Top 38 Malaysian Snack Foods

Dosa is a popular and delicious snack food that originates from South India but has become a beloved dish in Malaysia. It is a thin and crispy pancake-like crepe made from a fermented rice and lentil batter. The batter is traditionally left to ferment overnight, which gives the dosa its distinct tangy flavor and airy texture. In Malaysia, dosa is commonly enjoyed as a breakfast or brunch dish, but it can also be found at street food stalls and Indian restaurants throughout the day. It is typically served with an array of chutneys and sambar, a lentil-based vegetable stew. The dosa is incredibly versatile, with various fillings and toppings available to suit different tastes. Some popular variations include masala dosa, which is filled with a spiced potato mixture, and cheese dosa, which is topped with melted cheese. The dosa can also be enjoyed plain, with its crisp texture and tangy taste being the star of the dish. Whether enjoyed as a quick snack or a satisfying meal, the dosa is a beloved Malaysian snack food that offers a delightful combination of flavors and textures.

Puri is a deep-fried bread that is typically round and puffed up, resembling a small balloon. Puri is made from a simple dough of wheat flour, water, and a touch of oil. The dough is then rolled out into small discs and fried in hot oil until it puffs up and turns golden brown. Puri is often served as a snack or as part of a meal, and it can be enjoyed on its own or with various accompaniments. It is commonly served with a side of spicy curry or gravy. The crispy and light texture of puri pairs perfectly with the rich and flavorful curries. 

Roti is an unleavened flatbread. Comprising whole wheat flour, water, and salt, the dough is rolled into thin rounds before being cooked on a griddle or open flame. Roti's versatility allows it to accompany various dishes, serving as a vessel for curries, gravies, or even as a standalone bread. With a soft, chewy texture and a mild flavor, roti embodies simplicity and complements diverse flavors.

Laddu is a popular traditional sweet snack. It is a small, round-shaped dessert made from a combination of flour, sugar, ghee (clarified butter), and various nuts and spices. Laddu comes in a variety of flavors and variations, making it a versatile treat. The main ingredient in laddu is flour, which can be wheat, chickpea, or semolina flour, depending on the recipe. The flour is roasted in ghee, giving it a rich and nutty flavor. Sugar is then added to sweeten the mixture. To enhance the taste and texture, nuts like almonds, cashews, and pistachios are finely chopped and added to the dough. Additionally, spices like cardamom and saffron are often incorporated to add a hint of aromatic flavor. Once the dough is well mixed, it is shaped into small, bite-sized balls. These balls are then left to cool and solidify, resulting in a delicious and indulgent snack. 

Idli is a steamed rice cake that is typically enjoyed as a breakfast or snack item. The preparation of idli involves fermenting a batter made from a combination of rice and black lentils, which gives it a light and fluffy texture. Idli is traditionally served with various accompaniments such as coconut chutney, sambar (a lentil-based vegetable stew), and spicy tomato chutney. 

Roti canai is a flatbread made from a dough typically composed of fat (commonly ghee), flour, and water. The preparation involves repeated kneading, flattening, oiling, and folding before proofing to create layers. The dough is formed into a ball, flattened, and then stretched until paper-thin, often by skillful tossing on a flat surface. This thin sheet is gathered into a rope-like mass, which is then twisted into a knot or spiral. Upon flattening, the cooked result boasts thin, flaky layers.

Murtabak is essentially a stuffed pancake made from a thin layer of dough filled with a savory mixture of minced meat, onions, and spices. The dough is then folded and fried until it turns golden brown and crispy. The filling for murtabak can vary depending on personal preferences, but the most common options include minced beef, chicken, or mutton. The meat is typically cooked with a blend of aromatic spices such as garlic, ginger, cumin, and coriander, which gives it a rich and flavorful taste. Murtabak is often served with a side of tangy and spicy dipping sauce, known as curry sauce, which complements the savory flavors of the dish. Some variations of murtabak also include additional ingredients like cheese, eggs, or vegetables to enhance the taste and texture. 

Kuih Modak is a traditional Malaysian snack food that is loved by many. It is a sweet dumpling made with glutinous rice flour and filled with a delicious coconut and palm sugar mixture. The dough is kneaded and shaped into a small cup-like form, which is then filled with the sweet filling. The dumplings are then steamed until they become soft and chewy. The coconut and palm sugar filling gives Kuih Modak its rich and sweet taste. The combination of the creamy coconut and the caramel-like sweetness of the palm sugar creates a delightful burst of flavors in every bite. Kuih Modak is often enjoyed during special occasions and festivals, such as Hari Raya and Chinese New Year. It is commonly offered as a gift to friends and family, symbolizing good luck and prosperity. This snack food is not only delicious but also visually appealing, with its delicate shape and vibrant colors. The soft and chewy texture of the dumpling, combined with the sweet and fragrant filling, makes Kuih Modak a delightful treat for any occasion.

