6 Modern Twists On Malaysian Desserts That Deserve The Spotlight

From kuih to ais kacang, Malaysia’s beloved sweets are finding new life in creative reinterpretations. Here are six chilled and contemporary takes that keep the nostalgia, but serve it with a refreshing twist.

Can’t resist the pull of Malaysia’s classic desserts? Here are six playful spins that turn nostalgic snacks into contemporary treats. Imagine bubur cha cha, not in a humble bowl, but dressed up as a plated performance. Or tau fu fa with a cheeky, boozy surprise beneath. The question isn’t “Why?”—but rather, “Why not?”

Madhatter Desserts

In this patisserie where ideas rebel against tradition, MadHatter Desserts is where the madly sweet magic begins. Founded by MasterChef Asia’s Marcus Low, the confectionery serves indulgent courses not only for couples and guests, but for crowds as well. True to its pastry-craft spirit, MadHatter is always mixing up whimsical creations for tea parties and events, armed with flour, flair, and a knack for scaling up on bigger days. In store, their seasonal confection collections span everything from enchanting entremets, tangy tarts, and celebration cakes to housemade staples like slow-rise sourdough loaves, flavoursome focaccia, and chewy bagels.

Creativity runs sugar-high here, and it shows in signatures like the ‘Pengat Durian Cake’—a playful ode to Malaysia’s crown jewel. Inspired by the traditional durian dessert Pengat Durian, this cake layers soft sponge with durian custard steeped in coconut cream. Bold, seasonal, and unmistakably Malaysian, it’s a slice of heritage reimagined.

Equally captivating is the ‘Bubur Cha Cha’, transformed from a childhood porridge into a plated performance. It begins with a base of soft sweet potato cake, topped with a brûléed pumpkin layer and dotted with coconut pearls. A scoop of bubur cha cha ice cream crowns the plate, finished with a delicate pouf of gula Melaka foam. More than nostalgia, it’s a luscious reinterpretation served on their Special Desserts Menu after 7pm.

At MadHatter Desserts, the oven never seems to rest—whether it’s for a light brunch, an indulgent evening, or a lively banquet. What ties it all together is an ethos of curiosity, creativity, and a touch of madness that makes every bite memorable.

Tel: +0613-6734 9631

Licky Chan

Lickline “Not Your Basic Batch”,this ice cream bar lives up to its motto with the same conviction as ink to skin. Opened alongside The Poke Guy on Jalan Yap Ah Shak in Chow Kit, Licky Chan is more than a place to chill with a cone—it’s a space to sip, snack, and maybe even sneak next door for some ink.

Conventional? Never. Licky Chan refuses to be boxed in as just another dessert den. Founder Rick Joore envisioned the space as a reimagining of childhood ice cream parlours, but with a bold, rebellious edge. Think a ball pool splashed in neon colours, interiors inspired by Mexican architect Luis Barragán, and even a communal bench designed for customers to doodle on, details that make the space feel more like a playground than a parlour.

Start soft with the non-alcoholic swirls. The ‘Fior de Latte’ spins fresh from Nomad Farm dairy, a “cow-to-cone” creation dressed with a sweet soy drizzle. It’s a familiar flavour with a cheeky local twist. Then there’s ‘Monkey Business,’ where local bananas meet banana bread crumbs, nutty pecans, and sticky dates—a cone that tastes like banana bread reborn.

For those in the mood for something boozier, Rick’s pick is the ‘I’m Kamming Out,’ a tribute to comedian Joanne Kam. What began as the cheekily named Kam Shot evolved into this witty, spiked swirl. Coconut milk and coconut oil create a lush base, amped up with Amaretto for a toasty almond note. Cherry sauce brings a bold red streak, while a final hit of yuzu delivers a sharp, tangy punchline worthy of Kam herself.

And don’t miss ‘Cone-ichiwa!’—a white chocolate base laced with sake, brightened by wasabi heat, and finished with a kiss of strawberry coulis. It’s a flavour that greets you with Japanese elegance before flipping into playful surprise.

At Licky Chan, nothing is basic. Every scoop is an experiment, every cone a personality, and every visit a little rebellion against the ordinary.

Tel: +6011-6410 3677

Potager

Tucked in the verdant veins of Bamboo Hills lies a French edible Eden. True to its name—French for a kitchen garden—Potager is both a gallery awash with provenance and a homegrown haven for young produce. Every detail feels intentional: personalised bathroom perfumes, custom ceramics, and local art installations that invite admiration. At its heart is a striking circular spiral structure, crowned by a glasshouse that embraces the sun’s rays. It’s a resplendent scene to step into—worth a visit not only for the setting but for the gastronomical chapter authored within.

Potager spins its narrative through a multi-course tasting menu, each plate kissed with French finesse. For the finale, it curates a series of douceurs as delicate as they are daring. Take ‘Strawberry’—a petite Chitose strawberry tart with a crisp pastry base, hiding a rich mint crèmeux beneath an artisanal veil of strawberry slices. Topped with a cool strawberry–basil granité, this fruit-forward confection distills Potager’s philosophy: light yet lingering, crafted with silent strength by the hands that brought it to life.

