Malaysian cuisine/ja: Difference between revisions

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===Peranakan food===

{{main|Peranakan cuisine}}

Peranakan cuisine, also called Nyonya food, was developed by the Straits Chinese whose descendants reside in today's Malaysia and Singapore. The old Malay word nyonya (also spelled nonya), a term of respect and affection for women of prominent social standing (part "madame" and part "auntie"), has come to refer to the cuisine of the Peranakans. It uses mainly Chinese ingredients but blends them with Malay ingredients such as coconut milk, lemon grass, turmeric, tamarind, pandan leaves, chillies and [[sambal]]. It can be considered as a blend of Chinese and Malay cooking, with influences from Indonesian Chinese cuisine (for the Nyonya food of Malaccan and Singaporean) and Thai cuisine (for [[Penang]] Nyonya cuisine). Traditional Nyonya cooking is often very elaborate, labour-intensive and time-consuming, and the Peranakan community often consider the best Nyonya food is to be found in private homes.

[[File:Penang laksa.jpg|thumb|250px|right|A bowl of Asam laksa]]

Examples of Nyonya dishes include:

* '''Acar,''' various pickled meats and vegetables like acar keat-lah (honey lime/calamansi), achar hu (fried fish), acar kiam hu (salt fish), acar timun ([[cucumber]]), acar awat (mixed vegetables).

* '''[[Laksa|Asam Laksa]]''' (Mandarin: 亞三叻沙). Considered one of [[Penang]]'s three signature dishes, Asam laksa is similar to the Malay ''laksa utara'', which consists of a bowl of translucent ''al dente'' rice noodles served in a spicy soup made of fish (usually [[Mackerel as food|mackerel]]), [[tamarind]] (both ''asam jawa'' and ''asam gelugor''), and ''daun kesum''. Toppings differ considerably, and may include onion, mint, chopped torch ginger flower, and slices of pineapple and cucumber. A dollop of pungent, viscous [[Shrimp paste|sweet fermented shrimp paste (''Petis udang'' or ''Hae Ko'')]] is usually served on the side.

* '''Ayam buah keluak''', a chicken stew cooked with the nuts from the Kepayang tree ([[Pangium edule]]). For this recipe, the contents of the buah keluak is dug out and sauteed with aromatics and seasonings, before it is stuffed back into the nuts and braised with the chicken pieces.

* '''Ayam/Babi Pongteh''', a stew of chicken or pork cooked with [[tauchu]] or salted fermented soy beans, and [[gula melaka]]. It is usually saltish-sweet and can be substituted as a soup dish in Peranakan cuisine. Commonly use pork as this is a Peranakan version of Chinese braised pork belly.

* '''Babi assam''', a pork stew cooked with tamarind juice. The Kristang community also cook a similar dish of pork in tamarind gravy.

* '''Enche Kabin''', deep fried chicken pieces marinated in a paste of coconut milk and ''rempah (spices).''

* '''Itik Tim''' or ''Kiam Chye Ark Th'ng'' is a soup of duck, preserved mustard greens and cabbage flavoured with [[nutmeg]], Chinese mushrooms, tomatoes and peppercorns.

* '''Jiu Hu Char''' is a dish made up mainly of shredded vegetables like turnip or [[jicama]], carrot, and cabbage and fried together with thinly shredded dried [[cuttlefish]].

* '''Kari Kapitan''' is a [[Penang]] Nonya take on the ubiquitous chicken curry. Kaffir lime leaves and coconut milk are among the key ingredients for this mild curry.

* '''Kerabu Bee Hoon''' is a salad dish consisting of [[rice vermicelli]] mixed with [[sambal]] belacan, calamansi lime juice, and finely chopped herbs and spices. Other famous salad dishes are kerabu bok ni ([[cloud ear fungus]]/tikus telinga), kerabu ke (chicken), kerabu ke-kha (chicken feet), kerabu timun (cucumber), kerabu kobis (cabbage), kerabu kacang botol (four angled bean), kerabu bak pue (pork skin).

