Sugar Rush Magazine

ISSUE NO. 1 | JULY 2021

SUGAR RUSH
MAGAZINE

Desserts for every craving

WHO MADE IT BETTER?
#SAPOTLOKAL
INFLUENCERS RECIPE!

Find out how mochi is actually kuih kochi
but in a different filling!

08

TABLE OF
CONTENTS

03 EDITOR'S
MESSAGE
07

LOCAL
10 MADE

DESSERTS

19 1188 NAHLAH'S
MASTER

PIECE

15

20 #KITA
JAGAKITA

12

"STRESSED IS

DESSERTS

SPELLED

BACKWARDS"

ADRIANA AZLAN @sugarushmag
www.sugarushmag.com.my
EDITOR IN CHEIF

Throughout this magazine, I aspire to make

readers go back to their roots and appreciate the
local heritage of sweetness that our ancestors has
created for us. Dessert is a course that concludes a
main meal. The course usually consists of sweet foods
and beverages, As a Malaysian, I am so proud to live
in a country that appreciates the art of "manis
sampai potong kaki" in our food culture and may we
always remain the authenticity of our sweet delights
and embrace it. I hope you enjoy this magazine as
much as I did making it. Please connect with us
through our socials on Twitter, Instagram and
Facebook!

ek Batik is known among the WHAT'S THE
Malaysian community and the main DIFFERENT?
ingredient is to have "biskut Marie" in
its recipe. A lot of people have ROYAL BISCUIT CAKE
revolutionized the kek batik to kek
batik indulgence which consists of 2
layers; cream cheese and chocolate
ganache on top. To make the
chocolate sauce as the layer of
biscuits, we usually use Milo and
cocoa powder mix with condensed
milk.

KEK BATIK

E
PRINCE WILLIAM'S WEDDING CAK

Unlike the British Royal Biscuit Cake which
is pretty much similar with ours but using
dfferent ingredient whereby they use
graham crackers, dark chocolate and
heavy whipping cream to make the cake.
As for topping, they usually drizzle some
sea salt caramelised sauce on top.

WHO MADE LEMPENG
IT BETTER?

empeng is a Malay/Indonesian word for
pancake that forms a thin, round shaped
cake made from a starch based dough. The
basic ingredients of pancake usually consist
of flour, eggs, milk, butter and baking agent.
The dough made from this ingredient is then
spread and cooked on a hot surface flat pan.

PANC AKE

THE FLUFFIER THE BATTER! Pancakes are not a type of bread or
flatbread, because bread requires a
mixture of flour into a dough. Batter is
usually made from a type of flour,
such as wheat flour or rice flour,
mixed with water and a pinch of salt.
Sometimes eggs are also added to get
a better pancake texture. Pancake
batter can be made by hand or in a
blender.

KERIA
VS
DONUT

At first glance, Kueh Keria might look like an
ordinary donut. It is round with a hole in the
centre. Kueh Keria is very different from
regular donuts you find at the donut shop.
Unlike regular donuts, Kueh Keria is made
from sweet potatoes that are steamed and
mashed. On the other hand, donuts are just
basically flour that mix with baking powder.
Donuts are usually topped with different
toppings or just glazed to add some
sweetness to it.

THE FLUFFIER THE BETTER!

MOCHI
VS
KOCHI

Kuih Kochi is found in Javanese, Malay and
Peranakan cuisine, made from glutinous rice
flour, and stuffed with coconut fillings with
palm sugar. The most unique thing about Kochi
is that it is wrapped with a banana leave for the
best flavor. Similarly, Mochi is originally a
traditional Japanese cake made using glutinous
rice flour and topped with red bean paste. Both
has a sticky and chewy texture. Now, mochi
now has a variety of flavors such as chocolate,
strawberry, peanut butter and etc.

BOTH USE GLUTINOUS FLOUR FOR
THAT CHEWY TASTE!

DADIH PANNA
VS COTTA
PANNA
COTTA DADIH

Dadih is a kind of dairy product similar to
traditional yogurt special among the Minangkabau
community which is usually produced using
buffalo milk, but cow's milk is also used. The word
"dadih" actually means curd as condensed milk.
Panna cotta means 'cooked cream' in Italian. It
includes very few ingredients, and is basically a
simple mixture of cream, sugar, and vanilla. Gelatin
is added to set the mixture and create a custard-
like consistency. The best difference you can find
from these 2 is that dadih uses agar-agar while
panna cotta uses gelatin to maintain its cosistency.

