To make Roti Jala, a flour batter is first poured into a ladle punctured with holes, the ladle is then moved in a circular motion over a hot pan or griddle, resulting in strings of batter falling to the pan, thus forming a ‘net’. The interwoven strings resemble the ‘Jala’, a fishing net used by … Continue reading Roti Jala
Kueh Lompang is similar to Kueh Kasui but it uses plain sugar instead of palm sugar. Lompang actually means empty or vacant in Malay. Lompang gets its name from the round indentation ( an empty hole ) seen on the top surface of the kueh . To complete the look, shredded coconut is then added … Continue reading Kueh Lompang
This east coast kueh is similar to Pulut Panggang as it is also steamed and packed in banana leaves and then grilled. But it has a different shape, has no fillings and has a sweeter flavour. Cloves are added to the sticky rice in the kueh to lend it a spicy and aromatic taste.
Donut is basically the Malaysian doughnut, unlike its western counterparts, the Donut has a more firmer and doughier texture. Most vendors would utilize the dough and make Burger Malaysia to sell along with the Donuts.
Kueh Apam has a spongey texture with a mildly sweet flavour. It usually served with a generous garnish of shredded coconut.
Bubur Sumsum is a sweet delicacy originating from the east coast of Malaysia. It is made up of 3 layers – a sweet gula melaka layer on the bottom, a salty creamy coconut layer in the middle and a rich pandan layer on top.
Popia are basically the Malaysian spring rolls. There are a variation of fillings, from the usual sengkuang ( jicama ), carrots and bean sprouts to the more uncommon curried potatoes. Most popia come with a small sachet of chilli sauce as this is how most Malaysians eat them, by dipping the roll into the sauce … Continue reading Popia