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Malaysia

Malaysia, in Southeast Asia, spans peninsular jungles and Borneo’s wilds, with Kuala Lumpur’s Petronas Towers as its capital’s twin icons. Known for rubber, palm oil, and multicultural feasts—Malay, Chinese, Indian—its economy booms on trade, tech, and tourism, from Penang’s street food to Sabah’s orangutans. Islam anchors its vibrant, humid soul. Malaysia’s diversity dazzles.

Malaysia

Featured Dishes from Malaysia

Adai

Adai

Dosa may refer to:

Avocado toast

Avocado toast

Avocado toast is an open sandwich consisting of toasted bread topped with mashed avocado, plus any of a variety of spices and flavorful ingredients; the most popular include salt and black pepper, lemon juice or other citrus flavors, olive oil, hummus, vinegar, red pepper, feta, duqqa and tomato. Avocado toast became a food trend in the 2010s; however, the preparation has appeared on café menus since at least the 1990s. There have been several debates about where the dish first appeared on menus. Following avocado toast's elevation to trend status, the act of ordering avocado toast at a café was criticized as a symbol of frivolous spending, along with the environmental impact of shipping the fruit from subtropical growing regions.

Coffee

Coffee

Coffee is a beverage brewed from roasted, ground coffee beans. Darkly colored, bitter, and slightly acidic, coffee has a stimulating effect on humans, primarily due to its caffeine content, but decaffeinated coffee is also commercially available. There are also various coffee substitutes. Typically served hot, coffee has the highest sales in the world market for hot drinks. Coffee production begins when the seeds from coffee cherries are separated to produce unroasted green coffee beans. The "beans" are roasted and then ground into fine particles. Coffee is brewed from the ground roasted beans, which are typically steeped in hot water before being filtered out. It is usually served hot, although chilled or iced coffee is common. Coffee can be prepared and presented in a variety of ways (e.g., espresso, French press, caffè latte, or already-brewed canned coffee). Sugar, sugar substitutes, milk, and cream are often added to mask the bitter taste or enhance the flavor.

Ding bian hu

Ding bian hu

Diāng-biĕng-gù , also known as guo bian hu (simplified Chinese: 锅边糊; traditional Chinese: 鍋邊糊; pinyin: guō biān hú; lit. 'wok side paste') and ding bian cuo (simplified Chinese: 鼎边锉; traditional Chinese: 鼎邊銼; pinyin: dǐng biān cuò; lit. 'pot side scraping'), is a characteristic dish of Fuzhou cuisine, a branch of Fujian cuisine, consisting of a rice flour batter poured around the side of cooking wok to form a thin noodle, then scraped into a stock to simmer and served in broth. Other ingredients to flavour the stock are often served in the broth; commonly included is a form of seafood, some meat (such as meatballs, usually pork) and various vegetables. Besides Fujian, it is also popular in Taiwan. In Taiwanese Hokkien, it is known as tiánn-pinn-sô (in the Taiwanese Romanization System; Chinese: 鐤邊趖), and has been served to foreign dignitaries at state banquets. During Ming and Qing Dynasty, diāng-biĕng-gù was introduced to Longyou and Jinhua in central Zhejiang by traders, called hu (Chinese: 糊) in Longyou and Fujian geng (Chinese: 福建羹) in Jinhua. However, the ingredients were changed due to the lack of access to seafood.

Eggs

Eggs

Humans and their hominid relatives have consumed eggs for millions of years. The most widely consumed eggs are those of fowl, especially chickens. People in Southeast Asia began harvesting chicken eggs for food by 1500 BCE. Eggs of other birds, such as ducks and ostriches, are eaten regularly but much less commonly than those of chickens. People may also eat the eggs of reptiles, amphibians, and fish. Fish eggs consumed as food are known as roe or caviar. Hens and other egg-laying creatures are raised throughout the world, and mass production of chicken eggs is a global industry. In 2009, an estimated 62.1 million metric tons of eggs were produced worldwide from a total laying flock of approximately 6.4 billion hens. There are issues of regional variation in demand and expectation, as well as current debates concerning methods of mass production. In 2012, the European Union banned battery husbandry of chickens.

Instant coffee

Instant coffee

Instant coffee is a beverage derived from brewed coffee beans that enables people to quickly prepare hot coffee by adding hot water or milk to coffee solids in powdered or crystallized form and stirring. The product was first invented in Invercargill, the largest city in Southland, New Zealand, in 1890. Instant coffee solids refers to the dehydrated and packaged solids available at retail used to make instant coffee. Instant coffee solids are commercially prepared by either freeze-drying or spray drying, after which it can be rehydrated. Instant coffee in a concentrated liquid form, as a beverage, is also manufactured. Advantages of instant coffee include speed of preparation (instant coffee dissolves quickly in hot water), lower shipping weight and volume than beans or ground coffee (to prepare the same amount of beverage), and long shelf life—though instant coffee can spoil if not kept dry. Instant coffee also reduces cleanup since there are no coffee grounds, and at least one study has found that it has a lower environmental footprint[quantify] than drip filter coffee and capsule espresso coffee, on a prepared beverage basis, disregarding quality and appeal of the beverage produced.

