15 Traditional Malaysian Dessert Recipes You Must Try
Traditional Malaysian desserts are a delightful blend of flavors, textures, and colors that reflect the country’s rich cultural heritage. From sweet, sticky treats to creamy concoctions, these recipes are easy to follow and perfect for any occasion. Let’s whip up some of these mouthwatering delicacies and bring a taste of Malaysia to your kitchen!
Klepon
Klepon is a delightful traditional Malaysian dessert that features glutinous rice flour filled with sweet palm sugar and coated in grated coconut. Each bite offers a burst of sweetness from the melted sugar, wrapped in a soft and chewy exterior. It’s an easy recipe to follow, making it perfect for both novice and seasoned cooks alike!
This colorful treat is not just tasty; it’s also fun to make and share. The vibrant colors of the klepon can brighten up any table, and the satisfying texture makes them a favorite among family and friends.
Ingredients
- 1 cup glutinous rice flour
- 1/4 cup water
- 1/2 cup palm sugar, chopped
- 1/2 cup grated coconut, steamed
- 1/4 teaspoon salt
- Natural food coloring (optional)
Instructions
- Prepare the Dough: In a bowl, mix the glutinous rice flour with water to form a smooth dough. You can add a few drops of food coloring if you want to make different colored klepon.
- Shape the Balls: Take a small piece of dough, flatten it in your palm, and place a piece of palm sugar in the center. Carefully wrap the dough around the sugar and roll it into a ball.
- Boil the Klepon: Bring a pot of water to a boil. Drop the balls into the boiling water and cook until they float to the surface, about 3-5 minutes.
- Coat with Coconut: Remove the cooked klepon and roll them in the grated coconut mixed with salt until well coated.
- Serve and Enjoy: Allow them to cool slightly before serving. Enjoy these delightful treats with family and friends!
Bubur Kacang Hijau
Bubur Kacang Hijau is a delightful Malaysian dessert made from mung beans, which are boiled until soft and then combined with coconut milk to create a creamy and comforting dish. The sweet, rich flavors of this dessert balance beautifully with the subtle nuttiness of the beans, making it a favorite among many. Not only is it delicious, but it’s also quite simple to prepare, making it a perfect treat for any occasion.
This dessert can be enjoyed warm or chilled, allowing you to savor its creamy texture and sweetness at your preference. Bubur Kacang Hijau often features a topping of pandan jelly or slices of fresh fruit to enhance its flavor and presentation. It’s a great way to end a meal or enjoy as a snack throughout the day.
Ingredients
- 1 cup mung beans
- 4 cups water
- 1 cup coconut milk
- 1/4 cup sugar (adjust to taste)
- 1/4 teaspoon salt
- 1/2 teaspoon pandan extract (optional)
- Pandan jelly or fresh fruit for topping (optional)
Instructions
- Rinse the mung beans under cold water until the water runs clear. Soak them in water for about 1 hour to soften.
- In a pot, combine the soaked mung beans and 4 cups of water. Bring to a boil, then reduce the heat and simmer until the beans are soft, about 30-40 minutes.
- Add the coconut milk, sugar, and salt to the pot. Stir to combine and let it simmer for another 5-10 minutes until the mixture thickens slightly.
- If using, add pandan extract for extra flavor and stir well. Adjust sweetness as desired.
- Serve warm or chilled, topped with pandan jelly or fresh fruit if desired.
Sago Gula Melaka
Sago Gula Melaka is a delightful traditional Malaysian dessert that perfectly balances sweet and creamy flavors. With its chewy sago pearls and rich Gula Melaka (palm sugar), this dessert is both refreshing and satisfying. It’s easy to make and a great way to impress friends and family with a taste of Malaysian culture.
The warm coconut milk poured over the sago adds a creamy texture that complements the sweetness of the palm sugar. This dessert is a wonderful treat for any occasion, and its simplicity allows anyone to whip it up quickly.
Ingredients
- 1 cup sago pearls
- 4 cups water
- 1/2 cup Gula Melaka, chopped
- 1 cup coconut milk
- A pinch of salt
- Optional: pandan leaves for flavor
Instructions
- Rinse the sago pearls under cold water until the water runs clear. This helps remove excess starch.
