Malaysian snack foods

Laddu or laddoo is a spherical sweet from the Indian subcontinent made of various ingredients and sugar syrup or jaggery. It has been described as "perhaps the most universal and ancient of Indian sweets."

Modak (), modakam (), kolukattai or modaka (), also referred to as jilledukayalu in Telugu () is an Indian sweet dish popular in many Indian states and cultures. According to Hindu and Buddhist beliefs, it is one of the favourite dishes of Ganesha and the Buddha and is therefore used in prayers. The sweet filling inside a modak consists of freshly grated coconut and jaggery, while the outer soft shell is made from rice flour or wheat flour mixed with khowa or maida flour.

deep fried banana or plantain

dried, crispy slice of banana

thumb|Tapuy, a traditional Ifugao [[rice wine prepared with tapay in the Cordillera highlands of Luzon, Philippines]] thumb|Dried alcoholic fermented cassava or peuyeum at Yogyakarta, [[Indonesia]]

Klepon, also known as Onde-onde or Buah Melaka, is a traditional Southeast Asian confection made from glutinous rice flour filled with palm sugar and coated in grated coconut. Typically green in colour due to the use of pandan or suji leaf extract, the dough balls are boiled until the centre melts, producing a burst of sweetness when eaten. The confection is widely consumed in Indonesia, Malaysia, Brunei and Singapore, where it is commonly sold in traditional markets and classified as kue or kuih, terms for local confections often prepared for ceremonial or festive occasions. In Thailand, a si

Malay layered cake

Typical malaysian cake

Kuih (Jawi: ; Indonesian: ; derived from Southern Min  ) are bite-sized snack or dessert foods commonly found in Southeast Asia (particularly in the Malay Archipelago) and China. It is a fairly broad term which may include items that would be called cakes, cookies, dumplings, pudding, biscuits, or pastries in English and are usually made from rice or glutinous rice. In China, where the term originates, in Hokkien and kué in Teochew (known as in Mandarin) refer to snacks which are typically made from rice but can occasionally be made from other grains, such as wheat. The term is widely use

Guazi (; ), also called kwasi () refers to roasted plant seeds. It is a popular snack in China, Malaysia and overseas Chinese communities, especially in Indonesia. While directly translated as "melon seeds" it usually refers to baked seeds of the sunflower, pumpkin, or watermelon seeds. It is often served as an appetizer during banquets.

Wajik or wajid, also known as pulut manis, is a traditional glutinous sweet made with rice, sugar and coconut milk. It is an Indonesian kue, and a kuih of Brunei, Singapore and Malaysia (especially in the state of Sabah).

type of pancake that looks like lace originating from Johor history

Bahulu or baulu (Jawi: باولو) is a traditional Malay pastry (kue/kuih). It is similar in concept to the madeleine cake, but round in shape and composed of different ingredients. There are three versions available, the most common being bahulu cermai (star-shaped) and the more elusive bahulu gulung (shaped like rolls) and bahulu lapis (layered). Bahulu is believed to be originated in Malay Peninsula during the colonization era and is the corruption of the Malaccan Kristang (Portuguese-Eurasian people) word, bolu (Portuguese: ) which means cake. It is usually served during Eid al-Fitr as well as

Indonesian traditional Betawi-Sundanese snack originated from western Java

Indonesian traditional cake

Jemput-jemput or cekodok is a traditional fritter popular in Malaysia, Brunei, Indonesia and Singapore that is made from wheat flour. It is usually round in shape and tends to vary in size. There are many varieties of this snack, some using banana, anchovies or prawns, onion or maize.

Amplang, also known as kerupuk kuku macan, is a traditional savoury fish cracker snack commonly found in Indonesia and Malaysia. Amplang crackers are commonly made of ikan tenggiri (wahoo) or any type of Spanish mackerel, mixed with starch and other materials before being deep-fried.

Indonesian sago cookies

Rempeyek or peyek is a deep-fried savoury Indonesian-Javanese cracker made from flour (usually rice flour) with other ingredients, bound or coated by crispy flour batter. The most common type of rempeyek is peyek kacang ("peanut peyek"); However, other ingredients can be used instead, such as teri (dried anchovies), rebon (small shrimp), or ebi (dried shrimp). Today, rempeyek is commonly found in Indonesia and Malaysia, as well as in countries with considerable Indonesian migrant populations, such as The Netherlands and Suriname.

Keropok lekor (; Jawi: ) is a traditional Malay fish cracker snack originating from the state of Terengganu, Malaysia. It is made from fish and sago flour and seasoned with salt and sugar. It is slightly greyish and gives off a fishy taste and smell which becomes more prominent as it cools down after frying. The word lekor is said to be derived from a Terengganu Malay word meaning "to roll".

Clorot, celorot, cerorot, or jelurut is an Indonesian traditional sweet snack (kue or kuih) made of sweet and soft rice flour cake with coconut milk, wrapped with janur or young coconut leaf in cone shape. It is a popular traditional sweet snack commonly found in Brunei, Indonesia, and Malaysia.

Indonesian traditional cookies

Indonesian traditional coconut pancake originating from Java island

Pinjaram, also known as penjaram, penyaram, kuih amik, kuih UFO, kuih telinga tikus, penganan iri or kuih cucur jawa is a traditional kuih for the Bajau/Iranun, Bruneian Malay people in Brunei and in the West Coast Division of Sabah, as well as for the Melanau in the Mukah Division and Iban in the Sri Aman Division of Sarawak and northern Malay people in Kedah of Malaysia.

Malaysian traditional dumpling

Cincin () is a traditional kuih for the Bruneian Malay people in Brunei and the Malaysian state of Sabah.

Chinese pastry usually eaten during significant occasions

Kelupis (which literally translates as 'glutinous rice rolls' in English) is a traditional kuih for the Lun Bawang, Bruneian Malay people in the country of Brunei and in the states of Sabah and Sarawak in Malaysia. It is also a traditional snack for the Bisaya people, while for the Lun Bawang/Lundayeh people, the confection is made in large batches especially during a traditional wedding ceremony.

Traditional Malay cake