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Batang Buruk Nestum

MALAYSIA

"Rotton Logs"

SUBMITTED BY

Halila

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Halila showed me a super popular snack in Malaysia, one that I could not stop eating; they’re that good!

Batang Buruk Nestum is a beloved Malaysian snack known for its crispy texture and sweet, milky coating. Popular during festive seasons and family gatherings, this crunchy treat blends flaky spring roll pastry with the nostalgic flavor of Nestum cereal and milk powder. Over time, it has become a staple in Malaysian households and snack jars.

Origins of Batang Buruk in Malaysia

The name “Batang Buruk” loosely translates to “rotton logs” in Malay, referring to the snack’s rustic, irregular appearance after frying. Despite the humble name, Batang Buruk is cherished for its addictive crunch and comforting sweetness. Traditionally, Batang Buruk was filled with savory ingredients like dried shrimp floss or spicy mixtures. However, as Malaysian home cooks began experimenting with flavors, sweet variations gained popularity.

Malaysia’s multicultural culinary landscape—shaped by Malay, Chinese, and Indian influences—encouraged creative adaptations of traditional snacks. The introduction of commercially produced breakfast cereals such as Nestum into local markets inspired a new twist on classic recipes. Nestum, with its malty, slightly sweet grain flavor, quickly became a favorite coating for fried snacks.

The Rise of Nestum-Flavored Snacks

Nestum-flavored dishes and snacks have become a trend across Malaysia and neighboring Singapore. From butter prawns to fried chicken, the cereal’s toasty crunch adds depth and sweetness. Batang Buruk Nestum followed this trend, transforming a simple fried pastry into a modern, crave-worthy treat.

Unlike traditional filled versions, Batang Buruk Nestum focuses on texture. Spring roll pastry is cut, rolled tightly, sealed with water, and snipped diagonally into short pieces before being air-dried and fried. Once golden brown, the hot rolls are immediately tossed in a finely blended mixture of Nestum and milk powder. Sugar can be added for extra sweetness, enhancing the caramelized flavor that clings to the crisp exterior.

A Festive Favorite

Batang Buruk Nestum is especially popular during Hari Raya Aidilfitri and Chinese New Year, when families prepare large batches of homemade snacks for guests. It is often stored in clear jars alongside other traditional Malaysian cookies and treats. The snack’s long shelf life and satisfying crunch make it perfect for sharing.

Because the recipe uses accessible pantry ingredients—spring roll pastry, Nestum, milk powder, and oil—it is easy to prepare in large quantities. The frying process creates a light, airy crispness, while the Nestum coating delivers a creamy, slightly malty sweetness that appeals to both children and adults.

Modern Popularity and Homemade Appeal

In recent years, Batang Buruk Nestum has gained renewed attention on social media and cooking platforms. Home cooks appreciate how simple techniques—rolling pastry tightly, air-drying before frying, and coating while hot—result in a professional-quality snack. Small local businesses in Malaysia also sell packaged versions, expanding its reach beyond home kitchens.

Today, Batang Buruk Nestum represents more than just a crunchy snack. It reflects Malaysia’s ability to blend tradition with innovation, transforming everyday ingredients into festive favorites. Whether prepared for celebrations or enjoyed with afternoon tea, this crispy Malaysian treat continues to delight snack lovers with its irresistible texture and nostalgic flavor.

Batang Buruk Nestum

Servings 6
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Ingredients
  

  • 1 pack spring roll pastry
  • 1 cup nestum
  • ½ cup milk powder
  • sugar to taste, optional
  • oil for frying

Instructions
 

  • Blend the nestum (and sugar if desired) until it becomes a fine powder, then mix well with milk powder in a bowl. Put it aside.
  • Cut the spring roll pastry in half lengthwise if they're really big, then roll each piece tightly. You can use a chopstick or straw to help make neat, even rolls. `
  • Seal the end with water using your finger/ or a pastry brush.
  • Cut the rolled pastry diagonally into short pieces with scissors. Continue with the pastry and make as many as you want. Leave them to air-dry for a while until they feel dry to the touch before frying.
  • In a deep pan or wok, heat enough oil over medium to medium-high heat. To test if the oil is ready, drop in one piece. If it bubbles and sizzles immediately, the oil is hot enough. Fry the rolls until they turn golden brown. Do not overcrowd the pan, and stir occasionally to ensure even cooking.
  • While the rolls are still hot, toss and coat them immediately with the prepared seasoning mix, so it sticks well.
  • Snacks can be stored in a jar or airtight container for several days.

Notes

Recipe inspired by khairulaming
Course: Snack
Region: Asia

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About Beryl

I have been in the film and media industry for the past 12 years and have worked for companies including Great Big Story, ABC, CNN, Martha Stewart, News Corporation, Harper Collins and Fast Company.