73 Dishes

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

Bakpia pathok

Sweet pastries filled with mung beans, chocolate, durinan, cheese

Dessert, Sweet

Banana roti

Flatbread made with bananas

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

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 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

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

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

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

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

Dadar gulung

Dadar gulung (lit: "rolled pancake/omelette") is a popular traditional kue (traditional snack) of sweet coconut pancake. it is often described as an indonesian coconut pancake. dadar gulung is one of the popular snacks in indonesia, especially in java. in indonesian, dadar literally means "omelette" or "pancake" while gulung means "to roll". the pancake usually has a green colour, which is acquired from daun suji or pandan leaves. it is a green-coloured folded omelette or pancake made of rice flour, filled with grated coconut and palm sugar. it is commonly found in indonesia, malaysia and brunei. the snack is commonly found in traditional marketplaces and warung in indonesia, especially in java, bali and other regions. in malaysia and brunei, it is known as kuih gulung, kuih ketayap and kuih lenggang. in sri lanka it is known as surul appam. similar to indonesia, in singapore it is known as kuih dadar.

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

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

Es buah

Es buah is an indonesian iced fruit cocktail dessert. this cold and sweet beverage is made of diced fruits, such as honeydew, cantaloupe, pineapple, papaya, squash, jackfruit and kolang kaling (arenga pinnata fruit), mixed with shaved ice or ice cubes, and sweetened with liquid sugar or syrup. the type of fruit used in this dessert may vary, some might add any available fruits such as mango, watermelon or longan — some imported fruits — such as lychee, kiwi, strawberry, pear, peach or grapes. other ingredients might be added too, such as agar-agar jelly, grass jelly, seaweed or nata de coco. es buah is a popular drink among indonesians, especially during ramadhan as a popular choice for iftar — to break the fast among indonesian muslims. it is quite similar with es campur and es teler although with different contents.

Dessert, Sweet

Es campur

Es campur (indonesian for "mixed ice") is an indonesian cold and sweet dessert concoction of fruit cocktails, coconut, tapioca pearls, grass jellies, etc. served in shaved ice, syrup and condensed milk. in indonesia, es campur is sold from humble traveling trolley to restaurants. for indonesian muslims, es campur and kolak are popular treats during ramadan for iftar, often sold prior to breaking the fast. it is quite similar to es teler and es doger although with different content. the ingredients might vary, since the term campur means "mix". it may consist of coconut, sea weed, milk, syrup, jackfruit, and many others.

Dessert, Sweet

Es doger

Es doger is an indonesian coconut milk-based shaved ice beverage with pinkish color often served as a dessert. it is a specialty of bandung, west java. the main, or base, part is sugared sweet coconut milk-based ice in pink syrup, served with pacar cina merah delima (red tapioca pearls), avocado, cassava tapai, ketan hitam (black glutinous rice) tapai, jackfruit, diced bread and condensed milk. the condensed milk can be plain (white), or chocolate flavoured. es doger gains its pinkish color from rozen (rose) syrup, cocopandan syrup, or pink food coloring. es doger is commonly sold by travelling vendor carts in major indonesian cities, mainly in bandung, jakarta, malang and surabaya.

Dessert, Sweet

Es goyobod

Es goyobod is an indonesian drink from west java. the origin of coconut milk based cold beverage similar to es campur. it is made with shaved ice, coconut milk, sugar syrup, and jellied mung bean starch known as hunkwe. other ingredients may include avocado and shredded coconut.

