Malaysia and Brunei

Appears in

Oxford Companion to Sugar and Sweets

Oxford Companion to Sugar and Sweets

By Darra Goldstein

Published 2015

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Sweets in Malaysia and in Brunei, the small sultanate on the north coast of the island of Borneo, are very like those of Indonesia, with similar names. Thus, one encounters there goreng pisang, bananas coated in a rice-flour batter and deep-fried (yams and sweet potatoes are cooked the same way); tapioca pudding called kuih benkah; and kolak, also called pengat pisang, plantains cooked in coconut milk and palm sugar, a treat eaten at the feast that ends Ramadan. There are a number of thick, porridge-like dishes sweetened with sugar and coconut, and often made richer with coconut milk. They include pulut hitam, made of black sticky rice, and lek tau tang, created with green mung beans and colored and flavored with pandanus. The popular tall shaved ice treat known as ais kacang, a version of cedol, includes peanuts, basil seeds, and red beans.