- In a pot, bring 4 cups of water to a boil. Add the sago pearls and cook for about 10-15 minutes, until they become translucent. Stir occasionally to prevent sticking.
- Once cooked, drain the sago and rinse with cold water to stop the cooking process. Set aside.
- In a separate pot, heat coconut milk with a pinch of salt. If using pandan leaves, add them for extra aroma and flavor, then remove before serving.
- Serve the cooked sago in bowls, drizzle with warm coconut milk, and top with chopped Gula Melaka. Enjoy this sweet treat warm or chilled!
Seri Muka
Seri Muka is a delightful traditional Malaysian dessert that features a unique two-layered structure. The bottom layer is a soft, sweet glutinous rice cake, while the top layer is a creamy custard made with coconut milk and pandan, giving it a vibrant green hue. Its sweet and creamy taste is complemented by the chewy texture of the rice, making each bite a satisfying treat. This dessert is quite simple to make, requiring basic ingredients that you may already have in your kitchen.
Perfect for any occasion, Seri Muka is not only a feast for the eyes but also a treat for the palate. The combination of flavors from the coconut and pandan creates a balance that’s hard to resist. Whether you’re serving it at a gathering or enjoying it with a cup of tea, it’s sure to impress.
Ingredients
- 1 cup glutinous rice, soaked overnight
- 1 cup coconut milk
- 1/2 cup sugar
- 1/4 teaspoon salt
- 1/2 cup pandan juice (blended pandan leaves with water)
- 3 large eggs
- 1/2 teaspoon vanilla extract
- 1 tablespoon cornstarch
Instructions
- Prepare the Rice: Drain the soaked glutinous rice and steam it for about 30 minutes until cooked. Once done, mix with 1/2 cup coconut milk, 1 tablespoon sugar, and a pinch of salt. Press the mixture into a greased square baking dish to form the base layer.
- Make the Custard: In a mixing bowl, combine the remaining coconut milk, sugar, salt, pandan juice, eggs, vanilla extract, and cornstarch. Whisk until smooth.
- Layer the Dessert: Pour the custard mixture over the cooked rice layer in the baking dish. Steam for another 25-30 minutes, or until the custard is set.
- Cool and Serve: Allow the Seri Muka to cool completely before cutting into squares. Serve chilled or at room temperature.
Pisang Goreng
Pisang Goreng, or fried bananas, is a beloved treat in Malaysia that perfectly balances sweet, crispy, and comforting flavors. These golden delights are made by coating ripe bananas in a simple batter and deep-frying them until they’re crispy on the outside and soft on the inside. The taste is rich and satisfying, making it a favorite for snacks and desserts alike.
Making Pisang Goreng is straightforward, requiring just a few ingredients and minimal effort. It’s a great recipe for anyone looking to whip up something delightful and enjoy a taste of traditional Malaysian cuisine at home.
Ingredients
- 4 ripe bananas (preferably Pisang Raja or similar)
- 1 cup all-purpose flour
- 1/2 cup rice flour
- 1 teaspoon baking powder
- 1 tablespoon sugar
- 1/4 teaspoon salt
- 1 cup water (or as needed)
- Oil for frying
Instructions
- Prepare the Batter: In a bowl, mix the all-purpose flour, rice flour, baking powder, sugar, and salt. Gradually add water until you get a smooth batter.
- Heat the Oil: In a deep frying pan, heat enough oil over medium heat for frying.
- Coat the Bananas: Peel the bananas and cut them in half lengthwise. Dip each piece into the batter, ensuring they are well-coated.
- Fry the Bananas: Carefully place the battered bananas into the hot oil, frying them until they are golden brown on both sides, about 2-3 minutes per side.
- Drain and Serve: Remove the fried bananas from the oil and place them on paper towels to drain excess oil. Serve warm, optionally with condensed milk or palm sugar syrup for dipping.
Cendol
Cendol is a refreshing and delightful Malaysian dessert that combines sweet, creamy, and chewy elements in every bite. This dessert features green rice flour jelly, coconut milk, and palm sugar syrup, creating a unique blend of flavors that dance on your taste buds. Perfect for hot days, Cendol is both easy to prepare and delightful to enjoy, making it a popular choice among locals and visitors alike.
