The main characteristic of traditional Malay cuisine is the generous use of spices.Coconut milk is also important in giving Malay dishes their rich, creamy character. The other foundation isbelacan (prawn paste), which is used as a base forsambal, a rich sauce or condiment made frombelacan,chilli peppers,onions andgarlic. Malay cooking also makes plentiful use oflemongrass andgalangal.[1]
Nearly every Malay meal is served withrice, which is also thestaple food in many other Asian cultures. Although there are various types of dishes in a Malay meal, all are served at once, not in courses. A typical meal consists of a plate of rice for each person on the table. Dishes are meant to be shared among the diners and each dish is provided with a spoon. The diner proceeds to spoon the dishes of their choosing onto their rice plate.Food is eaten delicately with the fingers of the right hand, never with the left which is used for personalablutions, and Malays rarely use utensils.[2]
It is uncertain when the Malay culinary traditions took shape, but the earliest record of the tradition is from the 15th century when theMalacca Sultanate became the important trade centre in theMalay Archipelago.[3] The most important legacy of Malacca derived from its involvement in thespice trade, its openness to the ingredients and culinary techniques introduced by foreigners notably the Arabs, Persians, Chinese and Indians and its cultivation of a rich eclectic gastronomy. Malacca was also a catalyst for the development of two other rich and unique culinary cultures which are thefusion of Malay with Chinese and European traditions, cuisines respectively known asNyonya andEurasian. In the centuries before and after Malacca, there were other non-Malay groups fromBuginese andJavanese toMinangkabau who were absorbed into Malay society at different times, aided by similarity in lifestyle and a common religion, and had varying degrees of influence on Malay food.[4]
It is important to understand the nuance and differences of what makes a dish Malay, which is intertwined with the differences between the concept of Malay as an ethnic group or as arace. In Indonesia, Malay cuisine more specifically refers to the cuisine of ethnic Malay people who traditionally inhabit the east coast of Sumatra, theMalay Peninsula and coastalBorneo. In Malaysia, Singapore, Brunei and outside the Malay Archipelago (such as Sri Lanka and South Africa) however, the term "Malay cuisine" often takes a broader scope, which includes the culinary traditions of other neighbouring commonAustronesian peoples, often including Minangkabaus, Javanese and Bugis, or even their fusion derivatives.
Nasi lemak, rice cooked in rich coconut milk, is probably the most popular dish, ubiquitous in Malay towns and villages.Nasi lemak is considered Malaysia'snational dish.[5] Another example isketupat ornasi himpit, compressed rice cooked in palm leaves. It is popular especially duringHari Raya. Various meats and vegetables could be made intogulaiorkari, a type of curry dish with variations of spice mixtures that display an Indian influence long present in Malay cuisine. Since most Malays areMuslims, Malay cuisine rigorously observesIslamichalal dietary law. Protein intake is mostly taken from beef, water buffalo, goat, and lamb, and also includes poultry and fish. Pork, non-halal meat, and alcohol are prohibited.Laksa, a fusion of Malay and Chinese cuisine, is also a popular dish. Malay cuisine has also adopted some neighbouring food traditions, such asrendang adopted fromMinangkabau cuisine in Sumatra,nasi ulam fromBetawi cuisine andsatays fromJavanese cuisine inJava. However, the Malays have developed distinctive tastes and recipes.
Malay cuisine has also spread outside the Malay Archipelago and influenced other cuisine there.Bobotie is aSouth African dish with its origins inCape Malay. It consists of spiced minced meat baked with an egg-based topping. Of the many dishes common to South Africa,bobotie is perhaps closest to being the national dish because it is not commonly found in any other country. The recipe originates from theDutch East India Company colonies inBatavia, with the name derived from the Indonesianbobotok. In other countries,kalu dodol is aSri Lankan dessert withSri Lankan Malay origins. It consists ofkithuljaggery (from the sap of thetoddy palm), rice flour and coconut milk.
