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recipes
Recipes to tantalize your taste buds
Sago Gula Melaka
Sago Ingredients:
• 150g sago (white)
• 1L water
• Gula Melaka Syrup
• 2 pcs of Pandan leaves
• 100ml thick coconut milk
Step by step for Sago:
1. Boil 1L of water in a big pan or wok.
2. Then, pour 150g of sago, boil about 20 minutes until white sago becomes transparent.
3. Turn off the stove and leave it for a few seconds.
4. Then, drain the water and wash the sago under running tap water to remove starch.
5. Gently press the sago lightly into your preferred cup.
6. Refrigerate for at least 2 hours.
Step by step for sweetener:
1. Put 2 pieces of Pandan leaves (knotted) in a pan or wok.
2. Pour 100ml of thick coconut milk and 40ml of water into the pan or wok.
3. Bring to boil. Remove and let it cool.
Serving steps:
1. Take out sago from refrigerator and put it on a small bowl.
2. Pour Santan sweetener.
3. Sizzle with MALASA Gula Melaka Syrup on top of the Sago pudding.
4. Ready to serve!
• 150g sago (white)
• 1L water
• Gula Melaka Syrup
• 2 pcs of Pandan leaves
• 100ml thick coconut milk
Step by step for Sago:
1. Boil 1L of water in a big pan or wok.
2. Then, pour 150g of sago, boil about 20 minutes until white sago becomes transparent.
3. Turn off the stove and leave it for a few seconds.
4. Then, drain the water and wash the sago under running tap water to remove starch.
5. Gently press the sago lightly into your preferred cup.
6. Refrigerate for at least 2 hours.
Step by step for sweetener:
1. Put 2 pieces of Pandan leaves (knotted) in a pan or wok.
2. Pour 100ml of thick coconut milk and 40ml of water into the pan or wok.
3. Bring to boil. Remove and let it cool.
Serving steps:
1. Take out sago from refrigerator and put it on a small bowl.
2. Pour Santan sweetener.
3. Sizzle with MALASA Gula Melaka Syrup on top of the Sago pudding.
4. Ready to serve!
Kuih Lopes
Kuih Lopes Ingredients:
• 2 cups glutinous rice
• 2 cups coconut milk
• 1/2 cup pandan leaf juice
(grinded pandan leaves in water)
• 1/2 teaspoon limewater
• 1/2 teaspoon salt
• Food coloring (green)
• Grated coconut mixed with a pinch of salt
• Banana leaves
Gula Melaka Syrup Ingredients:
• MALASA Gula Melaka Syrup
Instructions:
1. Wash and soak glutinous rice in water, food coloring and limewater for half an hour.
2. Grind the pandan leaves with water to get the pandan leaf juice.
3. Drain the water from the glutinous rice and place it in a bowl. Place the coconut milk, salt and pandan juice into the bowl and mix it well.
4. Heat the steamer until the water boils and place the mixture in and steam until it is cooked.
5. When the coconut milk evaporates, mix it to ensure the glutinous rice is cooked evenly. Steam it a bit more before taking it off.
6. Cool the glutinous rice before the next step.
7. Take a banana leaf and heat it over fire, make sure it does not burn. Using said banana leaf, spread it out and place the glutinous rice on top of it and wrap it around into the desired shape, make sure to have it wrapped securely with a string or rubber bands. Make as many as these as you would like.
8. Place them in the steamer again, this time steaming it for 15 minutes.
9. Take them out and cool them before cutting it up or just leaving it as is. Cover the glutinous rice with grated coconut.
Serve and eat it with the gula Melaka syrup.
• 2 cups glutinous rice
• 2 cups coconut milk
• 1/2 cup pandan leaf juice
(grinded pandan leaves in water)
• 1/2 teaspoon limewater
• 1/2 teaspoon salt
• Food coloring (green)
• Grated coconut mixed with a pinch of salt
• Banana leaves
Gula Melaka Syrup Ingredients:
• MALASA Gula Melaka Syrup
Instructions:
1. Wash and soak glutinous rice in water, food coloring and limewater for half an hour.
2. Grind the pandan leaves with water to get the pandan leaf juice.
3. Drain the water from the glutinous rice and place it in a bowl. Place the coconut milk, salt and pandan juice into the bowl and mix it well.
