This Deepavali, Fernleaf a brand that has become a household name in Malaysia celebrates the Festival of Lights by recreating the Payasam, an auspicious and delicious Indian dessert rich in milk. I was stoked to be invited to the media cooking demostration to learnt how to make it.
For an interesting twist to the traditional favourite, Fernleaf has engaged Chef Annette Isaac, who is of part Indian and part Eurasian heritage, to create three wonderful ways to enjoy Payasam – the classic Fernleaf Payasam, Fernleaf Payasam Pudding and Fernleaf Payasam Ice Cream. The delicious desserts were given an unexpected Malaysian twist with the addition of Gula Melaka, a type of local palm sugar for added depth in flavour.
During the demonstration, Mr Martin Soong, Marketing Manager of Fernleaf at Fonterra Brands Malaysia explained that Fernleaf, a popular brand amongst Malaysians, wanted to celebrate Deepavali with its consumers by sharing the delightful recipe ideas. “We’ve created ideas that are not only a fun twist to the ordinary, but also healthier with the added nutrition of pure and natural dairy from New Zealand,” said Mr Soong.
Most of us would not know that by adding Fernleaf Full Cream Milk and Gula Melaka to this recipe for Payasam, it’ll gives a richer depth and flavour compared to the classic recipe. The idea to hold the Fernleaf’s Deepavali Cooking Demonstration was to inspire consumers to rediscover the joys of enjoying Payasam and to find out how versatile and nutritious dairy can be as part of a daily diet.
Fernleaf Gula Melaka Payasam Recipe
- Heat up the ghee (1tbs) in the pan, add cashew nuts (1/4 cups) and raisins (1/3 cups). Then stir fry until it’s golden.
- Boiled the sago (1/2 cup) with water.
- Add Fernleaf full cream milk powder milk (8 tbs), gula Melaka ( 1 cup palm sugar) with buah pelaga powder (1/2 tsp).
- Add a pinch of Safron (optional), stir and slowly cook till it’s thicken.
- Add cashew nuts and raisins.
Fernleaf Payasam Pudding Recipe
- Follow the Payasam Gula Melaka Recipe steps 1 to 3.
- Add the konyakku jelly powder (1 packet) and stir slowly.
- Let it cool down a bit and pour the payasam into the jelly mould and chill it in the refrigerator.
Fernleaf Payasam Ice Cream Recipe
- Follow the Payasam Gula Melaka Recipe steps 1 to 3.
- Add Safron (optional), stir and slowly cook till it’s thicken.
- Let it cool down a bit and add cashew nuts and raisins in the ice cream mould and then pour the payasam and freeze it in the refrigerator.
You’ll get a chance to try the delicious Payasam desserts by visiting Fernleaf’s Deepavali Onground Activities at the below locations:
| Date / Time | Venue |
| 15 October 2016 – 4.30 pm | Little India, Jalan Leboh Ampang, Kuala Lumpur – In front Bank Simpanan Nasional
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| 21 & 22 October 2016 – 5.30 pm | Stadium Shah Alam – Near the main stage
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| 26 & 27 October 2016 – 5.30 pm | Little India, Brickfields, Kuala Lumpur – Opposite Lotus Hotel next to the Water Fountain Structure
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Fernleaf Full Cream Milk Powder is available at all leading supermarkets in two variations as below:
- Fernleaf Full Cream Regular available in 1.8KG (RRP RM53.45), 900g (RRP RM27.80) and 550g (RRP RM17.50)
- Fernleaf Instant available in 1.1KG (RRP RM 31.00) and 550g (RRP RM 16.50)
Let’s have fun trying the Fernleaf’s Payasam recipes at home today!