25 Typical Malaysian Beverages

Teh tarik, or “pulled tea,” is Malaysia’s national beverage with a creamy, sweet flavor and frothy texture. Made from strong black tea and condensed milk, it gets its name from the “pulling” process, where the tea is poured between two containers to create froth.

This beloved drink is commonly found at mamak stalls and street vendors, popular in Malaysia, Indonesia, Singapore, and Thailand. It is also favored during Ramadan for iftar, the meal that breaks the daily fast.

Kopi tarik, or Malaysian pulled coffee, is a traditional street beverage that dissolves coffee powder in boiling water, adds evaporated and condensed milk and mixes well.

The mixture is repeatedly poured between two containers, creating a frothy, creamy texture. Variations include iced versions and the addition of Milo powder. Popular throughout Malaysia and Southeast Asia, kopi tarik is enjoyed year-round, often any time of the day.

It is commonly found at street stalls, kopitiams (Malaysian coffee shops), and local cafes, and is celebrated during Malaysia Day.

Ipoh white coffee, named after Ipoh in Malaysia, is a unique beverage with a distinct brewing process. This traditional drink is enjoyed locally and in places like Singapore.

The coffee beans are roasted with palm oil margarine, brewed, and served with condensed milk, giving it a smooth, buttery texture and a creamy, sweet taste with nutty and caramel notes.

Popular variations include iced versions or those mixed with chocolate.

Bandung, also known as sirap bandung or air bandung, is a traditional and popular Malaysian beverage. Made with evaporated or condensed milk and rose syrup, it offers a sweet, floral flavor and a creamy texture.

This drink is popular in Malaysia, Brunei, Indonesia, and Singapore and is often enjoyed during Iftar in Ramadan, Diwali and at wedding receptions. Variations include adding grass jelly or using soda water, known as Soda Gembira in Indonesia​.

Milo ais, also known as iced milo, is a traditional Malaysian beverage made from Milo chocolate malt powder, water, condensed milk, and ice.

This drink is creamy, sweet, and chocolaty with a smooth texture. Common variations are Milo Dinosaur, topped with extra Milo powder, and Milo Godzilla, which adds ice cream.

Milo ais is enjoyed year-round, especially during hot weather in Malaysia and throughout Southeast Asia. It is a staple at mamak stalls and street vendors, consumed throughout the day, from breakfast to late-night snacks.

Air kelapa, or coconut water, is a traditional Malaysian street beverage featuring a naturally sweet, slightly nutty flavor with a light, watery texture, perfect for hydration. It can be popular year-round anytime but is especially refreshing during hot weather.

A popular variation is air kelapa bakar, or burnt coconut water. This version involves roasting young coconuts until the husk is charred, adding a subtle smoky flavor to the sweet coconut water.

Three-layer tea, also known as teh c special, is a traditional Malaysian drink made of three layers: gula melaka syrup at the bottom, evaporated milk in the middle, and strong black tea on top.

This combination creates a sweet, creamy, and slightly bitter drink, usually served iced. It’s popular in Malaysia and Singapore, especially enjoyed in hot weather.

Air mata kucing, also known as mata kucing, is a traditional Malaysian drink made from dried longan fruit and rock sugar. It has a sweet, slightly herbal flavor and is usually served chilled, making it perfect for the tropical climate.

Popular in Malaysia, especially in places like Petaling Street, it’s often enjoyed during hot seasons and at night markets.

Sirap limau is a traditional Malaysian beverage made by combining rose syrup and freshly squeezed lime juice.

This drink is a refreshing blend of sweet floral notes from the rose syrup and a tart, citrus flavor from the lime, served over ice. It is widely enjoyed at local eateries and street food stalls.

Sirap selasih, or rose syrup with holy basil seeds, is a traditional Malaysian drink. Made with rose syrup and soaked basil seeds, it offers a sweet, floral flavor and a unique chewy texture.

The rehydrated basil seeds add a slight crunch and are added just before serving. Typically served iced, it is popular in Malaysia, especially during festive occasions such as weddings and family gatherings for its cooling properties.

Cincau, also known as grass jelly, is a traditional Malaysian beverage made from the Platostoma palustre plant. It has a mildly herbal taste with a jelly-like texture, making it both refreshing and unique.

Typically served in iced water with syrup, cincau can also be mixed with coconut milk or pandan leaves for added flavor. Soya cincau is a popular variation mixing grass jelly with soy milk, known locally as “Michael Jackson” due to its black-and-white appearance.

This drink is enjoyed in Malaysia, Indonesia, Singapore, and the Philippines for its cooling properties and health benefits, such as aiding digestion​.

Limau asam boi, also known as lime juice with salted dried plum, is a traditional Malaysian beverage. It combines the sourness of lime juice with the salty and slightly sweet flavor of asam boi.

Served chilled over ice, it is perfect for hot weather. This drink is commonly found at street food stalls and local eateries​.

Barley water is a traditional Malaysian drink made by boiling pearl barley with water, sometimes adding pandan leaves for fragrance, and sweetening it with sugar and lemon or lime juice.

