The movement control order (MCO) was imposed so everyone would stay at home, be safe during this period and prevent the Covid-19 cases from rising. From another perspective, with all the space and time at home, some even discovered new hobbies and talents, such as cooking and baking.

Trending recipes for you to try at home

Home cooking and baking also function as a way to pass the hours and make us feel productive during the MCO. It is a form of entertainment when many other activities — movie day at the cinemas, shopping, sunbathing at the beach — are closed or cancelled.

For the past five weeks, videos and posts of Malaysians trying their hands at cooking and baking steadily became the trend on social media platforms. People were busying themselves in the kitchen with current food trends, trying their hands at new recipes. Furthermore, the MCO has been somewhat an obstacle for foodhunters, where a lot of eateries were closed, blocking their access to the desired delicacies.

From local favourites ‘kuih penyaram’ and ‘begedil’ to fluffy soufflé, Malaysians certainly have shown their creativity in the kitchen. These are the three trending recipes for you to try at home during the MCO.

Kuih Penyaram (regular)

one cup of sugar
two cups of flour
two cups of rice flour
two cups of gula apong (palm sugar)
three cups of water; or

Kuih Penyaram (Pandan Flavour)
two cups of flour
two cups of rice flour
two cups of sugar
one cup of pandan juice (boil six pandan leaves)
two cups of water


  1. Sift the wheat flour and rice flour, and mix together. Put aside.
  2. Melt the gula apong, sugar and water in a pot. Mix well.
  3. Then, gradually mix both mixture together until it becomes a batter. Beat the batter with a mixer for at least 20 minutes. The batter should feel more thicker. Once done, let rest for half an hour.
  4. Heat up a pot of hot oil using high heat. Pour two to three tablespoons of the batter into the hot oil at the centre of a small wok. Wait until the kuih float upwards and is brownish.
  5. Use a satay stick to pick on the middle to take out the kuih.
Begedil Ayam (Malaysian deep-fried potato patty)

Begedil Ayam (Malaysian deep-fried potato patty)

15 potatoes
minced chicken
one cup of fried shallots
one cup of sliced Chinese celery
spring onion
2 1/2 teaspoon salt
three egg white

1 . Peel the potatoes and boil until soft. Leave it to cool. Then, mashed the potatoes.
2 . Mix the mashed potatoes, minced chicken, fried shallots, Chinese celery, and spring onion together and seasoned with with pepper and salt.
3 . Pick a wanted portion from the raw mixture and roll it until a perfect round.
4 . Heat up the oil, dip the raw mixture into the egg white and fry until brown.

Japanese fluffy soufflé pancake

Japanese fluffy soufflé pancake

two egg whites
25g castor sugar
half teaspoon lemon juice (optional)

two egg yolk
40g superfine flour
half teaspoon of baking powder
half teaspoon of vanilla essence
25g full cream milk

1 . Mix ingredients (B) well.
2 . Whip ingredients (A) until thick and fluffy.
3 . Combine both ingredients (B) and (A) together. Mix well.
4 . Grease a non-stick pan with butter. Drop a dollop or two onto the hot pan (according to preferences). Flip when the bottom side is golden brown.
5 . Once both sides are golden brown, it is ready to serve!