Malaysian pastries are known for their vibrant and colorful appearance, which not only makes them visually appealing but also adds a touch of vibrancy to everyday life. These pastries are rich in ingredients, offering a wholesome and satisfying experience with each bite.

1. Kuih Lapis

Kuih Lapis is a sweet rice cake with multiple layers, each adorned with bright and beautiful colors. It has a soft, smooth, and slightly chewy texture, making it a beloved traditional pastry for both adults and children.

Each layer can be easily peeled off, adding an element of fun to the eating experience.

2. Kuih Talam

Kuih Talam is a delightful combination of sweetness and saltiness in a mung bean and rice cake. The green layer is infused with pandan leaf flavor, while the white layer has a slightly salty taste of coconut milk.

The soft and smooth texture of Kuih Talam, along with the aromatic blend of pandan and coconut, creates an addictive taste sensation.

3. Pulut Tai-Tai

Pulut Tai-Tai features blue-colored glutinous rice, achieved naturally using butterfly pea flowers. Apart from its visually appealing nature, the blue color adds a unique floral fragrance to the rice, without the use of artificial coloring.

Pairing Pulut Tai-Tai with Kaya creates an irresistible combination.

4. Onde-Onde

Onde-Onde is a popular pastry enjoyed by both adults and children due to its moderate level of sweetness. These chewy glutinous rice balls are filled with melted sugar syrup and coated with shredded coconut.

When you take a bite, the palm sugar syrup bursts in your mouth, creating a delightful sensation reminiscent of popping boba.

5. Pulut Inti

Wrapped in banana leaves, Pulut Inti resembles a miniature version of coconut milk rice. However, the filling is quite different, combining glutinous rice with caramelized coconut.

The aromatic and sweet coconut perfectly complements the chewy glutinous rice, creating a flavorful traditional dessert.

6. Kuih Ketayap

Kuih Ketayap is a traditional Malay pastry widely available in food stalls across Malaysia. These fragrant pandan-flavored crepes are filled with coconut and sugar.

Sometimes, the coconut filling is intentionally slightly caramelized, imparting a delightful burnt aroma that adds a unique taste to the pastry.

7. Kuih Bingka Ubi

Kuih Bingka Ubi is made from mashed cassava mixed with sugar and eggs, baked to create a caramelized brown crust on the outside. The soft and dense texture of the cassava cake, combined with its distinct cassava flavor, offers an enticing and irresistible treat.

8. Kuih Sago

Kuih Sago is made from small, translucent sago pearls, resulting in a refreshing and chewy texture. Paired with fresh tender coconut, it becomes a delectable Malay-style snack with a distinct Southeast Asian flavor.

This pastry is relatively simple to make and can be attempted at home.

9. Kuih Bakar

Kuih Bakar is traditionally baked in a flower-shaped mold and then cut into pieces. The fragrant pandan leaves perfectly complement the eggy custard flavor, creating a delightful traditional treat.