123 Dishes

Dessert, Sweet

Gula mitai

String-like candy similar to cotton candy

Dessert, Sweet

Halva

Halva (also halvah, halwa, and other spellings) is a type of confectionery originating from persia and widely spread throughout the middle east. the name is used for a broad variety of recipes, generally a thick paste based on flour or semolina, finely ground seeds or nuts, and sweetened with sugar or honey.halva is popular in western, central and south asia, the balkans, the caucasus, eastern europe, north africa and the horn of africa. halva can be kept at room temperature during non-summer months with little risk of spoilage.

Dessert, Sweet

Heong peng

Pastries with a filling of maltose and shallots and topped with sesame seeds

Dessert, Sweet

Huat kueh

Fa gao (simplified chinese: 发糕; traditional chinese: 發粿; pinyin: fāgāo; pe̍h-ōe-jī: hoat-koé), also called fat pan (發粄; fa ban) by the hakka, prosperity cake, fortune cake, cantonese sponge cake, is a chinese steamed, cupcake-like pastry. because it is often characterized by a split top when cooked, it is often referred as chinese smiling steamed cake or blooming flowers. it is commonly consumed on the chinese new year. it is also eaten on other festivals, wedding, and funerals by the hakka people.

Dessert, Sweet

Jaggery

Jaggery is a traditional non-centrifugal cane sugar consumed in the indian subcontinent, southeast asia, and africa. it is a concentrated product of cane juice and often date or palm sap without separation of the molasses and crystals, and can vary from golden brown to dark brown in colour. it contains up to 50% sucrose, up to 20% invert sugars, and up to 20% moisture, with the remainder made up of other insoluble matter, such as wood ash, proteins, and bagasse fibres. jaggery is very similar to muscovado, an important sweetener in portuguese and british cuisine. the kenyan sukari ngutu/nguru has no fibre; it is dark and is made from sugar cane and also sometimes extracted from palm tree.

Dessert, Sweet

Jiuniang

Jiuniang (simplified chinese: 酒酿; traditional chinese: 酒釀, also called láozāo (醪糟), jiāngmǐjiǔ (江米酒), or tiánbáijiǔ (甜白酒) in yunnan) is a sweet, soup- or pudding-like dish in chinese cuisine. it also known as sweet wine or sweet rice wine. it consists of a mixture of partially digested rice grains floating in a sweet saccharified liquid, with small amounts of alcohol (1.5–2%) and lactic acid (0.5%). it is made by fermenting glutinous rice with a starter called jiuqu (酒麴) containing rhizopus oryzae or aspergillus oryzae and often yeast and bacteria. it was first developed as a by-product of mijiu production and generally speaking is partially digested and fermented rice from a young rice wine (or vinegar) ferment. if eaten quickly or held at 10 degrees or less which halts the fermentation, the product can be consumed as jiuniang. if the temperatures are raised and fermentation continues, jiuniang will eventually produce rice wine or rice vinegar. jiuniang is most commonly made and consumed in the winter, where fermentation can be halted easily.often jiuniang is translated to rice sauce or even rice wine (due to its alcohol content) by western chinese retailers. it is often made with sweet osmanthus flowers and the dish is called guihua jiuniang (simplified chinese: 桂花酒酿; traditional chinese: 桂花酒釀).

Dessert, Sweet

Kek batik

Batik cake (malay: kek batik) is a type of malaysian no-bake fridge cake dessert inspired by the tiffin, brought in the country by the british during the colonial era, and adapted with malaysian ingredients. this cake is made by mixing broken marie biscuits combined with a chocolate sauce or runny custard made with egg, butter/margarine, condensed milk, milo and chocolate powders. the cake is served during special occasions like the eid al-fitr and christmas.

Dessert, Sweet

Kek lapis Sarawak

Multi-colored layer cake with geometric patterns

Dessert, Sweet

Kheer

Kheer (kheeri, payesh, payasam or phirni) is a sweet dish and a type of wet pudding popular in the indian subcontinent, usually made by boiling milk, sugar or jaggery, and rice, although rice may be substituted with one of the following: daals, bulgur wheat, millet, tapioca, vermicelli, or sweet corn. it is typically flavoured with desiccated coconut, cardamom, raisins, saffron, cashews, pistachios, almonds, or other dry fruits and nuts, and recently pseudograins are also gaining popularity. it is typically served as a dessert.

