The Exotic Pantry: Unveiling the Unique Herbs of Southeast Asian Cuisine
Welcome to a culinary journey where we unlock the secrets of the exotic pantry that defines Malaysian and Southeast Asian cooking. From the vibrant markets of Malaysia to the bustling streets of Thailand & Indonesia, a treasure trove of unique herbs, spices, and ingredients awaits, ready to transform your cooking into an authentic feast for the senses. In this post, we'll explore these culinary jewels, their uses, and how they contribute to the rich, complex flavours characteristic of this region's dishes.
BLACK STICKY RICE DESSERT - PULUT HITAM
"Black Sticky Rice Dessert/Pulut Hitam" is a dessert made of Black Glutinous(sticky) Rice and Coconut Milk, mildly sweetened with Palm Sugar/Rock Sugar. This Southeast Asian dessert is cooked to the consistency of rice porridge, with a rich and creamy flavour. A note of Pandan from freshly knotted Pandan Leaves gives this dessert an authentic touch. Black Sticky Rice Dessert/Pulut Hitam is one of the most popular Malaysian Dessert in the Southeast Asian region.It has different names throughout the region, 'Bubur Ketan' in Indonesia, 'Bee Koh Moy' in Hokkien, 'Bubur Pulut Hitam' in Malay and so on. This black sticky rice dessert is a local favourite. It is one of the most popular & common desserts in Nyonya & Peranakan families. I tasted this Pulut Hitam in our friend's brother's place in Melaka. His wife Komala asked me whether I have tasted Pulut before and to me, I had no idea what it was. She immediately arranged to buy Pulut, freshly grated coconuts, etc., and when we went back to her house in the evening there she had this beautiful dessert ready for me. Mysteriously coloured, chewy Rice in a rich and creamy Coconut Milk base & the dessert was mildly sweet. It was she who introduced to me this Dessert & the recipe. Sticky Rice is one common variety of Rice available in South East Asian Region and you can find a wide range of desserts and dishes prepared out of it. This dessert is prepared with Black Sticky(Glutinous) Rice which has a dark purple colour that is almost black.It is rich in antioxidants and has a high fibre content in it.This Black Sticky(Glutinous) Rice is usually used in desserts in the Southeast Asian region. This rice is also known as "Forbidden Rice".
BLACK STICKY(GLUTINOUS) RICE - PULUT HITAM
Once cooked this Black Sticky(Glutinous) Rice makes this dessert beautiful with its colour. It turns into a bright purplish burgundy colour adding uniqueness to the dessert. I usually add Palm Sugar/ Rock Sugar which yields a mild sweetness to Pulut Hitam. Adding Palm Sugar or the Malaysian Gula Melaka adds a nutty sweetness and goes hand in hand with the colour of the Black Sticky Rice Dessert. Above all the dessert is mildly sweetened, it is commonly termed as Bubur Pulut Hitam - Porridge(Bubur) masqueraded as a Dessert. I usually soak the Black Sticky(Glutinous) Rice overnight or at least for 6-8 hours before cooking. But it can also be cooked without soaking the rice beforehand, but it takes a longer time and an extra amount of water to cook. And the cooked rice doesn't yield a perfect texture. The Rice should be cooked until soft. Pulut Hitam/Black Sticky Rice can be cooked in a rice cooker or in a Pressure Cooker. It can also be cooked in a steamer/saucepan. Pulut Hitam/Black Sticky Rice can be cooked until liquid is reduced to a thicker consistency.Leaving the cooked rice for 4-5 hours will also allow the starch to be released from the glutinous rice and thicken the dessert.
Clean, Wash the Black Sticky Rice 2-3 times or until water runs clear.
Soak the Black Sticky Rice in water for about 8-10 hours/Overnight.
Once soaked, drain and discard the water used for soaking.
Add 5-6 Cups of Water, knotted Pandan Leaves and cook the Black Sticky Rice until the rice turns soft.
HOW TO COOK BLACK STICKY RICE?
In Sauce Pan :
Pour the Water, knotted Pandan Leaves in a Sauce Pan and bring the water to Boil
Add soaked Black Sticky Rice into the Saucepan and allow it to boil on a medium flame.
Reduce the flame to low, cover and cook for another 45 minutes to 1 Hour.
Keep checking the water level at intervals.
If it becomes dry, add more boiling water.
Adjust the amount of water and cook until the Rice turns soft.
In a Rice Cooker :
Add Soaked Black Sticky Rice, 5-6 cups of Water and knotted Pandan Leaves into the Rice Cooker.
Cover and cook, if you have the porridge function then use it while cooking the Black Sticky Rice.
Cook until the rice turns soft.
In a Pressure Cooker :
I cooked the Black Sticky Rice in a Pressure Cooker.
Add Soaked Black Sticky Rice, 5-6 cups of Water and knotted Pandan Leaves into the Pressure Cooker.
Close the lid and cook on a high flame for 2-3 Whistles, lower the flame and cook for another 4-5 whistle.
Switch off the flame and allow the pressure to release.
Once the pressure is totally released, remove the lid.
Check whether the Rice is cooked.
It may have some water left along with the cooked rice.
Cook until the Water is totally absorbed(in a very low flame, stirring continuously).
Cook until the rice turns soft and all the water is totally absorbed.
For Black Sticky Rice Dessert - Pulut Hitam/Bee Koh Moy:
Once the Black Sticky Rice is cooked, add Palm Sugar/Rock Sugar to it along with a cup of Water.
Cook this on a low flame until the Palm Sugar/Rock Sugar melts.
Pour in 1/2 Cup of Thin Coconut Milk and cook this on a low flame for few minutes.