* '''Kiam Chye Boey''' is a mixture of leftovers from Kiam Chye Ark Th'ng, Jiu Hu Char, Tu Thor Th'ng and various other dishes. "Boey" literally means "end".

* '''[[Laksa|Laksa lemak]]''' is a type of ''laksa'' served in a rich coconut gravy, served with prawns, cockles, lime and a dollop of sambal belacan.

* '''Masak titik''' is a style of vegetable soup that makes liberal use of white peppercorns. One version uses watermelon rind as the main ingredient. Another makes use of green or semi ripe papaya.

* '''Nasi kunyit,''' glutinous rice seasoned with turmeric powder, coconut milk and ''asam gelugur''. It is usually served with a chicken curry, ang koo kueh, and pink-dyed hard-boiled eggs as gifts in celebration of a child of friends and family turning one month old.

* '''Nyonya [[Zongzi|Bak Chang]]''', Nonya-style [[zongzi]] made in a similar manner as a typical southern Chinese zongzi. However, the filling is typically minced pork with candied winter melon, ground roasted peanuts, and a spice mix. The blue butterfly pea flower is used to colour the rice with a shade of blue, and pandan leaves are sometimes used as the wrapping instead.

* '''[[Cap cai|Nyonya chap chye]],''' the Nyonya take of this [[Chinese Indonesian cuisine|Chinese Indonesian]] classic incorporates tauchu and dried or fresh prawns.

* '''[[Otak-otak]],''' a dish involving fish pieces wrapped in banana leaves. Two very different variations exist: one consists of a mixture of fish pieces and spice paste wrapped in banana leaves and char grilled. This version is particularly associated with the state of [[Malacca]] and the town of [[Muar (town)|Muar]], [[Johor]]. [[Penang]]-style otak-otak takes the form of a delicate steamed parcel, and the robust red-hued spice paste is eschewed in favour of a base of a spiced custard as well as aromatic herbs like daun kaduk.

* '''Perut ikan,''' a spicy stew (similar to asam pedas in flavour profile) comprising mainly vegetables/herbs and getting its distinctive taste mainly from fish bellies preserved in brine and daun kaduk (The Wild Pepper leaf is from the Piper stylosum or the Piper sarmentosum). A classic [[Penang]] Nyonya dish.

* '''[[Kueh Pie Tee|Pie Tee]],''' A thin and crispy pastry [[tart]] shell filled with a spicy, sweet mixture of thinly sliced vegetables and [[Shrimp and prawn as food|prawns]].

* '''Roti babi,''' a sandwich of spiced minced pork, dipped in its entirety in egg wash and deep fried. Roti babi is typically served with a dip of [[Worcestershire sauce]] and sliced red chillies.

* '''Seh Bak,''' a dish of pork marinated overnight with herbs and spices, then cooked over a slow fire and simmered to tenderness. Seh Bak is also traditional to Malacca's Eurasian community.

* '''Ter Thor T'ng,''' this soup of pig stomach requires a skilled cook to prepare and deodorise the ingredients thoroughly before cooking. Its main ingredients are pig stomach and white peppercorns.

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===Eurasian food===

{{Main|Eurasian cuisine of Singapore and Malaysia}}

* '''Ambilla,''' a tangy dish of meat cooked with long beans (kacang), brinjals (terung) or pumpkin (labu).

* '''Caldu Pescator,''' A seafood soup traditionally prepared by fishermen, as well as during the Feast of St Peter ("Festa San Pedro", in the local Cristang dialect, usually observed on 29 June), the Patron Saint of Fishermen.

* '''[[Devil's curry|Curry Debal]],''' a quintessential Kristang dish, usually cooked during Christmas season to make use of the left-over meats from feasting. It is a very spicy curry flavoured with candlenuts, galangal and vinegar.

* '''Curry Seku,''' a very dry curry prepared in a wok. Seku means "bottom" in [[Kristang language|Papia Kristang]], and the wok was probably so-named because of the roundness of its shape that resembled the human bottom.