Dessert, Sweet

Klepon

Klepon (pronounced klē-pon), or kelepon, is a snack of sweet rice cake balls filled with molten palm sugar and coated in grated coconut. of javanese origin, the green-coloured glutinous rice balls are one of the popular traditional kue in indonesian cuisine. it is also commonly found in neighbouring countries such as malaysia, brunei and singapore as onde-onde.

Dessert, Sweet

Kolak

Kolak (or kolek) is an indonesian dessert based on palm sugar or coconut sugar, coconut milk, and pandanus leaf (p. amaryllifolius). a variation in which banana is added, is called kolak pisang or banana kolak. other variations may add ingredients such as pumpkins, sweet potatoes, jackfruit, plantains, cassava, rice balls, and tapioca pearls. it is usually served warm or at room temperature, but some prefer it cold. in indonesia, kolak is a popular iftar dish during the holy month of ramadan and is also a popular street food.

Dessert, Sweet

Kuaci soong far biscuit

Soft cookie with melon seeds

Dessert, Sweet

Kue lidah kucing

Kue lidah kucing (lit. 'cat tongue kue') is a small indonesian biscuit (kue kering) shaped somewhat like a cat's tongue (long and flat). they are sweet and crunchy. this cookie is a dutch-influenced cookie due to the historical tie between indonesia and the netherlands. in the netherlands, this cookie is known as kattentong, and ultimately derived from european cat tongue biscuit. in indonesia, kue lidah kucing is widely known. this pastry is a special dish in some indonesian occasion such as eid ul-fitr, christmas and chinese new year.

Dessert, Sweet

Kue putu

Kue putu or putu bambu is an indonesian kue. it is made of rice flour called suji and coloured green with pandan leaves, filled with palm sugar, steamed in bamboo tubes (hence the name), and served with desiccated coconut. this traditional bite-sized snack is commonly found in maritime southeast asia, particularly in java, indonesia, where it is called putu bumbung. kue putu is usually sold by street vendors and can be found in traditional markets, along with other kues. kue putu can also be found in the netherlands due to its colonial ties with indonesia.

Dessert, Sweet

Kuih

Kuih (indonesian: kue; derived from the hokkien and teochew kueh – 粿) are bite-sized snack or dessert foods commonly found in southeast asia and china. it is a fairly broad term which may include items that would be called cakes, cookies, dumplings, pudding, biscuits, or pastries in english and are usually made from rice or glutinous rice. in china, where the term originates from, kueh or koé (粿) in the min nan languages (known as "guo" in mandarin) refers to snacks which are typically made from rice but can occasionally be made from other grains such as wheat. the term kuih is widely used in malaysia, brunei, and singapore, kueh is used in singapore and indonesia, kue is used in indonesia only, all three refer to sweet or savoury desserts. though called by other names, one is likely to find various similar versions of kuih in neighbouring countries, such as vietnam, thailand, and myanmar. for example, the colourful steamed kue lapis and the rich kuih bingka ubi are also available in myanmar, thailand, and vietnam. in the philippines, kuih are referred to in tagalog as kakanin. kuihs are not confined to a certain meal but can be eaten throughout the day. they are an integral part of malaysian, indonesian, bruneian and singaporean festivities such as hari raya and chinese new year. many kuih are sweet, but some are savoury. in the northern states of perlis, kedah, perak, and kelantan, kuih (kuih-muih in malay) are usually sweet. in the southeast peninsular states of negeri sembilan, melaka and selangor, savoury kuih can be found. kuih are more often steamed than baked, and are thus very different in texture, flavour and appearance from western cakes or puff pastries.

