123 Dishes

Dessert, Sweet

Adhirasam

Adhirasam (tamil: அதிரசம்), kajjaya in kannada, ariselu in telugu, anarsa in marathi, sirsa in chhattisgarhi or arisa pitha in odia) is a type of indian sweet from tamil cuisine, karnataka cuisine, telugu cuisine , chhattisgarhi cuisine, marathi cuisine and odia cuisine. the doughnut-like pastry has a long history of popularity in kannada, telugu, maharashtra, chhattisgarh, odisha, and tamil civilization. they are similar in shape to vadai, but are not savoury and are eaten as a dessert. adhirasam is a popular as an offering to the relatives during deepavali festival, both at home and in temples in tamil nadu and karnataka.

Dessert, Sweet

Affogato

An affogato /ˌɑːfəˈɡɑːtəʊ/, /ˌæfəˈɡɑːtəʊ/ or more traditionally known as "affogato al caffe" (italian for "drowned in coffee") is an italian coffee-based dessert. it usually takes the form of a scoop of plain milk-flavored (fior di latte) or vanilla gelato or ice cream topped or "drowned" with a shot of hot espresso. some variations also include a shot of amaretto, bicerin, kahlua, or other liqueur.

Dessert, Sweet

Ais kacang

Ais kacang (malay pronunciation: [aɪs ˈkatʃaŋ]), literally meaning "bean ice", also commonly known as abc (acronym for air batu campur ([air ˈbatu tʃamˈpʊr]), meaning "mixed ice"), is a malaysian dessert which is common in malaysia, singapore (where it is called ice kachang) and brunei.traditionally, an ice shaving machine is used to churn out the shaved ice used in the dessert, originally hand cranked but now more often motorised. many southeast asian coffee shops, hawker centres and food courts sell this dessert. ais kacang is considered one of malaysia's most unique dishes and is featured in many articles as such.

Dessert, Sweet

Ang ku kueh

Ang ku kueh (chinese: 紅龜粿; pe̍h-ōe-jī: âng-ku-kóe; tailo: âng-ku-kué), as known as red tortoise cake, is a small round or oval-shaped chinese pastry with soft, sticky glutinous rice flour skin wrapped around a sweet filling in the centre. it is molded to resemble a tortoise shell and is presented resting on a square piece of banana leaf. as suggested by its name, red tortoise cakes are traditionally red in color and has a sticky, chewy texture when eaten. red tortoise cakes are shaped like tortoise shells because the chinese traditionally believed that eating tortoises would bring longevity to those who are eating it and bring about good fortune and prosperity. considered to be auspicious items, these sweet pastries are especially prepared during important festivals such as chinese new year as offerings to the chinese deities. red tortoise cakes are also prepared for occasions that are culturally important to the chinese such as a newborn baby's first month or birthdays of the elderly. eating red tortoise cakes during these times is meant to represent blessings for the child and longevity for the elderly. in modern times, red tortoise cakes continue to be important food items during chinese festivals in many countries such as singapore, malaysia, indonesia, philippines, china, taiwan, vietnam and southern thailand provinces such as phuket, phang-nga and trang. however, eating red tortoise cakes in these countries is no longer restricted to special occasions for red tortoise cakes are also commercially available in many pastry shops and bakeries. there are two main components in red tortoise cakes, the skin and the filling. the skin is made mostly from glutinous rice flour and sweet potato whereas the fillings are made from precooked ingredients such as mung bean or ground peanuts and sugar. after kneading and molding the ingredients together, the red tortoise cakes are steamed on a piece of banana leaf. in countries such as singapore and malaysia, these pastries are popular snack items and are especially popular with children because of their sweet and savory taste. in fact, many bakeries in singapore have created red tortoise cakes in a variety of assorted flavors, including jelly and red bean, to cater to all tastes and preferences. in vietnam, ang ku kueh was called bánh quy, it is sold in almost every chinese market, especially in ho chi minh city (cho lon area). the word "quy" (龟) was from sino-vietnamese meaning a tortoise.

