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Klepon is a boiled rice cake filled with liquid palm sugar (gula jawa/merah/melaka) and coated in flaked coconut. [6] The dough is made from glutinous rice flour, sometimes mixed with tapioca (or sweet potato alternatively) [5] and a paste made from the leaves of the pandan or dracaena plants — whose leaves are used widely in Southeast Asian cooking — giving the dough its green colour.
Putu piring, a round steamed cake made of rice flour dough with a palm sugar-sweetened filling. Seri muka, a two-layered kuih with steamed glutinous rice forming the bottom half and a green custard layer made with pandan juice. Wajid or wajik, a compressed Malay confection made of glutinous rice cooked with coconut milk and gula melaka. Mee ...
Kue klepon, balls of glutinous rice flour filled with gula jawa (red coconut sugar), boiled or steamed. The balls are rolled upon grated coconut to coat the balls. It is called "onde-onde" in Sumatra and Malay Peninsula. Kue kochi, dumpling cake made from glutinous rice flour, and stuffed with coconut fillings and palm sugar.
Kuih wajid or wajik – a compressed Malay confection made of glutinous rice cooked with coconut milk and gula melaka. Onde onde – small round balls made from glutinous rice flour coloured and flavoured with pandan, filled with palm sugar syrup and rolled in freshly grated coconut.
A bowl of gula melaka sago. Gula melaka sago pudding is a dessert made with gula melaka [13] and a common hot or cold dish of Indo-Malay origin. Other examples include chendol and ondeh ondeh, a ball-shaped dessert made from glutinous rice flour, filled with gula melaka, and covered in shredded coconut. [citation needed]
Malay cuisine (Malay: Masakan Melayu; Jawi: ماسقن ملايو ) is the traditional food of the ethnic Malays of Southeast Asia, residing in modern-day Malaysia, Indonesia (parts of Sumatra and Kalimantan), Singapore, Brunei, Southern Thailand and the Philippines (mostly southern) as well as Cocos Islands, Christmas Island, Sri Lanka and South Africa.
In some areas, gula melaka (coconut palm sugar) is the favourite sweetener. Putu piring is a version of putu mayam in which the rice flour dough is used to form a small cake around a filling of coconut and gur or jaggery.
A popular type of cucur in Brunei and Malaysia is Jemput-jemput (also known as Cokodok) and Pinjaram (also known as Kuih cucur gula merah/melaka). In Southern Thailand, it is often featured in wedding ceremonies and festivals. The dessert, made of fried rice flour mixed with palm sugar, is thick in the middle and thin at the edges. It is eaten ...
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