Kaya

Kaya

Coconut jam, also known as kaya jam or simply kaya, is a sweet spread made from a base of coconut milk, eggs, sugar and sometimes pandan leaves as a flavouring. It is popular throughout Southeast Asia. The origins of kaya are subject to various interpretations. Some sources suggest it is a Eurasian jam unique to Singapore and Malaysia, adapted from a Portuguese egg jam. Others propose that Hainanese immigrants created kaya toast by adapting what they had previously prepared while serving on British ships during the Straits Settlements period.

Kaya toast

Kaya toast

Kaya toast is a dish consisting of two slices of toast with butter and kaya , commonly served alongside kopi and soft-boiled eggs. The dish was believed to be created by Hainanese immigrants to the Straits Settlements in the 19th century while serving on British ships. In Singapore and Malaysia, the dish is commonly consumed for breakfast or as a late afternoon snack. It became integrated into coffeeshop culture, being widely available in eating establishments such as kopi tiams, hawker centres, food courts and café chains such as Ya Kun Kaya Toast, Killiney Kopitiam and Breadtalk's Toast Box. It is believed that Hainanese immigrants created the kaya toast by adapting what they had previously prepared while serving on British ships docked at ports during the Straits Settlements period. The kaya spread was considered a replacement for Western fruit jams. The Hainanese eventually settled in Singapore and opened kopitiams (coffee shops). Established in 1919 as Kheng Hoe Heng Coffeeshop, Killiney Kopitiam is one of the oldest coffee shops in Singapore specialising in the dish. Kopitiams started becoming a common sight in Singapore after the Japanese occupation around 1945, when rental for commercial spaces were affordable. Mostly set up by the Hainanese, these kopitiams specialised in selling coffee, tea, cakes as well as making their own kaya.

Kelupis

Kelupis

Kelupis is a traditional kuih for the Lun Bawang, Bruneian Malay people in the country of Brunei and in the states of Sabah and Sarawak in Malaysia. It is also a traditional snack for the Bisaya people, while for the Lun Bawang/Lundayeh people, the confection is made in large batches especially during a traditional wedding ceremony.

Lo mai fan

Lo mai fan

Savory steamed glutinous rice, sticky rice with ribs, sausage

Longganisa

Longganisa

Fresh or smoked pork sausage, some common versions are sweet, garlicky (Vigan), sour and garlicky (Lucban)

Nasi dagang

Nasi dagang

Nasi dagang is a Malaysian dish consisting of rice steamed in coconut milk, fish curry and extra ingredients such as pickled cucumber and carrots. It is a breakfast food in the states on the East Coast of Peninsular Malaysia (Terengganu, Kelantan, parts of Pahang and eastern Johor), southern Thai Malay provinces of Pattani, Yala and Narathiwat and across the Indonesian border in Natuna and Anambas, Riau Islands.

Nasi kandar

Nasi kandar

Nasi kandar is a popular northern Malaysian dish from Penang, originally introduced by Tamil Muslim traders from India. The meal consists of steamed rice combined with an array of distinct curries, side dishes, and gravies. The selection of curries consists of various blends of vegetables, seafood or meat. Other closely related regional variations of nasi kandar include nasi ganja (Ipoh), nasi dalca (Penang), nasi lemak royale (Alor Setar), nasi maduri (Perlis), nasi kalut (Kedah), and nasi tomato (Penang and Kedah). In Malaysia and Singapore, nasi kandar is predominantly linked to Muslim-owned establishments that specialise in Indian curry rice, while the terms "banana leaf restaurants" and "curry houses" are typically used to describe establishments operated by non-Muslims. This distinction highlights the cultural and religious diversity that shapes the country’s culinary landscape.

Nasi kucing

Nasi kucing

Nasi kucing is an Indonesian rice dish that originated in Central Java, primarily in the Yogyakarta, Semarang, and Surakarta areas but has since spread throughout the country. It consists of a small portion of rice with toppings, usually sambal, dried fish, and tempeh, wrapped in banana leaves. The term nasi kucing, literally meaning "cat rice" or "cat's rice", is derived from its portion size; it is similar in size to what the Javanese would serve to a pet cat, hence the name.