The layers of textures and flavors make Cendol an ideal treat for anyone looking to experience traditional Malaysian cuisine. With its sweet coconut milk and the rich taste of palm sugar, each serving is a cooling escape. Plus, the chewy jelly adds a fun twist that keeps you coming back for more!
Ingredients
- 1 cup rice flour
- 2 cups pandan juice (or green food coloring)
- 1/2 cup mung bean flour
- 4 cups water
- 1/2 cup palm sugar, grated
- 2 cups coconut milk
- A pinch of salt
- Ice cubes
Instructions
- Make the Jelly: In a bowl, mix rice flour, mung bean flour, and pandan juice with water until smooth. Pour the mixture into a pan and cook over low heat until it thickens. Pour into a greased tray and let it cool. Once set, cut into small pieces.
- Prepare the Syrup: In a small saucepan, combine grated palm sugar with a little water. Heat until the sugar melts and turns into a syrup, then set aside to cool.
- Assemble the Dessert: In serving bowls, layer the jelly pieces, then pour coconut milk over the top. Drizzle with the palm sugar syrup and add ice cubes for extra chill.
- Serve immediately and enjoy this refreshing dessert!
Kuih Lapis
Kuih Lapis is a delightful and colorful Malaysian dessert that showcases layers of sweet, steamed rice flour and coconut milk. Its chewy texture and subtle sweetness make it a popular treat for celebrations or snack time. This dessert is not only visually stunning but also relatively easy to make, making it perfect for both novice and experienced cooks.
With its vibrant colors and delightful layers, Kuih Lapis offers a unique taste experience that combines the richness of coconut with the natural sweetness of pandan and other flavors. Enjoying this dessert is like tasting a slice of tradition, and its preparation can be a fun family activity!
Ingredients
- 2 cups rice flour
- 1 cup coconut milk
- 1 cup water
- 1 cup sugar
- 1 teaspoon pandan extract (or food coloring of choice)
- 1/4 teaspoon salt
Instructions
- Mix the Dry Ingredients: In a large bowl, combine rice flour, sugar, and salt.
- Add Wet Ingredients: Gradually stir in coconut milk and water until smooth and well combined.
- Divide the Mixture: Separate the mixture into bowls based on how many colors you want (usually 3-4 colors). Add pandan extract or food coloring to each bowl, mixing well.
- Prepare the Steamer: Boil water in a steamer. Grease a square or rectangular tray with oil.
- Layer the Mixture: Pour the first colored mixture into the tray and steam for about 10 minutes. Then, pour the next color on top and steam for another 10 minutes. Repeat this process until all layers are done.
- Cool and Slice: Once all layers are steamed, allow the kuih to cool completely before slicing into squares or rectangles.
Onde-Onde
Onde-Onde is a beloved traditional Malaysian dessert that’s both fun to make and delightful to eat. These little chewy balls, filled with sweet palm sugar and coated in grated coconut, offer a wonderful burst of flavor with each bite. The outer layer is made from glutinous rice flour, giving it a unique texture that contrasts beautifully with the gooey filling inside.
This recipe is simple enough for anyone to try, making it a perfect treat for family gatherings or special occasions. With just a few ingredients, you can whip up a batch of Onde-Onde and impress your friends and family!
Ingredients
- 1 cup glutinous rice flour
- 1/4 cup water
- 1/4 cup pandan juice (optional, for color and flavor)
- 1/2 cup palm sugar, finely chopped
- 1/2 cup grated coconut (fresh or desiccated)
- 1/4 teaspoon salt
Instructions
- Prepare the Dough: In a mixing bowl, combine glutinous rice flour, water, and pandan juice. Mix until a smooth dough forms. If the dough is too sticky, add a little more flour.
- Make the Filling: Take a small piece of chopped palm sugar and mold it into a ball. Set aside.
- Shape the Onde-Onde: Pinch off a small piece of dough and flatten it in your palm. Place the palm sugar ball in the center and carefully fold the dough around it, rolling it into a smooth ball.
- Boil the Balls: Bring a pot of water to a boil. Gently drop the Onde-Onde into the boiling water. They are ready when they float to the surface, which should take about 3-4 minutes.