Nearly every culture and language has contributed to the culinary language, including Malay with its own food terminology embracing its preparation, methods of cooking, and numerous food names.[6] Malay food terminology has been shaped by cultural transmission over many generations.[7] Traditionally Malay parents would pass down the skills and processes of cooking to their children through daily cooking activities as well as traditional events, including wedding ceremonies.[8]
Typical festive fare duringHari Raya Puasa orHari Raya Haji (clockwise from bottom left): beef soup,nasi himpit (compressed rice cubes), beefrendang andsayur lodeh.
In Malay food preparation, the ingredients used are often described as spicy and flavorful as it is a melting pot of spices, herbs and roots. Strong, tangy and flavorful fresh herbs, spices and ingredients such asserai (lemongrass),pandan (screwpine),kemangi (a type ofbasil),kesum (polygonum),buah pala (nutmeg),kunyit (turmeric) andbunga kantan (wild ginger buds),biji sawi (mustard seeds) andhalba (fenugreek) are often used. There are also a number of terms used for the equipment and utensils used for food preparation.[9] Traditional cooking equipment includes several types of grinders calledlesung batu (pestle and mortar),batu giling (stone roller), and thebatu boh (mill) used for preparing spices and pastes. Vegetables are diced on alandas (wooden cutting board); while a coconut scraper orkukur niyur is indispensable in making both curries and sweets. Pastries are also made for desserts and for this atorak (rolling pin) andpapan penorak (pastry board) are considered essential.
Traditional cooking methods in Malay cuisine are quite similar to life in Malay villages, slow and relaxed, as most Malay food is cooked on low heat for a long time compared to Chinese food.[10] There are numerous methods of cooking which consist of dry and moist methods.[11]Tumis (using a small amount of oil or fat in a shallow pan over relatively high heat),salai (food smoked or grilled with the ingredients often cut into pieces or thinly sliced to facilitate fast cooking),sangai (food, mainly dried spices, fried without oil), andlayur (warmed over low heat to dry) are examples of terms for dry-heat cooking methods. On the other hand, moist-heat cooking methods includes terms such astanak (cooking in a pot, especially rice),jerang (boiling or simmering),celur (blanching or dipping food such as vegetables into hot water) andreneh (simmering or boiling food).[12]
Bruneian Malaycuisine is often spicy and commonly eaten with either rice or noodles.Beefrendang,nasi lemak andpajeri nanas are popular foods inBrunei.[13] Among the few dishes peculiar to Brunei isambuyat, a sticky ball of flavourlesssagostarch, which is wrapped around a bamboo fork and dipped into a spicy and sour gravy.
Nasi katok, which literally means "knock rice", is a popular meal which consists of plain rice,fried chicken andsambal, a spicy relish made from ground chilli peppers and a variety of secondary ingredients including but not limited toshrimp paste, garlic, ginger, shallot, scallion, palm sugar, lime juice, vinegar and anchovies.Nasi katok is traditionally served wrapped in brown paper.
Tempoyak is a fermented durian sauce[14] andsambalbelacan is a Malay-stylesambal made of fresh chillies and toastedbelacan in a stone mortar. Both are familiar condiments in Sumatra.
Malaysian Malaycuisine bears many similarities to Malay Indonesiancuisine. It has also been influenced byChinese,Indian, Thai, Javanese and Minangkabau cuisine. Many Malay dishes revolve around therempah, which is usually sauteed in oil to draw out its flavours to form the base of a dish. A dipping relish calledsambal is an essential accompaniment for most Malay dishes.
Nasi lemak is rice cooked in rich coconut milk and considered Malaysia's national dish.
The drinksirap bandung consists of evaporated or condensed milk flavoured withrose syrup, giving it a pink colour. The drink is an adaptation ofrose milk from India.
Situated between Malaysia and Indonesia,Singaporean Malay dishes are influenced by the food of the neighbouring Malay Peninsula, Sumatra, Java and the Riau Islands. Despite absorbing regional influences, it tends to be adapted to local tastes and differ from its counterparts in neighbouring countries.[15] Hence,Singaporean Malay cuisine features a unique set of influences, especially from Minangkabau and Javanese cuisine.