4. Heat the steamer until the water boils and place the mixture in and steam until it is cooked.
5. When the coconut milk evaporates, mix it to ensure the glutinous rice is cooked evenly. Steam it a bit more before taking it off.
6. Cool the glutinous rice before the next step.
7. Take a banana leaf and heat it over fire, make sure it does not burn. Using said banana leaf, spread it out and place the glutinous rice on top of it and wrap it around into the desired shape, make sure to have it wrapped securely with a string or rubber bands. Make as many as these as you would like.
8. Place them in the steamer again, this time steaming it for 15 minutes.
9. Take them out and cool them before cutting it up or just leaving it as is. Cover the glutinous rice with grated coconut.
Serve and eat it with the gula Melaka syrup.
Dodol
Ingredients:
• 1.8 kg glutinous rice flour
• 300gm rice flour
• 3.6 kg MALASA Gula Melaka
• 12 coconut (grated)
• 15 pandan leaves
Instructions:
1. Mix the grated coconut with water to get the coconut milk. Do so until no more milk comes from the grated coconut, you can tell this when the water becomes clear.
2. Mix the glutinous rice flour, rice flour and coconut milk together. Do not throw away the coconut starch from the grated coconut.
3. Filter the mix through a sieve into a big wok or deep pan.
4. Separately cook the gula Melaka with a little bit of water and pandan leaves. When it is dissolved, mix it in the flour mixture.
5. On a low heat, slowly boil the mixture while stirring constantly. When it is half cooked, place in the coconut starch and turn up the heat to medium high. Keep mixing it until it until it reaches a deep rich brown colour or until desired consistency. Properly cooked dodol is a bit like toffee, it can be stretched and is chewy. Dodol should be a bit sticky and be able to hold its shape.
Hot tips:
• The ingredients have to mix it in a huge wok or pan and cooked slowly over a medium high heat.
Dodol has to be stirred constantly and should not be left to sit in the pan. If it is not stirred constantly the dodol will burn on the bottom of the wok/pan. Make sure to cook it with someone so you can take turns stirring the dodol.
• 1.8 kg glutinous rice flour
• 300gm rice flour
• 3.6 kg MALASA Gula Melaka
• 12 coconut (grated)
• 15 pandan leaves
Instructions:
1. Mix the grated coconut with water to get the coconut milk. Do so until no more milk comes from the grated coconut, you can tell this when the water becomes clear.
2. Mix the glutinous rice flour, rice flour and coconut milk together. Do not throw away the coconut starch from the grated coconut.
3. Filter the mix through a sieve into a big wok or deep pan.
4. Separately cook the gula Melaka with a little bit of water and pandan leaves. When it is dissolved, mix it in the flour mixture.
5. On a low heat, slowly boil the mixture while stirring constantly. When it is half cooked, place in the coconut starch and turn up the heat to medium high. Keep mixing it until it until it reaches a deep rich brown colour or until desired consistency. Properly cooked dodol is a bit like toffee, it can be stretched and is chewy. Dodol should be a bit sticky and be able to hold its shape.
Hot tips:
• The ingredients have to mix it in a huge wok or pan and cooked slowly over a medium high heat.
Dodol has to be stirred constantly and should not be left to sit in the pan. If it is not stirred constantly the dodol will burn on the bottom of the wok/pan. Make sure to cook it with someone so you can take turns stirring the dodol.
