Dessert Magazine

Introducing Malaysia’s famous desserts and rankings

248

Famous

July 2020

Top 7 Desserts In Malaysia

Dessert www . Dessertinmalaysia . com

Dessert

Dessert

Contents

01 02 03 04 05 06 07

Fruit Tart

History and introduction

Tiramisu History and story

Macaron History and about

Cupcake

History and introduction

Donuts History and story

Pancakes History and story

Pudding History andabout

Dessert

What Is Dessert ?

Dessert

About The word “dessert” originated from the French word desservir, meaning “to clear the table.” Its first known use was in 1600, in a health education manual entitled Naturall and artificial Directions for Health, written

by William Vaughan.

The term dates from the 14th century but attained its current meaning around the beginning of the 20th century when “service à la française” (setting a variety of dishes on the table at the same time) was replaced with “service à la russe” (presenting a meal in courses.)”.

01

Dessert

Fruit Tart

History Tarts are thought to have either come from a tradition of layering food, or to be a product of Medieval pie making. Enriched dough (i.e. short crust) is thought to have been first commonly used in 1550, approximately 200 years after pies. In this period, they were viewed as high-cuisine, popular with nobility, in contrast to the view of a commoners pie.

While originally savoury, with meat fillings, culinary tastes led to sweet tarts to prevail, filling tarts instead with fruit and custard. Early medieval tarts generally had meat fillings, but later ones were often based on fruit and custard.

Portugal

Fruit Tart

Dessert

NO. 1

In Malaysia Famous Dessert .

Tarts are typically freestanding with firm pastry base consisting of dough, itself made of flour, thick filling, and perpendicular sides while pies may have softer pastry, looser filling, and sloped sides, necessitating service from the pie plate.

There are many types of tarts, with popular varieties including Treacle tart, meringue tart, tarte tatin and Bakewell tart. A jam tart uses jam in place of fresh fruit.

Tarte Tatin is an upsidedown tart, of apples, other fruit, or onions.

Savoury tarts include quiche, a family of savoury tarts with a mostly custard filling; German Zwiebelkuchen ‘onion tart’, and Swiss cheese tart made from Gruyere country.

Dessert

Lisbon Portugal

02

Dessert

Tiramisu

History Tiramisu appears to have been invented in the 1960s or 1970s, but beyond that, its origins are unclear.

Recipes named “tiramisu” are unknown in cookbooks before the 1960s. The word appears in print in Italian in 1980, and in English in 1982. Some accounts of the origin of tiramisu date its invention to the 1960s in the region of Veneto, Italy, at the restaurant “Le Beccherie” in Treviso.

It is sometimes claimed that Tiramisu has aphrodisiac effects and was served in brothels in Treviso. Le Beccherie is supposed to have invented it on 24 December1969.Other sources report the creation of the cake as originating towards the end of the 17th century in Siena in honour of Grand Duke Cosimo III.

Italian

Tiramisu

Dessert

NO. 2

In Malaysia Famous Dessert .

Traditional tiramisu contains a short list of ingredients: finger biscuits, egg yolks, sugar, coffee, mascarpone cheese, cocoa powder and sometimes liquor.

The original shape of the cake is round, although the shape of the biscuits also allows the use of a rectangular or square pan. However, it is often assembled in round glasses, which show the various layers, or pyramid. Modern versions can have the addition of whipped cream or whipped egg, or both, combined with mascarpone cream. This makes the dish lighter, thick and foamy.

Marsala wine can be added to the recipe, but other liquors are frequently substituted for it in both the coffee and the cheese mixture, including dark rum, Madeira, port, brandy, Malibu, or Irish cream and especially coffee-flavoured liqueurs such as Tia Maria and KahlĂşa. Disaronno is also often used to enhance the taste of tiramisu.