Dessert, Sweet

Apam balik

Apam balik (lit. 'turnover pancake'), also known as terang bulan (lit. 'moonlight'), martabak manis (lit. 'sweet martabak'), peanut pancake or mànjiānguǒ (chinese: 曼煎粿), is a sweet dessert originating in chinese cuisine which now consists of many varieties at specialist roadside stalls or restaurants throughout brunei, indonesia, malaysia and singapore. it can also be found in hong kong as (chinese: 冷糕) and taiwan as (chinese: 麥仔煎). mànjiān (曼煎) is a homophone of mǎnqīng (滿清), which ruled the final imperial dynasty in china, while guǒ (粿) means pancake.

Dessert, Sweet

Banana cue

Banana cue or bananacue is a popular snack food or street food in the philippines. it is a portmanteau of banana and barbecue, which in philippine english refers to meat cooked in a style similar to satay.

Dessert, Sweet

Banana roti

Flatbread made with bananas

Dessert, Sweet

Binignit

Binignit is a visayan dessert soup from the central philippines. the dish is traditionally made with glutinous rice cooked in coconut milk with various slices of sabá bananas, taro, and sweet potato, among other ingredients. it is comparable to various dessert guinataán (coconut milk-based) dishes found in other regions such as bilo-bilo. among the visayan people, the dish is traditionally served during good friday of holy week.

Dessert, Sweet

Blueberry cake

Dessert, Sweet

Bomboloni

A bombolone (italian: [bomboˈloːne], pl. bomboloni) is an italian filled doughnut (similar to the berliner, krafne, pączek etc.) and is eaten as a snack food and dessert. the pastry's name is etymologically related to bomba (bomb), and the same type of pastry is also called bomba (pl. "bombe") in some regions of italy. the etymological connection is probably due to the resemblance to a grenade or old-fashioned bomb and may today possibly also be regarded as a reference to the high calorie density of this recipe (i.e., a "calorie bomb").

Dessert, Sweet

Bread and butter pudding

Bread and butter pudding is a traditional bread pudding in british cuisine. slices of buttered bread scattered with raisins are layered in an oven dish, covered with an egg custard mixture seasoned with nutmeg, vanilla, or other spices, then baked.

Dessert, Sweet

Brown sugar biscuit

Pastry with a brown sugar filling

Dessert, Sweet

Brownies

A chocolate brownie or simply a brownie is a square or rectangular chocolate baked confection. brownies come in a variety of forms and may be either fudgy or cakey, depending on their density. brownies often, but not always, have a glossy "skin" on their upper crust. they may also include nuts, frosting, cream cheese, chocolate chips, or other ingredients. a variation made with brown sugar and vanilla rather than chocolate in the batter is called a blond brownie or blondie. the brownie was developed in the united states at the end of the 19th century and popularized there during the first half of the 20th century. they are typically eaten by hand, often accompanied by milk, served warm with ice cream (a la mode), topped with whipped cream, or sprinkled with powdered sugar and fudge. in north america, they are common homemade treats and they are also popular in restaurants and coffeehouses.

Dessert, Sweet

Bubur candil

Sweet porridge made with coconut milk, pandan and sugar with glutinous rice balls

Dessert, Sweet

Bubur cha cha

Bubur cha cha, also spelled as bubur cha-cha or dubo jiajie, is a betawi and malay dessert and breakfast dish in indonesian cuisine, malaysian cuisine, singaporean cuisine and phuket cuisine (thailand) prepared using pearled sago, sweet potatoes, yams, bananas, coconut milk, pandan leaves, sugar and salt. grated coconut, coconut cream and water can be used as additional ingredients. the ingredients are cooked in coconut milk, and the dish can be served hot or cold. bubur cha cha is also sold as a street food in many parts of southeast asia.

Dessert, Sweet

Bubur kacang hijau

Bubur kacang hijau, abbreviated burjo, is a southeast asian sweet porridge (bubur) made from mung beans (kacang hijau), coconut milk, and palm sugar or cane sugar. the beans are boiled till soft, and sugar and coconut milk are added.slightly different names may be used in different regions of indonesia, such as kacang ijo in javanese areas. it is often served as dessert or snack, but is also a popular choice for breakfast or late night supper. in indonesia, warungs specializing in selling bubur kacang hijau are commonly found. they usually also offer grilled bread (roti bakar).