Dessert, Sweet

Kuih kapit

Thin wafer cookies, commonly folded or rolled

Dessert, Sweet

Kuih koci

Glutinous rice flour dumplings filled with coconut and palm sugar, peanut paste, steamed in banana leaves

Dessert, Sweet

Kuih koya

Mung bean flour cookie

Dessert, Sweet

Kuih loyang

Rosettes, deep-fried shaped pastries, formed by dipping a hot metal iron into batter and then plunging it into hot oil

Dessert, Sweet

Kuih suji

Small semolina flour (suji) cookies

Dessert, Sweet

Kulfi

Kulfi () is a frozen dairy dessert originating in the indian subcontinent during the mughal era in the 16th century. it is often described as "traditional indian ice cream." kulfi is a traditional sweet of the indian subcontinent, where it is commonly sold by street vendors called kulfiwallahs. it is popular in bangladesh, myanmar, nepal, sri lanka, and the middle east and part of the national cuisines of india, pakistan, and trinidad and tobago. kulfi is denser and creamier than ice cream. it comes in various flavours. traditional ones include cream (malai), rose, mango, cardamom (elaichi), saffron (kesar or zafran), and pistachio. newer flavours include apple, orange, strawberry, peanut, and avocado. unlike ice cream, kulfi is not whipped, resulting in a solid, dense dessert similar to frozen custard. thus, it is sometimes considered a distinct category of frozen dairy-based dessert. the density of kulfi causes it to melt more slowly than ice cream.

Dessert, Sweet

Kurma

Fried strips of dough covered with a ginger syrup, common during diwali

Dessert, Sweet

Laddu

Laddu or laddoo (hindi: लड्डू) is a spherical sweet originating from india. laddus are primarily made from flour, fat (ghee/butter/oil) and sugar. laddus are often made of gram flour but can also be made with semolina. sometimes ingredients such as chopped nuts and/or dried raisins are also added. the type of ingredients used may vary by recipe. laddus are often served during festive or religious occasions.

Dessert, Sweet

Lo mai chi

Lo mai chi, known in mandarin as nuomici, is a type of chinese pastry. it is one of the most standard pastries in hong kong. it can also be found in most chinatown bakery shops overseas.it is also referred to as glutinous rice dumpling. today there are many different modern variations such as green tea flavor, mango flavor, etc.it is similar to the keralian dumpling ada. the glutinous rice ball can be dusted with dried coconut on the outside. the outer layer is made of a rice flour dough and the inside is typically filled with a sweet filling. the most common fillings are sugar with coconut and crumbled peanuts, red bean paste, and black sesame seed paste.

Dessert, Sweet

Macaron

A macaron ( mak-ə-ron, french: [makaʁɔ̃] (listen)) or french macaron ( mak-ə-ron) is a sweet meringue-based confection made with egg white, icing sugar, granulated sugar, almond meal, and food colouring. the macaron is traditionally held to have been introduced in france by the italian chef of queen catherine de medici during the renaissance. since the 19th century, a typical parisian-style macaron is presented with a ganache, buttercream or jam filling sandwiched between two such cookies, akin to a sandwich cookie. the confection is characterized by a smooth squared top, a ruffled circumference—referred to as the "crown" or "foot" (or "pied")—and a flat base. it is mildly moist and easily melts in the mouth. macarons can be found in a wide variety of flavours that range from traditional (raspberry, chocolate) to unusual (foie gras, matcha).

Dessert, Sweet

Macaroon

A macaroon ( mak-ə-roon) is a small cake or biscuit, typically made from ground almonds (the original main ingredient), coconut or other nuts (or even potato), with sugar and sometimes flavourings (e.g. honey, vanilla, spices), food colouring, glacé cherries, jam or a chocolate coating; or a combination of these or other ingredients. some recipes use sweetened condensed milk. macaroons are sometimes baked on edible rice paper placed on a baking tray.

Dessert, Sweet

Maja blanca

Maja blanca (tagalog: [ˈmaha ˈblaŋka]) is a filipino dessert with a gelatin-like consistency made primarily from coconut milk. also known as coconut pudding, it is usually served during fiestas and during the holidays, especially christmas.

