You just finished your main course... so what’s next?
End your meal on a sweet note, which in Malay is termed as ‘Pemanis Mulut’. There are obviosuly too many Malay desserts selections for simple traditionalpastry or termed as ’kuih’, puddings, cakes, fritters, broth etc. At Selera Malaysia Bistro, our selection of desserts are: Pengat Pisang, Sago Gula Melaka, Pisang Goreng Aiskrim and Bubur Sago Merah.
As the name suggests, Pengat Pisang has its roots in traditional Malay cooking. A “pengat” is a sweet broth with the addition of coconut cream at the final stage of the cooking. Pengat is always cooked with gula melaka while for some people, they prefer the white granulated sugar (gula pasir). It is not too heavy and can be served either hot or cold.
Made of boiled pearl sago, Sago Gula Melaka is served with a sweet syrup made of “gula melaka" (palm sugar) and coconut milk. Those who love the soft texture of sago would love this creamy dessert. When completed, this pudding looks delicious especially when gula melaka is drizzled over it. The exceptionally rich flavours of this dessert will make you asking for seconds! Oh, yums!
Pisang Goreng (banana fritters) is a favourite tea-time snack in Malaysia. It is crispy on the outside and sweet and soft on the inside; it is best to eat this delightful treat while it is hot and fresh. At Selera Malaysia Bistro, we improvised the Pisang Goreng version by adding vanila ice-cream to the menu. You will definitely love the unique combination of these two!
Bubur Sago Merah is the scrumptious sweet sago served with coconut milk. As the name implies, red sago will be used. However, as red sago is rare in Aberdeen, white sago are used with tiny drop of red food colouring added. Some may find it more mouthwatering, if coconut milk is replaced with evaporated milk. So appetizing, this dish is normally eaten cold.