Dessert

Italian Venice

03

Dessert

Macaron

History There is some variation in whether the term macaron or macaroon is used, and the related coconut macaroon is often confused with the macaron. In North America, most bakers have adopted the French spelling of macaron for the meringue-based item to distinguish the two. Stanford professor of linguistics Daniel Jurafsky describes how the two confections have a shared history with macaroni (Italian maccheroni). Jurafsky notes that French words ending with “-on” that were borrowed into English in the 16th and 17th centuries are usually spelled with “-oon” (for example: balloon, cartoon, platoon).In the UK, many bakeries continue to use the term “macaroon”.

The macaron is traditionally held to have been introduced in France by the Italian chef of queen Catherine De Medici during the Renaissance. Since the 19th century, a typical Parisian-style macaron is presented with a ganache, buttercream or jam filling sandwiched between two such cookies, akin to a sandwich cookie. The confection is characterized by a smooth squared top, a ruffled circumference—referred to as the “crown” or “foot” (or “pied”)—and a flat base. It is mildly moist and easily melts in the mouth. Macarons can be found in a wide variety of flavours that range from traditional (raspberry, chocolate) (foie gras, matcha).

Italian

Macaron

Dessert

NO. 3

In Malaysia Famous Dessert .

Macarons have been produced in the Venetian monasteries since the 8th century A.D. During the Renaissance, French queen Catherine de’ Medici’s Italian pastry chefs made them when she brought them with her to France in 1533 upon marrying Henry II of France.[9] According to Larousse Gastronomique the macaron was created in 1791 in a convent near Cormery.

In 1792, macarons began to gain fame when two Carmelite nuns, seeking asylum in Nancy during the French Revolution, baked and sold the macaron cookies in order to pay for their housing. These nuns became known as the “Macaron Sisters”. In these early stages, macarons were served without special flavours or fillings.

Dessert

Five Fish Village

04

Dessert

Cupcake

History The earliest extant description of what is now often called a cupcake was in 1796, when a recipe for “a light cake to bake in small cups” was written in American Cookery by Amelia Simmons. The earliest extant documentation of the term cupcake itself was in “Seventyfive Receipts for Pastry, Cakes, and Sweetmeats” in 1828 in Eliza Leslie’s Receipts cookbook. In the early 19th century, there were two different uses for the term cup cake or cupcake. In previous centuries, before muffin tins were widely available, the cakes were often baked in individual pottery cups, ramekins, or molds and took their name from the cups they were baked in.

This is the use of the name that has remained, and the name of “cupcake” is now given to any small, round cake that is about the size of a teacup.

While English fairy cakes vary in size more than American cupcake, they are traditionally smaller and are rarely topped with elaborate icing. The other kind of “cup cake” referred to a cake whose ingredients were measured by volume, using a standard-sized cup, instead of being weighed. Recipes whose ingredients were measured using a standard-sized cup could also be baked in cups; however, they were more commonly baked in tins as layers or loaves.

America Cupcake

Dessert

NO. 4

In Malaysia Famous Dessert .

A standard cupcake uses the same basic ingredients as standard-sized cakes: butter, sugar, eggs, and flour. Nearly any recipe that is suitable for a layer cake can be used to bake cupcakes. The cake batter used for cupcakes may be flavored or have other ingredients stirred in, such as raisins, berries, nuts, or chocolate chips.

Because their small size is more efficient for heat conduction, cupcakes bake much faster than a normal layered cake. During baking, the volume of the batter initially increases due to the production of carbon dioxide, then decreases upon cooling due to the release of leavening gases. Cupcakes may be topped with frosting or other cake decorations. They may be filled with frosting, fruit, or pastry cream. For bakers making a small number of filled cupcakes.

Dessert

Los Olivos farmstands

05

Donuts

A doughnut or donut (the latter spelling often seen in American English) is a type of fried dough confection or dessert food. The doughnut is popular in many countries and is prepared in various forms as a sweet snack that can be homemade or purchased in bakeries, supermarkets, food stalls, and franchised specialty vendors.

