The past couple of weeks have seen parts of Malaysia experiencing extremely hot weather. When jumping into the pool isn’t an option, the next best thing would be to indulge in some ice-cold desserts! Here are five to satisfy your sweet-tooth cravings, and help you cool off in the sweltering heat. 

Credit: Tourism Malaysia


A perennial Malaysian favourite, the cendol’s strength is in its simplicity: shaved ice, topped with green oodles of rice flour jelly and poured over with palm sugar syrup, coconut milk or condensed milk. The dessert is sometimes served with a side of red beans and/or jackfruit, and even durian! While cendol is ubiquitous and can often be found in Malay warungs or roadside stalls, try Aunty Peggy’s at PJ Old Town Food Court, where it is served in a tall glass rather than a bowl. The ice melts into a smoothie-like consistency, so diners can scoop out bits of the jelly and red beans for the ultimate thirst quencher.

Get it at: Weng Kee Ice Kacang (Aunty Peggy’s Classic), Lot No.46, Taman Selera PJ Old Town,  Jalan Othman, 46050 Petaling Jaya, Selangor

Guilinggao (Herbal Jelly)

Smooth and bouncy with a hint of bitterness, guilinggao is a traditional Chinese herbal jelly touted for its medicinal properties – especially in improving one’s skin and complexion. Served either hot or cold, the black jelly was originally made from turtle shell powder, although most commercial guilinggao today is made from just herbs. Pour a dash of syrup over the jelly and feel it slide effortlessly down your throat.

Get it at: Koong Woh Tong, various outlets across Peninsula Malaysia

Strawberry Kakigori


The kakigori boom may have taken off in Malaysia a couple of years ago, but the origins of this Japanese shaved ice dessert dates back centuries, where it was eaten during summer by members of the aristocracy. Unlike the Malaysian cendol and ice kacang, which often has chunky, uneven bits of ice, kakigori’s shaved ice is light, almost feather-like, and melts immediately upon the tongue like cotton candy. Traditional flavours like green tea and black sesame are popular, but some places add a modern twist, offering up tiramisu and even a fusion of green tea and creme brulee.

Get it at: Kakigori, 25, Jalan 20/13,Taman Paramount, Petaling Jaya, Selangor.

Tau Foo Fah with Palm Sugar

Tau Foo Fah

Tau foo fah is soybean pudding, and the silky, velvety texture, delicate aroma and taste makes it a joy to dig into, especially when paired with either clear sweet syrup infused with pandan or ginger, or dark palm sugar syrup. Finish it off with a cold glass of soy bean milk – we bet you’ll feel re-energised! For something slightly different, Uncle Lay’s tau foo fah truck at Taman OUG has a variety of flavours such as lychee, chocolate and mango.

Get it at: Uncle Lay’s Food Truck, Jalan Hujan Rahmat 3, Taman Overseas Union, 58200 Kuala Lumpur

And… good ol’ ice cream

Nothing beats ice cream when it comes to cooling down from hot weather, and there are  plenty of flavours on the market to cater to every taste bud. For a premium experience, try artisanal ice cream which is handmade in smaller batches with high quality ingredients. Current trends include unconventional flavours, such as ‘unicorn’ (usually pastel-coloured and in a yoghurt flavour), or the latest craze, White Rabbit candy ice cream.

Get it at: Inside Scoop, various outlets across Peninsular Malaysia


*Image credits:  Kakigori – City Foodies via Flickr, Taufoofah – Khairil Yusof via Flickr