Nasi lemak

Nasi lemak

Nasi lemak is a dish originating in Malay cuisine that consists of fragrant rice cooked in coconut milk and pandan leaf. It is commonly found in Malaysia, where it is considered the national dish. It is also a native dish in neighbouring areas with significant ethnic Malay populations such as Singapore and Southern Thailand. In Indonesia, it can be found in several parts of Sumatra, especially the Malay regions of Riau, Riau Islands and Medan. It is considered an essential dish for a typical Malay-style breakfast. Nasi lemak is featured as a national dish in Malaysian tourism brochures and promotional materials. Nasi lemak can also be found in the Bangsamoro region of Mindanao, prepared by Filipino Moros, as well as Australia's external territories of Christmas Island and the Cocos (Keeling) Islands.[citation needed]

Pineapple bun

Pineapple bun

A pineapple bun is a kind of sweet bun predominantly popular in Hong Kong and also common in Chinatowns worldwide. Despite the name, it does not traditionally contain pineapple; rather, the name refers to the look of the characteristic topping (which resembles the texture of a pineapple). The origin of the pineapple bun is unclear. According to Tse Ching-yuen, current owner of Tai Tung in Hong Kong, this bakery was making pineapple buns when it opened in 1943. At the time, they were called 酥皮包 (crispy-skin buns), but customers kept calling them pineapple buns.

Pongal

Pongal

Pongal is a South Indian and Sri Lankan dish of rice cooked in boiling milk. Its preparation is the main custom associated with the Pongal festival. It is also eaten as a breakfast food. A part of Tamil cuisine, varieties include venn (hot) pongal, sakkarai (sweet) pongal, kozhi (chicken) pongal, and sanyasi pongal. It has been described as "very dear to (the) Tamil people." Pongal is associated with the Pongal festival, whose name means "to boil over" or "overflow." The festival thanks the Sun deity for the sunlight that makes the rice harvest possible. Therefore, the tradition calls for offering the fresh harvest of rice cooked in boiling milk to the deity. While the pongal is cooking, onlookers sometimes shout with joy, "Pongalo pongal!" ('Let the pongal rise up!').

Putu mayam

Putu mayam

Steamed rice noodles with grated coconut and jaggery

Roti canai

Roti canai

Roti canai, or roti prata, also known as roti chanai and roti cane, is a flatbread dish of Indian origin found in several countries in Southeast Asia, especially Brunei, Indonesia, Malaysia, Singapore, and Thailand. It is usually served with dal or other types of curry but can also be cooked in a range of sweet or savoury variations made with different ingredients, such as meat, eggs, or cheese. Roti means bread in Sanskrit and most other Indian languages. There are different suggestions for the origin of canai: it has been claimed that the word refers to channa, a North Indian dish made with boiled chickpeas in a spicy gravy, with which this type of bread was traditionally served. Meanwhile, the Oxford English Dictionary states that it may be from the Malay word canai, meaning "to roll thinly".

Tebaloi

Tebaloi

Sago and coconut snack, made into thin sheets using sago flour, grated coconut, sugar and eggs, serve with coffee and tea

Thosai

Thosai

Dosa may refer to:

Youtiao

Youtiao

Youtiao , known in Southern China as yu char kway, is a long golden-brown deep-fried strip of wheat flour dough of Chinese origin and (by a variety of other names) also popular in other East and Southeast Asian cuisines. Conventionally, youtiao are lightly salted and easily separated by hand. Youtiao are normally eaten at breakfast as an accompaniment for rice congee, soy milk or cow's milk blended with sugar. Youtiao may also be known as a Chinese cruller, Chinese oil stick, Chinese donut [sticks], and fried breadstick, among others.

Adhirasam

Adhirasam

Athrasa in Kannada , or Adhirasam (Tamil: அதிரசம்), kajjaya ariselu in Telugu, anarasa in Marathi, Airsa in Chhattisgarhi or Arisa pitha in Odia) is a type of Indian sweet made out of rice, jaggery, ghee and sometimes coconut and with spices like cardamom, sesame, pepper and ginger powder from Tamil cuisine, Karnataka cuisine, Telugu cuisine, Marathi cuisine and Odia cuisine. The doughnut-like fried dough has a long history of popularity in Kannada, Telugu, Maharashtra, Chhattisgarh, Odisha, and Tamil civilization. They are similar in shape to vada, but are not savoury and are eaten as a sweet. Athrasa is a popular as an offering to the relatives during Deepavali and Ganesha Chaturthi festivals, both at home and in temples in Tamil Nadu and Karnataka.

Affogato

Affogato

Affogato , known in full in Italian as affogato al caffè (lit. 'drowned in coffee') and gelato affogato al caffè[citation needed] (lit. 'gelato drowned in coffee'), is an Italian dessert comprising a scoop of gelato or ice cream, either plain milk-flavored (fior di latte) or vanilla, topped with hot espresso. Some variations add a shot of amaretto, bicerin, Kahlúa, or other liqueur. Although restaurants and cafés in Italy categorize the affogato as a dessert, some restaurants and cafés outside of Italy categorize it as a beverage. Whether a dessert or beverage, restaurants, and cafés usually serve the affogato in a tall glass with a narrow bottom, allowing the ice cream to melt and combine with the espresso at the bottom of the glass. Occasionally, coconut, berries, honeycomb, and multiple flavors of ice cream are added. A biscotti can also be served alongside. Affogatos are often enjoyed as a post-meal coffee/dessert combo eaten with a spoon and/or drunk with a straw.