Dendeng is a thinly sliced dried meat. It is preserved through a mixture of sugar and spices and dried via a frying process and shows Minangkabau influences.
Cape Malaycuisine is a tradition of theCape Malay people inSouth Africa. It has been influenced by Malay and Javanese cuisine. Thus, Cape Malay influence has brought spicy curries,sambals, pickled fish and a variety of fish stews to South Africa. Adaptations of traditional foods such asbobotie andsosatie are staples in many South African homes.Faldela Williams wrote three cookbooks, including theCape Malay Cookbook, which was instrumental in preserving the cultural traditions of Cape Malay cuisine.[16][17]
Sosatie is a traditional Cape Malay dish of meat (usually lamb or mutton) cooked on skewers.[18] The term is derived fromsate (skewered meat) andsaus (spicy sauce). To prepare it, mutton chunks are marinated overnight in fried onions, chillies, garlic,curry leaves andtamarind juice, then threaded on skewers and either pan-fried or grilled.[19]
Cape Malay yellow rice, a sweet dish made with raisins, cinnamon and sugar, also has its origins in Cape Malay cookery, often referred to as Cape Malay yellow rice.[20]
Sri Lankan Malaycuisine has played a significant role in shapingSri Lankan cuisine.Achcharu is a dish that originates from the local Malay community and is now widely popular among all ethnic groups in the country.[21][22] It is a selection of vegetables in a pickled sauce and blends sweet, sour and spicy flavours.[23]Mee goreng andnasi goreng are also popular, a result of cultural influences from Indonesia and the country's Malay community.[24][25][26]
Acar, pickled vegetables or fruits with dried chilli, peanuts, and spices
Ambuyat, a dish derived from the interior trunk of the sago palm. It is a starchy bland substance, similar to tapioca starch. It is the national dish of Brunei.
Amplang, a cracker made fromSpanish mackerel, tapioca starch and other seasonings, and then deep fried.
Apam johol, a sweetened rice cake, wrapped inrambai leaves to preserve the aroma and make it look good. It is sometimes eaten withrendang,sambaltumis and bean porridge.[27]
Arisa, a boiled, cracked, or coarsely-ground wheat, mixed with meat and seasoned. Its consistency varies between a porridge and a dumpling.
Ayam golek orayam percik, grilled chicken with spicy sauce.
Ayam goreng, a generic term for deep-fried chicken, typically marinated in a base of seasonings prior to cooking.
Ayam goreng kunyit, deep-fried chicken, marinated in a base of turmeric and other seasonings.
Ayam masak merah, a casserole of chicken pieces in dried chilli sambal.[28] It tends to be a home-cooked dish, so many variations on the recipe exist.
Ayam pansuh, a dish prepared by cooking chicken in a bamboo stalk, filled with water (which will later be the soup), seasonings and covered with tapioca leaves from the cassava plant.
Begedil, spherical fritters made from mashed potato and occasionally ground meat.
Bihun belacan, ricevermicelli dressed in a gravy made from ground chillies,belacan, tamarind, and dried shrimp. It is garnished with curedcuttlefish, julienned cucumber, bean sprouts andcentury egg wedges.[29]
Bihun kari, rice vermicelli mixed with curry, served with mung bean sprout, fried tofu and red chillisambal.
Bobotie, Cape Malay dish consisting of spiced minced meat baked with an egg-based topping.
Bubur cha cha, breakfast dish prepared using pearledsago, sweet potatoes, yams, bananas, coconut milk, pandan leaves, sugar and salt.
Bubur lambuk, a savoury rice porridge consumed during the fasting month ofRamadhan, made with a mixture of lemongrass, spices, vegetables, and chicken or beef. It is usually cooked communally at a local mosque, which is then distributed to the congregation as a meal to break the fast every evening.
Bubur pedas, a traditional porridge made from finely-ground sauteed rice and grated coconut, a specialty ofWest Kalimantan.
Cincalok, fermented small shrimp orkrill. It is usually served as a condiment together with chillies, shallots and lime juice.
