This Frozen Tanghulu recipe is easier than you think
This FROZEN TANGHULU recipe is easier than you think! is a easy Malaysian recipe that serves 4. 30 calories per serving. Recipe by Little Remy Food 🐭🍝 on YouTube.
Prep: 15 min | Cook: 5 min | Total: 30 min
Cost: $6.50 total, $1.63 per serving
Ingredients
- 8 pieces Strawberries (washed, hulled, and cut in half lengthwise)
- 1 cup Pineapple (fresh, cut into bite‑size chunks)
- 1 cup Seedless Grapes (washed and left whole)
- 2 cups Water (ice‑cold; add ice cubes to keep temperature low)
- 2 drops Food Coloring (optional, any color you like)
- 12 pieces Wooden Skewers (12‑inch, pre‑soaked in water for 10 min to prevent burning)
Instructions
Prepare and Skewer Fruit
Wash all fruit thoroughly. Hull the strawberries and cut them in half lengthwise. Cut pineapple into bite‑size chunks. Thread the fruit pieces onto the wooden skewers, alternating varieties if desired.
Time: PT10M
Freeze the Skewered Fruit
Arrange the skewered fruit on a tray in a single layer and place the tray in the freezer. Freeze overnight (or at least 6 hours) until the fruit is solid.
Time: PT0M
Prepare Ice‑Cold Water Dip
In a mixing bowl, combine 2 cups of ice‑cold water with a few ice cubes. If you want colored dip, add 2 drops of food coloring and stir gently.
Time: PT5M
Temperature: 0‑4°C
Dip the Frozen Fruit
Remove the frozen fruit skewers from the freezer. Quickly dip each skewer into the ice‑cold water for 1‑2 seconds, allowing a thin coating to form. Place the dipped skewers back onto the tray to set for a few seconds.
Time: PT5M
Serve
Arrange the finished frozen fruit Tong Hulu on a serving platter. Enjoy immediately or keep them in the freezer until ready to serve.
Time: PT0M
Nutrition Facts
- Calories
- 30
- Protein
- 0 g
- Carbohydrates
- 7 g
- Fat
- 0 g
- Fiber
- 1 g
Dietary info: Vegan, Gluten‑Free, Dairy‑Free, Nut‑Free
Ingredient Substitutions
- Instead of Strawberries: Raspberries, Blueberries
- Instead of Pineapple: Mango, Papaya
- Instead of Seedless Grapes: Cherry tomatoes (for savory version)
- Instead of Water: Cold fruit juice for flavored dip
- Instead of Food Coloring: Natural beet juice (red), Matcha powder (green)
- Instead of Wooden Skewers: Metal cocktail sticks
Equipment Needed
- Mixing Bowl
- Freezer
- Tray
- Spoon
- Kitchen Towel (optional)
Critical Steps — Do Not Skip
- Freeze the fruit completely before dipping.
- Dip the frozen fruit quickly into ice‑cold water to form a solid coating.
Chef Tips from the Video
- For extra sparkle, sprinkle a pinch of edible glitter onto the dip before it sets.
- Use a metal tray that has been chilled in the freezer for a firmer coating.
- If you prefer a flavored dip, replace water with chilled fruit juice (e.g., orange or pineapple).
Troubleshooting
The coating does not solidify and stays watery.
Make sure the fruit is fully frozen and the water is ice‑cold (0‑4 °C). Add more ice or chill the water longer.
Fruit melts too quickly after dipping.
Work in small batches, keep the remaining fruit in the freezer, and serve immediately on a chilled plate.
Food coloring bleeds into the water and makes it cloudy.
Use only a few drops of coloring; stir gently and use fresh water for each batch if needed.
Storage
Refrigerator: Can be kept in the fridge for up to 2 hours, but will melt quickly.
Freezer: Best stored in the freezer in an airtight container for up to 3 days.
Room temperature: Not recommended; the coating will melt within minutes.
Make-Ahead Tips
- Skewer and freeze the fruit up to 2 days in advance.
- Prepare the ice‑cold water dip and keep it chilled in the refrigerator until needed.
Frequently Asked Questions
What is the cultural significance and history of Tong Hulu in Malaysian cuisine?
Tong Hulu, also known as "buah melaka," is a traditional Malaysian street‑food dessert that dates back to the colonial era. It originally featured fruit skewered and dipped in hot sugar syrup, symbolizing festive indulgence during celebrations and night markets.
What are the traditional regional variations of Tong Hulu in Malaysia?
In Penang, Tong Hulu often uses tropical fruits like mango and jackfruit, while in the east coast states, pineapple and papaya are common. Some regions add a thin layer of coconut milk after the sugar dip for extra richness.
How is Tong Hulu traditionally served in Malaysian street stalls?
Vendors usually serve Tong Hulu on bamboo sticks, freshly dipped in hot caramelized sugar, and handed to customers still warm. The fruit is eaten immediately to enjoy the contrast of hot syrup and cool fruit.
What occasions or celebrations is Tong Hulu traditionally associated with in Malaysian culture?
Tong Hulu is popular during Hari Raya, Chinese New Year, and local night markets, where its bright colors and sweet taste make it a crowd‑pleasing treat for both children and adults.
What authentic traditional ingredients are used in classic Tong Hulu versus the sugar‑free version?
The classic version uses fresh tropical fruit, wooden skewers, and a hot sugar syrup made from granulated sugar and water. The sugar‑free version replaces the hot syrup with ice‑cold water (optionally colored) to create a frozen coating while keeping the fruit fresh.
What other Malaysian desserts pair well with Tong Hulu?
Tong Hulu pairs nicely with other Malaysian sweets such as cendol, ais kacang, and kuih lapis, offering a balance of textures and temperatures on a dessert platter.
What are the most common mistakes to avoid when making frozen fruit Tong Hulu?
Common errors include not freezing the fruit long enough, using water that is not cold enough, and dipping the fruit for too long, which causes the coating to melt. Follow the freezing and quick‑dip steps precisely for a solid coating.
Why does this Tong Hulu recipe use ice‑cold water instead of hot sugar syrup?
The ice‑cold water method creates a thin frozen layer without added sugar, making the dessert suitable for low‑sugar or diabetic diets while still providing the fun visual of a coated fruit stick.
Can I make frozen fruit Tong Hulu ahead of time and how should I store it?
Yes, you can skewer and freeze the fruit up to two days in advance. Keep the dipped fruit in an airtight container in the freezer and dip fresh fruit just before serving for the best texture.
What does the YouTube channel Little Remy Food specialize in?
The YouTube channel Little Remy Food 🐭🍝 focuses on playful, family‑friendly cooking tutorials that blend classic Asian comfort foods with creative twists, often emphasizing quick, budget‑friendly recipes for home cooks.
How does the YouTube channel Little Remy Food's approach to Malaysian desserts differ from other cooking channels?
Little Remy Food combines traditional Malaysian flavors with modern, health‑conscious adaptations—like this sugar‑free Tong Hulu—while using clear, step‑by‑step visuals that make even intricate street‑food techniques accessible to beginners.
Last updated: August 24, 2026
