Nama : Vivian gomar

NIM :2020411085
Kelas : MPI 3B
Malaysian Dessert
Religion has a major effect on citizenship on the sweet treat selection of Malaysian.
Eid al-fitr is the breaking the fast known also as the sweet festival and known in
Malaysia as Hari Raya Aidilfitri “celebration day” is ends the month of Ramadhan
fasting. Sweets are especially important in the observance of the month long fasting
on Ramadhan. Sweet sidhes and dessert are prominent in iftar meals and Eid
celebration.
Malaysian childer love the sticky, sweet toffee like confection of Malay origin known
as dodol. Dodol is ancient candy made with rice flour, coconut, milk or santan,
jaggery or palm sugar and pandan leaves. Popular traditional Malaysian iftar sweets
include a colorful steamed multilayerd caek made with sago flour or rice flour, caleed
kuih lapis, meaning “ layer steam cake”.
Kuih bahulu, another basic traditional sweet Malaysian kuih, is an eggy, small sponge
cake baked in special molds of different shapes, similar to a French Madelaine, with
crispy edges and soft insides. Another treat Kuih Ambon is a soft and chewy
honeycombed small cake made with rice flour, tapioca flour, eggs,sugar, coconut
water, coconut milk, with nutty falvored aromatic pandan.
Sticky rice known as plut mixed with coconut milk, also provides the base for a
number of sweet treats. Pulut inti, steamed sticky rice with coconut milk, topped with
a sweet coconut inti ang wrapped in banana leaves.
Serimuka, a two layered bicolored dessert with a whitis sticky rice bottom and a green
custard tow layer made with nutty flavored aromatic pandan juice.
Malay apam balik a famous food is a thin and crispy and soft sweet peanut pancake.
Mooncake traditionally had a dense filling made from lotus seed paste and later red
bean paste with a creamy bright orange salted duck’s egg yolk baked in the center to
symbolized the full moon.
Malaysian Hindu Tamils, traditionally sweets appear, such as verkadalai urundai a
peanut jaggery version of laddu, a ball shaped chickpea or wheats or semolina like
flour, and sugar treat common a both religious and secular festival.
The Number one favorite of mamak customer said to be roti tisu, bread glazed with
sugar syrup often enjoyed with kaya.
Godhumai or unni or nei appam made from rice flour and shedded fresh cocont and
putu piring ( a small steamed rice flour filling of coconut and gur or jaggery, flavored
with pandan.
A popular mamak sweet sahved ice drin, cendol, is made from coocnut milk, palm
sugar, and short green worm like jelles made from sticky rice flour and gree coloring
and flavoring from pandan leaves.
The Baba Nyonya Dessert a subgroup within chinese comunity, are the descendants
of Sinoindign=enious unions in Malaka and Penang, it was uncommon among early
Chinese traders to take Malay women of Peninsular Malay, Sumatran, or Javanese.
Consequently the Baba Nyonya passessed a synteric mix of Sino malay sociocultural
traits. Kuih sago, kuih lapis, kuih bengka, kuih talam, rempah udang, kuih talam
kacang merah, kuih pulut, abok abok, kuih bongkong, kuil gula hangus, kuih seri
muka, hoon kuih, kuih kochi, huat kuih.