Dessert

History The earliest origins to the modern doughnuts are generally traced back to the olykoek (“oil(y) cake”) Dutch settlers brought with them to early New York (or New Amsterdam). These doughnuts closely resembled later ones but did not yet have their current ring shape. One of the earliest mentions of “doughnut” was in Washington Irving’s 1809 book A History of New York, from the Beginning of the World to the End of the Dutch Dynasty: Sometimes the table was graced with immense apple-pies, or saucers full of preserved peaches and pears; but it was always sure to boast of an enormous dish of balls of sweetened dough, fried in hog’s fat, and called doughnuts, or oly koeks: a delicious kind of cake, at present scarce known in this city, excepting in genuine Dutch families.

America Donuts

Dessert

NO. 5

In Malaysia Famous Dessert .

Doughnuts are usually deep fried from a flour dough, and typically either ring-shaped or a number of shapes without a hole, and often filled, but can also be ball-shaped ("doughnut holes"). Other types of batters can also be used, and various toppings and flavorings are used for different types, such as sugar, chocolate, or maple glazing. Doughnuts may also include water, leavening, eggs, milk, sugar, oil, shortening, and natural or artificial flavors.

Doughnuts may be glazed with a sugar icing, spread with icing or chocolate on top, or topped with powdered sugar, cinnamon, sprinkles or fruit. Doughnuts are often accompanied by coffee purchased at doughnut shops, convenience stores, petrol stations, cafes or fast food restaurants, but can also be paired with milk.

Dessert

New York City

06

Dessert

Pancakes

History The Ancient Greeks made pancakes called (tēganitēs), (tagēnitēs) or (tagēnias), all words deriving from (tagēnon), “frying pan”. The earliest attested references to tagenias are in the works of the 5thcentury BC poets Cratinus and Magnes. Tagenites were made with wheat flour, olive oil, honey, and curdled milk, and were served for breakfast.

Another kind of pancake was (staititēs), from (staitinos), “of flour or dough of spelt”, derived from (stais), “flour of spelt”. Athenaeus mentions, in his Deipnosophistae, staititas topped with honey, sesame, and cheese. The Middle English word pancake appears in English in the 15th century.

Netherlands Pancakes

Dessert

NO. 6

In Malaysia Famous Dessert .

The pancake’s shape and structure varies worldwide. In England, pancakes are often unleavened and resemble a crêpe. In North America, a leavening agent is used (typically baking powder) creating a thick fluffy pancake.

A crêpe is a thin Breton pancake of French origin cooked on one or both sides in a special pan or crepe maker to achieve a lacelike network of fine bubbles. A wellknown variation originating from southeast Europe is a palačinke, a thin moist pancake fried on both sides and filled with jam, cheese cream, chocolate, or ground walnuts, but many other fillings—sweet or savoury—can also be used.

Dessert

Holland Village

History In the United Kingdom and some of the Commonwealth countries, the word pudding can be used to describe both sweet and savory dishes. Unless qualified, however, the term in everyday usage typically denotes a dessert; in the United Kingdom, pudding is used as a synonym for a dessert course.

The original pudding was formed by mixing various ingredients with a grain product or other binder such as butter, flour, cereal, eggs, and/or suet, resulting in a solid mass. These puddings are baked, steamed, or boiled. Depending on its ingredients, such a pudding may be served as a part of the main course or as a dessert.

Dessert

07

Pudding

England Pudding

Dessert

NO. 7

In Malaysia Famous Dessert .

In the United Kingdom and some of the Commonwealth countries, the word pudding can be used to describe both sweet and savory dishes.

Unless qualified, however, the term in everyday usage typically denotes a dessert; in the United Kingdom, pudding is used as a synonym for a dessert course.

Dessert puddings are rich, fairly homogeneous starchor dairy-based desserts such as rice pudding, steamed cake mixtures such as treacle sponge pudding with or without the addition of ingredients such as dried fruits as in a Christmas pudding.

Savory dishes include Yorkshire pudding, black pudding, suet pudding and steak and kidney pudding.

Dessert

Rye, East Sussex

Top 7 Dessert Ranking

NO. 1

Fruit Tart

Tiramisu

NO. 3

Macaron

Dessert

NO. 2

NO. 5

NO. 7

Cupcake

NO. 4

Pancakes

NO. 6

Donuts

Pudding

Dessert

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