This mildly sweet, nutty drink can be enjoyed hot or cold. It’s popular in Malaysia and other Southeast Asian countries, especially for its health benefits, like aiding digestion and reducing body heat. Variations include adding ginger, fruit juices, or spices like cinnamon.

Ambarella juice, or kedondong juice, is a traditional Malaysian beverage made from tangy and slightly sour ambarella fruit. The juice is prepared by blending the fruit with water and sugar, often adding asam boi (salted dried plum) for a salty-sweet balance.

Served cold, it’s perfect for hot weather. Popular in Malaysia and other Southeast Asian countries, ambarella juice is valued for its unique taste and high vitamin C content.

Ais tingkap, or window sherbet, is an exotic street beverage from Penang, Malaysia. Made with rose syrup, coconut water, basil seeds, and lime juice, it offers a sweet, floral, and slightly tangy taste with a hint of nuttiness from the basil seeds.

Served over ice and garnished with young coconut flesh, this drink is well-loved in Penang and enjoyed year-round, especially during hot afternoons.

Masala chai is a traditional fusion beverage in Malaysian cuisine with Indian roots. This aromatic tea blends black tea, milk, and spices like cardamom, cinnamon, ginger, and cloves, creating a spicy, warming, and sweet flavor.

In Malaysia, variations might include pandan leaves or palm sugar for a local twist. Popular throughout Southeast Asia, this drink is enjoyed year-round, often during breakfast or as an afternoon drink. It is also common on special occasions like Diwali.

Loh hon kor, also known as monk fruit tea or luo han guo, is a traditional herbal beverage in Malaysian cuisine. Made from the dried fruit of Siraitia grosvenorii, it has a naturally sweet, earthy flavor with a slightly thick texture.

Often, ingredients like dried longan, red dates, or winter melon strips are added for extra flavor and texture. This drink is enjoyed year-round, especially during hot weather.

Teh halia, or ginger tea, is a traditional Malaysian drink that combines black tea with fresh ginger. This fusion beverage has a warming, spicy flavor with a hint of sweetness and a slightly sharp, aromatic texture from the ginger.

Teh halia is typically served hot, making it a comforting choice for breakfast or evening refreshment. It is enjoyed year-round, particularly during cooler months or rainy season.

Cham, also known as yin yang or yuen yeung, is a traditional Malaysian drink that combines equal parts of coffee and tea, sweetened with condensed milk.

Cham is enjoyed year-round at kopitiams (local coffee shops) and street stalls. It can be served hot or iced, making it suitable for any time of day, whether for breakfast, lunch, or an afternoon refreshment.

Malaysian beer, also known as bir Malaysia, includes both local brews and popular international brands. Commonly enjoyed varieties like Tiger, Carlsberg, and Heineken offer a smooth, refreshing taste with mild bitterness and a clean finish.

Tiger Beer, first brewed in 1932, is especially favored for its crisp flavor and affordability. Guinness, brewed locally since 1965, and Asahi Super Dry are also popular choices.

Tuak, also known as palm wine or toddy, is a traditional Malaysian beverage made from the fermented sap of palm trees. It has a slightly sweet and tangy flavor, a milky white appearance, and a frothy texture.

Popular in Malaysia, Indonesia, and India, toddy is typically enjoyed fresh in the evening or during social gatherings. Variations include sweet tuak, consumed soon after tapping, and fermented toddy with a stronger alcoholic taste.

It is especially common in toddy shops and during cultural celebrations like weddings and harvest festivals​.

Mango lassi is a fusion beverage popular in Malaysian cuisine, blending yogurt, water, mango pulp, and sugar for a creamy, sweet, and tangy drink. Often spiced with cardamom, it has a smooth, thick texture.

Enjoyed in Malaysia and globally, mango lassi is typically served cold. It is a common accompaniment to meals year-round and a favorite at social gatherings and celebrations.

Durian smoothie, also known as durian milkshake, is an exotic Malaysian beverage. Made from durian flesh, milk, and ice, it has a rich, creamy texture and a sweet, custard-like taste with a hint of bitterness. Variations include adding honey or vanilla.

The drink is popular in Malaysia and Southeast Asia. It is enjoyed year-round, especially during the durian season from June to August​.

Papaya milkshake is a well-liked beverage in Malaysian cuisine, combining ripe papaya, milk, sugar, and ice. This drink is smooth and creamy with a sweet, tropical flavor. It can be enhanced with lime or cinnamon.

Famous in Malaysia and other tropical regions, it is enjoyed year-round, especially in summer, and often served at breakfast or as an afternoon refreshment​.

Rambutan juice is an exotic Malaysian beverage made from rambutans’ sweet, juicy flesh. It has a refreshing, mildly sweet, and slightly tangy taste. Variations include blending with other tropical fruits like lychee or pineapple.

Rambutan juice is enjoyed year-round in Malaysia and Southeast Asia, particularly in summer, and is often served chilled at street vendors and local markets​.