Ais kacang

Ais kacang

Ais kacang , literally meaning "bean ice", also commonly known as ABC (acronym for air batu campur ([air ˈbatu tʃamˈpʊr]), meaning "mixed ice"), is a 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.

Ang ku kueh

Ang ku kueh

Ang ku kueh , also known as red tortoise cake, is a small round or oval-shaped Chinese sweet dumpling with soft, sticky glutinous rice flour skin wrapped around a sweet central filling. 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, 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. Aside from China, in modern times, red tortoise cakes continue to be important food items during Chinese festivals in many countries with significant Sinophone communities especially in Southeast Asia. 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.

Apam balik

Apam balik

Apam balik also known as martabak manis (lit. 'sweet murtabak'), terang bulan (lit. 'moonlight'), peanut pancake or mànjiānguǒ (Chinese: 曼煎粿), is a sweet dessert originating in Fujian 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), Taiwan as (Chinese: 麥仔煎), Southern Thailand as Khanom Thang Taek (ขนมถังแตก) and in the Sulu Archipelago, Philippines as Tarambulan. The origins of Apam balik / 曼煎粿 attributes its invention to Zuo Zongtang, a military leader of the late Qing dynasty. In 1855, the army of the Taiping Heavenly Kingdom invaded the Fujian region and General Zuo was appointed to lead an army to crush the rebels. To provide the soldiers with food without interfering the life of local people, General Zuo decided to switch from the flatbread which was eaten together with spring onion and chilli sauce, to a pancake that used locally sourced and mass-produced ground cane sugar and peanut as filling.

Banana cue

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. Banana cue is made with deep fried banana coated in caramelized brown sugar. The bananas used for this recipe are Saba bananas, which are very commonly used for cooking in the Philippines. It is usually skewered on a bamboo stick, and sold on the streets. The skewer stick is just for ease of serving and eating, but the dish is not cooked on the skewer .

Banana roti

Banana roti

Flatbread made with bananas

Binignit

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, ube, and sweet potato, among other ingredients. It is comparable to various dessert guinataán dishes found in other regions such as bilo-bilo. Among the Visayan people, the dish is traditionally served during Good Friday of Holy Week. Binignit is also called giná-tan in Bikolano, tabirák in Mindanao Cebuano, alpahor in Chavacano, wit-wit in Hiligaynon, ginettaán, tambo-tambong, and paradusdos in Ilokano, ginat-an (or ginat-ang lugaw) in Waray and Hiligaynon/Ilonggo, kamlo in western Iloilo, scramble in Tuguegarao City, linugaw in Bacolod, and eangkuga by Akeanons in Aklan.

Blueberry cake

Blueberry cake

Blueberry cake is a delicious dessert that typically features fresh or frozen blueberries mixed into a moist cake batter. It can be made in various styles, such as a simple cake, a breakfast cake, or even a lemon blueberry cake, often topped with a glaze or powdered sugar.

Bomboloni

Bomboloni

Bombolone is an Italian filled doughnut (similar to Berliner and pączek), eaten as a snack food and dessert. The pastry's name is etymologically related to bomba (lit. 'bomb'), and the same type of pastry is also called bomba (pl.: bombe) in some regions of Italy. While bomboloni may be primarily connected to Tuscany, they are traditional to other regions of Italy, although with slight variations on the recipe. In those areas that used to be under Austrian rule, such as Trentino-Alto Adige, Veneto, and Friuli-Venezia Giulia, the tradition of bomboloni is believed to have originated from that of Austrian "krapfen" (i.e., Berliner), and the recipe includes eggs, which are not found in the Tuscan variety.

Bread and butter pudding

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, cinnamon or other spices, then baked. In addition to being baked with custard, the pudding may be served with additional custard or cream. Sometimes raspberry, strawberry, blackberry or mixed fruit jam, marmalade, or other sweet preserves will be spread upon the bread, along with the butter. Other modern variations include scattering fresh grapes between the layers of bread, melting apples into the egg-milk mixture, and using unusual types of breads, such as brioche, to make it. Lemon or orange peel will add a characteristic flavour.[citation needed] It is traditional to use stale bread. The earliest bread and butter puddings were called whitepot and used either bone marrow or butter. Whitepots could also be made using rice instead of bread, giving rise to the rice pudding in British cuisine.