Ikan patin, large catfish cooked in various ways such asgulai andasam pedas, a speciality of Riau, Sumatra and Pahang.
Kacang pool, a stew of cookedbroad beans served with vegetable oil, cumin, and optionally with chopped parsley, garlic, onion, lemon juice, chilli pepper and other vegetable, herb and spice ingredients.
Kangkung belacan,water spinach wok-fried in shrimp paste(belacan) and hot chilli peppers. Various other items are cooked this way, includingpetai (which is quite bitter when eaten raw) andyardlong beans.
Kari, the Malay adaptation of curry dishes. Just likegulai, it can be made from various meats or vegetables. A popular style iskari ayam (chicken curry).
Kebebe, food made of thirteen ingredients with a bitter, salty, sweet, sour and spicy taste. It is allegedly able to cure indigestion after a large meal.
Kerabu, a type ofsalad-like dish which can be made with any combination of cooked or uncooked fruits and vegetables, as well as the occasional meat or seafood ingredient. There are many kerabu recipes; a popular style iskerabu taugeh.
Kerutuk daging, a type of coconut milk-based curry. Traditionally it is eaten with white rice,sambal belacan andulam.
Ketupat, a type of glutinous rice dumpling wrapped in a woven palm leaf pouch and boiled. As the rice cooks, the grains expand to fill the pouch and the rice becomes compressed. This method of cooking gives theketupat its characteristic form and texture. Usually eaten withrendang (a type of dry beef curry) or served as an accompaniment to satay orgado-gado.Ketupat is also traditionally served at open houses on festive occasions such asEid al-Fitr.
Kuning, rice dish cooked with turmeric, lemongrass, salt, bay leaves, and other spices to taste.
Kurma, chicken or mutton braised with a medley of ground spices, nuts, and coconut milk or grated coconut.[31]
Kuzi ayam, a thick curry. Traditionally it is eaten with white rice,sambal belacan andulam.
Kwetiau goreng, a stir-fried flat rice noodle dish fromIndonesia. The Malay version is without pork.
Laksa, a spicy noodle soup that consists of thick wheat noodles or rice vermicelli with chicken, prawn or fish, served in spicy soup based on either rich and spicy curry coconut milk or sourasam (tamarind orgelugur) of various types.
Laksa asam, sour, fish and tamarind-based soup oflaksa.
Lakso, noodle dish served in savoury yellowish coconut milk-based soup, flavoured with fish, and sprinkled with fried shallots.
Lekor, a speciality of the state ofTerengganu and other states on the east coast of the Malaysian Peninsula. It is a savoury cake made from a combination of batter and shredded fish. Sliced and fried just before serving, it is eaten with hot sauce.
Lemang, glutinous rice and coconut milk cooked in a hollowed bamboo stick lined with banana leaves.
Lepat, a sticky rice dumpling mixed with peanuts cooked with coconut milk and packed inside ayoung coconut leaf or palm leaf.
Lontong, compressedrice cake in the form of a cylinder wrapped inside a banana leaf.
Masak lemak, a style of cooking which employs liberal amounts of turmeric-seasoned coconut milk.
Mi bandung, a famous noodle dish cooked with dried shrimp and blended chilli. Often served with half-boiled egg.
Mi celor, a noodle soup served in a coconut milk and shrimp-based broth, specialty ofPalembang, South Sumatra.
Mi jawa, noodle dish made up of yellow egg noodles drenched in a blended sweet potato base with tomato sauce and prawn stock.
Mi kari, thin yellow noodles orrice vermicelli with spicy curry soup, sambal, coconut milk, spices and a choice of toppings.
Mi kolo, light and tossed noodles in a transparent sauce.
Mi rebus, a famous noodle dish which consisting ofmee (noodle, salt and egg) served with a tangy, spicy, sweet potato-based sauce. It is sometimes also calledmee jawa, perhaps as a nod to its Javanese origins.
Mi siam, noodle dish of fried rice vermicelli with spicy gravy.
