Nestum has become a household name that is known to provide nutrient-rich multi-grain products. An aromatic and healthy combination of multi-grains is all you need to make your day better! Check out easy and nutritious recipes that you can try out at home with Nestum Malaysia.


Simple Recipes to Try Out with Nestum Malaysia

Nestum is another product offered by Nestle – the company that brings the world-renowned chocolate malt drink, Milo. Made with a nutritious combination of ingredients such as whole wheat, corn, rice, and milk, Nestum’s products are packed with vitamins and minerals for you to maintain your general wellbeing. Besides eating these products by itself, Nestum Malaysia’s products can also be made into easy-to-make recipes that you can make for your loved ones. Below are some recipes that you can incorporate Nestum Malaysia with!

Nestum Pineapple Tarts

Pineapple tarts have always been one of Malaysians’ favourite treats. However, adding Nestum to pineapple tarts provide added texture and aroma to this much-loved pastry. If you want to try making Nestum-infused pineapple tarts, here is a step-by-step guide to baking them:


· 150g plain flour

· ¼ tsp salt

· 50g Nestum original

· 130g butter

· 2 tbsp (30ml) beaten eggs

· 200g ready-bought pineapple paste/jam

· Additional ¼ cup plain flour (for dusting moulds)


Sift flour and salt together. Stir in Nestum and set aside to rest.


Leave butter to soften slightly for about 10 minutes before adding in sugar. Beat for 1-2 minutes until the mixture is well combined. Add in the beaten egg and mix thoroughly.


Fold in the dry ingredients that were left aside earlier (flour/salt/Nestum) and mix to form a firm dough.


Lightly dust flour into the insides of the mould. Pinch off a small amount of the pastry and roll it into a ball. Press the centre of the dough with your finger to create a “cup”. Fill the cup with a tablespoon of pineapple paste and pinch to enclose.


Place the combination into the cavity of the mould and press gently so that the dough takes the impression of the mould. Gently tap the mould to dislodge the pastry. Repeat this step with the remaining pastries.


Bake the pastries in a preheated oven (160C) for around 20 minutes. When they are crisp and golden brown, take them out and leave to cool.

Nestum Prawns with Salted Egg Yolk

This dish has always been a Malaysian favourite. Cooking prawns with salted egg yolk and adding Nestum into the mix makes this dish a sinful delight. The Nestum crust adds fragrance and texture to the dish that accentuates the flavour profile.


500g large prawns (with shells)

½ tsp salt

½ tsp ground white pepper

1 tsp sugar

120g Nestum All Family Cereal Original

50g cornflour

2 eggs, beaten

Oil for frying

Salted egg mixture:

5 salted egg yolks, steamed 10 minutes and mashed finely

50g butter

4 cloves garlic, finely chopped

5 red bird chilies, sliced (or any other chili, fewer if you prefer less heat)

2 stalks of curry leaves, stripped

25g Nestum All Family Cereal Original

½ tsp salt, ½ tsp sugar


Trim the prawns’ heads and slit backs to remove sand track but leave the shells intact. Rinse the prawns, dry them, and season with salt, pepper, and sugar. Set aside for 10 minutes.


Mix Nestum and cornflour together. Dip each prawn in beaten egg, allow excess to drip off, and coat the prawn with the Nestum mixture.


Heat oil over medium heat. Cook prawns for 3-4 minutes on each side until golden brown. Repeat this step for the other prawns and drain the prawns well.


Heat butter in a clean wok and fry chopped garlic until they are lightly browned. Add chilies, curry leaves, and salted egg yolks. Finally, add Nestum, salt, and sugar.


Return prawns back into the wok, toss well to coat the egg yolk mixture and dish up. Serve hot.

Nestum Steamed Caramel Cake

Nothing beats a delectable caramel cake to satisfy your sweet cravings! The recipe below incorporates Nestum into a classic caramel cake to make it even more irresistible.


Dry Ingredients

175g plain flour

1 ½ tsp bicarbonate soda

¼ tsp salt

50g Nestum All Family Cereal Original

Caramel Mixture

200g fine granulated sugar

200ml water

100ml evaporated milk

100g melted butter

2 beaten eggs

½ tsp vanilla extract


Line the base of a round or square cake tin with baking paper and aside.


Sift flour and bicarbonate soda before adding salt and Nestum. Set aside once done.


Boil 200g sugar and 75ml water until sugar melts and caramelizes into light brown colour. Add the remaining of the water and continue to boil. Lower the heat, simmer for 10 minutes or until caramel has completely melted.


Pour mixture into measuring jug to check the amount. If it is less than 250ml, add more water to make up.


Stir evaporated milk and melted butter into the caramel, followed by beaten eggs and vanilla.


Make a well in the middle of the dry ingredients and pour in the liquid mixture into the hole. Slowly mix the dry ingredients into the liquid. Pour the batter into the lined tin and steam it over boiling water for 45 minutes.


Check to see if the cake is cooked by inserting a skewer in the centre of the cake. If the skewer comes out clean, the cake is ready. Cool the cake before slicing into serving pieces.