Apam balik, also known as "turnover pancake" or "Malaysian peanut pancake," is a popular snack food in Malaysia. This delightful treat is made from a simple batter consisting of flour, eggs, sugar, and baking powder. It is cooked on a hot griddle until it forms a thin, crispy outer layer while remaining soft and fluffy on the inside. What sets apam balik apart is its filling, typically a combination of crushed peanuts, sugar, and sometimes butter or condensed milk. The filling is spread onto one side of the pancake before it is folded in half, creating a deliciously sweet and crunchy center. Apam balik can be enjoyed in different variations across Malaysia. Some regions add additional ingredients like corn, chocolate, or even cheese to the filling, providing a unique twist to this beloved snack. 

Klepon is a sweet delicacy, made from glutinous rice flour dough, filled with gula melaka (palm sugar) and coated in shredded coconut. The dough is first prepared by mixing glutinous rice flour with water to form a soft and pliable consistency. Then, small portions of palm sugar are added to the dough and rolled into bite-sized balls. These sweet balls are then boiled until they are cooked and become chewy. The cooked klepon is then rolled in shredded coconut, which adds a delightful crunch and enhances the overall flavor. When you bite into a klepon, the soft and slightly sticky texture of the glutinous rice dough combines with the sweet burst of palm sugar, creating a delightful taste sensation. 

Pisang goreng is a popular Malaysian snack dish that features deep-fried bananas. This delightful treat is enjoyed by locals and tourists alike for its sweet and crispy texture. To prepare pisang goreng, ripe bananas are coated in a batter made from flour, sugar, and water. The bananas are then deep-fried until they turn golden brown and crispy. The result is a delicious combination of soft, sweet banana on the inside and a crunchy outer layer. Pisang goreng can be enjoyed on its own as a quick snack or served as a dessert. It is often accompanied by a sprinkle of sesame seeds or a drizzle of honey for added flavor. Some variations even include a dusting of powdered sugar or a side of vanilla ice cream for a more indulgent experience. This snack is commonly found at local food stalls, night markets, and even in some restaurants. Its popularity can be attributed to its affordability, accessibility, and the irresistible taste of the fried bananas. Whether enjoyed hot or cold, pisang goreng is truly a beloved Malaysian snack food that satisfies cravings for something sweet and crunchy.

Tapai is a traditional snack food from Malaysia that is loved for its unique taste and texture. It is made from fermented rice or tapioca, resulting in a slightly sour and tangy flavor. Tapai is usually enjoyed as a dessert or a snack. The process of making tapai involves soaking the rice or tapioca in water and allowing it to ferment for a few days. This fermentation process gives tapai its characteristic taste and also enhances its nutritional value. The texture of tapai is soft and slightly chewy, making it a delight to bite into. There are different variations of tapai available, depending on the type of rice or tapioca used. Some versions of tapai include ingredients such as coconut milk or palm sugar to add sweetness and richness to the snack. 

Lekor, a popular snack food in Malaysia, is a delicious dish that originated from the eastern coastal state of Terengganu. It is a unique combination of fish and flour, blended together with aromatic spices and herbs. Lekor is typically made from mackerel or sardines, which are finely minced and mixed with sago flour, salt, and pepper to form a smooth batter. The batter is then shaped into long cylindrical rolls and deep-fried until golden brown. The exterior of lekor becomes delightfully crispy, while the inside remains soft and chewy. It is often served with a spicy and tangy chili dipping sauce, adding an extra kick to its flavor.

Kue lapis, also known as "layered cake," is a traditional Malaysian snack that is beloved for its beautiful and intricate appearance. This delightful treat is made by layering different colored and flavored batter one on top of the other, resulting in a stunning multi-layered cake. The base of the Kue lapis is typically made from a combination of rice flour, tapioca flour, coconut milk, and pandan juice, which gives it a fragrant and slightly sweet taste. Each layer is individually poured and steamed before the next layer is added, creating a distinct separation between the colors and flavors. 

