關於 malaysian dessert recipes ，我們在網路上蒐集到這些相關的討論、資訊與評價

Ramadhan month is always the perfect time for me to try out a lot of new recipes right, so today I’d love to share with you a special smoothie that’s perfect for dessert or moreh using this new find of mine... COCONUT GULA MELAKA Ice Cream!

My girls love it and it’s so easy to make

Sooo, today I am sharing a special recipe with you guys- Coconut Gula Melaka Smoothie with lots of great ingredients 😘

The new Nestlé Blue Tub Coconut Gula Melaka Ice Cream makes this smoothie so freakin delicious! 😍 It has a rich Gula Melaka flavor with a hint of creamy coconut, and it gives that awesome Malaysian taste!

Ingredients:
- Handful of Strawberries
- Handful of Blueberries
- Bananas
- Spinach
- 1 cup of Oatmilk
- A bunch of Ice 😂
- x2 scoops of Nestlé Blue Tub Coconut Gula Melaka Ice Cream ( You can make it x3 scoops if you want😉)

This Coconut Gula Melaka Smoothie recipe with Nestlé Blue Tub Coconut Gula Melaka Ice Cream is a MUST TRY 💯 SOOO YUMMY!

Get yours now at #NestleIceCream Shopee & Lazada Official Store! #TabBiruKonfemONZ

I’m fully recharged! Thank you Maastricht for the beautiful and fun few days exploring the city! It will be a busy week ahead with meetings, cooking and also from this Saturday the Masters of Malaysian Cuisines chefs @malaysianchefs are back to run 8 online cooking demos with ‘Famous Malaysian Street Food’ as the theme, w e will share 8 recipes of Malaysian street food dishes and we will have 8 food writers and bloggers from around the world to join us this time to talk about the dishes and their passion in food! Make sure you join our mailing list for the recipes- check out my previous post for the cooking demo schedule from 25-31 July. At @restaurantwahnamhong from this weekend I will introduce Roti Canai and Dhal curry, noodle dish and also dessert matcha & chocolate brownie to add on our menu! Super excited for this week to all the things to happen! Have a blessed week ahead! ❤️

Thinking of making some snacks for your loved ones? Try these super crispy banana fritters. In Singapore, this is commonly known as Goreng Pisang - which literally means Fried Banana in Malay language. There are two types of banana fritter batter available in Singapore. One is this traditional type and the other is the light and airy type. Personally we prefer the traditional batter as it makes the banana fritters more crunchy. If you're a fellow Singaporean too, let us know which type you prefer. :)

See the ingredient list below for your easy reference.

We would like to give special thanks to Shogun by La Gourmet for letting us try out their high quality non-stick pan in the video respectively. If you like to buy Shogun by La Gourmet pots and pans, you can go to any of the major departmental stores in Singapore such as Isetan, Robinsons, Takashimaya, BHG, OG, Metro or Tangs. These two brands are also available in most major departmental stores in Malaysia. La Gourmet products are also sold in Philippines and Indonesia.

Hope you can recreate this yummy dish in the comfort of your home. Thanks for dropping by our channel.

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xoxo
Jamie
on behalf of Spice N’ Pans

Ingredients:
Makes 6 portions

100g of rice flour
2 tablespoons of wheat flour
2 tablespoons of custard powder
1/3 teaspoon of salt
1/3 teaspoon of baking powder
15g of margarine (or butter)
110ml of water
3 large bananas - cut into halves

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If you like this recipe, you might like these too:

Shaoxing Chicken Rice (Rice Cooker Recipe)
https://www.youtube.com/watch?v=6ZJL19l7pbc


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Spice N' Pans is not related to these products and cannot guarantee the quality of the products in the links provided. Links are provided here for your convenience. We can only stand by the brands of the products we used in the video and we highly recommend you to buy them. Even then, preference can be subjective. Please buy at your own risk. Some of the links provided here may be affiliated. These links are important as they help to fund this channel so that we can continue to give you more recipes. Cheers!

Onde-onde is a traditional balls of rice cake filled with liquidified palm sugar and coated in grated coconut. This dessert is traditionally made with screwpine leaves or pandan leaves which explains why the balls are usually green in colour. These sweet glutinous rice balls are commonly found in Indonesia, Malaysia, Brunei and Singapore.

See below for the full list of ingredients used or go to our website:
http://wp.me/p8NIeJ-4V

Hope you can recreate this yummy dish in the comfort of your home. Thanks for dropping by our channel.

Please subscribe to stay tuned to our home cooking videos.

Follow us on:
Youtube: www.youtube.com/spicenpans
Facebook www.facebook.com/spicenpans/
Instagram @spicenpans
Blog: www.spicenpans.com

Chat with us!
info@spicenpans.com

Thanks for watching!

See you soon.

xoxo
Jamie
on behalf of Spice N' Pans

Ingredients:
makes 40 onde onde

450g glutinous rice flour
1 heap tablespoon of tapioca flour or cornflour
85ml of water
200ml of water
150g of palm sugar
4 different food colouring - colours per your preference
300g of grated coconut

This Sago Pudding with Gula Melaka is Roland's childhood dessert. He made this yummy dessert to celebrate Mother's Day with his Mom last week. As he and his sister were eating the pudding, the both of them took turn to say "oh this is the taste - yes this is the taste" ? I didn't understand the hooha with this simple pudding until I took the first mouth. It was simple and yet delish at the same time. How can something so simple be so yummy?

Hope you can recreate this yummy dessert in the comfort of your home. Thanks for dropping by our channel.

Please subscribe to stay tuned to our home cooking videos.

Follow us on:
Youtube: www.youtube.com/spicenpans
Facebook www.facebook.com/spicenpans/
Instagram @spicenpans
Blog: www.spicenpans.com

To contact us:
spicenpans@gmail.com

Thanks for watching!

See you soon.

xoxo
Jamie
on behalf of Spice N' Pans

Ingredients
Serves 10

400g sago
6 pandan leaves
300g of gula melaka also known as palm sugar (can be reduced to half)
1 cup of water to be boiled with gula melaka (cut to half if gula melak is halved)
500ml of coconut milk or coconut cream (can be reduced to half)
1 cup of water to be added to coconut milk (cut to half of your coconut milk is halved)
1 teaspoon of salt (cut to half if your coconut milk is cut by half)