Malaysia is a multicultural and ethnically diverse country. It is precisely because of this feature that Malaysia has many delicacies, including Malay, Chinese, and Indian cuisine.

Therefore, the cuisine in Malaysia absorbs the cuisine culture of other countries and forms the unique cuisine of Malaysia through localized creation.

Kue Terang Bulan is a kind of pancake made of rice batter with corn in it.

Scoop the canned corn directly onto the roasted soft batter with eggs, and then skillfully roll it into the appearance of a taco of Mexico. With such a bite, the outer crust is crisp and soft inside, and the taste is super good.

Generally, this kind of snack appears in the roadside stalls of Malay nationality. this approachable grass-roots delicacy attracts all races, whether it's afternoon tea snacks or the best partner for morning coffee. Kue Terang Bulan is a must-eat for Malaysians themselves.

Indian pancakes are round, flat, or square and are crisp and delicious, usually filled with something. The Indian pancake maker flattens and stretches or throws the dough in the process of making Indian pancakes, but sometimes it may not be thrown.

Paratha is an improved food invented by Indian immigrants in Malaysia to cater to the residents' tastes. It is generally believed that the prototype is Indian pancakes, which all ethnic groups like.

Indian pancakes have a variety of ways of preparation, one of which is to reconcile the dough, divide it into small balls, and then spin it upward with a similar "tablecloth" motion.

Each time it is thrown, the cake billet becomes larger due to centrifugal force. the cake billet becomes large and thin, folding from the outside in into a round cake with a diameter of five to six inches or a square cake with a diameter of five to six square inches, and then let it fall on the pan and burn it.

The whole Indian bread is flat and layered. After frying in a frying pan, the cake will become fluffy and delicious, and the outer layer is even more crisp!

Coconut toast (Kaya toast) is a dish consisting of two slices of toast, butter and coconut (coconut sauce), usually served with coffee and boiled egg. In Singapore and Malaysia, coconut toast is usually eaten at breakfast.

Jiayang toast when eaten with a strong cup of coffee, is definitely a delicacy. Many Malaysian locals eat coconut toast with two soft-boiled eggs for breakfast.

Most of the bread on coconut toast is baked on charcoal and then buttered. According to the tradition to enjoy breakfast in Hainan, soft boiled eggs should be put into a bowl and seasoned with soy sauce and white pepper.

Then before eating, the coconut toast should be generously soaked in soft boiled eggs before eating, very delicious.