Roti John is a mouthwatering Malaysian snack food that originated from the fusion of Malay and Western cuisine. This delicious dish consists of a baguette or French loaf that is sliced lengthwise and filled with a mixture of minced meat, onions, eggs, and a variety of spices such as chili powder and turmeric. The meat is typically chicken or beef, but there are also versions with seafood or vegetarian fillings available. The filled baguette is then grilled or toasted until the bread becomes crispy on the outside while remaining soft and fluffy on the inside. The combination of flavors from the juicy minced meat, fragrant onions, and aromatic spices creates a delightful explosion in the mouth. 

Kue putu is a popular Malaysian snack that is not only delicious but also visually appealing. This sweet treat is made from a combination of rice flour coloured green with pandan leaves, palm sugar, and grated coconut. The dough is steamed in bamboo tubes, which gives Kue putu its distinctive cylindrical shape. The filling of Kue putu is made from palm sugar, which adds a rich and caramel-like flavor. Once the dough is cooked, it is carefully removed from the bamboo tubes and sprinkled with freshly grated coconut. The combination of the soft and slightly chewy texture of the dough with the sweet and fragrant filling creates a delightful taste experience. 

Batik cake, also known as "kek batik" in Malaysia, is a popular and delectable snack that is loved by locals and visitors alike. It is a no-bake cake made from a combination of chocolate and biscuits, creating a unique and indulgent treat. To make Batik cake, crushed biscuits are mixed with melted chocolate, butter, condensed milk, and a hint of vanilla essence. The mixture is then pressed into a rectangular or square shape and refrigerated until it sets. Once firm, it is cut into slices or squares, resembling the intricate patterns found in batik fabric, hence the name. The texture of Batik cake is dense and fudgy, with a rich chocolate flavor that is balanced by the sweetness of the condensed milk. The crunchy bits of biscuits add a delightful contrast to the smoothness of the chocolate. 

Fish crackers are crispy snacks created by deep-frying a mixture of fish, spices, tapioca flour, and/or sago flour. Seasonings such as salt, sugar, and MSG are added for flavor. Various fish species like wolf herring, sardines, round scad, threadfin bream, ox-eyed scad, goatfish and lizard fish are commonly used in making these crunchy crackers.

Roti tissue is a popular Malaysian snack that is loved for its unique presentation and delicious taste. It is a flaky and crispy flatbread that is incredibly thin and delicate, resembling tissue paper, hence its name. This delightful dish is made from a mixture of flour, butter, sugar, and condensed milk, which is kneaded and stretched until it becomes paper-thin. The dough is then cooked on a flat griddle until it turns golden brown and crispy. Roti tissue is typically served in a cone-like shape, standing tall on a plate. It is often garnished with a sprinkle of sugar and drizzled with sweetened condensed milk, adding a touch of sweetness to its already wonderful taste. 

Rempeyek is a popular Malaysian snack that is loved for its crunchy texture and delicious flavor. It is a traditional dish that is commonly enjoyed as a teatime snack or served during special occasions. The main ingredient in rempeyek is rice flour, which is mixed with water, coconut milk, and various spices to create a thin batter. This batter is then spooned onto a hot frying pan, forming thin, crispy pancakes. The unique aspect of rempeyek is the addition of ingredients like peanuts, anchovies, and sesame seeds, which are sprinkled onto the pancakes before they are cooked. These ingredients not only add a delightful crunch but also enhance the taste of the snack. 

Kuih gulung is a delicious and popular snack food from Malaysia. It is a sweet dish that consists of thin, crepe-like pancakes filled with a flavorful coconut and palm sugar mixture. The pancakes are made from a batter consisting of coconut milk, rice flour, and pandan juice, which gives them a beautiful green color and a unique aroma. To make Kuih gulung, the batter is spread thinly onto a hot griddle and cooked until it forms a thin, flexible pancake. Once cooked, a sweet and fragrant filling made from grated coconut and melted palm sugar is spread onto the pancake, and it is then rolled into a neat cylinder shape. The combination of the soft and slightly chewy pancake with the sweet and gooey coconut filling creates a delightful texture and taste. 

Bahulu is a traditional Malaysian snack that is loved by locals and tourists alike. This delectable treat is a type of miniature cake that is small, fluffy, and slightly sweet. It is usually served during festive occasions such as Hari Raya, Chinese New Year, and weddings. Bahulu is made from a simple batter consisting of flour, eggs, sugar, and a touch of baking powder. The batter is poured into special moulds, which are typically made of cast iron or aluminum, and then baked until golden brown. The resulting cakes are soft and airy, with a slightly crispy exterior. One of the unique aspects of Bahulu is its shape. The cakes are typically round with a small indentation in the center, giving them a distinctive appearance. Some variations of Bahulu have different shapes, such as flowers or animals, adding to their charm. 