Murtabak, a stuffed pancake or pan-fried bread eaten with curry gravy, commonly found in Indonesia and Peninsular Malaysia.
Nasi ambeng, a fragrant rice dish that consists of steamed white rice, chicken curry or chicken stewed in soy sauce, beef or chickenrendang,sambal goreng,urap,perkedel andserundeng.
Nasi Beringin, a fragrant rice dish that used to be served toJohor royalties in the late 1890s; the sultans would have this fragrant dish especially when guests were invited to dine in the palace.
Nasi briyani, Malay style of flavoured rice dish cooked or served with mutton, chicken, vegetable or fish curry.
Beriani gam, a flavoured rice dish usually served with chicken or mutton, specialty ofJohor.
Nasi berlauk, plain rice served with a variety of dishes.
Nasi goreng, a fried rice dish with various types.
Nasi goreng kampung, a typical variant, traditionally flavoured with pounded fried fish (normally mackerel), though recently friedanchovies are used in place of it.
Nasi goreng kari, fried rice cooked with curry.
Nasi goreng masak pedas, spicy fried rice served with chicken or beef.
Nasi goreng pattaya, chicken fried rice covered or wrapped in a thin fried egg or omelette.
Nasi goreng teri medan, anchovy fried rice. This dish is aMalay Deli speciality of North Sumatra.
Nasi kari, curry rice dish with Indonesian origin.
Nasi Lemuni, It's like nasi lemak but cooked with herb that's called daun lemuni(English:Vitex trifolia leaves).
Nasi minyak, rice flavoured with whole dried spices andghee, usually served withrendang. As the name implies, it is buttery and rich (minyak means oil). A variation of dyed in multiple shades is callednasi hujan panas.
Nasi padang, steamed white rice served with an array – sometimes twelve or more– pre-cooked dishes, a miniature banquet usually laid out on small plates.
Nasi paprik, a rice dish withlauk, typically chicken, originating from southern Thailand.
Nasi tumpang, rice packed in a cone-shaped banana leaf. It consists of an omelette,meat floss, chicken or shrimp curry and sweet gravy. The dish originates fromKelantan.
Nasi ulam, a steamed rice dish mixed with various herbs, especially the leaves ofCentella asiatica or often replaced withkemangi, vegetables, and spices and accompanied with various side dishes.
Otak-otak, a spicy fish cake grilled in a banana leaf wrapping.
Pekasam, the Malay term for fermented food. In Malay cookery,pekasam usually refers to freshwater fish fermented with salt, palm sugar, toasted rice grains and pieces ofasam gelugur. Makingpekasam is a tradition inSouth Kalimantan as well as the northern states ofPeninsular Malaysia.Chenderoh Lake in the state ofPerak is a hub for freshwater fishing as well as the production ofpekasam.[32]
Pasembur, a salad of shredded cucumber, boiled potatoes, fried bean curd, turnip, bean sprouts, prawn fritters, spicy fried crab, and fried octopus.
Perut ikan, a spicy stew comprising mainly vegetables and herbs which gets its distinctive taste mainly from fish bellies preserved in brine andpiper sarmentosum.
Pindang, fish or eggs cooked in salt and certain spices.
Pulut, glutinous rice, is a type of short-grained Asian rice that is especially sticky when cooked. It is widely eaten during theRaya festive seasons as traditional food.
Rendang, a spicy meat stew originating from theMinangkabau ethnic group of Indonesia,[33] and adopted by Malay throughout the archipelago.Rendang is traditionally prepared by the Malay community during festive occasions.
Rojak, a traditional fruit and vegetable salad of various types which shows Javanese influences.
Rojak bandung, arojak dish consisting of boiledwater spinach, cucumber, and cuttlefish, dressed with a black shrimp paste sauce with added garlic and chilli paste.
Roti, a term encompassing all forms of bread in theMalay andIndonesian languages. In Cape Malay cuisine,roti is a round flatbread usually made from wheat flour.
Roti canai, a thin unleavened bread with a flaky crust, fried on a skillet with oil and served with condiments or curry.