Onde-Onde
Ingredients:
• 4 tablespoons of glutinous rice flour
• 1 tablespoon of rice flour
• 5 pieces of pandan leaf, grinded with water and collect the pandan juice
• A few pieces of MALASA Gula Melaka Cube Premium
• 1/2 of a grated young coconut (white meat only)
• A bit of salt to mix with the grated young coconut
• A bit of limewater
• Food colouring (optional)
Instructions:
1. Mix the glutinous rice flour and rice flour with pandan juice and a bit of limewater gradually until the mixture reaches a dough-like consistency. Make sure you are able to touch the dough without it sticking to your hands. If you'd like, you may add the food colouring here.
2. Take a thumb-sized mixture and flatten it out. Place crushed gula Melaka or small pieces of it in the middle of the dough. Pinch the dough close with the gula Melaka wrapped in it, using the palm of your hands shape it into a sphere. Make as many as you want.
3. Heat water in a pot until it boils. If you'd like to add a bit more of the pandan aroma, you may add some pandan leaves into the boiling water.
4. Place the spheres into the boiling water, if you added food colouring, make sure to boil it according to the colours. Boil the spheres until they float to the top, scoop them out.
5. Shake off the access water and place it in a bowl of grated young coconut with a bit of salt to taste. Cover the spheres fully with the grated coconut. If you use your hands, be careful it might be hot.
6. Serve and enjoy!
Hot tip: Use a spoon to smooth the grated coconut on the spheres
• 4 tablespoons of glutinous rice flour
• 1 tablespoon of rice flour
• 5 pieces of pandan leaf, grinded with water and collect the pandan juice
• A few pieces of MALASA Gula Melaka Cube Premium
• 1/2 of a grated young coconut (white meat only)
• A bit of salt to mix with the grated young coconut
• A bit of limewater
• Food colouring (optional)
Instructions:
1. Mix the glutinous rice flour and rice flour with pandan juice and a bit of limewater gradually until the mixture reaches a dough-like consistency. Make sure you are able to touch the dough without it sticking to your hands. If you'd like, you may add the food colouring here.
2. Take a thumb-sized mixture and flatten it out. Place crushed gula Melaka or small pieces of it in the middle of the dough. Pinch the dough close with the gula Melaka wrapped in it, using the palm of your hands shape it into a sphere. Make as many as you want.
3. Heat water in a pot until it boils. If you'd like to add a bit more of the pandan aroma, you may add some pandan leaves into the boiling water.
4. Place the spheres into the boiling water, if you added food colouring, make sure to boil it according to the colours. Boil the spheres until they float to the top, scoop them out.
5. Shake off the access water and place it in a bowl of grated young coconut with a bit of salt to taste. Cover the spheres fully with the grated coconut. If you use your hands, be careful it might be hot.
6. Serve and enjoy!
Hot tip: Use a spoon to smooth the grated coconut on the spheres
Pandan Cake Gula Melaka
Ingredients:
• 300gm self-rising flour
• 190gm unsalted butter
• 1/2 teaspoon salt
• 1/2 teaspoon vanilla essence
• 225gm fine sugar or castor sugar
• 3 large eggs at room temperature
• 105gm coconut milk
• 45gm warm water
• 1 tablespoon pandan emulco
• 3 tablespoons full cream milk
Buttercream Ingredients:
• 1 cup sugar
• 4 egg whites
• 390gm butter (cubed)
• 1 teaspoon vanilla essence
Gula Melaka Caramel Ingredients:
• MALASA Gula Melaka Syrup
Pandan Cake Instructions:
1. Preheat the oven for 15 minutes at 180°C/356°F
2. Combine the coconut milk, water, milk, pandan emulco and mix thoroughly, put it aside.
3. In a stand mixer, combine the butter, vanilla essence and salt.
4. Add the fine sugar into the mixer and mix it for 3 minutes.
5. Add the eggs one at a time and mix until combined.
6. Alternatively add the flour and the coconut milk mixture. Start with the flour and finish with the flour, mix it or use a spatula to combine it better.