Roti bakar is a popular Malaysian snack that satisfies both savory and sweet cravings. This delectable dish consists of toasted bread, generously slathered with a variety of spreads and toppings. The bread used is typically a soft and fluffy white bread, which is toasted to perfection, resulting in a crispy exterior and a warm, soft interior. For those who prefer savory flavors, roti bakar can be enjoyed with spreads like butter, kaya (coconut jam), or peanut butter. These spreads add a rich and creamy dimension to the snack, making it a delightful treat. Some variations even include a layer of cheese on top, which adds a savory and slightly salty taste. On the other hand, if you have a sweet tooth, roti bakar can be enjoyed with sweet spreads like condensed milk, chocolate spread, or Nutella. T

Roti jala is a popular Malaysian snack food that is as delicious as it is visually appealing. This traditional dish consists of delicate, lacy pancakes that are made from a mixture of flour, eggs, and coconut milk. The batter is poured into a special funnel-shaped container with several small holes at the bottom, and then swirled onto a hot griddle in a crisscross pattern, creating a net-like appearance. The name "roti jala" translates to "net bread" in Malay, which perfectly describes the intricate design of these pancakes. The texture of roti jala is light and fluffy, with a slight sweetness from the coconut milk. It is often served as an accompaniment to rich curries or spicy dishes, as the net-like structure of the pancakes helps to soak up the flavorful sauces. 

Amplang is a popular snack food in Malaysia, beloved for its crunchy texture and savory taste. This deep-fried dish is made from a mixture of fish meat, tapioca flour, and spices, resulting in a unique and delicious treat. The preparation of Amplang begins with deboning and mincing the fish, typically mackerel or tenggiri, before mixing it with tapioca flour, salt, sugar, and other seasonings such as garlic and onion powder. The dough is then shaped into small, bite-sized pieces and deep-fried until golden brown. The end result is a crispy and addictive snack that is often enjoyed on its own or accompanied by a spicy chili sauce for an extra kick. Amplang can be found in various flavors such as original, spicy, or even cheese-filled, catering to different taste preferences. 

Wajik is a traditional Malaysian snack that is loved for its sweet and sticky texture. Made from glutinous rice, coconut milk, and palm sugar, it is a delightful treat that is commonly enjoyed during festive occasions and celebrations. To make Wajik, the glutinous rice is cooked until it becomes soft and sticky. Then, coconut milk and palm sugar are added to the rice mixture, giving it a creamy and sweet flavor. The mixture is further cooked until it thickens and becomes gooey. Finally, it is spread onto a flat tray and left to cool and set. Wajik has a distinct aroma and taste, with the sweetness of the palm sugar complementing the creamy coconut milk perfectly.

Kue Cucur is a popular snack made from a batter consisting of rice flour, wheat flour, coconut milk, and various spices. The batter is then deep-fried until golden brown, resulting in a crispy outer layer with a soft and fluffy interior. Kue cucur is often served in bite-sized pieces, making it perfect for snacking or as a side dish. It is commonly enjoyed with a variety of dipping sauces, such as sweet chili sauce or peanut sauce, which adds an extra burst of flavor to the already delicious snack. 

Jemput-jemput are bite-sized fritters made from a simple batter consisting of flour, water, salt, and various flavorful ingredients. The batter is then deep-fried until crispy and golden brown. Jemput-jemput comes in various forms and flavors, depending on the region and personal preferences. Some common variations include jemput-jemput pisang (banana fritters), jemput-jemput tempe (fermented soybean fritters), and jemput-jemput udang (shrimp fritters). Other ingredients such as corn, sweet potatoes, or anchovies may also be added for extra taste and texture. These delightful fritters are commonly enjoyed as a tea-time snack or as a side dish during festive occasions. 

Mee Siput is a cracker that originated as a handmade snack crafted from flour dough. The dough is rolled and stretched into long, noodle-like strips, which are then intricately swirled in a circular pattern to mimic the appearance of a siput, or snail in Malay. After being sun-dried, the dough spirals are deep-fried in cooking oil until achieving a crispy and crunchy texture. This ready-to-eat snack is ideally enjoyed with condiments such as sambal, chili paste, or chili soy sauce.