Dessert, Sweet

Bubur ketan hitam

Bubur ketan hitam, bubur pulut hitam or bubur injun is an indonesian sweet dessert made from black glutinous rice porridge with coconut milk and palm sugar or cane sugar. the black glutinous rice are boiled until soft, and sugar and coconut milk are added. it is often described as "black glutinous rice pudding" and is very similar to black rice tong sui made from black rice. it is often served as dessert or snack, for supper, for tea time, anytime of the day; however, it is a popular choice for breakfast for those who prefer sweet treat instead of its savory counterpart bubur ayam.

Dessert, Sweet

Bubur sagu

Papeda, or bubur sagu, is a congee made from sago starch that is a staple food of the indigenous people in eastern indonesia, namely parts of sulawesi, maluku islands and papua. it is also widespread in papua new guinea and serves as a counterpart of central and western indonesian cuisines that favour rice as their staple food.the starch is acquired by felling the trunk of a sago palm tree, cutting it in half, and scraping the soft inner parts of the trunk, the pith, producing a crude sago pith flour. this flour is then mixed with water and squeezed to leach the starch from the flour. the still-moist sago starch is usually stored in a container made of sago palm leaflets, called tumang, in which it will keep for several months before spontaneous fermentation will turn it too acidic and unsuitable for making papeda. depending on the variety and the growing conditions, it may take a sago tree five to over ten years to accumulate enough starch in its trunk to make the effort of extracting it worthwhile.papeda is made by cooking sago starch with water and stirring until it coagulates. it has a glue-like consistency and texture. sayur bunga pepaya (papaya flower bud vegetables) and tumis kangkung (stir-fried water spinach) are often served as side-dish vegetables to accompany papeda.in southern sulawesi mainly luwu and tana toraja, kapurung is made from cooked sago congee which is picked up using chopsticks or fork and rolled into a ball. usually it is served with beans, vegetable and fish in a soup. while in southeast sulawesi, specifically from tolaki tribe, sinonggi, sago congee is served separately from the side dishes more akin to papeda. it needs to be picked up by specially designed wooden sticks.there are similar dishes in malaysia, where it is called linut, part of the melanau cuisine in the east malaysia state of sarawak, and in brunei, where it is called ambuyat.

Dessert, Sweet

Butter cookies

Butter cookies (or butter biscuits), otherwise known as danish biscuits, are cookies originating in denmark consisting of butter, flour, and sugar. originating in denmark, they are similar to shortbread cookies. the butter cookie is often categorized as a "crisp cookie" due to its texture, caused in part by the quantity of butter and sugar. it is generally necessary to chill its dough to enable proper manipulation and handling. butter cookies at their most basic have no flavoring, but they are often flavored with vanilla, chocolate, and coconut, and/or topped with sugar crystals. they also come in a variety of shapes such as circles, squares, ovals, rings, and pretzel-like forms, and with a variety of appearances, including marbled, checkered or plain. using piping bags, twisted shapes can be made. in some parts of the world, such as europe and north america, butter cookies are often served around christmas time. butter cookies are also a very popular gift in hong kong, especially during chinese new year.

Dessert, Sweet

Cake pop

A cake pop is a form of cake styled as a lollipop. cake crumbs are mixed with icing or chocolate, and formed into small spheres or cubes in the same way as cake balls, before being given a coating of icing, chocolate or other decorations and attached to lollipop sticks. cake pops can be a way of using up leftover cake or cake crumbs. the cake pop increased in popularity between 2009 and 2011.

Dessert, Sweet

Carrot cake

Carrot cake (also known as passion cake) is cake that contains carrots mixed into the batter. most modern carrot cake recipes have a white cream cheese frosting. sometimes nuts such as walnuts or pecans are added into the cake batter, as well as spices such as cinnamon, ginger and ground mixed spice. fruit including pineapple, raisins and shredded coconut can also be used to add a natural sweetness.