* '''[[Chicken chop]],''' also known as '''Hainanese chicken chop''', invented by the Hainanese migrant workers during the Malaya period. The cuisine is similar with the American [[chicken fried steak]] but different on sides; the gravy is made with the black pepper sauce or sometimes [[Worcestershire sauce]], and the dish comes with a side of [[French fries|fries]] and vegetables.

* '''Chicken pie''', this [[meat pie]], known as empada de galinha or galinha pia, is usually served during Christmas season and other special occasions.

* '''Feng,''' a curried dish of pig offal, traditionally served for Christmas.

* '''Pang Susi,''' a savoury meat bun with a dough that is bread-like and sweet in texture, made for auspicious and festive occasions such as Easter.

* '''Pesce Assa or commonly known as Ikan Bakar''' '''or [[Sambal stingray]],''' Portuguese baked/grilled fish is one of the Kristang community's most famous specialties, now found in major urban areas throughout Malaysia. The fish is smothered with diced [[okra|lady's fingers]] and a robust sambal, before it is wrapped in banana leaves as well as a layer of metal foil, and then cooked on a grill. In spite of its name, this dish has little in common with modern [[Portuguese cuisine|Portuguese fish recipes]].

* '''[[Semur (Indonesian stew)|Semur]]''' or '''Smoore,''' a fragrant beef stew. Versions of this dish are found wherever the Dutch have settled in Asia, including Malacca.

* '''Soy Limang,''' a braised dish of fried brinjals, with soy sauce and lime juice as the primary seasonings.

==Kuih (delicacy) and snack==

[[File:Nyonya Kuih 01.jpg|thumb|A selection of Nyonya kuih]]

'''[[Kuih]]''' (plural: {{Lang|ms|kuih-muih}}) are usually, but not always, bite-sized foods associated with the Malay and [[Min Chinese|Min-speaking Chinese]] communities of Malaysia. In the context of the term being cultural as opposed to being physically descriptive, the concept of {{Lang|ms|kuih}} may refer to a selection of cakes, cookies, confections, pastries and sweetmeats. Kuih may be eaten throughout the day for light breakfast, afternoon tea (a tradition adopted from the British), as a snack and increasingly as an after-meal course.

More often steamed or fried and based on rice or glutinous rice, {{Lang|ms|kuih}} items are very different in texture, flavour and appearance from Western oven-baked cakes or puff pastries. Most {{Lang|ms|kuih}} items are sweet, and may be classified and eaten as [[dessert]]s, but some are also savoury. {{Lang|ms|Kuih}} is an important feature of festive occasions and is traditionally made at home, but is now available for purchase from home caterers, street vendors, market stallholders and specialist cafes, shops and restaurants. It is difficult to distinguish between {{Lang|ms|kuih}} of Malay or Peranakan (also known as "Straits Chinese") origin because the histories of traditional {{Lang|ms|kuih}} recipes have not been well-documented, and cross-cultural influences over the centuries were commonplace. Even the word {{Lang|ms|kuih}} itself is derived from the Hokkien/Teochew word 粿 (pronounced ''kueh'' or ''kway'').

Examples of notable {{Lang|ms|kuih-muih}} include:

* '''[[Red tortoise cake|Ang koo kueh]]''' (Chinese: 紅龜粿), a small round or oval-shaped Chinese pastry with red-coloured soft sticky glutinous rice flour skin wrapped around a sweet filling in the centre.

* '''[[Apam balik]],''' a turnover pancake with a texture similar to a crumpet with crisp edges, made from a thin flour-based batter with [[leavening agent|raising agent]]. It is typically cooked on a griddle and topped with caster sugar, ground peanut, creamed corn, and grated coconut in the middle, and then turned over. Many different takes on this dish exist as part of the culinary repertoire of the Malay, Chinese, Peranakan, Indonesian, and ethnic Bornean communities, all under different names.

* '''[[Bahulu]],''' tiny crusty sponge cakes which come in distinctive shapes like buttons and goldfish, acquired from being baked in moulded pans. {{Lang|ms|Bahulu}} is usually baked and served for festive occasions.