Stir the ingredients while cooking.
Finally, pour 1/2 Cup of Thick Coconut Milk and cook briefly.
If time permits, leave the Dessert aside for at least 20-30 minutes before serving.
This will enable the sticky rice to absorb the sweetness and flavour.
Serve Pulut Hitam/Bee Koh Moy in small bowls topped with reserved Thick Coconut Milk.
Add more Coconut Milk if you like the dessert creamier.
NOTES :
The Rice should be soft once cooked. Can increase the amount of water if required.
This is a mildly sweet Dessert, adjust the amount of sweetener to suit your Sweet Tooth.
If you feel the Black Sticky Rice Dessert is thick, add more Coconut Milk.
Adjust the consistency of the dessert to suit your preference.
Serve the Black Sticky Rice Dessert warm or cold.
BUBUR CHA CHA
Bubur Cha Cha - Rather than the dessert I was intrigued by the name. Cha... Cha... Cha... it sounds like some kind of a dance . Similar to the Cha... Cha... Cha... dance, this coconut
milk dessert is interestingly colourful with variety of ingredients, flavour and texture. This dish is actually pronounced “bo bo cha cha” or “mo mo cha cha“. In Malay, “bubur” means “porridge”, and“cha cha”means “well”. And sometimes its
mis-interpretted for the Hokkien word “che che” which means “prosperity”.
Bubur Cha Cha’ is a coconut milk dessert which commonly contains sweet
potatoes, taro & sago. Each region has a variation of Bubur Cha Cha: some include banana,
black eyed peas, colourful tapioca jellies, or yam instead of sweet
potato. This coconut milk dessert is traditionally eaten and served to
friends and family during the 15th of the Chinese New Year. But it is
now also commonly found all year round.
In Malaysia and Singapore, Bubur Cha Cha is usually
served as a dessert or sometimes for supper. This is one of the most popular Nyonya/Peranakan desserts which is colourful & delicious. It is one popular dessert sold by the street vendors in Penang. Bubur Cha Cha is one of the local favourites along with Cendol, ABC(Air Batu Campur), Bandung etc., among locals.
Bubur Cha Cha is more or less like a porridge or a soup, it can be easily
masqueraded into a mild dessert. This dessert is a combination of different coloured sweet potatoes, taro & sago in Pandanus infused Coconut milk base , midly sweetened with Sugar or Rock Sugar. What I like the most about this traditional Malaysian dessert is its
colourful presentation. Needless to mention that its taste is
wonderfully good because it’s made with fragrant sweet coconut base flavoured with pandan leaves,
delicious sweet potatoes and tapioca pearls (sago pearls).
This kind of mild dessert is usually served at the end of a meal. They
are light, refreshing and all the more nutritious. This particular
Dessert/Soup is considered to be a dessert with cooling nature. This Dessert is great for
summer, perfect to rustle up for taking the edge off the scorching
heat. Bubur Cha Cha can be served Warm/Cold. But I personally
feel this Dessert Soup tastes delicious when served chilled. This sweetened coconut milk dessert is served throughout the day as a dessert, snack or even supper.
Orange coloured Sweet Potato - 1/4 Cup Purple coloured Sweet Potato - 1/4 Cup Yam/Taro - 1/4 Cup
To Cook Sago Pearls:
Sago Pearls - 3 Tablespoons Water - 11/2 Cups Salt - 1/4 Teaspoon
For Bubur Cha Cha:
Rock Sugar - 1/2 Cup
Pandan Leaves - 2 Nos. Thick Coconut Milk - 11/2 - 2 Cups
METHOD:
Cooking the Sweet Potatoes & Yam/Taro:
Fill the Steamer/Pressure Cooker with 1-2 Cups of Water.
Allow it to boil.
Clean, Peel & Wash the Sweet Potatoes & Yam.
Cut them into small cubes.
Gently place the steaming tray with cubed Sweet Potatoes & Taro into the Steamer.
Cover the lid of the Steamer and steam cook on a medium flame for about 20-30 minutes or until done.
Remove the steaming tray from the steamer and allow it to cool down for about 5-10 minutes.
BUBUR CHA CHA
Cooking Sago Pearls:
Boil 11/2 Cups of Water in a Saucepan.
Once the water boils, add 3 Tablespoons of Sago Pearls and mix well.
Bring it to boil again and reduce the flame to medium.
Cook without cover for 5 Minutes, stirring occasionally.
Switch off the flame, cover the saucepan, let Sago pearls soak for about 10-15 minutes.
After soaking for 10 minutes, the Sago Pearls are partially cooked. (semi-translucent with a white spot in the centre).
Drain and rinse the Sago Pearls with running water until it is cooled.
If you are adding the Sago Pearls into hot Desserts, can use them right away.
Rest of the cooking takes place while the Sago Pearls are added into hot desserts.
If you are using the Sago Pearls in Cold Desserts, It should be fully cooked.
If so, bring another 1 litreof Water to the boil, add in the Sago Pearls.
Bring it to boil again and turn off the flame, cover and let it soak for about 8-10 minutes.
After soaking the Sago Pearls would have turned fully translucent.
Drain and rinse the fully cooked Sago Pearls with running water.
For Bubur Cha Cha:
In a saucepan, pour in the Coconut Milk, knot the Pandan Leaves and add it into it.
Add Rock Sugar along with 1/2 a cup of Water and cook on a low flame until Rock Sugar melts.
Add partially cooked Sago Pearls and give a quick stir. cook this on a low flame for about 8-10 minutes.
Now add steam cooked Sweet Poatatoes, Taro & give a quick stir.
Cook this on a low flame until it reaches the desired consistency.
