Super Easy Party Food Hacks with Pops Malaya!

Have you ever felt like throwing a party, but give up the moment you start listing down all the party food you have to prepare? You don’t want to hire a caterer with stock standard food, and ordering every single thing and getting them delivered to you is going to bust your budget big time. Well, we’ve got some super easy party food hacks that will bring some fun and colour to your buffet table using Pops Malaya ice lollies!

Whether it’s a grown-up party, one for the kids, or just a party for one – because, hey, why can’t you throw your own self a party sometimes? – using Pops Malaya as a main ingredient is a pretty neat hack as they’ve done all the work in getting their flavours just right. Plus, their ice lollies are made with 100% natural fruits and ingredients and none of that artificial stuff. Okay, we admit, some the recipes below require a handful of less-than-healthy ingredients, but the occasional treat is fine, right? It’s party food after all! Plus, they’re quite good and we’re positive your guests won’t believe you didn’t make them from scratch.

Besides fun party food, we’ve also got a really tasty jam recipe, as well as a smoothie bowl recipe that won’t require you to freeze your fruits. You can still serve these up during your party, or have them for breakfast! Any excuse will do when it comes to having ‘ice cream’ for breakfast, right?

Let’s get the party started!



Funky ice cubes

party food

This technically isn’t a party food, but any party in hot and humid Malaysia has got to have ice. Lots and lots of ice. So, instead of the boring ones made with plain old water, let’s add a little twist that not only looks good when served in a glass, but also adds fun, fruity flavours to your drink!


  • 5 sticks strawberry melon Pops Malaya popsicles
  • 5 sticks passion pineapple Pops Malaya popsicles
  • Ice cream soda


Makes 2 standard ice cube trays



  1. Remove ice lollies from their packets and place each flavour in separate bowls, small jugs or measuring cups.
  2. Let them melt until slushy. You can use a fork to help speed up the process. They do not need to melt until completely liquid.
  3. Pour slush into ice cube trays and let freeze before using. Overnight is best.
  4. Once ice cubes have formed, add 6 ice cubes to a glass of ice cream soda. The ice cubes will also work well with lemon-based sodas, or opt for soda water if you prefer your drinks less sweet.



  1. The ice cubes melt pretty fast, so keep them in the freezer until they are ready for use.
  2. We especially loved the passion pineapple and ice cream soda combination, but other flavours we feel would also be great as ice cubes are mango peach, dragonfruit berry and watermelon lychee.


Mango peach pops pudding with coconut cream

We kid you not, these taste just like the mango puddings you commonly find in Chinese restaurants. They’re quite sweet from the condensed milk, so we decided to pair them with a slightly salty coconut cream that completely elevates this pudding to a whole other level. It absolutely appeals to our Malaysian taste buds which loves a little salt in our sweets. It’s a delicious party food with tropical vibes!



  • 10 sticks mango peach Pops Malaya popsicles
  • 10g jelly powder
  • 250g condensed milk
  • 160ml water


Coconut cream

  • 200ml coconut milk
  • 3 tbsp sugar
  • ½ tsp salt
  • 1 pandan leaf, knotted


Makes 5 servings



  1. Remove ice lollies from their packets and place them in a large enough bowl.
  2. Melt until liquid. You can use a fork to break up the popsicle pieces and remove the sticks to help speed up the process.
  3. Add melted ice lollies to a pot, then add condensed milk followed by jelly powder.
  4. Next, turn the stove top heat to low. Stir until thoroughly combined.
  5. Add water and stir until mixed through.
  6. Once mixed, turn the heat up to medium and bring the contents to a boil.
  7. At the first boil, turn off the heat and transfer your pot to a cool, heat-safe surface.
  8. Let cool. You can continue to stir the liquids to help it cool faster.
  9. Once cool, pour liquid into individual cups, short glasses or ramekins. If the cup feels warm to the touch when the liquid has been poured in, let cool further until it reaches room temperature.
  10. Refrigerate until it sets.


Coconut cream

  1. Mix all ingredients in a pot and heat it on the stove top over low heat.
  2. Let it heat up until the coconut milk is just about boil. You’ll noticed hot air bubbles starting to form just under the cream’s surface without breaking. This is when it’s ready.
  3. Let the coconut cream cool completely before serving.
  4. Once cool, you can either serve the coconut cream in a separate jug or pour it over the surface of the set pudding.



  1. Got too much party food to make on the day itself? Prepare the pudding one or two days in advance. Don’t forget to cover your cups or ramekins with cling film to ensure the pudding doesn’t dry up and to avoid contamination.
  2. For style points, snip a little ‘v’ shape along the spine of a pandan leaf to decorate your pudding.


Poppin dragonfruit jelly

Jelly is always a winner at parties, especially when it has a cool colour to boot. The poppin dragonfruit jelly has a stunning deep red colour and a mild yet sweet taste, just like the fruit! You can set them in a deep tray or dish and cut them into squares or rectangles (or any shape you want, really), or set them in fancy cocktail or low sundae glasses for a more polished party food experience.


  • 3 sticks dragonfruit berry Pops Malaya popsicles
  • 400ml + 50ml water
  • 5g jelly powder
  • 1 tbsp lemon juice
  • 100g brown sugar


Makes 7-10 servings



  1. Remove ice lollies from their packets and place them in a large enough bowl.
  2. Melt until liquid. You can use a fork to break up the popsicle pieces and remove the sticks to help speed up the process.
  3. Mix 400ml water and brown sugar in a pot, bringing it to a boil over medium heat. Stir continuously to ensure the sugar melts thoroughly and the mixture does not burn.
  4. While waiting for the sugar mixture to boil, mix jelly powder with 50ml water and stir to combine.
  5. Once sugar liquid begins to boil, add melted popsicles, lemon juice and jelly powder mix.
  6. Stir all ingredients thoroughly and bring the mixture to a boil once again.
  7. Let simmer for 1 minute, then turn off the heat and remove the pot to a heat-safe surface to cool down a little.
  8. Once the liquid is cool to the touch, stir it and pour it into cups or moulds, or a deep tray.
  9. Refrigerate until set.
  10. If you’re using a tray, don’t forget to slice the jelly into bite-sized portions before serving.



