IN the heart of Malaysia's largest state lies a culinary oasis where locals have mastered the art of staying cool in the face of relentless equatorial heat. Sarawak, known for its tropical rainforests and year-long summer-type temperatures, boasts an array of cool desserts that not only combat the heat but also delight the palate.
AIS KACANG
When it comes to beating the heat, Sarawakians have elevated the experience with ais kacang, literally translating to "beans with ice." Originating with sweetened red beans and shaved ice, modern iterations have transformed this dessert into a symphony of textures and flavours. Expect an ensemble of jellies, corn, molasses, syrups, and a side of prawn fritters, fried tofu, or rojak. It's a mouthful of ice-cold bliss.
ROJAK
Rojak, a local salad dish, takes the refreshing route by combining guavas, pineapples, cucumbers, and turnips with a spicy palm sugar dressing. Topped with crushed peanuts, this tangy and spicy fruit salad is a refreshing and healthy antidote to the tropical heat. Sarawakians indulge in the symphony of flavours that rojak brings to their palates.
TEH C SPECIAL
On a scorching day, the Teh C Special reigns supreme. This three-layered milk tea masterpiece features gula apong or palm sugar at the bottom, followed by a middle layer of evaporated milk, and crowned with a top layer of tea. This drink is a true thirst quencher, visually appealing and bursting with smooth and sweet flavours. Health-conscious individuals can opt for pandan grass as a substitute for palm sugar, offering a lighter yet equally satisfying experience.
KEK LAPIS
In Sarawak, joy comes in brightly coloured layers, especially with the iconic kek lapis, or layered cake. Synonymous with festivals, this pastry is a true work of art. With a variety of flavours and intricate designs, each layer is baked individually, cut into strips, and meticulously arranged into captivating patterns. Kek lapis not only brings happiness but also serves as a visual feast.
POPIAH
Sarawak's answer to the spring roll is the popiah, a soft-skinned delight wrapped around a medley of turnips, carrots, eggs, and more. Whether served chilled with a dipping sauce or deep-fried, popiah offers a refreshing burst of flavours. Packed with fresh ingredients, it not only provides nutritional value but also helps you cool down, making it a perfect choice in Sarawak's perpetual summer.
As Sarawakians navigate the year-long summer temperatures, these cool desserts stand as a testament to the creativity and resilience of a community that knows how to savour sweetness even in the hottest moments.