Switch off the flame.
Serve Bubur Cha Cha Warm/Chilled.
BUBUR CHA CHA
NOTES:
Adjust the consistency of Bubur Cha Cha to suit your preference.
Can also add Yam, Banana, Black-eyed Peas etc., to this Dessert.
Use a variety of coloured Sweet Potaoes for vibrant Bubur Cha Cha.
I have used Rock Sugar in the recipe which yields a mild note of sweetness.
Can substitute it with preferred sweeteners.
Cook Sago Pearls partially/fully depending on when you are adding it into the Dessert.
Traditional Kavuni Arisi Payasam - Chettinad Sweet Recipe
Kavuni Arisi Payasam: A Traditional Chettinad Dessert with a Fascinating Legacy
Few dishes as rich as Kavuni Arisi Payasam tell a story, a story of a lifetime, a story of a community, their heritage and legacy. An ethnic and unique dessert of the Chettinad community. This signature dish, made with the intriguing black sticky rice known as Kavuni Arisi, carries the legacy of the Chettiars' vibrant history of travel, trade, and cultural exchange. Let’s dive into the origins, traditions, and a time-honoured recipe that celebrates this unique Chettinad Sweet.
THAI STEAMED TAPIOCA IN COCONUT MILK ( MONTAD CHUAME)
If you want to indulge in an intricate array of Desserts laced with Coconut Milk then it has to be Thai Desserts. Though a handful of these desserts originated in the Palace, these desserts gradually found its way into the streets for a common man to enjoy. Thai meals are a delicacy of its own and it is incomplete without a Classic Thai Dessert. Thai Mango Sticky Rice, Red Rubies in Coconut Milk, Pumpkin Custard are popular Thai Desserts around the world, but Thai Cuisine brings out a new angle to Sweets and desserts. Thai Desserts colloquially called Khanom Thai are mostly a combination of Sticky/Glutinous Rice/Rice Flour, Tropical Fruit, Coconut Cream, Sweet Syrups prepared with Sugar/Palm Sugar.
I have always had Tapiocas as a savoury dish. When I saw this dessert at a local Food Court, I was literally fascinated by the combination - Steamed Tapiocas and Coconut Cream/Milk. I love the local Malaysian Kuihs they prepare with Tapiocas, Sweet Potatoes and Yellow Pumpkins, but all have an intricate and complex texture. But this Thai Steamed Tapioca in Coconut Milk(Montad Chuame) seemed quite easy and with guessable ingredients, it made my work easy. Steam Cooked Tapiocas are simmered in Sugar Syrup and served with a hearty drizzle of Coconut Cream. This Thai Steamed Tapiocas in Coconut Milk locally called Montad Chuame is pure bliss in your mouth! Soft & Sweet Tapiocas with mild Sweetness and note of Pandan essence and richness from the Coconut Milk/Coconut Cream makes this simple dessert an utter delicacy.
Tapioca naturally produces cyanide*, which is poisonous to humans; however, the cyanide may be removed during processing.
So peel and wash it thoroughly with enough water.
Also, can soak them in water overnight and then discard the water and wash them again before cooking.
Cook Tapioca with enough water to cover them, and then discard the water once it is cooked.
These steps ensure that the little amount of toxin present in it are removed.
*Cyanogenic glycosides present in tapioca, releases hydrogen cyanide during enzymatic hydrolysis by beta-glucosidase. These are transformed within humans and animals after the plant tissue has been macerated
RED RUBIES IN COCONUT MILK - TAB TIM GROB
Tab Tim Grob, or Red Rubies in Coconut Milk, is a simple Thai Dessert popular throughout Southeast Asian region. The beauty, colour and the name caught our attention from the Menu Book while we were dining at a Thai restaurant. Red coloured jellies floating in a pool of mildly sweet Coconut Milk. Served chilled, this dessert captivated me from the very first taste of it, like any other Thai Dessert. It’s a simple concoction of Red Jellies floating in a pool of sweet, cold coconut milk. The whole dessert was devoured while my mind was totally pre-occupied with the thought, what are those Red Rubies? They were delightful gummy textured, but equally crunchy small balls.
The Red Rubies as they are called are actually made of Water Chestnuts. Peeled, Cubed & coated in Tapioca Flour, which I don’t think I would have guessed after eating it for the first time. This combination produces a delightfully gummy ball(Tapioca Coating) with a surprisingly crunchy centre (texture of Water Chestnut). This particular dessert - Red Rubies in Coconut Milk called Tab Tim Grob in Thai belongs to a class of Dessert called 'Kaeng Buet' which refers to a style of cooking Vegetables, Legumes/Pulses or Fruits in Sweetened Coconut Milk.
WHAT ARE WATER CHESTNUTS?
Water Chestnuts are not nuts at all. They are aquatic tuber vegetables that grow in marshes, ponds, paddy fields and shallow lakes. Water chestnuts are native to Southeast Asia, Southern China, Taiwan, Australia, Africa and many islands in the Indian and Pacific oceans. They are harvested when the corm, or bulb, turns into a dark brown color. They have a crisp, white flesh that can be enjoyed raw or cooked and are a common addition to Asian dishes such as Stir-fries, Chop Suey, Curries, Salads, Desserts etc.,
WATER CHESTNUTS
Water Chestnut are low in Calories, have high nutritional value and health benefits:
Water Chestnuts are a great source of fiber which help promote bowel movements and keep your gut healthy
Water Chestnuts help to reduce blood cholesterol levels & regulate blood sugar levels.
Water Chestnuts are very nutritious and contain high amounts of Fiber, Potassium, Manganese, Copper, Vitamin B6 and Riboflavin.
