25/04/2025

FRIDAY | APR 25, 2025

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Malaysian Paper

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From roadside fare to treats fit for royalty

Going nuts over pistachios

KUALA LUMPUR: Once consumed solely as a snack, the pistachio has surged in popularity and is now a new star in the local culinary scene. No longer confined to cake and ice cream toppings, it has emerged as a prominent flavour in beverages such as lattes. “Unlike the more neutral-tasting peanuts or almonds, pistachios offer a more complex flavour profile that is slightly sweet, subtly creamy and delicately nutty,” said Universiti Teknologi Mara culinary arts senior lecturer Dr Mohd Hairi Jalis. “Pistachios have a naturally balanced flavour that is mildly sweet, creamy and nutty, making them a very versatile ingredient in cooking. They can be made into a paste, chopped for texture or blended.” Mohd Hairi said pistachios play a key role in recipes because their natural fats give them a smooth and creamy texture that is perfect for desserts such as mousse, ganache or gelato, adding that they also help blend different flavours in a dessert. He added that in Southeast Asia, pistachios are seen as rare and exotic, which gives them a luxurious feel, even in something simple like a latte. Their use in local pastries, especially in trendy bakeries and fusion cafes, is likely to continue as they match modern tastes for healthy, natural and exclusive ingredients. But their lasting appeal will depend on how well they fit local flavours and culture. “The high price of pistachios has also led to counterfeit versions, from green colouring to mixed pastes that contain little to no real pistachio,” he said, adding that this compromises culinary integrity and diminishes the true gastronomic experience. However, he cautioned against processed pistachio flavoured products that contain high amounts of sugar, artificial flavouring and offer little nutritional value. – Bernama

KUALA LANGAT: What started as a humble roadside business in Kampung Delek, Klang, over two decades ago has since blossomed into a proud family legacy. Since its rebranding as Royale Talam in 2015, Arradzi Baihaqi Adzhar, the third generation operator of his family’s kuih business, has carried on the tradition with his wife, Siti Hapizah Musa. Together, they have cultivated a loyal following. Beyond that, their authentic kuih talam range has gained recognition in the corporate world, attracting several prominent hotels, catering companies and Malaysia Airlines. For the past 15 years, they have also been supplying regularly to Istana Alam Shah and Istana Bukit Kayangan in Selangor. Apart from the success achieved, the couple are also driven by a mission to spark interest in traditional kuih among the younger generation by aligning the business with modern trends through the launch of a contemporary cafe. Featuring over 40 types of kuih talam , Arradzi said the initiative aims to indirectly introduce young people to the variety and richness of traditional kuih . “Our goal is to make kuih talam a top choice in society, not just a side treat served at parties or gatherings. proud to be receiving orders from prominent hotels and Selangor Palace o Operator of family kuih talam business

Arradzi and Siti Hapizah are committed to using only high-quality fresh coconut milk to preserve the soft texture and rich, creamy-sweet taste of kuih talam . – BERNAMAPIC

priced, starting from as low as RM3 for four pieces. While maintaining the authenticity of traditional kuih talam recipes such as seri muka pandan, seri muka durian, talam keladi and talam ubi kayu , he said they have also adopted some recipes to suit modern palates in an effort to enhance appeal and attract younger consumers. Even so, they remain committed to preserving the original taste of traditional kuih talam , ensuring that any innovation focuses mainly on improving the texture, making it more “springy” and enjoyable. “In the past, there was no kuih talam kacang merah, lapis kacang hijau or lapis Jalur Gemilang . Now, we’re experimenting with flavours like red bean, mung bean, sago, coconut and palm sugar. These are

“It is disheartening that some young people today are more inclined towards modern desserts and some hardly even know, let alone recognise, traditional kuih ,” he told Bernama. He said the decision to open a cafe came after realising that not many outlets offer kuih talam as a main product, compared with Western menu options. Arradzi and his wife decided to commercialise the business while prioritising the use of only high quality fresh coconut milk to preserve the soft texture and rich, creamy-sweet taste of kuih talam . Apart from adhering to strict standard operating procedures that include checks on appearance, smell and taste before the products are sold, Arradzi said Royale Talam is halal -certified and affordably

some of the modern elements we’ve introduced. “If a customer wants kuih talam that’s out of the ordinary, we’ll try our best to make it happen. Usually, such requests come from older generations who are more knowledgeable about traditional kuih ,” said Arradzi, who currently employs 30 staff. All Royale Talam kuih are freshly made daily at a central kitchen operating 24 hours a day in Section 7, Shah Alam, before being distributed to three other outlets in Bandar Saujana Putra, Taman Medan and Klang. Looking ahead, Arradzi said he plans to expand by opening new branches in other states, including Kelantan and Terengganu, and has ambitions to enter the Indonesian market within the next five years.