Ice kacang is locally known as air batu campur or ABC is a desserts which is actually made with a mound
of finely shaved ice sweetened with sweet flavored syrup such as palm sugar syrup, sarsaparilla syrup or
rose syrup and evaporated milk. The shaved ice is then topped with a generous portion of jelly, palm
seed (attap chee), red beans, peanuts and sweet corn.
RM 5.00
Pandan flavoured 'kuih seri muka' is made up of glutinous rice and creamy custard using coconut milk as
the key ingredient.
RM 0.50
Bee koh moy is the Hokkien dialect for this dessert. In Malay language, it’s called bubur pulut hitam.
Bee koh moy is made of black glutinous rice (black sticky rice), water, sugar, and topped with slightly
salted coconut milk when served.
RM 3.00
Kuih dadar or kuih tayap is a rolled crepe flavored with pandan juice and filled with grated coconut
steeped in gula melaka or Malaysian palm sugar. Pandan leaf is the core ingredient of kuih dadar/kuih
tayap.
RM 0.50
They are either made from sweet potato or glutinous rice flour. They infused with pandan (screwpine
leaf) juice and filled with “Gula Melaka” or palm sugar and then rolled in with some fresh grated
coconut.
RM 0.50
Pisang Goreng literally translated means fried bananas. These battered and deep fried bananas are very
popular in Malaysia and Singapore. They are best eaten straight out of the pan while the fried batter is
hot and crunchy and the banana is sweet and warm.
RM 0.50
Tau Foo Fah or douhua (in Mandarin) is a Chinese dessert made with very soft tofu eaten with a clear
sweet syrup infused with ginger or pandan. Sometimes brown syrup is used in place of clear syrup.
RM 2.50
Mua Chee is the Chinese version of ‘mochi’. This glutinous rice snack is coated with sesame seeds or
peanuts.
RM 1.00
Cendol is a sweet, layered, iced dessert containing green worm-shaped jellies (made with either rice
flour or
green bean flour), coconut milk and a sugar syrup known as gulu melaka, or palm sugar.
RM 3.00