Most of their calories come from Carbohydrates.
Water Chestnuts contain a good amount of Antioxidants.
Water Chestnuts are a great source of Potassium which helps to reduce the risk factors of heart disease such as high blood pressure and strokes.
Water Chestnuts are made of 74% water, Water rich food can help you lose weight.
If using fresh Water Chestnuts, peel them with a vegetable peeler.
If using canned, simply rinse.
Cut each Water Chestnut into very small bite-sized pieces (1/4" cubes).
Mix 20 -25 drops Red Food Colouring with 2 Tbpsns of Water.
Coat the Water Chestnut cubes in the food colouring mixture and keep it aside for a few minutes until they are all evenly Red.
Add the coloured Water Chestnuts to the Tapioca Flour and mix until each small piece is well coated with the flour.
Take them out of the Tapioca Flour and then, using a spray bottle, mist them with water and coat them with Tapioca Flour again.
Dust off any excess Tapioca flour from the coated Water Chestnuts using a mesh sieve or colander.
Boil Water in a Saucepan. (Big enough to hold the coated Water Chestnuts).
Carefully drop the coated Water Chestnuts into a saucepan of boiling water and cook for about 3-4 minutes.
Once they float to the surface, they are cooked.
Remove and plunge the cooked Water Chestnuts into a pot of ice cold water.
Drain and keep it aside.
Coconut Milk for Red Rubies in Coconut Milk :
Add Sugar and a pinch of Salt to the Coconut Milk and mix well.
Tie up a Pandan Leaf(Screwpine Leaf) and add it into the coconut milk.
Boil the Coconut Milk on a medium flame for about 5-7 minutes, stirring continuously.
Lower the flame and boil for another 2-3 minutes.
Switch off the flame.
Discard the Pandan Leaf(Screwpine Leaf) from the Coconut Milk.
Refrigerate the Coconut Milk.
Combining the Ingredients for Red Rubies in Coconut Milk:
Take a few Red Rubies and place it on a serving plate.
Pour 3/4 the amount of Chilled Coconut Milk over the Red Rubies.
Let it sit for about 5-7 Minutes
Let the Red Rubies absorb the Coconut Milk.
Drizzle the rest of the Coconut Milk just before serving the Red Rubies in Coconut Milk/Tab Tim Grob.
Serve Red Rubies in Coconut Milk/Tab Tim Grob chilled.
NOTES :
Adding a pinch of Salt to the Coconut Milk will enhance the overall taste of the Dessert.
Adding Pandan Leaf/Screwpine Leaf to the Coconut Milk is truly optional.
This is a mildly sweet dessert. Adjust the amount of Sugar to suit your Sweet Tooth.
I have used a combination of Thick & Thin Coconut Milk in the recipe(home-made).
This Dessert should not be very creamy, it should be in a slightly thin consistency.
Can use Coconut Cream instead of Coconut Milk.
Adding Food Colour to Water Chestnut is purely optional. Some recipes call for colouring the Chestnuts with Beetroot Juice, yet to try the method.
Beat the Heat with Mango Sago Delight! A Refreshing Asian Dessert!
Mango Sago Dessert is a popular and refreshing Asian dessert, particularly enjoyed in Hong Kong, Taiwan, and other Southeast Asian countries. Mango Sago Dessert is believed to have originated in Hong Kong during the 1980s. This Hong Kong Dessert gained popularity quickly in the region and later spread to other Asian countries due to its delightful combination of fresh mangoes, tapioca pearls (sago), and creamy coconut milk. The dessert became a favourite among locals and tourists alike for its tropical flavours and soothing texture.
Mango Sago Dessert is a sweet and creamy chilled dessert that offers a burst of flavours in every spoonful. The base consists of ripe mangoes, which are blended to form a smooth puree. Tapioca pearls (sago) are then added to give the dessert a delightful chewy texture. The dish is completed with a luscious coconut milk mixture, which adds richness and depth to the dessert. Garnish it with Cubes of Mango Pieces to make this Mango Coconut Dessert a delicacy. The vibrant yellow colour of ripe mangoes and the contrasting white sago pearls make this Chilled Mango Dessert visually appealing and perfect for warm weather or as a sweet ending to a meal.
Beat the Heat with Mango Sago Delight! A Refreshing Asian Dessert!
As the mango season draws to a close, there's one Asian Dessert, a
delightful delicacy that captures the essence of this tropical fruit
like no other - Mango Sago Dessert. During a visit to a Taiwanese
Dessert Shop which boasted 101 Mango Desserts, I was captivated by the
enchanting taste and simplicity of this refreshing dessert. The
combination of juicy ripe mangoes, chewy sago pearls, and the creamy
indulgence of coconut milk creates a heavenly symphony of flavours. Some
variations of the recipe also incorporate the tangy sweetness of
Pomelo, which adds an exciting twist. However, it's important to
remember that Pomelo should be added just before serving, as leaving it
in the dessert for too long can turn it bitter. Let's dive into the
recipe and savour the last moments of the mango season with this
delectable treat!
Mango Sago in Coconut Milk - A Tropical Symphony of Flavour
Beat the Heat with Mango Sago Delight! A Refreshing Asian Dessert!
Indulge in the Creamy Mango Sago Dessert - A Refreshing Blend
of Ripe Mangoes, Chewy Sago Pearls, and Luscious Coconut Milk. Beat the
Heat with this Exotic Asian Delight!
