Research on Malaysian Traditional dessert

Traditional Malay Desserts

To follow the concept of showing a good smell food and bad smell food, we are trying to make a research on the traditional dessert in Malaysia.

Sago Gula Melaka

Sago pearls boiled till transparent and placed into cups or molds and then served with gula Melaka and coconut milk. Coloring can be added when boiling the sago pearls to add color if desired (red/ green)

Ondeh- Ondeh

Made from glutinous rice flour, a lump of gula Melaka is wrapped in the dough and then boiled till cooked and coated with freshly grated coconut

Kingka (Bengkang –Northern slang)

Made from tapioca flour, coconut milk, and screw pine leaves for flavor. Bingka comes in many different flavour

Kuih Ketayap

Grated coconut cooked in gula Melaka and wrapped with local crepe made from rice flour.

Kuih Keria

This dessert is similar in shape of a doughnut but is made from sweet potato that is mashed and added with flour. It is deep fried and covered with crystalized sugar

Ais Batu Campur

This dessert is well known as ABC in Malaysia, This is a kind of dessert which made of blended ice and mixed with ingredients like nuts, cendol, cincau and jagung, and sweeter like syrup, sarsi and nisan.

Reference:

Maria, S.

Malaysian traditional food

In-text: (Maria 2013)

Bibliography: Maria, S. 2013. Malaysian traditional food. Interviewed by albert [radio] suriamas condominium, 17 june 2013.

Alkisah Air Batu Campur. Alkisah Air Batu Campur [ONLINE]. Available at:https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7VlOBcMe8tRUF4G7kYfJgLHK1UEk2E_7jHvFP0XKgBqWXowg6JiicP9jdF0CG473HsHakfCcrNw4OD9lbDKfJOzvL-bOblAsBNr28Q3ZnJorOlPkS5zeadE-0zhYGwWM6irFjG-b_hio/s1600/2248308290103464592S425x425Q85.jpg. [last accessed: 20th June 2013]



Posted by Albert