* '''Cek Mek Molek''' is a sweet snack popular in Kelantan and Terengganu, which is made from mashed sweet potatoes mixed with flour, shaped into small ovals, and filled with sugar.

* '''[[Cucur]],''' deep-fried fritters, sometimes known as {{Lang|ms|jemput-jemput}}. Typical varieties include {{Lang|ms|cucur udang}} (fritters studded with a whole unshelled prawn), {{Lang|ms|cucur badak}} (sweet potato fritters), and ''[[cokodok|cucur kodok]]'' (banana fritters).

* '''[[Curry puff]],''' a small pie filled with a curried filling, usually chicken or potatoes, in a deep-fried or baked pastry shell.

* '''[[Cincin (kuih)|Cincin]],''' a deep fried dough pastry-based snack popular with East Malaysia's Muslim communities.

* '''[[Dadar gulung|Dadar/ketayap]],''' a rolled crepe (usually flavoured with pandan juice) and filled with grated sweet coconut filling (flavoured with palm sugar).

* '''[[Jelurut (kuih)|Jelurut]],''' also known as {{Lang|ms|kuih selorot}} in Sarawak, this {{Lang|ms|kuih}} is made from a mixture of {{Lang|ms|gula apong}} and rice flour, then rolled with palm leaves into cones and steamed.

* '''Jongkong''', a traditional treat from Perak. It is a soft, steamed kuih made from a combination of rice flour, green pandan custard, and a sweet palm sugar (gula Melaka) filling. The layers typically consist of a green pandan layer on top, a rich coconut milk layer in the middle, and melted palm sugar at the bottom.

* '''[[Sapit (kuih)|Kapit, sapit or sepi]],''' crispy folded coconut-flavoured wafer biscuits, colloquially known as "love letters".

* '''[[Kochi (kuih)|Kochi]],''' glutinous rice dumplings filled with a sweet paste, shaped into pyramids and wrapped with banana leaves.

* '''[[Niangao]]''' (Chinese : 年糕) or {{Lang|ms|kuih bakul}}, a brown sticky and sweet rice cake customarily associated with Chinese New Year festivities. It is also available year-round as a popular street food, made with pieces of {{Lang|ms|niangao}} sandwiched between slices of taro and sweet potato, dipped in batter and deep-fried.

* Nona Manis is a traditional Malaysian dessert known for its soft, vibrant green exterior made with pandan and coconut milk, encasing a rich, creamy coconut custard center. Its name, meaning “Sweet Lady,” reflects its delicate texture and appealing sweetness. The contrast between the fragrant pandan layer and the luscious, slightly savory coconut filling creates a unique flavor that is both nostalgic and beloved, often enjoyed during festive occasions and as a teatime treat.

* '''[[Kueh Pie Tee|Pie tee]]''', this [[Peranakans|Nyonya]] speciality is a thin and crispy pastry tart shell filled with a spicy, sweet mixture of thinly-sliced vegetables and prawns.

* '''[[Klepon|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.

* '''[[Taro cake#In other cultures|Or kuih]]''' (Chinese : 芋粿), a steamed savoury cake made from pieces of taro (commonly known as "yam" in Malaysia), dried prawns and rice flour. It is then topped with deep fried shallots, spring onions, sliced chilli and dried prawns, and usually served with a chilli dipping sauce.

* '''[[Pineapple tart]],''' flaky pastries filled with or topped with pineapple jam.

* '''[[Pinjaram (kuih)|Pinjaram or penyaram]],''' a saucer-shaped deep fried fritter with crisp edges and a dense, chewy texture towards the centre. It is widely sold by street food vendors in the open air markets of East Malaysia.

* '''[[Kueh tutu|Putu piring]],''' a round steamed cake made of rice flour dough with a palm sugar-sweetened filling.

* '''[[Seri muka]],''' a two-layered {{Lang|ms|kuih}} with steamed glutinous rice forming the bottom half and a green custard layer made with pandan juice.