Brown sugar biscuit

Brown sugar biscuit

Pastry with a brown sugar filling

Bubur candil

Bubur candil

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

Bubur cha cha

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 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.[a]

Bubur kacang hijau

Bubur kacang hijau

Bubur kacang hijau, abbreviated burjo, is a Southeast Asian sweet porridge 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). The most basic variant of bubur kacang hijau only consists of mung bean porridge, coconut milk and palm sugar. Bubur kacang hijau may also be served with black glutinous rice (ketan hitam) and bread. Black glutinous rice can also be made into bubur ketan hitam.

Bubur ketan hitam

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. It is sometimes referred to simply as ketan hitam or pulut hitam, meaning "black glutinous rice", while bubur means porridge in Indonesian and Malay. In most parts of Indonesia, glutinous rice is called ketan, while in Malaysia and also Sumatra in Indonesia, it is called pulut. Slightly different names may be used in different regions of Indonesia, such as ketan item in Javanese areas, and bubuh injin or bubuh injun in Bali. Other than porridge, black glutinous rice is also can be made into fermented delicacies called tapai. Bubur Ketan Hitam or Black sticky rice porridge is a traditional Indonesian dish with deep historical roots, dating back to the Majapahit era (13th to 16th centuries). During the Majapahit era, dishes made from black sticky rice were commonly served in traditional ceremonies and religious rituals, as black sticky rice was considered a special ingredient and symbol of prosperity.

Bubur sagu

Bubur sagu

Papeda, or bubur sagu, is a type of congee made from sago starch. It is a staple food of the people indigenous to Eastern Indonesia, namely parts of Sulawesi, the Maluku Islands and coastal Papua. It is also widespread in Papua New Guinea and serves as the counterpart to 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 and becomes more translucent. It has a glue-like consistency and texture. Sayur bunga pepaya and tumis kangkung (stir-fried water spinach) are often served as side-dish vegetables to accompany papeda.

Butter cookies

Butter cookies

Butter cookies, also known as Danish butter cookies, are cookies originating in Denmark consisting of butter, flour, and sugar. 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 Lunar New Year.

Cekodok pisang

Cekodok pisang

Banana fritters

Cendol

Cendol

Cendol /ˈtʃɛndɒl/ is an iced sweet dessert that contains pandan-flavoured green rice flour jelly, coconut milk, and palm sugar syrup. It is popular in the Southeast Asian nations of Indonesia, Malaysia, Brunei, Cambodia, East Timor, Laos, Vietnam, Thailand, Singapore, Philippines, and Myanmar. Next to the green jelly, additional toppings might be added, including diced jackfruit, sweetened red azuki beans, or durian. Earliest written records of the word cendol or tjendol can be traced to dictionaries and books of the 19th century in the Dutch East Indies (now Indonesia). One of the oldest known records of the word tjendol is listed in the 1866 Oost-Indisch kookboek or East Indies recipe book. This book includes a cendol recipe with the title Tjendol of Dawet which indicates that cendol and dawet were already used synonymously at that time. In the dictionary Supplement op het Maleisch-Nederduitsch Woordenboek (1869) by Jan Pijnappel (Gz.), tjendol is described as a kind of drink or watery paste made from sago, coconut milk, sugar and salt.

Chocolate

Chocolate

Chocolate is a food made from roasted and ground cocoa beans that can be a liquid, solid, or paste, either on its own or as a flavoring in other foods. The cacao tree has been used as a source of food for at least 5,300 years, starting with the Mayo-Chinchipe culture in what is present-day Ecuador. Later, Mesoamerican civilizations consumed cacao beverages, of which one, chocolate, was introduced to Europe in the 16th century.

Chocolate cake

Chocolate cake

Chocolate cake or chocolate gâteau is a cake flavored with melted chocolate, cocoa powder, or both. It can also have other ingredients such as fudge, vanilla creme, and other sweeteners. The history of chocolate cake goes back to the 17th century, when cocoa powder from the Americas was added to traditional cake recipes.

Chocolate mousse cake

Chocolate mousse cake

A mousse is a soft prepared food that incorporates air bubbles to give it a light and airy texture. Depending on preparation techniques, it can range from light and fluffy to creamy and thick. A mousse may be sweet or savoury. 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. Savoury 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.

Churro

Churro

A churro is a type of fried dough from Spanish and Portuguese cuisine, made with choux pastry dough piped into hot oil with a piping bag and large closed star tip or similar shape. They are also found in Latin American cuisine, Philippine cuisine and in other areas that have received immigration from Spanish and Portuguese-speaking countries, especially in France and the Southwestern United States. In Spain, churros can either be thin (and sometimes knotted) or long and thick, where they are known as porras, jeringos, or tejeringos in some regions. They are normally eaten for breakfast dipped in coffee, or in hot chocolate for an afternoon snack. 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.

Cincin

Cincin

Cincin is a traditional kuih for the Bruneian Malay people in Brunei and the Malaysian state of Sabah.