Dessert, Sweet

Marzipan

Marzipan is a confection consisting primarily of sugar, honey, and almond meal (ground almonds), sometimes augmented with almond oil or extract. it is often made into sweets; common uses are chocolate-covered marzipan and small marzipan imitations of fruits and vegetables. it can also be used in biscuits or rolled into thin sheets and glazed for icing cakes, primarily birthday cakes, wedding cakes and christmas cakes. marzipan paste may also be used as a baking ingredient, as in stollen or banket. in some countries, it is shaped into small figures of animals as a traditional treat for new year's day or christmas. marzipan is also used in tortell, and in some versions of king cake eaten during the carnival season. traditional swedish princess cake is typically covered with a layer of marzipan that has been tinted pale green or pink.

Dessert, Sweet

Molten chocolate cake

Molten chocolate cake is a popular dessert that combines the elements of a chocolate cake and a soufflé. its name derives from the dessert's liquid chocolate center, and it is also known as chocolate moelleux (from french for "soft"), chocolate lava cake, or simply lava cake. it should not be confused with chocolate fondant, a recipe that contains little flour, but much chocolate and butter, hence melting on the palate (but not on the plate). it is a type of self-saucing pudding.

Dessert, Sweet

Mooncake

A mooncake (simplified chinese: 月饼; traditional chinese: 月餅) is a chinese bakery product traditionally eaten during the mid-autumn festival (中秋節). the festival is about lunar appreciation and moon watching, and mooncakes are regarded as a delicacy. mooncakes are offered between friends or on family gatherings while celebrating the festival. the mid-autumn festival is widely regarded as one of the four most important chinese festivals. there are numerous varieties of mooncakes consumed within china and outside of china in overseas chinese communities. the cantonese mooncake is the most famous variety. a typical cantonese mooncake is a round pastry, measuring about 10 cm (4 in) in diameter and 3–4 cm (1+1⁄4–1+1⁄2 in) thick. the cantonese mooncake consists of a rich thick filling usually made from red bean paste or lotus seed paste is surrounded by a thin, 2–3 mm (approximately 1/8th of an inch) crust and may contain yolks from salted duck eggs. mooncakes are usually eaten in small wedges accompanied by tea. today, it is customary for business people and families to present them to their clients or relatives as presents, helping to fuel a demand for high-end mooncakes. just as how the mid-autumn festival is celebrated in various asian localities due to the presence of chinese communities throughout the region, mooncakes are enjoyed in other parts of asia too. mooncakes have also appeared in western countries as a form of delicacy.

Dessert, Sweet

Mousse

A mousse (; french: [mus]; "foam") is a soft prepared food that incorporates air bubbles to give it a light and airy texture. it can range from light and fluffy to creamy and thick, depending on preparation techniques. a mousse may be sweet or savory.sweet mousses are typically made with whipped egg whites, whipped cream, or both, and flavored with one or more of chocolate, coffee, caramel, puréed fruits, or various herbs and spices, such as mint or vanilla. in the case of some chocolate mousses, egg yolks are often stirred into melted chocolate to give the final product a richer mouthfeel. mousses are also typically chilled before being served, which gives them a denser texture. additionally, mousses are often frozen into silicone molds and unmolded to give the mousse a defined shape. sweetened mousse is served as a dessert, or used as an airy cake filling. it is sometimes stabilized with gelatin.savory mousses can be made from meat, fish, shellfish, foie gras, cheese, or vegetables. hot mousses often get their light texture from the addition of beaten egg whites.

Dessert, Sweet

Mug cake

Small cake cooked inside a coffee mug, typically using a microwave

Dessert, Sweet

Mung bean cake

Small pastry with a mung bean filling

Dessert, Sweet

Nagasari

Nagasari is a traditional javanese steamed cake, made of rice flour, coconut milk and sugar, filled with a slice of banana and wrapped in banana leaves.

Dessert, Sweet

Nian gao

Nian gao (年糕; also niangao; nin4 gou1 in cantonese), sometimes translated as year cake or new year cake or chinese new year's cake, is a food prepared from glutinous rice flour and consumed in chinese cuisine. it is also simply known as "rice cake". while it can be eaten all year round, traditionally it is most popular during the chinese new year. it is considered good luck to eat nian gao during this time of the year because nian gao (年糕) is a homonym for "higher year" or "grow every year" (年高), which means "a more prosperous year". the character 年 is literally translated as "year", and the character 糕 (gāo) is literally translated as "cake" and is identical in sound to the character 高, meaning "tall" or "high". nian gao (年糕) also has the exact homonym for "sticky cake" (粘糕); the character 粘 (nián), meaning "sticky". this sticky sweet snack was believed to be an offering to the kitchen god, with the aim that his mouth will be stuck with the sticky cake, so that he cannot badmouth the human family in front of the jade emperor. it is also traditionally eaten during the duanwu festival. originally from china, it spread to or gave rise to related rice cakes in southeast asian countries and sri lanka due to overseas chinese influences.