- Coat with Coconut: Remove the balls with a slotted spoon and let them cool slightly. Roll the warm balls in grated coconut mixed with salt until fully coated.
- Serve: Enjoy your Onde-Onde warm or at room temperature as a tasty dessert!
Pengat Pisang
Pengat Pisang is a delightful Malaysian dessert made primarily from ripe bananas and coconut milk. This comforting dish offers a sweet and creamy flavor, balanced by the subtle aroma of pandan leaves, making it a favorite among locals and visitors alike. It’s simple to whip up, making it perfect for both experienced cooks and beginners who want to enjoy a taste of Malaysia.
The warmth of the banana combined with the richness of coconut milk creates a satisfying treat that’s both refreshing and heartwarming. It’s often enjoyed warm or chilled, making it a versatile dessert for any occasion.
Ingredients
- 4 ripe bananas, sliced
- 1 cup coconut milk
- 1/2 cup water
- 2 tablespoons sugar (adjust to taste)
- 1-2 pandan leaves, tied into a knot
- Pinch of salt
Instructions
- In a saucepan, combine the coconut milk, water, sugar, and a pinch of salt. Stir well and add the pandan leaves.
- Bring the mixture to a gentle boil over medium heat, ensuring it doesn’t boil over.
- Add the sliced bananas to the saucepan and simmer for about 5-10 minutes until the bananas are soft and infused with the coconut milk.
- Taste and adjust the sweetness if needed, then remove the pandan leaves.
- Serve warm or chill it in the refrigerator before serving. Enjoy your Pengat Pisang!
Tepung Pelita
Tepung Pelita is a delightful traditional Malaysian dessert that combines sweet and creamy layers in a small cup. This treat features a base made from rice flour and coconut milk, topped with a luscious layer of coconut cream. The result is a lovely balance of sweetness and richness, making it a favorite at many festive occasions.
Not only is Tepung Pelita delicious, but it’s also simple to whip up at home. The recipe requires minimal ingredients and can be prepared in just a few steps, making it perfect for both experienced cooks and beginners. Serve it chilled for the best experience, and enjoy this bite-sized piece of Malaysian culture!
Ingredients
- 1 cup rice flour
- 1 cup coconut milk
- 1/2 cup water
- 1/2 cup sugar
- 1/4 teaspoon salt
- 1 cup thick coconut cream
- 1/2 teaspoon pandan extract (optional)
Instructions
- Prepare the Base: In a mixing bowl, combine rice flour, sugar, and salt. Gradually add the coconut milk and water, stirring until smooth.
- Pour the Mixture: Divide the mixture into small cups and steam them for about 15-20 minutes until set.
- Make the Topping: In another bowl, mix thick coconut cream with a pinch of salt and pandan extract (if using). Pour this mixture over the steamed base.
- Steam Again: Return the cups to the steamer and cook for an additional 10-15 minutes, or until the top layer is set.
- Serve: Allow to cool before chilling in the refrigerator. Serve cold and enjoy!
Bubur Pulut Hitam
Bubur Pulut Hitam is a delightful Malaysian dessert made with black glutinous rice, cooked until soft and creamy, then sweetened with coconut milk. This dessert is comforting and has a rich, slightly sweet flavor that pairs wonderfully with the creaminess of the coconut. It’s a simple dish to prepare and can be enjoyed warm or chilled, making it perfect for any occasion.
This dessert is not just tasty; it’s also packed with nutrients from the black rice, which is high in fiber and antioxidants. The combination of the nutty rice and sweet coconut milk creates a satisfying treat that will leave you wanting more!
Ingredients
- 1 cup black glutinous rice
- 4 cups water
- 1⁄2 cup sugar (adjust to taste)
- 1/4 teaspoon salt
- 1 cup coconut milk
- 1 teaspoon pandan extract (optional)
- Fresh pandan leaves for garnish (optional)
Instructions
- Rinse the black glutinous rice under cold water until the water runs clear. Soak the rice in water for at least 4 hours or overnight for best results.
- Drain the soaked rice and place it in a pot with 4 cups of water. Bring to a boil, then reduce the heat to low and simmer for about 30-40 minutes, or until the rice is soft and the mixture thickens.