Clorot

Clorot

Clorot, celorot, cerorot, or jelurut is an Indonesian traditional sweet snack 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. Gula jawa (palm sugar), pandan leaf, salt and water are boiled until done and mixed with coconut milk. This sweet liquid then being poured upon rice flour and sago or tapioca flour, and mixed evenly. The janur or young coconut leaf rolled to form a long cone, similar to a small trumpet, secured and arranged upright. The thick-liquid sweet dough then filled into this coconut leaf cones until three-quarter full. Then the top section is filled with the mixture of coconut milk, rice flour and salt. These filled cones then being steamed for about 15 minutes until the dough inside the cone are cooked and hardened.

Coconut ice

Coconut ice

Coconut 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. Coconut ice was traditionally prepared at home in Britain, traditionally using coconut and boiled sugar syrup. Early versions using sugar syrup had a short shelf life, sometimes dried out and became excessively grainy in texture, and sometimes fermented. The origin of use of the word "ice" in the confectionery's name is not known, but it may have derived from its general appearance and colouration.

Cream horn

Cream horn

A cream horn is a pastry made with flaky or puff pastry, and whipped cream. The horn shape is made by winding overlapping pastry strips around a conical thin sheet metallic mold. 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. Cream horns are called cannoncini in Italy, kornedákia (Greek: κορνεδάκια) in Greece and Schaumrollen in Austria. In Pittsburgh, Pennsylvania, cream horns are called Lady Locks or clothespin cookies.

Crème brûlée

Crème brûlée

Crème brûlée , also known as burnt cream, Cambridge burnt cream, or Trinity cream, and virtually identical to 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 generally flavored with vanilla in French cuisine, but can have other flavorings. It is sometimes garnished with fruit. The earliest known recipe of a dessert called crème brûlée appears in François Massialot's 1691 cookbook Cuisinier royal et bourgeois, but its ultimate origins are unclear.

Custard tart

Custard tart

Custard tarts or flan pâtissier/parisien are a baked pastry consisting of an outer pastry crust filled with egg custard. The development of custard is so intimately connected with the custard tart or pie that the word itself comes from Anglo-Norman *crustade , meaning a kind of pie. It is derived from Anglo-Norman crust (> English crust) corresponding to French croust. It is related to the 18th century French term croustade, probably borrowed from the Italian crostata (already mentioned 13th century), derived from crosta (croûte in French), more probably than the Occitan Occitan: croustado, lit. 'tart'. Some other names for varieties of custard tarts in the Middle Ages were doucettes and darioles. In 1399, the coronation banquet prepared for Henry IV included "doucettys".

Dadiah

Dadiah

Dadiah or dadih (Indonesian and Malaysian Malay) 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.

Dalgona

Dalgona

Dalgona or ppopgi (뽑기) is a Korean candy made with melted sugar and baking soda originating from South Korea. It is a popular street snack from the 1960s, 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 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 using a cookie cutter imprinting an image on the candy such as a star or a heart. Consumers try to trim their way around the outline on the snack without breaking the picture as a challenge. Traditionally, if this trimming is completed without breaking the candy, the consumer receives another free dalgona from the seller.

Dan ta

Dan ta

Portuguese egg custard tart

Dodol

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, Southern 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. The term "Dodol" is a word that comes from the Javanese word "Dodol", from the Old Javanese word "Dodol" or "Dwadwal" 'a snack made from sticky rice flour and sugar'. At that time dodol was made using the main ingredients of brown coconut sugar, rice flour and additional flavouring agent such as durian. In the royal banquets during the ancient Mataram Kingdom circa 8th to 11th century, dodol was served as a dessert described as brown-coloured sweet treat. Dodol is mentioned in the Gemekan inscription dated from the year 852 Saka or 930 CE, from the Medang Mataram Kingdom period, right side, line 23-24: "nañjapan, kurawu, kurima, asam, dwadal, kapwa madulur malariḥ" (and snacks, such as kurawu, kurima, tamarind, dodol, all are illuminated and approached).

Egg biscuit

Egg biscuit

Flatbread filled with scrambled eggs

Egg waffle

Egg waffle

An egg waffle is a spherical egg-based waffle popular in Hong Kong and Macau, 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 , and in English, an egg puff, bubble waffle, eggette, pancake balls, pancake waffle, egglet, and puffle.[citation needed] 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.

Eight-treasure rice

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

Fa gao

Fa gao

Fa gao , also called fat pan (發粄) 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. The name of cake, fagao, is a homonym for "cake which expands" and "prosperity cake" as "fa" means both "prosperity" and "expand" and "gao" means "cake". The Hakka call the "top split" of the fa ban "xiao", which means smiling. It is said to be a sign of a coming fortune: the bigger the "top split", the better.

