Page 222 - The Guide To Sarawak

220 THE FLAVOURS OF SARAWAK
sago gula melaka (sago pudding served with palm sugar and coconut milk), lek tau suan (sweet sago and mung bean soup), bubur chacha (sago porridge with sweet potato and yam) and sago with honeydew melon
in coconut milk. Last but not least
is pisang goreng, banana fritters coated in batter and deep fried to golden perfection.
Finally, special mention must be
The Malays are Sarawak’s master confectioners, producing a huge variety of sweet rice- made of kek lapis
and sago-based cakes and sweetmeats. When visiting local markets, a stop at the cake stall is must.
Sarawak (Sarawak
Sweets and Desserts
The most common conclusion to a fine meal is a platter of fruits in season. A typical example would
be a selection of pineapple, pomelo, dragonfruit, papaya and melons, served with (optional!) white pepper.
Other local sweets and desserts, mostly made of sweetened rice, abound
in coffee shops, hawker stalls and even top hotels. Sago, both in pearl pellets and in starch form, comes from Mukah and makes for some delightful desserts –
layer cake). A multi- layered and colourful cake
of complex sweetness, it
is produced by a thriving cottage industry of Malay ladies. Available in many varieties and flavours, it is one of the most popular souvenirs for visitors to take home.
Kek lapis Sarawak comes in an incredible variety of patterns and flavours.
Sago from Sarawak forms the base for sago gula Melaka, one of Malaysia’s most popular desserts.
A selection of delightfully sweet and sticky Malay cakes and desserts.