Kue semprong is a popular Malaysian snack that has a unique appearance, resembling thin, crispy wafers that are rolled into a cylindrical shape. The name "kue semprong" is derived from the Malay word "semprong", which means curl or twist. To make kue semprong, a batter made from a mixture of flour, sugar, coconut milk, and eggs is poured onto a hot, specially designed iron mold. The mold is then quickly rotated over a flame, allowing the batter to evenly coat the entire surface and create the signature crisp texture. The wafers are then carefully rolled into tubes while still warm, resulting in their distinctive shape. Kue semprong is often enjoyed on its own as a light and crispy snack. 

Clorot is a popular Malaysian snack made from glutinous rice flour and coconut milk. The dish is typically green in color due to the addition of pandan leaves extract, which gives it a distinct and aromatic flavor. To prepare Clorot Dish, the glutinous rice flour is mixed with coconut milk and pandan leaves extract to form a smooth batter. The batter is then poured into small cups or moulds and steamed until fully cooked. The end result is a soft and slightly chewy texture that melts in your mouth. Clorot Dish is often served as a sweet snack or dessert. It can be enjoyed plain or with a sprinkle of grated coconut on top, which adds a rich and nutty taste to the dish. 

Kelupis is a traditional Malaysian snack that is made from glutinous rice that is wrapped in banana leaves and then steamed to perfection. The rice is often mixed with coconut milk to add a rich and creamy flavor. What makes Kelupis unique is the filling that is tucked inside the rice. Common fillings include grated coconut, peanuts, and palm sugar, which provide a delightful combination of textures and tastes.The rice must be carefully washed and soaked before being wrapped in the banana leaves. The leaves not only impart a fragrant aroma to the dish but also help to keep the rice moist and tender. 

Cincin, a traditional Malaysian treat, reflects the nation's tribal heritage. Made using rice flour and brown sugar, the blend is shaped into rings and expertly fried. The outcome is a crunchy outer layer complemented by a sweet and slightly chewy inside.

Pinjaram is a delightful, round cake characterized by a soft and chewy texture. Its outer edge boasts crispiness, transitioning into a fluffy and springy middle. The key ingredients include rice flour, cornflour, sugar, and coconut milk. Some variations may incorporate pandan syrup or palm sugar for an enhanced and more enticing aroma.

Kue Makmur is a traditional Malaysian snack that is loved by many for its rich and buttery flavor. This delectable dish is often enjoyed during festive celebrations and special occasions. The main ingredients used in Kue Makmur are flour, butter, sugar, and ground almonds. These ingredients are combined to create a crumbly and melt-in-your-mouth texture that is simply irresistible. The dough is then shaped into small bite-sized pieces and baked until golden brown. What sets Kue Makmur apart is its unique filling. Each piece is filled with a sweet and aromatic mixture of ground almonds, sugar, and spices such as cardamom and cinnamon. This filling adds a burst of flavor to every bite, making Kue Makmur a truly indulgent treat. One bite of Kue Makmur will transport you to a world of traditional Malaysian flavors. Its buttery richness combined with the fragrant almond filling is a true delight for the taste buds. Whether enjoyed with a cup of tea or as a snack on its own, Kue Makmur is the perfect treat for those looking to satisfy their sweet tooth with a touch of Malaysian heritage.

Red Peach Cake is a small, teardrop-shaped dumpling with a soft and sticky glutinous rice flour skin. This casing envelops a filling comprising glutinous rice, peanuts, mushrooms, and shallots. The kuih's skin is typically colored pink and molded using a wooden tool before undergoing the steaming process.

Kuih Lidah, which translates to "tongue cake," earns its name from its tongue-shaped form. The primary components of this treat include wheat flour, egg, and margarine, combined and kneaded with a touch of salt, water, and potato flour. Typically coated with icing sugar for sweetness on the outside, Kuih Lidah achieves a delightful contrast with layers of thinly fried bread that contribute to a crisp texture and a buttery flavor experienced in every bite.

Jala, also known as Jala kuih, is a popular Malaysian snack food that is loved for its unique, delicate appearance and delicious taste. This traditional dish is made from a simple batter of rice flour, coconut milk, and a pinch of salt. The batter is then poured into a special funnel-shaped container with multiple small holes at the bottom, resembling a net. To create the intricate net-like pattern, the batter is skillfully drizzled onto a hot greased pan in a swirling motion. The end result is a beautiful lacy net that is lightly crispy on the outside and soft and chewy on the inside.