35 Dishes

Dessert, Sweet

Banana fritters

A banana fritter is a fritter made by deep frying battered banana or plantain in hot oil. it is a common dish across southeast asia and the indian subcontinent.

Dessert, Sweet

Bein mont

Bein mont (burmese: ဘိန်းမုန့်; pronounced [béɪɴmo̰ʊɴ], lit. 'poppy cake') is a traditional burmese snack or mont. this snack is a pancake baked in a rice flour batter immersed in jaggery, coconut shavings and garnished with sesame seeds, peanuts and poppy seeds, hence the name.

Dessert, Sweet

Durian jam

Jam made from durian fruit

Dessert, Sweet

Falooda

A falooda is a mughlai indian version of a cold dessert made with noodles. it has origins in the persian dish faloodeh, variants of which are found across west, central, and south asia. traditionally it is made by mixing rose syrup, vermicelli, and sweet basil seeds with milk, often served with ice cream. the vermicelli used for preparing falooda is made from wheat, arrowroot, cornstarch, or sago.

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

Htamane

Htamanè (burmese: ထမနဲ, pronounced [tʰəmənɛ́], mon: ယိုဟ်သ္ၚု,also spelt htamane) is a glutinous rice-based savory snack, and a seasonal festive delicacy in myanmar. the traditional delicacy is ceremonially prepared around and on the full moon day of tabodwe (တပို့တွဲ), the 11th lunar month on the traditional burmese calendar (roughly in february), just as the cool season ends. some pagodas and monasteries, including the shwedagon pagoda, hold htamane-making competitions (ထမနဲထိုးပြိုင်ပွဲ).

Dessert, Sweet

Htanyet

Palm sugar is a sweetener derived from any variety of palm tree. palm sugar is sometimes qualified by the type of palm, as in coconut palm sugar. while sugars from different palms may have slightly different compositions, all are processed similarly and can be used interchangeably.

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

Jalebi

Jalebi (hindi: जलेबी,bengali: জিলাপি,odia: ଜିଲାପି, urdu: جلیبی‎, nepali: जेरी sinhala: පැණි වළලු), is a popular sweet snack in south and west asia, africa, and mauritius. it goes by many names, including jilapi, jilebi, jilipi, zulbia, jerry, mushabak, z’labia, or zalabia. the south asian variety is made by deep-frying maida flour (plain flour or all-purpose flour) batter in pretzel or circular shapes, which are then soaked in sugar syrup. jalebi is eaten with curd or rabri (in north india) along with optional other flavors such as kewra (scented water). in some west asian cuisines, jalebi may consist of a yeast dough fried and then dipped in a syrup of honey and rose water. the north african dish of zalabia uses a different batter and a syrup of honey (arabic: ʻasal) and rose water.jalebi can be served warm or cold. they have a somewhat chewy texture with a crystallized sugary exterior coating. citric acid, lime juice and rose water is sometimes added to the syrup. similar but distinct dishes include imarti, chhena jalebi, lokma, zalabiyeh, and bamiyeh. to keep it crisp and to prevent it from getting soggy, commercially made jalebi has rangkat (which is sodium dithionite and also called hydro) added to the jalebi batter recipe

Dessert, Sweet

Kao hlaingti mont

Steamed sticky rice cake colored with purple flowers

Dessert, Sweet

Kauk mote

Folded rice flour crepes with palm sugar, coconut, etc

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

Kyauk kyaw

Sweet agar-agar jelly (seaweed jelly) flavored with coconut milk

Dessert, Sweet

La mont

Round pastry filled with, for example, red bean paste, lotus seed paste

Dessert, Sweet

Laddu

Laddu or laddoo (hindi: लड्डू) is a spherical sweet originating from india and spread through the indian subcontinent and the malay world. 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

Lahpet

Lahpet, also spelled laphat, laphet, lephet, leppet, or letpet in english (burmese: လက်ဖက်; mlcts: lak hpak, pronounced [ləpʰɛʔ]), is burmese for fermented or pickled tea. myanmar is one of the few countries where tea is both consumed as a drink and as an eaten delicacy, in the form of pickled tea, which is unique to this region. laphet is regarded as a national delicacy that plays a significant role in burmese society, and remains a traditional burmese gesture of hospitality and is served to guests visiting a home.its place in the cuisine of myanmar is reflected by the following popular expression: "of all the fruit, the mango's the best; of all the meat, pork's the best; and of all the leaves, lahpet's the best". in the west, laphet is most commonly encountered in "tea leaf salad" (လက်ဖက်သုပ်).

