Lempeng kelapa is a traditional local pancake commonly found in Malay kampung kitchen. Made out of two basic ingredients – flour and shredded young coconut, it is the simplest and famous breakfast meal you can have. Best to have it dipped with leftovers curry gravy or sambal ikan bilis – my personal choice is fish curry.
This traditional pancake is known as ‘peknga’ in Kedah, where it commonly found.
East coast delicacy made of coconut milk, ghee, eggs and flour. Often made in the shape of a flower topped with fried shallot. Commonly found in Terengganu and Pahang.
These deep-fried delights may have gotten their moniker from their dainty and shapely form as Cek Mek Molek literally means ‘Pretty Lady’ in the east coast dialect.
Sweet potatoes and flour form the batter and sugar syrup is used as the filling.
Called Kueh Peria because it is shaped like the bitter gourd or ‘Peria’ in Malay. Similar to Kueh Angku, it has a skin made from rice flour and a filling of sweet green bean paste. A popular delicacy in the East Coast of Malaysia.
Made from a mixture of potatoes, sweet potatoes and flour. Cucur badak comes with a yummy filling of shrimp sambal and shredded coconut.
This cone-shaped kueh is made from sago pearls that are steamed together with Gula Melaka and shredded coconut. Kueh Abok is popular among the Javanese community in Malaysia so it is commonly found in the southern state of Johor.