FOR YOUR BAKING NEEDS

MAD

ABOUT
CAKE

it started way back as early in year 2002 with
just an order for a friend’s wedding it has
turned to be a reputable business. especially
among the celebrities! As seen in the photo,
a fountain cake was made to celebrate Elly
Mazlein's wedding in 2020. The centerpiece
of the wedding came in the form of a cobalt
blue geode cake that commanded the
attention of guests and social media users.

The impressive cake which towered over the
newlyweds featured intricately placed
crystals made to resemble the geological
formation. The stunning creation was made
by Chef Zam and Chef Wan of Mad About
Cake

INSIDE

SCOOP

GAME CHANGER IN AMPING UP LOCAL FLAVORS

it started as a dream to make genuinely fresh
ice cream for Malaysians. The brainchild of
Edmund Tan and his wife, Lim Shiew Li,
Inside Scoop was inspired by their love for
ice cream and for wanting to create happy
memories.

Noticing a gap in the premium ice cream
market where it was predominantly served
by international chains, they set out to make
great ice cream that is made fresh locally,
creating imitable natural flavours and
smooth, ultra-creamy textures unlike mass
produced ones. They were guided by the
philosophy of using high quality ingredients
sourced from the world over and inspired by
Malaysian taste buds, eating exploration,
travels and current trends

ABSOLUT

CHOCOLAT

POUR-IT YOURSELF CAKE!

The couple, Ben Ali and Nadiyah Shahab,
were first introduced in February 2019, the
cake continued to create a sensation among
its customers. The business all started when
they wanted to find more money to get
married. Instead of looking for extra money,
who would have thought that their interest
continues to grow to be more growing. Their
unique selling point is how unique all of their
cakfe flavors are: Boba Milk Cake, Milk Lava
Cake and Dalgona Cloud Cake. The best thing
is that every cake looks super appetizing and
delicious!

#WOMANPOWER

SUKA DESSERT

CHOCOLATE CADBURY DESSERTS!
Siti Hajar Mohd Razali is a self-proclaimed
chocoholic (specifically milk chocolate) and it
is this love that drove her business’ growth
over the last three years. Fondly known as
‘Auntie Ja’ to her social media followers, Her

desserts are mostly made up of brownies,
cookies, biscoff cake and Nutella pods. When
she first started out, she purchased recipes
online and modified them to suit her taste.
She figured that if she loved what she came
up with, others might too. “I've never
attended a baking class. I just focus on
creating desserts that I like and if it works,
I’ll put it in the store" as stated by Auntie Ja.

ARI Arianna Natasha who is a youngEN
entrepreneur started her business
! when she was only 16 years old withB
her love for baking grows fonder.
She is truly an idol for the
youngsters as she busy herself with
homeschooling while operating a full
time business. “This field (cooking
and business) is well established
with me and I hope my sharing on
social media can inspire everyone,
especially the young to find
opportunities with the abilities they
have, no matter cooking or anything
else," she stated. Her desserts
consist of brownies, chocolate cake,
and delicious cookies!

#WOMANPOWER

ANNA KITCH

et Brownies in Town

#WOMANPOWER

SUGARIEKL

Stuffed Cookies Based in
Subang Jaya!

SugarieKL was introduced by Risha
Dalene, 23 who had passion for
stuffed cookies that are unique in
flavors. She started by selling at
small booths to increase her
engangement and later promoted
her cookies through influencers that
really gave a boost to her branding.
Her unique desserts shook the
public as the products look nothing
like local made. One of her best
selling has got to be the cookie pie
stuffed with smores and stuffed
cookies enriched with flavors like
matcha, strawberry and red velvet.

FRUNCHIE

CHOCOJAR WITH REAL BERRIES INSIDE!

#WOMANPOWER

Frunchie was introduced by Syura Ibrahim, Her chocojars have diversified into 4 flavors:
22, in 2020 during the chocojar faze that was original, red velvet and oreo. She is also
gaining popularity among Malaysians taste known for her generosity by doing alot of
buds. She on the other hand, had a better CSR programs at such a young age. She gave
idea that wiped out the whole competition out chocojars to food riders and did plenty
by releasing the first ever chocojar with real of giveaways to her followers by giving away
cranberries inside! the latest IPhones, tablets and some funds.

FOR YOUR BAKING NEEDS

PHOTOSHOOTS

Nahlah's food photography and baking skills
have not gone to waste as many of her followers
adore her creations and even some followed her
recipes shared on her Twitter account. Even
more surprisingly, this talented girl is a science
student majoring in microbiology. As she is
graudating soon, we will be more than happy to
see her thrive in the baking industry and as a
social media infleuncer.

RECIPES

PUT A SWEET SMILE ON THEIR
FACE WHEN YOU GIVE THEM
SOMETHING SWEET!

#KITAJAGAKITA

#RAKYATJAGARAKYAT