Dessert, Sweet

Malaing lohn

Gulab jamun (also spelled gulaab jamun) lit. "rose water berry" or "rose berry" is a sweet confectionary or dessert, originating in the indian subcontinent and a type of mithai popular in india, pakistan, nepal, the maldives (where it is known as gulab ki janu), and bangladesh, as well as myanmar. it is the national dessert of pakistan. it is also common in nations with substantial populations of people with south asian heritage, such as mauritius, fiji, gulf states, the malay peninsula, great britain, south africa, and the caribbean countries of jamaica, trinidad and tobago, guyana, and suriname. it is made mainly from milk solids, traditionally from khoya, which is milk reduced to the consistency of a soft dough. modern recipes call for dried or powdered milk instead of khoya. it is often garnished with dried nuts such as almonds and cashews to enhance flavour.

Dessert, Sweet

Mok-si-kyo

Coconut fritters

Dessert, Sweet

Mont kalama

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

Mont kyoe lein

Pretzel-shaped confection made with rice and bean flour

Dessert, Sweet

Mont kywe the

Mont kywe the (burmese: မုန့်ကျွဲသည်း; pronounced [mo̰ʊɴt͡ɕwɛ́ðɛ́], lit. 'buffalo liver cake') is a traditional burmese snack or mont. it bears resemblance to the indonesian and malaysian kuih kosui and filipino kutsinta. this snack is a rice cake pudding made of rice flour, jaggery, salt, and alkaline limewater. after cooking, the pudding is served up in slices and garnished with coconut shavings. mont kywe the uses rice flour milled from kauk kyan (ကောက်ကြမ်း), which has a high amylose content.

Dessert, Sweet

Mont lay pway

Large crispy glutinous rice wafers

Dessert, Sweet

Mont leik pyar

Rice sheets filled with jaggery and coconut

Dessert, Sweet

Mont let saung

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

Mont lone gyi

Deep-fried rice dumplings filled with grated coconut

Dessert, Sweet

Mont lone yay baw

Mont lone yay baw (burmese: မုန့်လုံးရေပေါ်; pronounced [mo̰ʊɴlóʊɴjèbɔ̀]; also spelt mont lone yay paw) is a traditional burmese dessert commonly associated with the thingyan season.the dessert dish consists of round boiled rice balls made from glutinous rice flour, filled with pieces of jaggery or palm sugar, and garnished with fresh coconut shavings.

Dessert, Sweet

Mote sein paung

Steamed layered rice cake

Dessert, Sweet

Nankhatai

Nankhatai (hindi: नानख़टाई, urdu: نان خطائی) are shortbread biscuits originating from the indian subcontinent, popular in northern india, pakistan, bangladesh, and myanmar (formerly burma).

Dessert, Sweet

Nga pyaw thi baung

Bananas poached in sweetened coconut milk

Dessert, Sweet

Sanwin makin

Sanwin makin (burmese: ဆနွင်းမကင်း; pronounced [sʰənwɪ́ɴməkɪ́ɴ], also spelt sa-nwin-ma-kin) is a traditional burmese dessert or mont, popularly served during traditional donation feasts, satuditha feasts, and as a street snack. the dessert bears resemblance to desserts in neighboring india, where it is called sooji halwa, and thailand, where it is called khanom mo kaeng. the most popular form of the dessert, known as shwegyi sanwin makin (ရွှေချီဆနွင်းမကင်း) or shwegyi mont (ရွှေချီဆနွင်းမုန့်), principally uses semolina, condensed milk, butter, coconut milk, poppy seeds. some recipes call for eggs, cashew nuts, and raisins. in recent years, semolina has been substituted with other starches to create variations such as potato sanwin makin (အာလူးဆနွင်းမကင်း) and banana sanwin makin (ငှက်ပျောဆနွင်းမကင်း).

Dessert, Sweet

Shwe gyi mohnt

Fried banana bread bars

Dessert, Sweet

Shwe htamin

Glutinous rice bars topped with coconut

Dessert, Sweet

Shwe yin aye

Sweetened coconut milk with agar jelly, tapioca, sago, glutinous rice, bread

Dessert, Sweet

Thagu pyin

Sago pudding (tapioca pudding), made with palm sugar and coconut

Dessert, Sweet

Fresh fruit

In botany, a fruit is the seed-bearing structure in flowering plants that is formed from the ovary after flowering. fruits are the means by which flowering plants (also known as angiosperms) disseminate their seeds. edible fruits in particular have long propagated using the movements of humans and animals in a symbiotic relationship that is the means for seed dispersal for the one group and nutrition for the other; in fact, humans and many animals have become dependent on fruits as a source of food. consequently, fruits account for a substantial fraction of the world's agricultural output, and some (such as the apple and the pomegranate) have acquired extensive cultural and symbolic meanings. in common language usage, "fruit" normally means the seed-associated fleshy structures (or produce) of plants that typically are sweet or sour and edible in the raw state, such as apples, bananas, grapes, lemons, oranges, and strawberries. in botanical usage, the term "fruit" also includes many structures that are not commonly called "fruits" in everyday language, such as nuts, bean pods, corn kernels, tomatoes, and wheat grains.