Getuk

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.

Gingerbread

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 moist loaf cake to forms nearly as crisp as a ginger snap. Originally, the term gingerbread referred to preserved ginger. It then referred to a confection made with honey and spices. Gingerbread is often used to translate the French term pain d'épices (lit. 'spice bread') or the German and Polish terms Pfefferkuchen and Piernik respectively (lit. 'pepper cake' because it used to contain pepper) or Lebkuchen (of unclear etymology; either Latin libum, meaning "sacrifice" or "sacrificial bread," or German Laib for loaf or German for life, Leben). Pepper is also referenced in regional names like Norwegian pepperkaker or Czech perník (originally peprník). The meaning of gingerbread has evolved over time. For centuries the term referred to a traditional European pastry, very like a modern cookie, traditionally used to make gingerbread men. In the United States the first known recipe for "Soft gingerbread to be baked in pans" is found in Amelia Simmons' 1796 cookbook, American Cookery.

Guilinggao

Guilinggao

Guilinggao , literal translated 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 critically endangered 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.

Gula mitai

Gula mitai

String-like candy similar to cotton candy

Halva

Halva

Halva is a type of confectionery that is widely spread throughout the Middle East and North Africa, the Balkans, Central Asia, and South Asia. The name is used for a broad variety of recipes, generally a thick paste made from flour, butter, liquid oil, saffron, rosewater, milk, turmeric powder, and sweetened with sugar. The word halva entered the English language between 1840 and 1850 from Romanian, which came from Ottoman Turkish: حلوى, romanized: helva, itself ultimately derived from Arabic: حلوى, romanized: ḥalwā, a sweet confection. The root in Arabic: ح ل و, romanized: ḥ-l-w, means "sweet". The original name for the confection was Persian: روغن خورديگ, romanized: rōɣn khordīg, meaning "oil food".

Heong peng

Heong peng

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

Hong dou tang

Hong dou tang

Hong dou tang, hong dou sha, or red bean soup or che dau do is a sweet Chinese dessert soup made from azuki beans. served in Mainland China, Taiwan, Hong Kong, Macau, and places with Chinese diaspora. It is categorized as a tong sui, or sweet soup. It is often served cold during the summer, and hot in the winter. Leftover red bean soup can also be frozen to make ice pops and is a popular dessert. In Cantonese cuisine, a red bean soup made from rock sugar, sun-dried tangerine peels, and lotus seeds is commonly served as a dessert at the end of a restaurant or banquet meal. Common variations include the addition of ingredients such as sago , tapioca, coconut milk, ice cream, glutinous rice balls, or purple rice. The two types of sugar used interchangeably are rock sugar and sliced sugar (片糖).

Huat kueh

Huat kueh

Fa gao , also called fat pan (發粄) 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. The name of cake, fagao, is a homonym for "cake which expands" and "prosperity cake" as "fa" means both "prosperity" and "expand" and "gao" means "cake". The Hakka call the "top split" of the fa ban "xiao", which means smiling. It is said to be a sign of a coming fortune: the bigger the "top split", the better.

Jaggery

Jaggery

Jaggery is a traditional non-centrifugal cane sugar consumed in the Indian subcontinent, Southeast Asia, North America, Central America, Brazil 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, British and French cuisine. Jaggery comes from Portuguese terms jágara, jagra, borrowed from Malayalam ശർക്കര , which is borrowed from Sanskrit शर्करा (śarkarā). It is a doublet of sugar.

Jiuniang

Jiuniang

Jiuniang is a sweet, soup- or pudding-like dish in Chinese cuisine. It is 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 and lactic acid (0.5%). It is made by fermenting glutinous rice with a starter called jiuqu 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 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.

Kek batik

Kek batik

Kek batik is a type of Malaysian no-bake fridge cake dessert inspired by the tiffin, brought in the country during the British Malaya period,[citation needed] 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. Batik cake is one of the very few Malaysian dishes that does not use any tropical ingredients. It is also similar to hedgehog slice and the latest Prince William chocolate biscuit cake, although with some different ingredients. In Brunei, the Batik cake is covered by green colour topping.

Kek lapis Sarawak

Kek lapis Sarawak

Multi-colored layer cake with geometric patterns

Kheer

Kheer

Kheer, also known as payasam or payesh, is a pudding or porridge popular in the Indian subcontinent, usually made by boiling milk, sugar or jaggery, and rice. It can be additionally flavoured with dried fruits, nuts, cardamom and saffron. Instead of rice, it may contain cracked wheat, vermicelli , sago or tapioca (sabudana). In Southern India, it is known as payasam and it is made in various ways. The most popular versions are the ones made with rice and vermicelli (semiya).

