Malay delicacies are really awesome where we have a wide range to choose our favorite. Special mention can be given to Malay desserts. The sweet pastries and jellies i.e. kuih or kueh are awesome in taste. These are made largely from coconut and palm sugar or gula melaka. Sometime distinct resemblance can be felt to those of Thailand desserts. But in the sweltry tropical heat, one of many concoctions made with ice can be tried:
Chendol is made with green pea noodles, palm sugar kidney beans, and coconut milk.
Bubur cha-cha consists of cubed yam. Sweet potato and sago are usually added into coconut milk soup. This can be served warm or cold which is hot favorite among the Malays.
Durian is not exactly a dish. This can be mentioned as a local fruit. Because of a type of distinctive odor one can smell this a mile away. The rich creamy yellow flesh is often sold in places like Geylang and Bugis and also elsewhere. This conveniently comes in pre-packaged packs. The price range starts from $1 for a small fruit to $24 per kg. The price range depends up on the season and type of durian. This is often known as ‘king of fruits’. Usually made into ice cream, sweets, puddings, cakes, and other decadent desserts, this dish is really a treasure. You have to take care of one thing that you are not allowed to carry durians on the MRT and buses. They are also banned from many hotels in Singapore.
In Malay, Ice kachang means ‘ice bean’. Shaved ice and sweet red beans the two major ingredients. Sometimes gula melaka i.e. palm sugar, sweet corn, grass jelly, attap palm seeds can also be found. You can see later that the whole thing is drizzled with coconut cream and canned condensed milk or colored syrups. The end result is very interesting and also refreshing.
Pisang goreng is a batter-dipped deep-fried banana. Another variety is Kuih or kueh. This is prepared with coconut milk, glutinous rice or tapioca and grated coconut flesh. They are very colorful and usually cut into fanciful shapes.
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