Roti prata, Singaporean Malay fried flatbread cooked over a flat grilling pan.
Roti jala, a special bread with a five-hole perforation used to make the bread look like a fishing net. It is usually eaten as an accompaniment to a curried dish or served as a sweet withserawa.Serawa is made from a mixture of boiled coconut milk, brown sugar andpandan leaves.
Roti john, a spiced meat omelette sandwich, popularly eaten for breakfast or as a snack.
Roti kaya bakar, a traditional breakfast dish.Kaya is a sweet coconut and egg jam which is spread over toasted bread.
Roti tissue, a variant ofroti canai made as thin as a piece of tissue paper and 40–50 cm (16–20 in) in diameter. It is then carefully folded by the cook into a tall, conical shape and left to stand upright.Roti tissue may be served with curry gravy,dal and chutneys, or finished off with sweet ingredients such as caramelised sugar and eaten as a dessert.
Samosa orsamoosa, Malay-style of samosa—a fried or baked pastry with a savoury filling, such as spiced potatoes, onions,rousong, cheese, beef or other meats.
Sata, a traditional dish from Terengganu, consisting of spiced fish wrapped in banana leaves and cooked on a grill.
Satay, a dish originally from Java and Sumatra in Indonesia, and distributed widely across the Malay Archipelago. It is widely popular and common in Indonesian cuisine with rich variations and recipes. Malay chicken satay closely resemblesMadura satay with a richpeanut sauce. In Malaysia, the most popular variant iskajang satay.
Satay celup, a dish in which an assortment of raw and semi-cooked seafood, meats (including raw meat) and vegetables on skewers are dunked into a boiling pot of satay gravy.
Sayur lodeh, a stew of vegetables cooked in a lightly spiced coconut milk gravy. It has Javanese influences and is mostly popular in the southern region of Malaysia.
Sosatie, a traditional Cape Malay dish of meat (usually lamb or mutton) cooked on skewers. The term derives fromsate (skewered meat) andsaus (spicy sauce).
Soto, a noodle soup. The most popular variety issoto ayam, chicken soup with rice vermicelli andketupat, with influences from Indonesian cuisine.
Sup ikan, a fish soup specialty of the Riau Islands usually made of red snapper and dried shrimp, seasoned with shallot, garlic, pepper, soy sauce, and fish sauce, with tomato, scallion and fried shallots.
Sup kambing, a hearty mutton soup slowly simmered with aromatic herbs and spices and garnished with fried shallots and fresh cilantro.
Sup rusa, a soup dish made ofvenison, carrots, cabbage, celery and spices.
Sup tulang, a soup dish made of mutton or beef leg bones stewed in spices. The bones are broken to allow the marrow to be eaten.
Tahu goreng, fried bean curd served with condiments, such assambals or sweet sauce.
Taugeh ayam, steamed chicken with bean sprouts and light soya sauce flavoured with oil.
Tekwan,surimi fishcake akin topempek,bihun rice noodles,jicama and mushroom soup.
Telur pindang, marbled eggs boiled with herbs and spices.
Tharid, a lamb stew of pieces of bread in a vegetable and lamb broth.[31]
Tomato bredie, mutton stew cooked for a long time; its seasonings include cinnamon, cardamom, ginger and cloves as well as chilli.
Ulam, a traditional salad of undressed herbs, greens and vegetables which may be cooked or uncooked. Anulam spread may include items such asbanana blossoms, cucumber,winged beans,pegaga leaves,petai, and yardlong beans.Ulam is typically eaten with a pungent dipping sauce likesambal belacan.
Balado, a hot and spicy sauce, made by stir-frying ground red hot chilli pepper with other spices including garlic, shallot, tomato andkey lime juice in coconut orpalm oil.
Kerisik, coconut-based condiment made with coconut which is grated, toasted, and ground to a paste. It is sometimes referred to as coconut butter. It is used in dishes such askerabu salads andrendang.
Sambal, a common chilli-based condiment to accompany many foods.
Sambal belacan,sambal made with chillies, shallots, garlic, stewed tomatoes, tamarind paste, coconut sugar, salt andbelacan (shrimp paste).
