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Malaysia boasts a distinctive culinary culture. Its sweet delicacies have won the hearts of diners worldwide.
Join PasGo as we explore the unique sweet treats of this beautiful country, Malaysia.
1. Kuih dalar Cake
Kuih dalar is an exceptionally unique sweet rolled cake. It carries the flavor of pandan leaf extract and the intense sweetness of palm sugar, a special type of sugar among Malaysians. Pandan leaves are utilized to ensure a natural green color, emitting a characteristic fluorescent light, unlike artificial colors. The filling resembles Vietnamese coconut mochi. The filling of Kuih dalar is brown and has a very appealing aroma.
The Kuih dalar cakes are rolled up to look like cute tiny tubes that you may not want to eat.
2. Kuih Kosui Cake
At first glance, you might think of some Vietnamese cakes you've eaten before, perhaps like pig skin cake or wife cake, but it's not the same. It has a fragrant, chewy taste, and especially it is eaten with freshly grated coconut. A delicious Kosui cake is when it is filled with pandan leaf aroma and has a convincing crispy chewiness.
The essential ingredients of this cake include pandan leaves, sugar, freshly grated coconut, and rice flour. These ingredients create a very special cake. The cake is cool and refreshing, capable of helping you beat the summer heat. Kuih Kosui tastes even better when served with freshly grated coconut.
3. Pulut Intu Cake
Pulut in the Malaysian language means glutinous rice. This is the main ingredient of this cake. It looks like Vietnamese sticky rice, but it's a bit strange. It is cooked similar to how we cook sticky rice, but the glutinous rice is cooked with coconut milk and a little salt.
To ensure the glutinous rice is really fatty, after steaming partially, people take it out, continue mixing with coconut milk and steaming until fully cooked. While steaming, pandan leaves are also added for fragrance. Malaysians usually dye the dish with Bunga Telang flowers. When wrapping, glutinous rice is put into banana leaves, carefully wrapped like how Vietnamese rural areas wrap sticky rice as morning gifts.
If Indonesia has pandan crepes, then Malaysians have created their own version of Western pancakes with a hint of Eastern flavor.
The cake uses leavening agent for fluffiness and is flipped evenly on both sides when fried until golden brown, but the top sauce is improved with caramelized palm sugar, along with grated coconut, sweet corn, and peanuts filling.
5. Pineapple Bread
As per lambanh365
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