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What to eat in Malaysia? Top 16 Malaysian Snacks

Last update: Thu Feb 13 2025
Top 16 Malaysian Snacks
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01

Flatbread

MALAYSIA and  2 more regions
4.6
Roti canai
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Roti canai is a traditional pan-fried flatbread made with flour, water, eggs, and fat of Indian origin, but mainly associated with Malaysia, and surrounding countries like Indonesia, Brunei, and Thailand. The dough for roti canai is repeatedly folded, so the final product has a layered texture, a soft interior, and a crispy outer layer.


The most common fat used in roti canai is ghee, the traditional Indian clarified butter. It is believed that the dish originated in India when the Indian laborers who migrated to Malaysia brought the recipe and the tradition of preparing this crispy pastry to the foreign country. 

MOST ICONIC Roti canai

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02
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Karipap or curry puff is a small, deep-fried or baked pastry shell filled with thick chicken and potatoes curry. It is believed that the flavorful snack was invented by the Malays from the Malay Peninsula and parts of Sumatra and Borneo.


It is a popular breakfast item or an afternoon snack which can be found at numerous stores, bars, and markets. Because of its simplicity and flavor, karipap quickly became popular outside Malaysia, especially in Thailand and Singapore. Today there are numerous versions of karipap, so instead of potato and chicken curry, it can be filled with various other ingredients such as tuna, sardines, and beef rendang. 

MOST ICONIC Karipap

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03

Pancake

MALAYSIA and  one more region
4.3
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This sweet turnover pancake comes under various names throughout Malaysia, Indonesia, Brunei, and Singapore. Regardless of the location, it can be prepared either in a thin and crispy variety or as a thick and soft pancake. Traditional fillings typically include a combination of ground or roughly chopped peanuts, sugar, and butter, but the modern varieties may include anything from corn, chocolate chips, and raisins to grated cheese or condensed milk.


Though not much is known about its origin, it is believed that is was first introduced in Penang by the Chinese who migrated from the province of Fujian.

MOST ICONIC Apam balik

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04
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This sweet variety of the traditional Malaysian roti employs bananas as the star ingredient. The unleavened roti dough is stretched until thin, and the combination of sliced bananas, eggs, and sugar is then wrapped in the dough. Roti is usually pan-fried until golden, and it comes served cut into bite-sized pieces that are dusted with sugar and drizzled with condensed milk.


The dish is a classic street food item that is usually enjoyed as a sweet and filling breakfast or an afternoon snack.

MOST ICONIC Roti pisang

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05

Snack

TERENGGANU, Malaysia
3.8
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Keropok lekor is a Malaysian snack and a specialty of the Terengganu region. In order to prepare it, ground fish such as herring, ikan tamban, ikan kerisi, or ikan selayang are combined with sago flour, and the combination is formed into long, sausage-like shapes which are then boiled for several hours, although these fish sausages can also be fried.


There are many stalls in the region where keropok lekor can be bought, and it is traditionally served hot with a spicy chili dipping sauce.

MOST ICONIC Keropok lekor

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06

Pancake

JOHOR, Malaysia
3.8
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Roti jala is a popular Malaysian snack, a savory crepe consisting of flour, eggs, milk, and turmeric powder. Literally translated, roti jala means net bread, referring to its intricate net design inspired by the nets of Malaysian fishermen.


The snack is commonly served warm alongside curries (especially potato and chicken curry), and it is recommended to pair it with a cup of tea. Traditionally, it is prepared for numerous Malaysian festivities and celebrations such as weddings and birthdays. 

MOST ICONIC Roti jala

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07

Snack

MALAYSIA and  2 more regions
3.8
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Kue cucur is a traditional snack that's also popular in Malaysia (kuih cucur) and Thailand (khanom fak bua). It's made with a combination of palm sugar, fried rice flour, and coconut milk that's fried until crispy. This sweet snack is usually flattened on the edges so that it remains thick in the middle.


The most popular Indonesian version is the Betawi variety from Jakarta. In Thailand, kue cucur is similar to a lotus, which is believed to represent love of a newly married couple, so it's often prepared at Thai weddings and festivals. Kue cucur is served hot, warm, or at room temperature, and it's best to eat it while it's still fresh, otherwise it will become sticky and stiff.

08

Snack

MALAYSIA
n/a
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These Malaysian fried snacks can be found under many names and many varieties - both sweet and savory. The dish consists of round dough balls, made with flour (usually a mix of wheat and rice flour), combined with a variety of other ingredients, depending on the type of cokodok.


The most common version uses mashed bananas, sugar, baking soda, and salt for a sweet, chewy inside and a crispy outside. It can be eaten with coffee or tea, so it is excellent as a breakfast snack or when served at tea-time. An easy-to-make, easy-to-eat dish, cokodok is beloved in Malaysia, Brunei, Indonesia, and Singapore. 
09

Cookie

SABAH, Malaysia
n/a
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Translated as ring cakes, this traditional Malay kuih is usually associated with the Brunei Malay community in Sabah. They are prepared with rice flour and a combination of red palm sugar (niham) and coconut-based melaka sugar.


Usually shaped into floral forms, the cookies are dipped in rice flour batter, then fried twice to achieve their typical crispy texture. They can be enjoyed as a dessert or a snack.

10
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Roti sardin is a Malaysian flatbread dish, adapted from the Indian style of roti (translated as "bread", both in Hindustani and Malay languages). This variety is stuffed with canned sardines, sliced onions, chilies, and beaten eggs that hold everything together.


Often times, it is eaten alongside ketchup, different kinds of curry or sambal (a south-east Asian type of hot sauce). The roti is pan-fried and served either as a breakfast dish or an all-day snack food.

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Snack
KELANTAN, Malaysia
n/a
14
15
Rice Dish
SARAWAK, Malaysia
n/a
16
Snack
SARAWAK, Malaysia
n/a

TasteAtlas food rankings are based on the ratings of the TasteAtlas audience, with a series of mechanisms that recognize real users and that ignore bot, nationalist or local patriotic ratings, and give additional value to the ratings of users that the system recognizes as knowledgeable. TasteAtlas Rankings should not be seen as the final global conclusion about food. Their purpose is to promote excellent local foods, instill pride in traditional dishes, and arouse curiosity about dishes you haven’t tried.

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Malaysian Snacks