Ingredients:
Mango Sago Dessert Recipe:
2 Ripe Mangoes
1/2 cup Small Tapioca Pearls (sago)
500ml Coconut Milk
1/4 cup Condensed Milk (adjust to taste)
1/4 cup Sugar (adjust to taste)
1 cup Water
For Garnishing:
Few Pieces of Cubed Mangoes
Fresh mint leaves for garnish (optional)
Rose Syrup (optional)
Method:
Wash the Tapioca Pearls (Sago)thoroughly under running water until the water runs clear. Soak the tapioca pearls in water for about 30 minutes.
While the Sago is soaking, peel and chop the ripe mangoes. Set aside a few mango chunks for garnish.
In a pot, bring water to a boil, and then add the soaked tapioca pearls. Cook the
tapioca pearls on medium heat for about 10–15 minutes or until they turn
transparent, stirring occasionally to avoid sticking. Once cooked,
drain the excess water and rinse the sago with cold water to prevent
further cooking. Set aside.
In a separate bowl, combine the coconut milk, condensed milk, and sugar. Adjust the sweetness according to your preference.
Blend the majority of the chopped mangoes into a smooth puree. Keep a few mango chunks aside for garnishing.
In a large mixing bowl, combine the mango puree, cooked tapioca pearls, and
the coconut milk mixture. Mix everything well until fully combined.
Chill the mango sago dessert in the refrigerator for at least 1 hour or until thoroughly chilled.
Once chilled, serve the Mango Sago Dessert in individual bowls or glasses. Garnish each
serving with the reserved mango chunks and fresh mint leaves for an
extra touch of freshness.
Beat the Heat with Mango Sago Delight! A Refreshing Asian Dessert!
Notes:
Choosing the Right Mangoes: For the best Mango Sago Dessert, opt for ripe and sweet mangoes.
Varieties like Alfonso, Thai Water Lily/Gold Lily, or Honey Gold are
excellent choices as they have a smooth texture and intense flavour.
Avoid fibrous mangoes, as they may affect the smoothness of the puree.
Soaking the Tapioca Pearls: Rinse the tapioca pearls thoroughly until the water runs clear before
soaking them. This helps remove excess starch and prevents them from
sticking together during cooking.
Cooking the Tapioca Pearls: When boiling the soaked tapioca pearls, stir them occasionally to ensure
even cooking. Overcooking can lead to a mushy texture, so keep an eye
on them and drain immediately once they turn transparent.
Adjusting the Sweetness: The sweetness of the dessert can be adjusted to suit your taste. If the
mangoes are naturally very sweet, you may reduce the amount of sugar or
condensed milk. Alternatively, if the mangoes are not as sweet, you can
increase the sweetness slightly.
Chilling the Dessert: For the most refreshing experience, let the Mango Sago Dessert chill in
the refrigerator for at least an hour before serving. You may also add
ice cubes to speed up the chilling process, but avoid adding them
directly to the dessert to maintain the desired consistency.
Pomelo Additions: If you decide to include Pomelo in the dessert, add it just before
serving to preserve its vibrant taste and prevent any bitterness. Peel
the Pomelo, remove the membranes, and separate the sacs before gently
folding them into the dessert.
Presentation: To elevate the visual appeal of your Mango Sago Dessert, serve it in
individual glasses or bowls. Garnish each serving with a few mango
chunks and a sprig of fresh mint for a touch of elegance.
Variation: If you like Rose Flavour in your Desserts, then try this Mango Sago Dessert with a drizzle of Rose Syrup.
Beat the Heat with Mango Sago Delight! A Refreshing Asian Dessert!
Enjoy this delightful Mango Sago Dessert, which brings the tropical
flavours of ripe mangoes together with the comforting chewiness of
tapioca pearls, all enhanced by the richness of coconut milk. This Asian Mango & Tapioca Pearl Dessert with leave your taste buds mesmerized by the tropical symphony of flavours. It's a
perfect treat to beat the heat or satisfy your sweet cravings and savour the sweet memories of the mango season!
Sweet Moong Bean and Sago Soup is a Cantonese Dessert, a traditional Hong Kong Sweet Soup. A soup which can be easily masqueraded into a mild dessert. Sago, Pandan Leaves, Dried Orange Peel and Cinnamon, though optional ingredients, present this Dessert Soup with a wholesome South East Asian touch. And least to mention the Coconut Milk which makes this Sweet Soup even more flavourful.
This Sweet Moong Bean and Sago Soup are a classic Chinese TONG SUI (which means, Sweet Soups in Cantonese), a cooling(YIN) dessert. This kind of mild dessert is usually served at the end of a meal. They are light, refreshing and all the more nutritious. This particular Dessert/Soup is considered to be a dessert with cooling nature. Green Moong Dhal has body cooling properties. This Dessert is great for summer, perfect to rustle up for taking the edge off this scorching heat. This Moong Bean Soup can be served Warm/Cold. But I personally feel this Dessert Soup tastes delicious when served chilled.
The basic ingredient necessary for this Moong Bean Soup is just the Green Gram, Water and Rock Sugar to sweeten up the dessert. But the addition of ingredients like Sago Pearls, Gingko Nuts, Lotus Seeds, Candied Winter Melon adds texture and taste to the dessert. Pandan Leaves, Cinnamon and Dried Orange Peel add a whole lot of flavour into the Moong Bean Soup. I usually prepared with all the three into the Moong Bean Soup. If you do not prefer the flavours of Cinnamon and Dried Orange Peel skip it in your recipe. Rock Sugar gives a mild sweetness to the soup making it taste mild and comforting. Sago pearls are flavourless on its own but once you add it into desserts like this, it gives the soup a smoother and more interesting texture. It also enhances the appearance of such Dessert Soups.
