A Lo­cal Fix

Pair­ing lo­cal desserts with wine

Wine & Dine Cookbook - - MATCH MADE - WORDS ED­WIN SOON

Lo­cal desserts may be tricky to pair with wine, but not im­pos­si­ble. Per­anakan desserts such as pu­lut hi­tam and sago pud­ding, for in­stance, have a hint of salti­ness that makes a good match for sweet wines such as French Sauternes, Ital­ian Tor­co­lato and Hun­gar­ian Tokaji.

For a sweet ex­per­i­ment, try these four lovely pair­ings:

GORENG PISANG

For a sin­fully sweet snack, pair these de­li­cious bat­tered and deep-fried ba­nanas with a sweet wine such as Cana­dian ice wine.

ICE JELLY

Jelly topped with shaved ice, lime and a choice of fruit goes down very well with a Mus­cat de Beaumes de Venise.

KUEH PISANG

Ba­nana cake scented with vanilla and co­conut is eas­ily matched with an ice wine or Bon­nezeaux.

CHENDOL

Pair this favourite with Pe­dro Ximenez sherry or Aus­tralian Mus­cat. Both are syrupy sweet with hints of caramel and vanilla, and com­ple­ment the gula me­laka very nicely. The ad­ven­tur­ous might want to re­place gula me­laka with sherry!

Chendol

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