular Malaysian street food snack that combines crispiness and softness in one delicious bite. This folded pancake is made with a batter of flour, eggs, and sugar, cooked on a griddle until golden brown. Traditionally, it’s filled with crushed peanuts, creamy corn, and sugar, offering a satisfying crunch and sweetness. Some modern variations include fillings like chocolate, Nutella, or cheese for a contemporary twist. Whether thin and crispy or thick and fluffy, Apam Balik is a crowd-favorite treat, enjoyed hot off the pan and loved for its comforting flavors and nostalgic charm. Ingredients First step Second step Fillings – Option 1 Fillings – Option 2 Cooking Instructions

Ondeh-Ondeh is a beloved Malaysian kuih that bursts with delightful flavors in every bite. These chewy glutinous rice balls are infused with pandan juice for a fragrant aroma and vibrant green hue. Each ball is filled with luscious Gula Melaka, which melts into a gooey, caramel-like surprise when steamed or boiled. Rolled in freshly grated coconut, Ondeh-Ondeh offers a perfect balance of sweetness and a hint of saltiness from the coconut. This traditional treat is a nostalgic favorite, often enjoyed during tea time or festive occasions, offering a true taste of Malaysia’s rich culinary heritage. Ingredients Cooking Instructions

Sago pudding with Gula Melaka is a classic Malaysian dessert that perfectly balances creamy, sweet, and earthy flavors. Made with soft, chewy sago pearls, the pudding is topped with rich coconut milk and drizzled with Gula Melaka syrup, giving it a smoky caramel-like sweetness. The sago pearls are boiled until translucent, chilled to set, and served with freshly prepared toppings for a refreshing treat. This simple yet indulgent dessert is a favorite for its delightful texture and authentic taste of traditional ingredients. Whether enjoyed after a meal or during festivities, it’s a must-try for lovers of Asian cuisine! Ingredients Cooking Instructions