Cuisine - Cantonese, Southeast Asian
Course - Dessert
Difficulty - Easy
Serves - 2-3
Author - SM
Preparation Time - 10 - 15 Minutes
Soaking Time - 3-4 Hours/Overnight
Cooking Time - 30-45 Minutes
SWEET MOONG BEAN & SAGO SOUP WITH COCONUT MILK
INGREDIENTS :
Green Moong Bean - 1/2 Cup
Sago Pearls - 3 Tbspn
Rock Sugar - 1/2 Cup
Pandan Leaves - 2 Nos.
Cinnamon Stick(1" Piece) - 1 No.(Optional)
Dried Orange Peel - 2 Small Pieces (Optional)
Coconut Milk - 11/2 Cups
METHOD :
Cooking the Green Moong Bean :
Clean, Wash & Soak Green Moong Bean with enough water for at least 3-4 hours/overnight.
Drain and discard the water used for soaking.
Add 11/2 Cups of Water to soaked Green Moong Bean along with knotted Pandan Leaves, Cinnamon Stick and Dried Orange Peel.
Cook Green Moong Bean in a Pressure cooker for 3 Whistles on a high flame.
Lower the flame and cook for another 3-4 whistle.
Alternatively, Green Moong Bean can be cooked in a Saucepan with enough water.
Cooking Sago Pearls:
Boil 11/2 Cups of Water in a Saucepan.
Once the water boils, add 3 Tbspns of Sago Pearls and mix well.
Bring it to boil again and reduce the flame to medium.
Cook without cover for 5 Minutes, stirring occasionally.
Switch off the flame, cover the saucepan, let Sago pearls soak for about 10-15 minutes.
After soaking for 10 minutes, the Sago Pearls are partially cooked. (semi-translucent with a white spot in the centre).
Drain and rinse the Sago Pearls with running water until it is cooled.
If you are adding the Sago Pearls into hot Desserts, can use them right away.
Rest of the cooking takes place while the Sago Pearls are added into hot desserts.
If you are using the Sago Pearls in Cold Desserts, It should be fully cooked.
If so, bring another 1 litreof Water to the boil, add in the Sago Pearls.
Bring it to boil again and turn off the flame, cover and let it soak for about 8-10 minutes.
After soaking the Sago Pearls would have turned fully translucent.
Drain and rinse the fully cooked Sago Pearls with running water.
For Sweet Moong Bean & Sago Soup :
Once the Green Moong Bean is well cooked, remove the Pandan Leaves, Cinnamon and Dried Orange Peel.
Add Rock Sugar along with 1/2 a cup of Water and cook on a low flame until Rock Sugar melts.
Add partially cooked Sago Pearls and give a quick stir.
Pour in the Coconut Milk and cook on a low flame until it reaches the desired consistency.
Switch off the flame.
Serve Sweet Moong Bean & Sago Soup Warm/Chilled.
NOTES :
If you need a thicker Sweet Moong Bean Soup, slightly mash the Green Moong Beans.
Adjust the consistency of the Sweet Moong Bean Soup to suit your preference.
Can also add Gingko Nuts/Lotus Seeds to this Green Moong Bean Soup.
I have used Rock Sugar in the recipe which yields a mild note of sweetness.
Can substitute it with preferred sweeteners.
If you are adding Candied Winter Melon into the Dessert Soup, adjust the amount of Rock Sugar accordingly.
Cook Sago Pearls partially/fully depending on when you are adding it into the Dessert Soup.
Adding Cinnamon Stick and Dried Orange Peel are purely optional.
PUMPKIN IN COCONUT MILK - FAK TONG KAENG BUET
Thai desserts are mainly prepared with Rice, Sticky/Glutinous Rice, Rice Flour, Sugar and Coconut Milk. This particular dessert - Pumpkin in Coconut Milk called Fak Tong Kaeng Buet in Thai belongs to a class of Dessert called 'Kaeng Buet' which refers to a style of cooking Vegetables, legumes/Pulses or Fruits in Sweetened Coconut Milk.
Pumpkin is a mildly sweet Vegetables and it is a good source of Beta-carotene and Antioxidant Also this vegetable is a great source of Vitamin A and Potassium. This Thai Dessert is cooked in Coconut Milk and mildly sweetened. This Pumpkin in Coconut Milk is an easy Thai Dessert which can be prepared within minutes. Many of the Thai and Malaysian Desserts and Sweets closely relate to Kerala Desserts having most of the ingredients common or similar. And one commonly used ingredient being Coconut/Coconut Milk followed by Rice/Rice Flour.
HOW TO COOK STEAMED PUMPKIN IN COCONUT MILK - FAK TONG KAENG BUET
INGREDIENTS
Pumpkin - 2 Cups Thick Coconut Milk - 1/2 Cup Thin Coconut Milk - 1 - 11/2 Cups
Palm Sugar/Sugar - 1/3 Cup
Salt - a Pinch
Pandan Leaf/Screwpine Leaf - 1 Leaf(optional)
METHOD :
For Pumpkin in Coconut Milk - Fak Tong Kaeng Buet :
Cut Pumpkin into wedges along the groves.
Remove the seeds, cut the Pumpkin into 1" Cubes and keep it aside.
Add Sugar and a pinch of Salt to the Thin Coconut Milk and mix well.
Tie up a Pandan Leaf (Screwpine Leaf) and add it into the thin coconut milk.
Boil the Thin Coconut Milk on a medium flame for about 5-7 minutes, stirring continuously.
Add Pumpkin Cubes to the Coconut Milk and cook on a flame.
Cook until Pumpkins turn soft.
Pour in the Thick Coconut Milk and boil for another 2-3 minutes on a very flame.
Switch off the flame.
