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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MAIN INGREDIENTS
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
View moreKuih keria are Malaysian deep-fried doughnuts that are made from sweet potatoes. After they are steamed and mashed, the potatoes are combined with flour to form a pliable dough that is then shaped into doughnut rings. Unlike other types of doughnuts, this version is not leavened, resulting in somewhat denser texture.
After they have been fried, the doughnuts are usually sugar-glazed or generously coated in white or palm sugar (gula melaka).
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