Dessert, Sweet

Es krim

Ice cream is a sweetened frozen food typically eaten as a snack or dessert. it may be made from milk or cream and is flavoured with a sweetener, either sugar or an alternative, and a spice, such as cocoa or vanilla, or with fruit such as strawberries or peaches. it can also be made by whisking a flavored cream base and liquid nitrogen together. food coloring is sometimes added, in addition to stabilizers. the mixture is cooled below the freezing point of water and stirred to incorporate air spaces and to prevent detectable ice crystals from forming. the result is a smooth, semi-solid foam that is solid at very low temperatures (below 2 °c or 35 °f). it becomes more malleable as its temperature increases. the meaning of the name "ice cream" varies from one country to another. ice cream and gelato, based on cream and milk. frozen yogurt, based on yogurt or kefir. frozen custard, with eggs added to cream and sugar. ice milk. sorbet/slushy, ice pop/popsicle/icicle: water base. examples: frozen cola, frozen lemonade, frozen tea. sherbet, like sorbet but with some milk added.in some countries, such as the united states, "ice cream" applies only to a specific variety, and most governments regulate the commercial use of the various terms according to the relative quantities of the main ingredients, notably the amount of cream. products that do not meet the criteria to be called ice cream are sometimes labelled "frozen dairy dessert" instead. in other countries, such as italy and argentina, one word is used for all variants. analogues made from dairy alternatives, such as goat's or sheep's milk, or milk substitutes (e.g., soy, cashew, coconut, almond milk or tofu), are available for those who are lactose intolerant, allergic to dairy protein, or vegan. ice cream may be served in dishes, for eating with a spoon, or licked from edible wafer cones. ice cream may be served with other desserts, such as apple pie, or as an ingredient in ice cream floats, sundaes, milkshakes, ice cream cakes and even baked items, such as baked alaska.

Dessert, Sweet

Es puter

Coconut milk ice cream, many different flavors available

Dessert, Sweet

Es teler

Es teler is an indonesian fruit cocktail. avocado, coconut meat, grass jelly, jackfruit and other fruits are served with coconut milk, sweetened condensed milk, pandanus amaryllifolius leaf (normally in the form of cocopandan syrup), sugar, and a tiny amount of salt. this concoction, created by murniati widjaja, won a competition to come up with a national drink for indonesia in 1982.

Dessert, Sweet

Geplak

Geplak is an indonesian sweet snack, originating from java, made from equal parts coarsely grated coconut and sugar, often brightly colored. some versions include rice flour, citrus leaves and/or waluh fruit. geplak is mainly produced in bantul, a city in yogyakarta, indonesia.

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

Getuk goreng

Getuk goreng is a common dish from the banyumas regency of central java, indonesia. getuk goreng is made from cassava or usually the banyumasan people call it boled with added brown sugar making this fried getuk sweet and savory.

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

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

Jajanan pasar

Traditional sweets, cakes and treats

Dessert, Sweet

Jan hagel

Janhagel or jan hagel is a typical dutch kind of cookie. it is a rectangular, brittle cookie, covered with granulated sugar (the 'hagel') and possibly almond shavings. it's an old dutch specialty. many people know jan hagel as small cookies with anise sugar on it, but there is also another form of jan hagel, a taai-taai-like cake with anise taste. this cake is still baked by bakery kok. previously, this cake was known as 'strontboen' jan hagel. because when farmers had cleaned the stable the staff ate jan hagel. the unique taste makes jan hagel similar to nougat.

Dessert, Sweet

Klappertaart

Klappertaart is a dutch-influenced indonesian cake originating from manado, north sulawesi. klappertaart is dutch for "coconut cake" or "coconut tart" and it's made from flour, sugar, milk, butter, and the flesh and juice of coconuts.

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

Kue

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

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

Kue satu

Kue satu (in west java and jakarta) or kue koya (in central and east java) is a popular traditional kue kering (dry traditional cookie) made of sweet white-colored mung bean powder that crumbles when bitten. it is commonly found as a traditional cookie in indonesia, especially in java. in indonesia, this cookie is often served during festive occasions, such as lebaran (eid al fitr), natal (christmas), and imlek (chinese new year). it is believed that the cookies were derived from chinese peranakan traditional cookies or dry kue.

Dessert, Sweet

Kuih kapit

Thin wafer cookies, commonly folded or rolled