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Moo Cow

When the urge hits for a frozen treat think froyo for a healthy and yet scrumptious option. With the variety of toppings to choose from you'll be sure to find something to delight in.

by Alexa P. Photography FriedChillies Tue, January 18, 2011
Western

Don’t have a cow, man! Although, when it tastes this good I think I will. While it hasn’t been too popular in recent years, it would appear that KLites are finally ready for the frozen yogurt craze. There have been all sorts of chains springing up in the city and now we have our very own local homegrown froyo chain, Moo Cow.

The froyo here is made using fresh milk and yogurt containing live ABT cultures, which is the healthy type of bacteria that our body needs. It is comforting to know that this is a product of fresh ingredients and not flavoured powdered mixes. The culture they use is made through their own fermentation process as everything is produced in-house. They also claim that their yogurt is low in sugar, which is a major plus point for me. Of their two flavours, the Original is sweetened with a little bit of cane sugar whereas the Mango has no added sugar relying on the fruit’s natural sweetness.

"Creamy and not too tart"


I quite enjoy the whimsical childlike décor of this little café with splashes of bright blue and green and animated pictures of farm animals scattered throughout. They are Moo Cow’s friends from the farm, Suria the duck, Sophia the chicken, and Siti Maria the sheep. This setting can entice any child to enjoy a healthy cup of froyo rather than indulging in a sinful cup of ice cream.

As of now there are two options for flavours (Original and Mango) as they are keeping quality high. New ones will be introduced to the menu as time progresses. There aren’t different cup sizes to choose from either. What you get is a standard cup filled generously with a topping of your choice for RM9.90. Each additional topping is RM1. There are choices that range from nuts to dried fruit to chocolate and more.

As for the froyo itself, I can’t fault it. The Original is not too tart and plenty creamy; the perfect dessert or snack in between meals. The best part is that it is almost guilt free and not to mention it’s a low fat treat packed with calcium and protein. The Mango has a strong fresh mango flavour and in my opinion it doesn’t need any toppings as it very tasty on its own.

Next time you have a hankering for something creamy and delicious I suggest you give froyo a try, as it’s a lovely treat. Mmmm….Word on the street is that they plan to open up 10 more outlets this year. The froyo craze has indeed taken over!


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Foodster's Verdict

Moo Cow

                   
Taste
                




Address:
2nd floor, Hartamas Shopping Centre (Opposite Yamaha)
Tel:

Open:
10am - 10pm

Pros:
Delicious all natural product

Cons:
There are only two flavours for now

Price Range:
RM10

Parking:
Easy

Certification:
Pork Free

Map:


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Latest Comments

Sorry, it should be 11 am to 1 am, changed already.
By Farah on 2012 May 06
From the entry 'Strawberry Fields'.
are you sure that their operation hour from 11am to 1pm?
By Mohd Azuan Ishak on 2012 May 05
From the entry 'Strawberry Fields'.
mm55, they've been around for more than 30 years, so I think they perfected the sambal recipe already....grin
By Farah on 2012 Apr 17
From the entry 'Nasi Ayam Pak Mal'.
i would say the best malay nasi ayam,addictive sambal
By mm55 on 2012 Apr 13
From the entry 'Nasi Ayam Pak Mal'.

Thanks for the suggestion, Angie. We actually know someone who makes really good sugee cake. Will definitely consider it for the future.

By Farah on 2012 Apr 08
From the entry 'Pandan Butter Cake'.
Its the kuih keria pict rite Vini? Check out our Street Food at Home show coming soon beb. Riz and Aly making it from scratch.
By Adly on 2012 Apr 06
From the entry 'Foodsters' Favourite 50 (2011 edition)'.
This list is superb i can die just salivating on the pictures! Argh!!!
By Vini Balan on 2012 Apr 06
From the entry 'Foodsters' Favourite 50 (2011 edition)'.
Sorry to hear that she has passed on. But her food still lives on. The patin and ulam daun gajus with sambal is still gud.
By Adly on 2012 Apr 05
From the entry 'Gerai Kak Mek Afidah'.

I would love to have a step by step video lesson on how to make a really good Eurasian style Sugee cake. I cannot find one on the internet yet.

By Angie Wheatley on 2012 Apr 02
From the entry 'Pandan Butter Cake'.
Babe_KL...ok will try Wong Poh one of these days...butter crab sounds yummy
By Farah on 2012 Apr 02
From the entry 'Top 5 Seafood Joints in PJ'.