Dessert, Sweet

Cekodok pisang

Banana fritters

Dessert, Sweet

Cendol

Cendol is an iced sweet dessert that contains droplets of green rice flour jelly, coconut milk and palm sugar syrup. it is commonly found in southeast asia and is popular in malaysia, indonesia, brunei, cambodia, east timor, laos, vietnam, thailand, singapore, and myanmar. next to the green jelly, additional toppings might be added, including diced jackfruit, sweetened red azuki beans, or durian.

Dessert, Sweet

Chocolate

Chocolate is a food product made from roasted and ground cacao seed kernels, that is available as a liquid, solid or paste, on its own or as a flavoring agent in other foods. cacao has been consumed in some form since at least the olmec civilization (19th-11th century bce), and the majority of mesoamerican people ─ including the maya and aztecs ─ made chocolate beverages.the seeds of the cacao tree have an intense bitter taste and must be fermented to develop the flavor. after fermentation, the seeds are dried, cleaned, and roasted. the shell is removed to produce cocoa nibs, which are then ground to cocoa mass, unadulterated chocolate in rough form. once the cocoa mass is liquefied by heating, it is called chocolate liquor. the liquor may also be cooled and processed into its two components: cocoa solids and cocoa butter. baking chocolate, also called bitter chocolate, contains cocoa solids and cocoa butter in varying proportions, without any added sugar. powdered baking cocoa, which contains more fiber than cocoa butter, can be processed with alkali to produce dutch cocoa. much of the chocolate consumed today is in the form of sweet chocolate, a combination of cocoa solids, cocoa butter or added vegetable oils, and sugar. milk chocolate is sweet chocolate that additionally contains milk powder or condensed milk. white chocolate contains cocoa butter, sugar, and milk, but no cocoa solids. chocolate is one of the most popular food types and flavors in the world, and many foodstuffs involving chocolate exist, particularly desserts, including cakes, pudding, mousse, chocolate brownies, and chocolate chip cookies. many candies are filled with or coated with sweetened chocolate. chocolate bars, either made of solid chocolate or other ingredients coated in chocolate, are eaten as snacks. gifts of chocolate molded into different shapes (such as eggs, hearts, coins) are traditional on certain western holidays, including christmas, easter, valentine's day, and hanukkah. chocolate is also used in cold and hot beverages, such as chocolate milk and hot chocolate, and in some alcoholic drinks, such as creme de cacao. although cocoa originated in the americas, west african countries, particularly côte d'ivoire and ghana, are the leading producers of cocoa in the 21st century, accounting for some 60% of the world cocoa supply. with some two million children involved in the farming of cocoa in west africa, child slavery and trafficking associated with the cocoa trade remain major concerns. a 2018 report argued that international attempts to improve conditions for children were doomed to failure because of persistent poverty, absence of schools, increasing world cocoa demand, more intensive farming of cocoa, and continued exploitation of child labor.

Dessert, Sweet

Chocolate cake

Chocolate cake or chocolate gâteau (from french: gâteau au chocolat) is a cake flavored with melted chocolate, cocoa powder, or both.

Dessert, Sweet

Chocolate mousse cake

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

Churro

A churro (spanish pronunciation: [ˈtʃuro], portuguese pronunciation: [ˈʃuʁu]) is a type of fried dough from spanish and portuguese cuisine. they are also found in latin american cuisine and the cuisine of the philippines and in other areas that have received immigration from spanish and portuguese-speaking countries, especially in the southwestern united states and france. in spain, churros can either be thin (and sometimes knotted) or long and thick, where they are known as porras or jeringos in some regions. they are normally eaten for breakfast dipped in champurrado, hot chocolate, dulce de leche or café con leche. cinnamon sugar is often sprinkled on top. there are also two slightly different snacks in portugal, called porra and fartura, which are filled with jelly instead of the doce de leite, traditional to brazilian churros.

Dessert, Sweet

Cincin

Cincin (which literally translates to 'ring cakes' in english) is a traditional kuih for the bruneian malay people in the states of sabah, malaysia as well in brunei.