  1. Prepare the jelly one or two days in advance. Don’t forget to cover your cups, moulds or tray with cling film to ensure the jelly doesn’t dry up and to avoid contamination.
  2. Having a grown-up party? Add half a lime to squeeze over the jelly for a nice sour twist to complement and contrast against the sweetness.
  3. You can also try making poppin jelly with other Pops Malaya flavours like mango peach, young coconut and watermelon lychee to add more variety to your table.


Orange apricot pop jam

This orange apricot pop jam is like a hybrid spread and marmalade with a texture close to honey. It is surprisingly not as sweet as it sounds and is delicious when spread over buttered toast. While it’s not exactly a party food as is, you can use it as a spread for pancakes or crepes, or even as cupcake or ice cream topping. And the best part is? You can have the leftover jam for breakfast tomorrow, the day after, the day after that, and so on!


  • 14 orange apricot Pops Malaya popsicles
  • 600g sugar
  • 1 tablespoon lemon juice


Special equipment

  • Cooking thermometer
  • Mason jar


Makes 1 jar



  1. Remove ice lollies from their packets one by one. Using a fork, scrape off the popsicle into a pot and discard the sticks.
  2. Melt the lollies over low heat, stirring occasionally. Once you’re able to retrieve the apricot pieces, remove them from the pot using a fork.
  3. Dice apricots into tiny pieces and put them back into the pot.
  4. Add sugar and lemon juice. Stir to mix thoroughly.
  5. Bring the heat up to medium until it boils, stirring occasionally until the liquid thickens so it doesn’t burn or stick to the bottom of the pot. You want the liquid to reach a temperature of 104°C to 105°C for jam perfection.
  6. Pour the liquid into a mason jar and let it cool unlidded. Just make sure it’s kept somewhere out of reach where young fingers can’t get to them as the jar as it will be quite hot.
  7. Once at room temperature, cover with a lid and keep refrigerated or in a cool, dry place. The jam will thicken further when it cools.



  1. Apparently, one way to tell if your jam is ready without a cooking thermometer is by placing a small plate or bowl into a freezer until it is very cold. Once your jam looks like it’s thick enough, pour a small dollop onto the chilled plate and wait a few seconds. Using your finger, push the edge of the jam inwards. If it wrinkles even just a little, your jam is ready to be removed from the flame. We’re not sure if this technique will work with this particular recipe, but there’s certainly no harm trying.
  2. Unlike standard jam recipes, don’t keep this particular jam unused for too long – if it even lasts that long anyway! For one thing, the mason jar was not sterilized (which you can do, if you want to), plus, popsicles don’t really count as fresh fruit.


Pitaya passionfruit smoothie bowl

Smoothie bowls are great as a healthy sweet treat or a cereal replacement come breakfast time. While it isn’t typical party food, how great would it be to have a little customize-your-smoothie-bowl-corner on your buffet line? It’s colourful, fun, totally Instagram worthy, and we’re pretty sure the kids will enjoy it too. Plus, this recipe requires zero freezing of fruit. Natural fruity popsicles for the win!



  • 2 dragonfruit berry Pops Malaya popsicles
  • 2 passionfruit pineapple Pops Malaya popsicles
  • 4 tbsp greek yogurt



  • 1 tsp chia seeds
  • 1 tbsp granola
  • ½ banana, sliced thin
  • ¼ mango, sliced thin or cut small


Makes 1 serving


  1. Before making your smoothie, prepare your toppings first.
  2. Add greek yogurt to a blender.
  3. Working quickly, scrape the ice off all the popsicles into the blender.
  4. Blend for a few seconds until the popsicles are smooth and thoroughly crushed. Don’t overblend or you’ll have juice instead!
  5. Pour the smoothie out into a bowl and add your toppings.
  6. Eat immediately.



  1. Feel free to add your favourite toppings including chocolate chips, toasted coconut, sliced almonds, berries, kiwi and more! If you’re having a smoothie bowl bar for a party, prepare a wide variety of toppings they can choose from.
  2. However, if you’re having a smoothie bowl party, don’t blend the popsicles all at once. It’s best to make then as and when to ensure the smoothie retains its slushy texture.
  3. Don’t be afraid to explore with other Pops Malaya popsicle flavours! However, avoid the ones made with ‘watery’ fruit such as watermelon, young coconut, orange and honeydew as these may melt a lot faster.



How’s that for a list of super easy party food hacks? Not only are they tasty, they look good on the table too! And don’t forget, you can even serve Pops Malaya popsicles as a nice cold treat on a hot party day. Grown-ups and kids will enjoy that for sure. We can’t wait to see what you make with these popsicles. Show us your creations by hashtagging us with #butterkicap. In the meantime, we’re going to dig into our freezer to see if we have anymore popsicles left. And if you don’t know where to get your hands on some Pops Malaya, check out this link!



Butterkicap Team

We're just a small group of friends who love food, culture and Malaysia. We saw the rise of mediocre food, deteriorating relationships and missed the good old days of Malaysia where food was good, homes were warmer and full of friends and family. So we rolled up our sleeves, and made Butterkicap with the hope that it will bring people and flavors home.

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