Sambal sotong,squid cooked in asambal-based sauce made with chillies, shallots, garlic, stewed tomatoes, tamarind paste andbelacan.
Serikaya, ajam made from a base of coconut milk, eggs and sugar.
Serunding, spicedmeat floss originating fromJavanese cuisine.Serunding may also refer to any dish where the primary meat or vegetable ingredient is shredded and pulled into thin strands. In Indonesia, this term strictly refers to a dry-toasted grated coconut mix.
Tempoyak, a popular Malay condiment made ofdurian extract which is preserved and kept in an urn. Commonly eaten with chillies and other dishes.
Kue andkuih (plural:kuih muih)[34] is a selection of confectionery eaten as a snack during the morning or during midday, and is an important feature of festive occasions. It is a tradition shared by both theMalay and thePeranakan communities.
Agar-agar, the Malay word for a species ofred algae. A natural vegetariangelatin counterpart, it is used to make puddings and flavoured jellies such asalmond tofu, as well as fruitaspics.
Akok, a traditional sweet dessert inKelantan, Malaysia. Made mainly from eggs, coconut milk, flour and brown sugar,akok has a distinctive caramel taste. It is often served during afternoon snack together with coffee.Akok is prepared in a cooking utensil calleddapur tembaga made of solid brass, which is surrounded with charcoal.
Apam balik,terang bulan ormartabak manis (in Indonesia), a bread-like puff withsugar, corn, and coarsely-ground nuts in the middle.
Bika ambon, a sponge cake made from ingredients such as tapioca flour, eggs, sugar, yeast and coconut milk. This cake is a specialty of North Sumatra.
Bingka ubi, a bakedkuih of grated tapioca mixed with a little tapioca flour, coconut milk and white or brown sugar. Thekuih is yellow if white caster sugar is used and brown if raw sugar or palm sugar is used. After baking, a dark brown crust tops the cake.
Cara berlauk, a cake made of flour, egg, coconut milk and turmeric. The mixture is mixed thoroughly before being cooked in a special mould until it hardens. Before it hardens, a filling of either spiced beef or chicken is added. Thiskuih is very popular in the month ofRamadhan.
Clorot, a traditional cake with Javanese influences made from a mixture ofgula apong and rice flour, then rolled with palm leaves into cones and steamed.
Dadar gulung orketayap, a pancake mix filled with coconut filling. Traditionally, the juice ofpandan leaves is added to the batter to get the green colour. Today green colouring is added and the flavour of the pandan leaves is obtained with artificial essence or by using pandan leaves to flavour the filling.
Dodol, a sweet, sticky, and thick toffee-like confection, made with heavily reduced coconut milk,jaggery, and rice flour.
Epok epok orkaripap, a small pie consisting of curry with chicken and potatoes in a deep-fried pastry shell. The curry is especially thick and rich to keep it from running.
Kalu dodol, a solid toffee- and jelly-like confection made by lengthy reduction of coconut milk, thickened with rice flour and sweetened with jaggery. This dish is a specialty ofSri Lankan Malaycuisine.
Kochi, a pyramid of glutinous rice flour filled with a sweet peanut paste.
Koe'sister, a traditionalCape Malay pastry often described as a spicy dumpling with a cake-like texture, finished off with a sprinkling of coconut.[35]
Kaswi, rice cakes made with palm sugar. The ingredients are mixed into a batter and poured into small cups (traditionally Chinese teacups). When served, the cup is removed and the rice cake is topped with grated coconut.
Keria,sweet potato doughnuts. Each doughnut is rolled in caster sugar. They are usually eaten in Malaysia for breakfast or morning tea along with other cakes such asapam or the more savourypratha.
Ku, a small round or oval-shaped cake made of a soft, sticky glutinous rice flour skin wrapped around a sweet filling.
Lapis sagu orsembilan lapis, a steamed multicoloured and multilayered firmkuih made from tapioca flour, coconut milk, and flavoured withpandan. The layers are separately steamed.