Dessert, Sweet

Clorot

Clorot, celorot, cerorot, or jelurut is an indonesian traditional sweet snack (kue or kuih) made of sweet and soft rice flour cake with coconut milk, wrapped with janur or young coconut leaf in cone shape. it is a popular traditional sweet snack commonly found in brunei, indonesia, and malaysia.in java, it is known as clorot or celorot, and commonly associated with javanese traditional jajan pasar (market munchies). in bali and lombok islands of indonesia, it is known as cerorot. in brunei and in the malaysian states of sabah, it is known as celurut or jelurut.

Dessert, Sweet

Coconut ice

Coconut ice (sometimes cocoanut ice) is a british confectionery prepared using grated desiccated coconut or just grated coconut, condensed milk and sugar, which is formed to create a solid, soft candy. it typically has a chewy, soft and mildly grainy texture; some versions are semi-hard. coconut ice is also available in south africa, some areas of australia and new zealand.pink food colouring is sometimes added, often on half of the sweet, resulting in pink and white colouration. this is done by layering the coloured mixture with a separate layer of uncoloured product, and then slicing the result into individual pieces. in modern versions, honey gelatin is sometimes also used as an ingredient.

Dessert, Sweet

Cream horn

A cream horn is a pastry made with flaky or puff pastry, and whipped cream. (an alternative version, the meringue horn, is made with meringue.) the horn shape is made by winding overlapping pastry strips around a conical mould. after baking, a spoonful of jam or fruit is added and the pastry is then filled with whipped cream. the pastry can also be moistened and sprinkled with sugar before baking for a sweeter, crisp finish. creams horns are called cannoncini in italy, kornedákia (greek: κορνεδάκια) in greece and schaumrollen in austria.

Dessert, Sweet

Crème brûlée

Crème brûlée or crème brulée (; french pronunciation: ​[kʁɛm bʁy.le]), also known as burnt cream or trinity cream, and virtually identical to the original crema catalana, is a dessert consisting of a rich custard base topped with a layer of hardened caramelized sugar. it is normally served slightly chilled; the heat from the caramelizing process tends to warm the top of the custard, while leaving the center cool. the custard base is traditionally flavored with vanilla in french cuisine, but can have other flavorings. it is sometimes garnished with fruit.

Dessert, Sweet

Cupcake

A cupcake (also british english: fairy cake; hiberno-english: bun) is a small cake designed to serve one person, which may be baked in a small thin paper or aluminum cup. as with larger cakes, frosting and other cake decorations such as fruit and candy may be applied.

Dessert, Sweet

Custard tart

Custard tarts or flans pâtissier are a baked pastry consisting of an outer pastry crust filled with egg custard.

Dessert, Sweet

Dadiah

Dadiah (minangkabau) or dadih (indonesian) a traditional fermented milk popular among people of west sumatra, indonesia, is made by pouring fresh, raw, unheated, buffalo milk into a bamboo tube capped with a banana leaf and allowing it to ferment spontaneously at room temperature for two days. the milk is fermented by indigenous lactic bacteria found in the buffalo milk. its natural fermentation provides different strains of lactic acid bacteria involved in each fermentation. the natural, indigenous, lactic acid bacteria found in dadiah could be derived from the bamboo tubes, buffalo milk, or banana leaves. dadiah is usually eaten for breakfast, mixed together with ampiang (traditional glutinous rice krispies) and palm sugar. dadiah can also be eaten with hot rice and sambal.some studies on the probiotic properties of indigenous strains isolated from dadiah were found to exhibit antimutagenic and antipathogenic properties, as well as acid and bile tolerance. natural, wild strains isolated from dadiah show inhibitory, competitive, and displacing properties against pathogens, and they are promising candidates for future probiotics. lactobacillus plantarum strains from dadiah play important roles in removing microcystin-lr, cyanobacterial toxin. this wild strain of lactobacillus plantarum from dadiah has the highest removal abilities when compared to other commercial probiotic strains. this finding offers new and economical tools for decontaminating microcystin containing water.