The ‘Baba au Rhum’ is another masterstroke. Soaked in a zesty citrus–vanilla syrup and flambéed with Diplomático dark rum beneath a shimmer of edible gold leaf, the yeasted sponge cake unfolds with suave richness. A cloud of Chantilly vanilla cream completes the bite. Decadent yet balanced, it is an elaborate confection that lingers in indulgent dollops across the palate.

Tel: +6012-623 3152

Terra Dining KL

Terra Dining KL is where Malaysian cuisine is tapestried with colours, cultures, and traditions, woven into a sumptuous note. It’s a journey that invites you to explore the diversity bubbling through the country’s culinary customs and cultural cuisines. But here, there is less of the conventional local yarn, and more of a contemporary land’s table that honours Malaysia’s spirit and soul.

Latin for “earth,” Terra Dining carves age-old tales from Malaysian cuisine, rooted in the rich ecosystems of spice-laced soils, herbal harvests, grains, fruits, fungi, and more. An edible garden, from land to lavish bite, is illustrated through their tasting menu—The First Movement.

On the sweeter side, with a nod to Malaysia’s patisserie palate, the ‘Kuih Bahulu’ appears. Once a childhood favourite, at Terra Dining it’s no longer a solo snack. This Malay egg sponge cake is paired with beras rumie ice cream, tinted beautifully by Borneo’s heirloom black rice—a match in taste and memory. A swirl of cencaluk caramel seals the plate, transforming fermented prawn paste into a candied condiment. With pineapple and ginger folded into the bahulu, the pairing finds its perfect spark against the caramel’s pizzazz.

Plated as a prelude to your sugar spike, the ‘Petit Four’ is a quartet of pocket-sized pastries, each steeped in Malaysian flavours and designed to close the feast with flair. The journey begins with beras adan—a glutinous rice variety nurtured in Sarawak’s Kelabit Highlands—topping a pandan sponge enriched with fermented koji, finished with a dab of caramelised banana. Next comes a Sablé Breton tartlet filled with creamy white corn custard, grilled then ground, and crowned with a century egg yolk. The third act is a miniature ‘Snowskin Ang Ku’: like the traditional Kuih Ang Ku, but cloaked in pale snowskin instead of red. Inside, a cashew praline is curdled with bean paste and soy to echo char siu, with dehydrated beetroot for texture. The finale is a Kelantanese chocolate truffle, crafted with cacao nibs sourced from Chocolate Concierge—dark, dusty, and designed to seduce the daring.

Tel: +6011-7072 7777

ChoCha

Petaling Street’s ChoCha Foodstore is as humble a gourmand as they come. Once the red-light Mah Lian Hotel, the space now brews new life into old walls. ChoCha’s Malaysian character is rooted in sharing the same space, where everyone gathers to sip, snack, and socialise. Simplicity is its anchor, with specialty teas and sapid treats harvested from local hands. To ChoCha, there’s no better way to enjoy than when it’s shared—“because sharing is inspiring.”

Their culinary craft includes sample menus that switch with the seasons and the availability of produce. For the indecisive, ChoCha proposes a Feed Me Menu—curated to your preference while showcasing what the kitchen simmers on the stove.

The table turns into a delightsome gathering with the Sweets selection, beginning with ‘Jackfruit’. This signature stars Black Pulut Custard—Sarawak glutinous rice topped with puffed rice. Alongside sit juicy jackfruit slices cloaked in dried coconut flakes: a light and lush dessert.

Second is the ‘Tapai’, a traditional Malaysian delicacy reimagined as soft serve. Fermented glutinous rice is folded with cream cheese and churned with ChoCha’s coconut-lime “ricotta.” It comes with homemade coconut jelly and crisp coconut crumbs—a scoopful that’s both exotic in look and exceptional in lick.

Or perhaps the ‘Bahulu’ for a nostalgic nibble? This confection riffs on a classic tiramisu with a Malaysian twist. Madeleine-shaped sponge cakes are soaked with Gula Apong—Sarawakian palm sugar with a burnt-sweet edge—and nestled under a cloud of coffee foam. Crowned with smoothly torched sabayon, the ‘Bahulu’ is at once a childhood comfort and a refined classic.

Tel: 03-2022 1100

Sanctuary 38

Hidden in Desa Sri Hartamas is a bubbly bar where you can sip the night away. The sister drink lounge to Soma Cocktail Bar, Sanctuary 38 is unlike your usual fizzy find. Here, peculiar drinks meet unparalleled desserts—traditional Malaysian delicacies spun up a notch. This is where ingenuity winks at nostalgia, and the ‘Pandan Tau Fu Fa’ is a perfect example. Far from your ordinary soybean pudding, Sanctuary 38 laces it with dark rum and muscovado sugar, resting atop pandan-soused pudding.

The ‘Ai Yu Jelly’ arrives with woody nutmeg syrup, lifted further by spiced rum and smooth sour plum gin. The combination infuses an aromatic arc into refreshing lychee, cooled with sea coconut and citrusy lemon crescents. Or for a contrast that moves from light to lush, the ‘Sago Gula Melaka’ never fails. Sweet sago pearls swirl in creamy coconut milk, now hinted with dark rum. A touch of coconut liqueur deepens both taste and texture, while browned Gula Melaka anchors the dessert—a liquid déjà vu served under sleek fixtures.

Tel: 011-2973 1938