Recipes · Malaysia

An iced Penang dessert of green pandan noodles, coconut milk, red beans and palm sugar syrup.

Malaysian green pandan crepes rolled around coconut caramelised in palm sugar, eaten at afternoon tea.

A Malaysian flatbread stretched by hand until translucent, then folded and griddled into flaky, crisp-edged layers.

A fragrant, spicy coconut broth poured over rice noodles with puffed tofu, beansprouts and a squeeze of lime.

Coconut and pandan rice served with a sweet-hot sambal, toasted peanuts, golden tofu and a jammy boiled egg.

Coconut milk, from Kerala to the Caribbean
What coconut milk does in each tropical kitchen, the difference between first and second pressing, and how to stop it splitting.

Malaysia