Discard the Pandan Leaf (Screwpine Leaf).
NOTES:
Acorn Squash, Moschata Squash, Butternut Squash or any other Yellow flesh Squash, Yellow Cooking Pumpkin or Winter Squash suits best for this Thai Dessert.
Adding a pinch of Salt to the Coconut Milk will enhance the overall taste of the Dessert.
Adding Pandan Leaf/Screwpine Leaf to the Coconut Milk is truly optional.
This is a mildly sweet dessert. Adjust the amount of Sugar to suit your Sweet Tooth.
I have used a combination of Thick & Thin Coconut Milk in the recipe(home-made).
This Dessert should not be very creamy, it should be in a slightly thin consistency.
How to Make Coconut Milk at Home (Idichu Pizhinja Paal)
I use coconut milk quite often and liberally in my kitchen for a myriad of dishes — from soups, stews, curries, snacks, desserts, puddings, payasams and even in baked goodies. Coconut milk brings its own richness, depth and that exotic creamy vibe to recipes — be it my style Green Peas Ghee Rice, or comforting Paal Kanji, or extraordinary Thengai Paal Murukku or Puerto Rican Tembleque, Southeast Asian dishes like Nasi Bunga Telang, or Red Rubies in Coconut Milk or Pulut Hitam finished off with a lush drizzle. And don’t even get me started on the magic it does to Indian Payasams and Pradhamans!
But every time I make coconut milk from scratch, I'm taken straight back to the good old days in Kerala. Especially during wedding preparations in my Mum and Dad's Tharavadu (ancestral home).
If there’s one dish that captures the fiery heart of Malaysian cuisine, it’s Petai Sambal recipe—also known as Malaysian Stink Bean Sambal. Popular across Malaysia, Singapore, and Indonesia, this bold stir-fry brings together the punchy flavours of petai (stink beans), okra (bendi), and sometimes winged beans (kacang botol), all coated in a rich, spicy sambal. Loved for its pungent aroma and addictive taste, petai sambal is a dish that divides opinions—you either fall hard for it or shy away. Served best with hot, fluffy rice, this Authentic Malaysian sambal recipe is a true taste of South-East Asia.
Petai – Its Origin, Nativity, and Traditional Uses
Petai, also called the “stinky bean”, is native to tropical Southeast Asia, especially the Malay Peninsula and Indonesia. In Malaysia, Petai is tossed into sambal with prawns, okra, or winged beans. In Indonesia, it stars as Pete Balado, while in Southern Thailand, it’s Sataw curry. You’ll also find it in Myanmar, Laos, and the southern Philippines. Almost everywhere, it’s paired with chilli, tamarind, and shrimp paste — bold flavours that complement its pungent bite.
*Fun fact: Malaysians say Petai never really leaves you — its strong odour lingers in your system, often making a surprise comeback the next time you walk into the bathroom!
Love Southeast Asian flavours? Try Sambal Tumis or Prawn Sambal for a spicy Malaysian Food Experience.
When I first landed in Malaysia 18 years ago, the local food scene felt like an adventure I wasn’t ready for. Dining with friends at food courts & restaurants, I would smile, nod, and act like I had eaten well—only to sneak home later, famished. Many of these flavours demanded an acquired taste, and I wasn’t quite there yet.
Curiosity changed everything. I began to learn.
At restaurants, I would quietly note down flavours, then scour the
bustling Sunday markets for ingredients I barely knew how to pronounce.
Vendors patiently repeated the Malay names until I committed them to
memory, and back home, I’d jot them down before researching and
experimenting in my kitchen. Slowly, intimidating ingredients turned into staples.
Petai —the notorious stinky bean—was one of the hurdles. Its bitterness and pungency nearly sent me running, but today, my whole family looks forward to it.
Of course, petai has its own initiation ritual: once you eat it, the flavour doesn’t just stop at the plate—it follows you right into the bathroom. First-timers usually get a shock, wondering, ‘Why on earth does it smell like petai in here?’ Nope, nothing’s wrong—it’s just petai cheekily saying, ‘Hello, I’m still here.’
And yes, petai days always mean extra bathroom cleaning duty—because honestly, no air freshener on earth can outsmart that telltale whiff. But the day you stop flinching and just roll with it, that’s when you earn your badge: congratulations, you’re officially a Petai Person.”
And then came Kacang Botol (Winged Bean) — one of the most underrated stars of Malaysian cuisine. My first real encounter was at a buzzing night food court famed for its Ikan Bakar(grilled fish). They’d bring out the smoky fish — often electric ray, grilled with sambal and wrapped in banana leaf — alongside a fiery little plate of Petai, bendi & kacang botol sambal.
Here’s the fun part: you got to choose what went into the sambal. A few slices of okra (bendi)? Some crisp winged bean (kacang botol)? Or a handful of petai (stink beans)? Typically, you’d get 3–4 kacang botol, a couple of okras, and about 10–12 petai beans tossed in. The portion was tiny, but the bill — outrageous. A daylight robbery in the name of exotic ingredients, even though these vegetables are sold fresh in every local market.
But honestly? It was worth every sen. That sambal, fiery and addictive, with the crunch of kacang botol and the pungent bite of petai, was unforgettable. What began as mild indignation soon turned into a fond addiction.
Now, when I recreate Petai Bendi & Kacang Botol Sambal at home, it’s not just about the recipe — it’s about reliving those first food-court adventures, minus the steep price tag.
This dish is a true Malaysian classic—spicy, bold, and best eaten with steaming hot rice. If you’re new to Petai, here’s your initiation into a plateful of pungent paradise.
Pairs beautifully with plain steamed rice, fried fish, or even fried noodles.