- Stir in the sugar and salt, then continue to cook for another 5 minutes. If using pandan extract, add it now for extra fragrance.
- In a separate saucepan, heat the coconut milk until warm, but do not boil.
- Serve the Bubur Pulut Hitam warm in bowls, drizzled with warm coconut milk and garnished with fresh pandan leaves if desired.
Karipap
Karipap, or curry puff, is a beloved traditional Malaysian snack that is both delightful and satisfying. These golden, flaky pastries are filled with a mixture of spiced potatoes, often with a hint of chicken or other proteins, creating a savory treat that bursts with flavor in every bite. Making karipap is quite simple and an enjoyable process, making it perfect for both beginners and seasoned home cooks.
The crispy exterior pairs beautifully with the warm and aromatic filling, making it an ideal snack for gatherings or simply as a treat at home. Serve them warm with dips like chili sauce or yogurt for an extra zing!
Ingredients
- 2 cups all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/2 teaspoon salt
- 4-5 tablespoons cold water
- 2 medium potatoes, boiled and mashed
- 1/2 cup cooked chicken, shredded (optional)
- 1 onion, finely chopped
- 1 teaspoon curry powder
- Salt and pepper to taste
- Oil for frying
Instructions
- Make the Dough: In a bowl, mix the flour and salt. Add softened butter and rub it into the flour. Gradually add cold water until a dough forms. Knead briefly until smooth, then cover and let it rest for 30 minutes.
- Prepare the Filling: In a pan, sauté the onions until translucent. Add the mashed potatoes, shredded chicken, curry powder, and season with salt and pepper. Stir well and let it cool.
- Roll the Dough: Divide the rested dough into small balls. Roll each ball out into a thin circle.
- Fill the Pastries: Place a spoonful of the filling in the center of each circle. Fold the dough over to form a half-moon shape and pinch the edges to seal tightly.
- Fry the Karipap: Heat oil in a deep pan over medium heat. Fry the karipap until golden brown and crispy. Drain on paper towels.
- Serve Warm: Enjoy the karipap hot with your choice of dipping sauces!
Roti Jala
Roti Jala, also known as ‘lace bread,’ is a delightful Malaysian treat that’s both visually appealing and delicious. Made from a simple batter of flour, eggs, and coconut milk, these delicate crepes are known for their intricate net-like design. They have a mild, slightly sweet flavor that pairs wonderfully with various savory curries or sweetened coconut milk.
This recipe is quite straightforward, making it a perfect choice for both novice and experienced cooks. The unique appearance of Roti Jala will surely impress your family and friends, while the taste will have them coming back for more!
Ingredients
- 1 cup all-purpose flour
- 1 cup coconut milk
- 2 large eggs
- 1/2 teaspoon salt
- 1 tablespoon food coloring (optional)
- Cooking oil (for greasing)
- Served with curry or sweet coconut milk
Instructions
- Make the Batter: In a mixing bowl, whisk together the flour, coconut milk, eggs, and salt until smooth. If using food coloring, add it now and mix well.
- Prepare the Pan: Heat a non-stick skillet over medium heat and lightly grease it with cooking oil.
- Create the Lace: Pour the batter into a squeeze bottle or a small ladle. Squeeze or pour the batter into the skillet in a circular motion to create a lace pattern. Cook for about 1-2 minutes until the edges lift easily.
- Flip and Cook: Carefully flip the Roti Jala and cook for another minute on the other side. Remove from the skillet and set aside. Repeat with the remaining batter.
- Serve: Enjoy your Roti Jala warm, paired with your favorite curry or drizzled with sweet coconut milk.
Bubur Caca
Bubur Caca is a delightful Malaysian dessert that combines the sweetness of coconut milk with colorful, soft rice cake pieces and a medley of fruits. The creamy texture of the coconut milk pairs beautifully with the chewy consistency of the rice cakes, creating a comforting and indulgent treat. This dessert is not only pleasing to the palate but also visually appealing, making it a favorite among locals and visitors alike.
This recipe is simple to make, perfect for anyone looking to try their hand at Malaysian cuisine. You can easily customize the ingredients to suit your taste, whether you prefer more fruit or a richer coconut flavor.