7. Pour it into the cake mould, place the same amount in each if you are using smaller moulds.
8. Bake for 35 minutes or until ready.
9. Take out the cake out of the oven and cool on a rack.
Buttercream Instructions:
1. Using the double boiler method, mix the sugar with the egg whites. Mix until the sugar dissolve in the egg whites. Make sure the water in the bowl below is not too hot to avoid accidentally cooking the egg whites.
2. Pour the mixture into a stand mixer. Beat the mixture until the egg whites form peaks and is double in size.
3. Add the vanilla essence and Gula Melaka Syrup into the mixture.
4. Mix it some more then slowly add in the butter.
5. Mix it for another 15 minutes until the mixture is well combined.
6. Put it on the cooled cake. If you put the buttercream on the cake while its hot, the buttercream will melt.
7. Drizzle the MALASA Gula Melaka Syrup directly on the cake. Ready to serve!
• 300gm self-rising flour
• 190gm unsalted butter
• 1/2 teaspoon salt
• 1/2 teaspoon vanilla essence
• 225gm fine sugar or castor sugar
• 3 large eggs at room temperature
• 105gm coconut milk
• 45gm warm water
• 1 tablespoon pandan emulco
• 3 tablespoons full cream milk
Buttercream Ingredients:
• 1 cup sugar
• 4 egg whites
• 390gm butter (cubed)
• 1 teaspoon vanilla essence
Gula Melaka Caramel Ingredients:
• MALASA Gula Melaka Syrup
Pandan Cake Instructions:
1. Preheat the oven for 15 minutes at 180°C/356°F
2. Combine the coconut milk, water, milk, pandan emulco and mix thoroughly, put it aside.
3. In a stand mixer, combine the butter, vanilla essence and salt.
4. Add the fine sugar into the mixer and mix it for 3 minutes.
5. Add the eggs one at a time and mix until combined.
6. Alternatively add the flour and the coconut milk mixture. Start with the flour and finish with the flour, mix it or use a spatula to combine it better.
7. Pour it into the cake mould, place the same amount in each if you are using smaller moulds.
8. Bake for 35 minutes or until ready.
9. Take out the cake out of the oven and cool on a rack.
Buttercream Instructions:
1. Using the double boiler method, mix the sugar with the egg whites. Mix until the sugar dissolve in the egg whites. Make sure the water in the bowl below is not too hot to avoid accidentally cooking the egg whites.
2. Pour the mixture into a stand mixer. Beat the mixture until the egg whites form peaks and is double in size.
3. Add the vanilla essence and Gula Melaka Syrup into the mixture.
4. Mix it some more then slowly add in the butter.
5. Mix it for another 15 minutes until the mixture is well combined.
6. Put it on the cooled cake. If you put the buttercream on the cake while its hot, the buttercream will melt.
7. Drizzle the MALASA Gula Melaka Syrup directly on the cake. Ready to serve!
Gula Melaka Caramel Toast
Ingredients:
• 4 slices of bread
• 4 tablespoons of MALASA Organic Coconut Sugar
• 3 tablespoons water
• 1 tablespoon butter
• 5 tablespoons milk
Instructions:
1. Cut the bread into cubes and toast it over the stove in a pan. Make sure that the bread is properly toasted so it will retain the crunchiness later.
2. In a non-stick frying pan, insert MALASA Organic Coconut Sugar and water in the pan. Swirl the pan around and do not stir. Wait till the sugar mix boils.
3. When it all boils, add the butter. After the butter is melted place in the milk and stir the mixture.
4. Heat it some more while stirring to thicken the sugar mixture, switch off the stove.
5. Place the toasted bread cubes into the mixture and be careful to coat the bread fully with the caramel.
6. Place the caramel covered toast onto non-stick baking paper and separate it to allow it to cool down. It should be shiny when it is cooled.
7. Serve and enjoy!
• 4 slices of bread
• 4 tablespoons of MALASA Organic Coconut Sugar
• 3 tablespoons water
• 1 tablespoon butter
• 5 tablespoons milk
Instructions:
1. Cut the bread into cubes and toast it over the stove in a pan. Make sure that the bread is properly toasted so it will retain the crunchiness later.