* '''Tahi Itik''', a traditional Malay dessert that originates from the east coast of Malaysia, particularly in Kelantan. Despite its rather unappealing name—which translates literally to “duck droppings”—the kuih is actually a sweet and cherished delicacy. It is made primarily from egg whites, sugar, and rice flour, and sometimes flavored with fragrant pandan. The dessert has a soft, sticky, and slightly chewy texture, and is usually served with a rich syrup made from coconut milk and palm sugar. The name “tahi itik” comes from its lumpy, irregular appearance, which is said to resemble duck droppings.

* '''[[Wajid (kuih)|Wajid]]''' or {{Lang|ms|wajik}}, a compressed Malay confection made of glutinous rice cooked with coconut milk and {{Lang|ms|gula melaka}}.

Examples include:

* '''[[Lekor]],''' a [[Krupuk|keropok]] fish cracker snack.

* '''[[Mee Siput Muar|Mee siput muar]],''' a deep-fried circular dried noodle snack, made from flour with other ingredients, eaten with {{Lang|ms|sambal}}.

* '''[[Rempeyek]],''' a deep-fried savoury cracker, made from flour with other ingredients, bound or coated by crispy flour batter.

==Desserts and sweets==

[[File:Ais kacang.jpg|thumb|[[Ice kacang|Ais kacang]]]]

[[File:Malaysian batik cake.jpg|thumb|[[Batik cake]]]]

Desserts and sweets in Malaysia are diverse, due to the multi-ethnic and multicultural characteristics of its society. Traditional Malay and Nyonya desserts tend to share a common feature however: generous amounts of [[coconut milk]] are used, and the finished product usually flavoured with [[gula melaka]] (palm sugar) and pandan leaves. Some notable desserts include:

* '''[[Agar agar]],''' the Malay word for a species of red algae. A natural vegetarian gelatin counterpart, agar-agar is used to make puddings and flavoured jellies like [[almond tofu]], as well as fruit [[aspic]]s.

* '''[[Ais kacang]],''' also known as ''air batu campur'' or abbreviated as ABC, this dessert consists of a base of shaved ice, coloured syrup, and evaporated or condensed milk with a variety of toppings. These may include sweet corn kernels, red beans, kidney beans, ''cincau'' ([[grass jelly]]), [[cendol]], buah atap (fruit of the [[Nypa fruticans|nipa palm]]), soaked basil seeds, peanuts, and ice cream.

* '''Aiskrim potong,''' an ice cream popsicle made from coconut milk or milk, flavoured with localised ingredients like red beans, rose syrup, durian, pandan, creamed corn and jackfruit. Its texture is different from Western ice cream; aiskrim potong is less creamy and has a slightly starchy taste when it begins to melt.

* '''[[Batik cake]],''' a type of [[chocolate cake]] similar like the [[hedgehog slice]] made using [[Marie biscuit]].

* '''Bolu cocu,''' a traditional Kristang cake topped with liberal amounts of shredded coconut and served with a custard sauce.

* '''[[Bubur cha cha]],''' a Nyonya dessert of bananas, sweet potatoes, taro, black eyed beans and sago pearls cooked in pandan-flavoured coconut milk. May be served hot or cold.

* '''[[Bubur kacang hijau]],''' mung bean porridge cooked with coconut milk and sweetened with palm or cane sugar. It is called canje mungoo by the Kristang community, and is usually served in conjunction with the feast day of St John the Baptist (Festa da San Juang).

[[File:Bubur Pulut Hitam.jpg|thumb|right|Bubur pulut hitam, without coconut milk.]]

[[File:Kek Lapis Sarawak.jpg|thumb|right|[[Sarawak layer cake|Sarawak layered cake]].]]

* '''[[Bubur ketan hitam|Bubur pulut hitam]],''' black glutinous rice porridge cooked with palm sugar and pandan leaves, served hot with coconut milk.

