Malaysia stirs hotpot diplomacy with palm based fat for China

KUALA LUMPUR – Malaysia is seeking to expand its palm oil market in China by offering a plant-based alternative for use in mala hotpot, a popular spicy dish that is cooked with raw meats and vegetables in a simmering pot.

The world’s second-largest palm oil producer is working with Chinese researchers to develop a substitute to traditional tallow, a rendered animal fat mainly derived from beef and commonly used for frying and baking.

Malaysia is touting palm as better aligned with modern healthy living trends.

“This is more than just culinary exchange – it’s hotpot diplomacy,” said Malaysia’s Deputy Minister of Plantation and Commodities Chan Foong Hin. Palm is cholesterol-free and sourced sustainably, he said in a statement.

The mala version of the dish, featuring Sichuan peppercorns and chilli peppers, is known for its bright red colour and tongue-numbing flavours.

Early research shows that hotpot paste made with the new palm-based tallow closely replicates the fat content and sensory experience of traditional beef tallow, according to the statement. The plant-based alternative also makes it suitable for both vegetarians and Muslims.

The initiative is part of Malaysia’s effort to use scientific innovation to promote palm’s use in China, the world’s No. 2 importer of the most-consumed cooking oil.

Other collaborations with food manufacturers are also opening new entry points for the ubiquitous oil, including in mala-flavoured snacks, personal care products and industrial applications.

Malaysia’s bilateral trade with Chongqing, a city in central China where mala hotpot is popular, has reached $3.27 billion (S$4.2 billion),with palm playing a key role in the dish as well as green chemicals and oleochemicals, Datuk Chan said.

“Palm-based tallow offers a more cost-effective solution, while matching the flavour and texture of traditional beef tallow,” he said.

“Malaysia is proud to contribute to the evolution of