2. In a non-stick frying pan, insert MALASA Organic Coconut Sugar and water in the pan. Swirl the pan around and do not stir. Wait till the sugar mix boils.
3. When it all boils, add the butter. After the butter is melted place in the milk and stir the mixture.
4. Heat it some more while stirring to thicken the sugar mixture, switch off the stove.
5. Place the toasted bread cubes into the mixture and be careful to coat the bread fully with the caramel.
6. Place the caramel covered toast onto non-stick baking paper and separate it to allow it to cool down. It should be shiny when it is cooled.
7. Serve and enjoy!
Popcorn Gula Melaka
Ingredients:
• Instant Popcorn/Corn kernels
• Butter
• Salt (optional)
• MALASA Gula Melaka Syrup
Instructions:
1. Put the instant popcorn in the microwave and pop according to the time given. If using corn kernels, heat the pan and once it is warm, put the corn kernels in the pan, cover with a lid until all the kernels pop.
2. Place the popcorn aside.
3. Using the same pan on low heat, place butter according to your taste in the pan, add in MALASA Gula Melaka Syrup as much as you want. When it is mixed, place the popcorn back in the pan and mix it quickly to cover the popcorn with the butter and syrup. Once covered, take off the heat.
4. Place some salt over the popcorn if you want some saltiness.
5. Serve popcorn as it is!
• Instant Popcorn/Corn kernels
• Butter
• Salt (optional)
• MALASA Gula Melaka Syrup
Instructions:
1. Put the instant popcorn in the microwave and pop according to the time given. If using corn kernels, heat the pan and once it is warm, put the corn kernels in the pan, cover with a lid until all the kernels pop.
2. Place the popcorn aside.
3. Using the same pan on low heat, place butter according to your taste in the pan, add in MALASA Gula Melaka Syrup as much as you want. When it is mixed, place the popcorn back in the pan and mix it quickly to cover the popcorn with the butter and syrup. Once covered, take off the heat.
4. Place some salt over the popcorn if you want some saltiness.
5. Serve popcorn as it is!
Agar-Agar Gula Melaka
Ingredients:
• 1 pack agar-agar powder (10g)
• 200ml coconut milk (thicker the better)
• 800ml water
• 2 cylindrical lumps of MALASA Gula Melaka
• Pinch of sugar
• Pinch of salt
• 2 pandan leaves
Instructions
1. Mix the water, agar-agar powder, gula Melaka, salt and sugar until it is dissolved over a stove
2. Pour in the coconut milk, mix it to avoid lumps forming
3. When it boils for a good amount of time, turn off the heat
4. Pour the mixture into a mould of your choice
5. Cool in the refrigerator until it holds it shape
6. Take it out of the mould or cut it into smaller pieces before serving
7. Enjoy!
• 1 pack agar-agar powder (10g)
• 200ml coconut milk (thicker the better)
• 800ml water
• 2 cylindrical lumps of MALASA Gula Melaka
• Pinch of sugar
• Pinch of salt
• 2 pandan leaves
Instructions
1. Mix the water, agar-agar powder, gula Melaka, salt and sugar until it is dissolved over a stove
2. Pour in the coconut milk, mix it to avoid lumps forming
3. When it boils for a good amount of time, turn off the heat
4. Pour the mixture into a mould of your choice
5. Cool in the refrigerator until it holds it shape
6. Take it out of the mould or cut it into smaller pieces before serving
7. Enjoy!
Our favourites
for that premium rich taste
Coconut Nectar line has it all; a paste to use in your cooking, a premium syrup line which is rich in flavour- even organic coconut sugar for the health junkies out there!
FOR THAT CLASSIC TASTE
Our main products boast a classic taste of Gula Melaka that is sure to satisfy your palate. From classic cylinder shapes to our brittle line for your afternoon tea; shop it out!
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