Dessert, Sweet

Onde-onde

Rice flour pastry filled with bean paste and topped with sesame seeds

Dessert, Sweet

Or nee

Taro paste, made by blending taro, sugar, water, lard/oil, commonly used as a filling for, for example, buns, pastries, desserts

Dessert, Sweet

Orange cake

Dessert, Sweet

Pandan cake

Pandan cake is a light, fluffy, green-coloured sponge cake flavoured with the juices of pandanus amaryllifolius leaves. it is also known as pandan chiffon. the cake is popular in indonesia, malaysia, singapore, vietnam, cambodia, laos, thailand, sri lanka, hong kong, china, and also the netherlands, especially among the indo community, due to its historical colonial ties with indonesia. it is similar to the buko pandan cake of the philippines, but differs in that it does not use coconut.

Dessert, Sweet

Panna cotta

Panna cotta (italian for "cooked cream") is an italian dessert of sweetened cream thickened with gelatin and molded. the cream may be aromatized with coffee, vanilla, or other flavorings.

Dessert, Sweet

Pastry cream

Custard is a variety of culinary preparations based on sweetened milk, cheese, or cream cooked with egg or egg yolk to thicken it, and sometimes also flour, corn starch, or gelatin. depending on the recipe, custard may vary in consistency from a thin pouring sauce (crème anglaise) to the thick pastry cream (crème pâtissière) used to fill éclairs. the most common custards are used in custard desserts or dessert sauces and typically include sugar and vanilla; however, savory custards are also found, e.g., in quiche. custard is usually cooked in a double boiler (bain-marie), or heated very gently in a saucepan on a stove, though custard can also be steamed, baked in the oven with or without a water bath, or even cooked in a pressure cooker. custard preparation is a delicate operation, because a temperature increase of 3–6 °c (5–10 °f) leads to overcooking and curdling. generally, a fully cooked custard should not exceed 80 °c (~175 °f); it begins setting at 70 °c (~160 °f). a water bath slows heat transfer and makes it easier to remove the custard from the oven before it curdles. adding a small amount of cornflour to the egg-sugar mixture stabilises the resulting custard, allowing it to be cooked in a single pan as well as in a double-boiler. a sous-vide water bath may be used to precisely control temperature.

Dessert, Sweet

Pavlova

Pavlova is a meringue-based dessert. originating in either australia or new zealand in the early 20th century, it was named after the russian ballerina anna pavlova. taking the form of a cake-like circular block of baked meringue, pavlova has a crisp crust and soft, light inside. the confection is usually topped with fruit and whipped cream. the name is pronounced , or like the name of the dancer, which was .the dessert is believed to have been created in honour of the dancer either during or after one of her tours to australia and new zealand in the 1920s. the nationality of its creator has been a source of argument between the two nations for many years.the dessert is a popular dish and an important part of the national cuisine of both australia and new zealand. with its simple recipe, it is frequently served during celebratory and holiday meals. it is most identified with and consumed most frequently in the summer time, including at christmas time.

Dessert, Sweet

Peanut butter cake

Dessert, Sweet

Pepper sweets

Candy made with sarawak peppers and peppermint

Dessert, Sweet

Pineapple tart

Pineapple tart is a small, bite-size tart filled or topped with pineapple jam, commonly found throughout different parts of southeast asia such as indonesia (kue nastar), malaysia (baba malay: kueh tae or kuih tair, malay language: kuih tat nanas), brunei and singapore in various forms.the pineapple tart was possibly invented back in the 16th century when the pineapple, a fruit native to south america, was introduced by portuguese merchants to asia, specifically the malay peninsula. a similarly influenced pastry, known as pineapple cake or pineapple pastry, can also be found in taiwan.