Lapis sarawak, a layered cake served inSarawak on special occasions. It originates as a form of layer cake with various spices found in Indonesia calledlapis legit.
Makmur, a traditional cake made from butter,ghee and flour. Served duringEid al-Fitr and identified by its white colour and typical round shape.
Pai ti, a thin and crispy pastry tart shell filled with a spicy, sweet mixture of thinly sliced vegetables and prawns.
Pinjaram, a saucer-shaped deep fried fritter with crisp edges and a dense, chewy texture towards the centre.
Pulut inti, glutinous rice topped with caramelised grated coconut and wrapped in a cut banana leaf to resemble a square pyramid.
Pulut tartal, glutinous rice served with white coconut milk sauce.
Pulut tekan, a glutinous rice cake. It is served withkaya coconut jam (jam from pandan leaves). The glutinous rice cakes are coloured withbunga telang. Half-cooked glutinous rice is divided into two portions. Both have coconut milk added but one half hasbunga telang juice added. This gives the rice cake a bright blue-indigo colour. The half-cooked glutinous rice is then scooped in an alternating fashion into the tray to give it a blue and white marble effect. The rice is cooked longer and cut into tall rectangles after cooling.
Seri muka, a two-layered dessert with steamed glutinous rice forming the bottom half and a greencustard layer made withpandan juice. Coconut milk is a key ingredient in this variety ofkuih. It is used as a substitute for water when cooking the glutinous rice and making the custard layer.
Talam (lit. tray cake), akuih consisting of two layers. The top white layer is made from rice flour and coconut milk, while the bottom green layer is made from green pea flour and extract of pandan leaf.
Wajik, a compressed confection made of glutinous rice cooked with coconut milk andpalm sugar.
Ais kacang, a dessert drink made of shaved ice and red beans.
Ais krim potong, a popsicle made from coconut milk or milk, flavoured with ingredients such as red beans, rose syrup, durian, pandan, creamed corn andjackfruit.
Boeber, a Cape Malay sweet milk drink made with vermicelli, sago, sugar, and flavoured with cardamom, stick cinnamon and rose water.
Cendol, an iced dessert that contains droplets of green rice flour jelly,[37] coconut milk and palm sugar syrup.[38]
Dadiah, a dairy-based dessert made from milk, sugar and salt which has been acidified with whey (obtained by fermenting milk overnight withasam gelugur) and steamed to form a custard-like texture. It shows influences fromMinangkabau cuisine.
Faluda, a cold drink made by mixing rose syrup, vermicelli, andsweet basil seeds with milk, often served with ice cream.[39]
Kopi tarik, a coffee drink made of dark roasted coffee with margarine and sugar, sweetened with condensed milk and frothed.
Laksamana mengamuk, a traditional drink fromRiau made from mango mixed with coconut milk and sugar.
Milo dinosaur, a beverage made of a cup of icedMilo with undissolved Milo powder on top.
Sirap bandung, a drink made of evaporated or condensed milk flavoured withrose syrup, giving it a pink colour. The drink is an adaptation of rose milk served in India.[40]
Teh tarik, a popular hot milk tea beverage most commonly found in Indonesia, Malaysia and Singapore. It is made from a strong brew of black tea blended with condensed milk.
^Rosemary Brissenden (2007).Southeast Asian Food: Classic and Modern Dishes from Indonesia, Malaysia, Singapore, Thailand, Laos, Cambodia and Vietnam. Periplus Editions. pp. 175–176.ISBN978-0-7946-0488-2.
^Omar, Asmah (2004).The Encyclopedia of Malaysia, Languages and Literature. Singapore: Didier Millet.ISBN9789813018525.
^Mohamed, A; Mohamad, S; Hussain, H (2010). "Food gifts in Malay Weddings: Custom and Interpretation".Journal of Social Studies, Development and Environmental.5 (1):103–115.
^S.H, Hassan (2011). "Consumption of functional food model for Malay Muslims in Malaysia".Journal of Islamic Marketing.2 (2):104–124.doi:10.1108/17590831111139839.
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