* '''[[Cendol]],''' smooth green-coloured droplets made from mung bean or rice flour, usually served by itself in chilled coconut milk and ''gula melaka'', or as a topping for ABC. In Malacca, mashed durian is a popular topping for cendol.

* '''[[Barfi|Coconut candy]],''' a confection of grated coconut, sugar, condensed milk, flavouring and colouring, coconut candies are a popular sweet served at homes during festive occasions and available at restaurants specialising in Indian sweets.

* '''[[Dadiah|Dadih]],''' a Malay dairy-based dessert made from milk, sugar and salt which has been acidified with whey (obtained by fermenting milk overnight with ''asam gelugur'') and steamed to form a custard like texture. Although popular in contemporary recipes, agar agar is not used as a gelling agent for authentic ''dadih''.

* '''[[Dodol]],''' a sweet, sticky, and thick toffee-like confection, made with heavily reduced coconut milk, jaggery, and rice flour. Commonly served during festivals such as Eid ul-Fitr and Eid al-Adha as sweet treats for children.

* '''[[Halva|Halva or Halwa]],''' the term refers to a range of dense and sweet confections in Malaysia bearing similar names, though they may have little in common in terms of ingredients and texture. Various types of fudge-like flour and nut-based halva cooked with ghee, which are based on traditional recipes brought over from India, are commonly available at specialist sweet shops and regularly prepared by the Indian communities for festive occasions. The Malay community have different recipes for a range of confectionery bearing similar names, which includes candied fruit and Halwa Maskat, a gelatinous jelly made from flour, ghee and pieces of fruit or nut which is similar in texture to [[Turkish delight]].

* '''Hinompuka,''' a native Sabahan steamed confection traditionally wrapped in ''banana'' or ''irik'' (''phacelophrynium maximum'') leaves. Sold in local markets and is also an essential food item for celebrating weddings, birthdays and festivals, ''hinompuka'' is made with a moistened blend of pounded white glutinous rice and purplish-black glutinous rice (''tadung'') sweetened with brown or palm sugar. Kadazandusun communities beyond Sabah's [[West Coast Division]] make similar desserts but are known under different names, including but not limited to  ''bintanok'', ''lompuka'', ''tinapung'', and ''pais''. Variations include the substitution of rice flour batter with grated tapioca or mashed corn kernels; banana leaves or coconut husks as alternative wrappers; and the addition of ripe bananas or freshly grated coconut to the starchy mixture.

* '''[[Keria Gula Melaka]],''' is a type of [[doughnuts]] that made of [[sweet potato]] and slicked with smoky gula Melaka, Malaysian [[palm sugar]].

* '''[[Laddu|Ladoo]],''' the most popular of all Indian sweetmeats in Malaysia, particularly during [[Diwali|Diwali/Deepavali]] season, ''ladoo'' comes in many different flavours. A typical ''ladoo'' recipe involves cooking chickpea flour, semolina and ground coconut in ghee.

* '''Leng chee kang''' ({{lang-zh|s=莲子羹|j=lin4 zi2 gang1}}, erroneously named '''lai chi kang''' or '''lai chee kang'''), a mixture of cooked ingredients immersed in a [[tong sui|sweet soup]]. Ingredients vary greatly depending on the cook, but lotus seed is always the primary ingredient, and the soup may include dried longan, white fungus, barley, ''kembang semangkuk'' jelly and rock sugar as secondary ingredients. Leng Chee Kang may be served warm or cold.

* '''Matterhorn,''' crushed ice with pineapples, longan, cendol, grass jelly and lemon slices. The Kuching hawker who came up with this popular dessert as well as the original White Lady drink was inspired by the [[Matterhorn]], an ice-capped mountain on the Swiss-Italian border.

* '''[[Mooncake]]''' (Chinese : 月饼), round or rectangular pastries with a rich thick filling, traditionally eaten during the [[Mid-Autumn Festival]] and accompanied with [[Chinese tea]]. Both the traditional baked mooncake and the [[Snow skin mooncake|snow skin version]] are popular and widely available in Malaysia during the festival season.