Ingredients
- 1 cup glutinous rice flour
- 1 cup water
- 1/2 cup pandan juice (or green food coloring)
- 1/4 cup sugar
- 1 can (400ml) coconut milk
- 1/2 teaspoon salt
- Assorted fruits (like sweet potatoes, jackfruit, or bananas), cut into pieces
- Chopped scallions (for garnish)
Instructions
- Prepare the Rice Cakes: In a bowl, mix glutinous rice flour, water, and pandan juice until smooth. Pour the mixture into a greased steaming tray and steam for about 20-25 minutes until set. Let it cool before cutting it into squares.
- Make the Coconut Sauce: In a saucepan, combine coconut milk, salt, and sugar. Heat gently until the sugar dissolves but do not boil.
- Assemble the Dessert: In serving bowls, place pieces of the rice cake and assorted fruits. Pour the warm coconut sauce over the top.
- Garnish with chopped scallions for added flavor. Serve warm or chilled and enjoy your homemade Bubur Caca!
Lemper
Lemper is a traditional Malaysian snack made of glutinous rice, filled with savory ingredients, and wrapped in banana leaves. The combination of sticky rice and flavorful fillings creates a delightful treat that’s both comforting and satisfying. It’s quite simple to make, making it an excellent choice for those new to Malaysian cuisine.
This dish often features a filling of seasoned chicken or beef, giving it a rich flavor that pairs perfectly with the sweet and slightly chewy rice. Not only is it wonderful for tea time, but it’s also a great option for gatherings and celebrations.
Ingredients
- 2 cups glutinous rice
- 1 cup coconut milk
- 1 teaspoon salt
- 1 1/2 cups cooked chicken, shredded
- 2 tablespoons soy sauce
- 1 tablespoon garlic, minced
- 1 tablespoon shallots, minced
- Banana leaves, cut into rectangles
Instructions
- Prepare the Rice: Rinse the glutinous rice until the water runs clear. Soak the rice in water for about 4 hours, then drain.
- Cook the Rice: In a pot, combine the drained rice, coconut milk, and salt. Cook over low heat, stirring occasionally, until the rice is soft and fully cooked, about 20-25 minutes.
- Make the Filling: In a skillet, sauté minced garlic and shallots until fragrant. Add the shredded chicken and soy sauce, mixing well. Cook for 5 minutes, then remove from heat.
- Assemble the Lemper: Take a piece of banana leaf and place a portion of cooked rice in the center. Press it down slightly, then add a spoonful of the chicken filling on top. Cover the filling with more rice and fold the banana leaf over to form a parcel.
- Steam the Lemper: Arrange the parcels in a steamer and steam for about 30 minutes until heated through. Let cool slightly before serving.
Apam Balik
Apam Balik is a delightful Malaysian street food that brings joy with every bite. These fluffy pancakes are often filled with a mix of crushed peanuts, sugar, and sometimes a touch of chocolate or sweet corn. The sweet and nutty flavors combine to create a deliciously satisfying treat that’s both crispy on the outside and soft on the inside. Plus, making Apam Balik at home is a straightforward process, perfect for a fun cooking session with family or friends.
This treat is not just a snack; it’s a nostalgic experience for many Malaysians. The aroma of these pancakes cooking on the griddle is simply irresistible. Whether enjoyed as a breakfast item or an afternoon snack, Apam Balik is sure to please everyone. Let’s get started on making this delightful dessert!
Ingredients
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 cup water
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup crushed peanuts
- 2 tablespoons sweetened condensed milk (optional)
- Cooking oil for frying
Instructions
- Make the Batter: In a mixing bowl, combine flour, sugar, baking powder, and salt. Gradually add water, whisking until smooth. Let the batter rest for about 30 minutes.
- Heat the Pan: Heat a non-stick skillet over medium heat and lightly grease it with oil.
- Cook the Pancake: Pour a ladle of the batter onto the skillet, spreading it evenly. Cover and cook until bubbles form on the surface (about 2-3 minutes).
- Add Fillings: Sprinkle crushed peanuts and condensed milk over half of the pancake. Fold it over and cook for another minute until golden brown.
- Serve: Remove from the skillet, slice into wedges, and enjoy warm!
