I was drooling all over the place when my Instagram feed was mostly pictures of this beauty back in December 2014 when I was in London. I searched high and low for something similar in London just to ease the cravings but to no avail. When I got back in Kuala Lumpur, I was drowned by work and I got sick but the cravings were still there.
Finally a few weeks back, my mum and I got a taste of this kick-ass coconut ice-cream. To say that it was delicious is an understatement. It was everything I imagined it to be and more. Made purely from coconut milk, it is super creamy without any sickening after taste. The toppings help to add texture and it includes toasted desiccated coconut, oats, corns and peanuts. For four mini scoops of ice-cream in the husk of a young coconut with any 3 toppings, it will cost you RM9.90. If you dig deep, you will get some sweet coconut flesh to enjoy. This is the ice-cream for those chronic die-hard coconut ice-cream fans like me. This, satisfied my cravings.
Sangkaya Nuts About Coconuts
Lot FM11 Ground Floor,
Ampang Point Shopping Centre,
Jalan Memanda 3,
Day 73: Apam Balik
In english, it literally means ‘turnover pancake’. A traditional apam balik is filled with ground peanuts, sugar and creamed corn. This is a popular street food here in malaysia for tea time. The texture is close to a crumpet but you can get a crispier version in the mini size. I was craving for this since last week and mum manage to get it for me before I finish work. Bliss.
Day 33: Red Ruby in Coconut Milk
I am not really a sweet tooth kind of person. I barely order any dessert when I eat out. Hence the lack of really sweet or chocolate-y desserts post. However, today I want to talk about Tub Tim Grob or in English red ruby in coconut milk. This is one of the famous Thai dessert. The small reddish jewels are water chestnut covered in tapioca flour. The colour leads it to be called red ruby. It is served with sweetened coconut milk and shaved ice. Shredded jackfruit add amazing flavour to the dessert. This is the perfect dessert to have during hot weather.
Today, I had two small bowls of this dessert at Johnny’s restaurant. They do a decent one. If you are looking for an amazing Tub Tim Grob, head over to any Absolute Thai restaurant. They definitely serves one of the best Tub Tim Grob I’ve tasted.
Day 18: Cendol
The perfect refreshing dessert for hot summer days. Cendol is famous in Malaysia, Indonesia, Thailand and some other Southeast Asia countries. The main ingredients to make this dessert are coconut milk, palm sugar, ice cubes or shaved ice and Cendol which is green jelly made from rice flour. Some people enjoy this dessert with cream corn, glutinous rice and red bean. You can literally find this at any hawker stalls anywhere in Malaysia. Good luck!
Day 12: Sagu Gula Melaka
Sago is a starch extracted in the spongy centre, or pith, of various tropical palm stems (Wiki). Sago gula melaka is a very popular dessert in Malaysia and it is easy to make! You will only need a few main ingredients.
- Palm sugar (roughly chopped)
- Coconut milk
- pandan leaves
- boil water and add sago in a saucepan. Cook sago on low heat until they turn translucent. It should take around 5-10 minutes. Keep stirring.
- Scoop the sago out into individual bowls and keep in the fridge to set and chill.
- in a saucepan, pour in the coconut milk, add in the pandan leaves tied in a knot and a pinch of salt on low heat. Stir constantly and remove from heat when it starts bubbling.
- in another pot, melt the palm sugar with water on low heat. Once it turns syrupy, remove from heat and let it chill.
- serve each individual sago with palm sugar and coconut milk. ENJOY!