Customisable – add prawns, or simply long beans/eggplant, or go fully vegetarian.
Nutritious, antioxidant-rich, and an unforgettable taste experience.
Ingredients
Vegetables
100 grams Stinky Beans (Petai)
250 grams Okra (Bendi / Lady’s Finger)
100 grams Winged Beans (Kacang Botol)
Sambal Paste
10–15 Dry Red Chillies (soaked in hot water)
5 Bird’s Eye Chillies (fresh)
6 Shallots
3 cloves of Garlic
½ teaspoon Dried Shrimp Paste (Belacan), toasted
1 teaspoon Tamarind Paste
Seasoning
½ teaspoon Fish Sauce
Salt – to taste
¼ teaspoon Palm Sugar (Gula Melaka) or white sugar2 tablespoons of Oil
Method - Step-by-Step Cooking Instructions
Prepare the Vegetables
Petai (Stink Beans):
Rinse well, slice into halves, and don’t forget to remove the tiny sprout inside each bean.
Why? Because that little sprout
can make the beans taste more bitter than they already do — and trust
me, petai has enough personality on its own without extra bitterness.
Okra (Ladies’ Fingers):
Trim off the ends and slice thinly on a slant. Cutting on the diagonal not only makes the pieces look prettier in the sambal, but it also helps them cook more evenly.
Kacang Botol (Winged Beans):
Slice thinly on the slant as well. Those winged edges catch the sambal beautifully, so every bite is coated with spice.
Now comes the star dish. Authentic Malay-style cooking keeps the vegetables fresh, green, and slightly crunchy — never mushy or dull.
Cooking Method:
In the wok with the cooked sambal paste, add the halved petai first and stir-fry for 2–3 minutes. This gives it time to soak up the sambal.
Add the sliced okra and kacang botol. Stir-fry briefly — no more than 3–4 minutes — so the vegetables stay crisp and vibrant green.
Season with salt, fish sauce (optional for umami), and palm sugar to balance the heat.
Recipe Notes & Pro Tips
Petai (Stink Beans): Blanch briefly before cooking if you want to tone down the pungency.
Okra (Bendi): Never cover the wok when cooking — it traps steam and makes it slimy. Always stir-fry uncovered.
Cooking Technique: High heat, generous oil, and quick stir-frying give you glossy sambal and crunchy vegetables. Stop cooking once the sambal coats the veggies and they’re just tender.
Texture: Use a mortar and pestle instead of a blender for an authentic, rustic sambal base.
Customisations: Swap winged beans (kacang botol) with long beans if unavailable. Go vegetarian by skipping belacan (shrimp paste) and fish sauce.
Spice Levels: Adjust the chilli mix to suit your tolerance. The given measure is for a medium-hot sambal.
Extra Sambal Paste: Always make more than you need! Refrigerate for a week, or freeze for longer. It doubles up as a base for sambal fried rice, sambal prawns, sambal ikan bilis, or even fried noodles.
Storage Instructions
Sambal Paste (Base):
Refrigerate in an airtight jar for up to 7 days.
Freeze in small portions (ice cube trays or ziplock bags) for up to 2 months.
Petai Bendi Sambal (Cooked Dish):
Best eaten fresh, while the veggies stay crunchy and green.
Refrigerate leftovers for up to 2 days. Reheat quickly on high heat to revive flavours. Avoid freezing (okra and winged beans lose their texture).
Yes! Blanching reduces pungency but also mutes flavour. Traditionally, Malaysians skip blanching for a bolder taste.
Q. Why does Okra turn slimy in sambal?
Overcooking or covering the wok causes slime. Use high heat, stir quickly, and never cover while cooking.
Q. Can I make this sambal vegetarian?
Absolutely. Skip the belacan (shrimp paste) and fish sauce, and use soy sauce for seasoning.
Q. Is Petai healthy?
Yes! Petai is rich in antioxidants, fibre, and vitamins. Just be prepared for its lingering aroma afterwards.
Q. Can I use frozen petai or okra?
Yes, but fresh is always best. If using frozen, thaw fully and pat dry before cooking to avoid excess moisture.
Related Recipes You May Love
If
you’ve made it this far, chances are you’re curious (or already
converted) to the bold, unforgettable taste of petai and its Malaysian
partners-in-crime. Here are a few recipes from my kitchen that pair
beautifully with today’s sambal:
Nasi Lemak with Ikan Bilis Sambal –
the national dish of Malaysia, rich coconut rice with fiery sambal and
crunchy anchovies, often enjoyed with a handful of petai on the side.
Petai Fried Rice – a homely stir-fry that transforms leftover rice into a flavour-packed meal, with petai lending its unmistakable punch.
Ikan Bakar – char grilled fish slathered in sambal, the dish that first introduced me to kacang botol and petai at a night market.
From Street Food to Staple - My Cooking Adventure
From my first timid encounters at Malaysian food courts to confidently recreating it in my kitchen, this Petai Bendi Sambal
has been a journey of taste, smell, and memory. What once felt
intimidating is now a household favourite — fiery sambal coating crunchy
okra, winged beans, and those unmistakable stink beans.
Whether
you’re a first-timer testing the waters or already a proud “Petai
Person,” this dish is a flavour-packed way to bring authentic Malaysian
food to your table — No overpriced food-court bill attached.
Essence of Life - Food is all about daily cooking with a simple sense of taste and health. It is all about food. Not a day goes by without eating for most of us, so what we eat matters on the whole. Food in the mode of goodness increases the duration of life, purifies one's existence, and gives strength, health, happiness, and satisfaction. Above all ingredients, the most vital one in my kitchen is love.
