10 local delicacies!

Malaysia is quite literally a melting pot of different cultures and cuisines. Whatever the dish, be it part of Malay, Chinese or Indian cuisine – you name it, we’ve eaten it all.

Think you’re pretty familiar with local delicacies? How many of these have you heard of and tasted before?

Lompat Tikam

a close up of food on a plate: A well-loved dessert made of rice flour and coconut milk. (Adni_knj pic)

Lompat tikam is a well-loved Kelantanese dessert made of rice flour and coconut milk, and has a consistency of somewhere between hot fudge sauce and pudding. This multi-coloured kuih delivers the perfect balance of flavour and texture, and the combination of fragrant pandan and creamy coconut milk makes for a special-occasion treat.


a piece of cake on a plate: Dangai is traditionally made with grated coconut, glutinous rice and sugar. (Bymrliezdotcom pic)

This unique Perlis snack comprising grated coconut, glutinous rice and sugar is grilled until crispy and golden brown on the outside. Though dangai is made out of familiar ingredients, you might not have thought of enjoying them this way.

Nasi Hujan Panas

a bowl of salad: A close relative of ghee rice, Nasi Hujan Panas is full of flavour. (Dmezzanine GBW Hotel pic)

This beautifully-coloured rice dish is a close relative of ghee rice, originating in Terengganu. The process of making Nasi Hujan Panas may seem tedious, but it’s quite the opposite. Freshly-picked butterfly pea flowers, beetroot and turmeric are used to create the colours.


a close up of a sandwich: Juicy fish fillets are generously coated with herbs and spices. (Amazing Terengganu pic)

A Terengganu savoury snack, Sata is made from succulent fish fillet marinated with aromatic herbs and spices. Then, it is wrapped with banana leaves and grilled over hot coals. It’s best served with a hot cup of tea.


a bowl of oranges: Nekbat is a rice flour-based dessert from the east coast. (Zura Zakaria Menulis pic)© 

Nekbat is a fluffy, spongey rice ball doused in a sweet, sticky sugary syrup that truly caters to the Malaysian palate – particularly the east coast natives. It’s customarily made in a mould to preserve its unique shape.


a plate of food on a table: Linopot may be a simple dish but it packs a flavorful punch. (Helen J Ming pic)

Linopot is a popular dish among the Kadazan-Dusun in Sabah. It is rice stuffed with mashed yam and wrapped with Tarap leaves. Typically found in the Borneo Islands, Linopot is usually served during festive occasions or weddings.


a plate of food on a table: This starchy blob is consumed as a replacement for rice in Sabah. (Foodrest20 and Malaysia Truly Asia pic)

Extracted from the interior trunk of the sago palm, ambuyat is a starchy, gooey substance that is eaten by the natives of Sabah as a replacement for rice. Though it is never eaten on its own due to its bland taste, it is usually and best paired up with savoury sides.

Roti Titab

an egg on a plate: Roti titab is not your ordinary roti bakar. (I am Tsaewoon pic)

Roti Titab, a quintessential Kota Bharu breakfast, is a simple yet delectable dish that requires minimal ingredients like bread, butter, kaya and eggs. Super thick slices of white bread are covered in butter and kaya spread then toasted to perfection, before being topped with a half-boiled egg. The results? The perfect snack that tastes sweet and silky.


a plate of food on a wooden table: These stuffed bagels are well-loved by the Foochow community in Sarawak. (Fatfoodbeast pic)

The Kompia – otherwise known as the Chinese bagel – is an iconic delicacy in Sarawak that’s popular among the Foochow community there. These bagels are typically stuffed with meat and cooked in special gravy, before being baked in an oven.

Kacang Pool

a bowl of food on a plate: Kacang Pool is typically enjoyed with thick toast. (Keto Jules pic)

Kacang Pool is a Johor specialty dish, so you’d be hard-pressed to find it outside of the city. Influenced by Arabian cuisine, Kacang Pool is, essentially, mashed stew beans with minced meat. The stew is then served with freshly chopped onion, garlic, chilli and topped with a sunny side up. Want to make this dish taste even better? Have it with thick toasts!

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