* '''Nanggiu,''' a Kadazandusun dessert, which consists of jelly noodles made from fresh sago flour cooked in a coconut milk soup sweetened with palm sugar.

* '''[[Pandan cake]],''' coloured and flavoured with pandan juice, this light and fluffy cake is also known as pandan chiffon.

* '''[[Kheer#In Southern India|Payasam]],''' a sweet spiced pudding made from starchy staples like rice or vermicelli, payasam is an integral part of traditional South Indian culture.

* '''Pengat,''' a soupy dessert cooked with gula melaka and coconut milk. Also known as ''serawa'', ''pengat'' is made with pieces of fruit like banana, jackfruit and durian, or root vegetables like sweet potatoes and tapioca. It may be reduced further into a thick dipping sauce and served with glutinous rice, ''roti jala'', or [[pancake]]s (''lempeng'').

* '''[[Pisang goreng]],''' a common snack sold by street vendors, battered fried bananas are also served in a more elaborate manner at some cafes and restaurants as a dessert. Cempedak and various tuber vegetables are also battered and fried in the same manner as variations.

* '''[[Puding Diraja]],''' also known as Royal Pudding, this dessert was developed and served to the [[Sultan of Pahang|royal family]] of [[Pahang]] state. Its basic ingredients are pisang lemak manis (a local cultivar of banana), evaporated milk, prunes, candied cherries and cashew nuts. The [[pudding]] is garnished with [[Fios de ovos|jala emas]], and served with a cold sauce made from milk and cornflour. Nowadays it is popularly served during Ramadan, as well as a special afternoon tea treat for the family on weekends.

*'''[[Pulot tartal]],''' a [[Nyonya]] [[glutinous rice]] dessert.

* '''[[Sago pudding]],''' a dessert of cooked translucent sago pearls, which may be served as a liquid dessert with coconut milk and palm sugar, or allowed to set as a pudding (''sagu gula melaka'') and drizzled with thickened coconut milk and ''gula melaka'' syrup.

* '''[[Sarawak layer cake]],''' these famously intricate layer cakes are essential for festive occasions celebrated throughout Sarawak, like Hari Raya, [[Chinese New Year]], [[Gawai Dayak|Gawai]] and [[Christmas]].

* '''Sugee cake,''' a baked speciality of the Eurasian community, made with semolina flour and a high concentration of egg yolks.

* '''[[Tangyuan (food)|Tangyuan]]''' (Chinese :  汤圆 or 湯圓), plain white or coloured sweet dumplings made from glutinous rice flour. Traditionally homemade and eaten during [[Lantern Festival|Yuanxiao]] (Chinese : 元宵) as well as the [[Dongzhi Festival]] (Chinese : 冬至), tangyuan is now available year around sold as dessert. Tangyuan dumplings with filling are usually served in a lightly sweetened clear syrup, while unfilled ones are served as part of a [[tong sui|sweet dessert soup]].

* '''[[Tapai]],''' a popular dessert at Malay homes throughout Peninsular Malaysia during Hari Raya, made from fermented glutinous rice or tapioca. Tapai may be eaten on its own, or served with contemporary toppings like ice cream, chocolate and fruit. Not to be confused with the alcoholic beverage from Sabah, also known as tapai, which is made from the same ingredients and with similar methods but have undergone advanced stages of fermentation to produce alcoholic content.

* '''[[Douhua|Tau foo fah]]''' or Dau Huay (Chinese : 豆腐花 or 豆花), a velvety pudding of very soft [[silken tofu]], traditionally flavoured with a brown sugar syrup.

* '''UFO tart''' (Chinese : 牛屎堆), this consists of a flat, thin base of baked mini butter sponge cake topped with a creamy egg custard, which is in turn crowned with a [[meringue]] slurry. Its name in Chinese literally means "cow pile dung", which alludes to the piped shape of the cake base's toppings and the meringue's darker shade as a result of caramelisation. Popularized by a Hainanese bakery in Sandakan in the 1950s, the popularity of these treats has spread to Kota Kinabalu and several other towns in Sabah.