Dessert, Sweet

Dalgona

Dalgona (달고나) or ppopgi (뽑기) is a korean candy made with melted sugar and baking soda. it was a popular street snack in the 1970s and 1980s, and is still eaten as a retro food. when a pinch of baking soda is mixed into melted sugar, the thermal decomposition of the baking soda releases carbon dioxide, which makes the liquidized sugar puff up, and it becomes a light and crunchy candy once cooled and hardened. typically, the creamy beige liquid is poured on a flat surface, pressed flat, and stamped with a patterned mold. eaters try to trim their way around the outline or picture on the snack without breaking the picture. traditionally, if this trimming is completed without breaking the candy, the consumer receives another free dalgona.modern cafes in korea serve novel dalgona coffee beverages where dalgona-flavoured coffee cream is heaped on top of iced tea or coffee, as well as pastries such as scones. some cafes also used dalgona to launch desserts such as bingsu and souffle.dalgona appeared in an episode of the netflix series squid game, with a deadly version of the dalgona challenge being the second game played in the series. the success of the series led to a revival of the candy's popularity in south korea, and sales doubled for street vendors. people have also taken to social media to make their own candy at home as a challenge.

Dessert, Sweet

Dan ta

Portuguese egg custard tart

Dessert, Sweet

Dodol

Dodol is a sweet toffee-like sugar palm-based confection commonly found in southeast asia and the indian subcontinent. originating from the culinary traditions of indonesia, it is also popular in malaysia, singapore, brunei, the philippines, south india, sri lanka, thailand, and burma, where it is called mont kalama. it is made from coconut milk, jaggery, and rice flour, and is sticky, thick, and sweet.

Dessert, Sweet

Egg biscuit

Flatbread filled with scrambled eggs

Dessert, Sweet

Egg waffle

An egg waffle is a spherical egg-based waffle popular in hong kong, consisting of an eggy leavened batter cooked between two plates of semi-spherical cells. they are usually served hot, and often eaten plain, although they may be served with fruit and flavors such as strawberry, coconut or chocolate. it is referred to by its original cantonese name, gai daan jai (雞蛋仔), and in english, an egg puff, bubble waffle, eggette, pancake balls, pancake waffle, egglet, and puffle. they are sometimes referred to as hong kong cakes in chinatowns across america, especially in new york. one piece of egg waffle can have around 20 to 35 small round 'balls'. egg waffles are among the most popular hong kong "street snacks" and were ranked no. 1 in a 100 most popular hk street snack listing. they have been a favored street snack since their emergence in the 1950s, when they were made with coal fire heating and sold from street kiosks in hong kong.

Dessert, Sweet

Eight-treasure rice

Steamed glutinous rice pudding with red bean paste in the center and topped with dried fruits and nuts, common during chinese new year

Dessert, Sweet

Fa gao

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

Getuk

Gethuk is an indonesian-javanese dish made from cassava. the cassava is peeled, boiled and mashed. then it is mixed with grated coconut, sugar and small amounts of salt. sugar can also be replaced with palm sugar to give it brownish color and more distinctive taste. other method to make gethuk is by grinding it with meat grinder and cut it into cubes. this kind of getuk also known as getuk lindri. while grinding butter, sugar, salt, and sometimes also milk powder, vanilla, and food coloring is added. usually sold by seller that goes around the neighborhood in east java.

Dessert, Sweet

Gingerbread

Gingerbread refers to a broad category of baked goods, typically flavored with ginger, cloves, nutmeg, and cinnamon and sweetened with honey, sugar, or molasses. gingerbread foods vary, ranging from a soft, moist loaf cake to something close to a ginger snap.

Dessert, Sweet

Guilinggao

Guilinggao (chinese: 龜苓膏; pinyin: guīlínggāo), also known as tortoise jelly (though not technically correct) or turtle powder, is a jelly-like chinese medicine, also sold as a dessert. it was traditionally made from the gao, or paste of the plastron (bottom shell) from the turtle cuora trifasciata (commonly known as "three-lined box turtle", or "golden coin turtle", 金錢龜) and a variety of herbal products, in particular, china roots smilax glabra (土伏苓, tu fu ling). although the golden coin turtle (cuora trifasciata) is commercially farmed in modern china, it is extremely expensive; therefore, even when turtle-derived ingredients are used in commercially available guilinggao, they come from other, more commonly available, turtle species.more often, commercially available guilinggao sold as a dessert does not contain turtle shell powder. they share the same herbal additives as the medicine and are similarly marketed as being good for skin complexion when ingested.