Klepon

Klepon

Klepon or kelepon or kalalapun, also known outside Java as onde-onde and buah melaka, is a sweet rice cake ball 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 and have since spread throughout Southeast Asian cuisine. Klepon is a boiled rice cake filled with liquid palm sugar (gula jawa/merah/melaka) and coated in flaked coconut. The dough is made from glutinous rice flour, sometimes mixed with tapioca (or sweet potato alternatively) and a paste made from the leaves of the pandan or dracaena plants (daun suji) — whose leaves are used widely in Southeast Asian cooking — giving the dough its green colour.

Kolak

Kolak

Kolak may refer to:

Kuaci soong far biscuit

Kuaci soong far biscuit

Soft cookie with melon seeds

Kue lidah kucing

Kue lidah kucing

Kue lidah kucing 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.

Kue putu

Kue putu

Kue putu or putu bambu is an Indonesian kue. It is made of rice flour and coloured green with pandan leaves, filled with palm sugar, steamed in bamboo tubes , 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. It consists of rice flour with green pandan leaf colouring, filled with ground palm sugar. This green coconut-rice flour ingredients with palm sugar filling is filled into bamboo tube container. Subsequently, the filled bamboo tubes are steamed upon a steam cooker with small holes opening to blow the hot steam. The cooked tubular cakes then pushed out from the bamboo tube container, and served with grated coconut.[citation needed]

Kuih

Kuih

Kuih are bite-sized snack or dessert foods commonly found in Southeast Asia, Taiwan 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 guǒ 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.

Kuih kapit

Kuih kapit

Thin wafer cookies, commonly folded or rolled

Kuih koci

Kuih koci

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

Kuih koya

Kuih koya

Mung bean flour cookie

Kuih loyang

Kuih loyang

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

Kuih suji

Kuih suji

Small semolina flour (suji) cookies

Kulfi

Kulfi

Kulfi is a frozen dairy dessert from the Indian subcontinent. It is often described as "traditional Indian ice cream". Kulfi originated in 16th-century Delhi during the Mughal era. It is part of the national cuisines of India and Pakistan.[citation needed] It is also popular in Bangladesh, Myanmar, Nepal, Sri Lanka, and the Middle East.[better source needed]

Kurma

Kurma

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

Laddu

Laddu

Laddu or laddoo is a spherical sweet from the Indian subcontinent made of various ingredients and sugar syrup or jaggery. It has been described as "perhaps the most universal and ancient of Indian sweets." Laddus are often served during celebrations and religious festivals, especially those associated with the Hindu deity Ganesha.

Leng chee kang

Leng chee kang

Sweet lotus seed soup, made with longan, barley, white fungus, rock sugar, jellies

Liu sha bao

Liu sha bao

Egg yolk custard buns, traditionally made with salted duck eggs

Lo mai chi

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. 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.

Macaron

Macaron

A macaron or French macaroon (/ˌmækəˈruːn/ MAK-ə-ROON) is a sweet meringue-based confection made with egg white, icing sugar, granulated sugar, almond meal, and often food colouring. Since the 19th century, a typical Parisian-style macaron has been a sandwich cookie filled with a ganache, buttercream or jam. As baked, the circular macaron displays a smooth, square-edged 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 sweet such as raspberry or chocolate to savoury (as a foie gras).

Macaroon

Macaroon

A macaroon is a small cake or cookie, originally made from ground almonds, egg whites, and sugar, but now often with coconut or other nuts. They may also include jam, chocolate, or other flavorings. The name macaroon is borrowed from French macaron, in turn from the Sicilian maccarone, a variant form of maccherone, the same word as macaroni. The origin of that is unclear; it may be from medieval Greek μακαρία, 'barley broth', or μακαρώνεια, 'funeral chant'. The etymology connecting it to Italian maccare, 'to bruise' is now rejected. The origin of the word may also have referred to a sort of gnocchi.[citation needed] Macaroons can be traced to a French monastery of the 8th century in the city of Cormery. Later, two Benedictine nuns, Sister Marguerite and Sister Marie-Elisabeth, came to Nancy, France seeking asylum during the French Revolution. The two women paid for their housing by baking and selling macaroons, and thus became known as the "Macaroon Sisters".

Maja blanca

Maja blanca

Maja blanca 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. Maja blanca has the consistency of thick gelatine and a delicate flavor, and is creamy white in color.[citation needed]

Marzipan

Marzipan

Marzipan is a confection consisting primarily of sugar and almond meal , 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 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.

Molten chocolate cake

Molten chocolate cake

Molten chocolate cake or runny core cake, is a French dessert that consists of a chocolate cake with a liquid chocolate core. It is named for that molten center, and it is also known as mi-cuit au chocolat, chocolat coulant , chocolate lava cake, or simply lava cake. It should not be confused with fondant au chocolat, a recipe that contains little flour, but much chocolate and butter, hence melting on the palate (but not on the plate). French chef Michel Bras said that he invented the cake in 1981, after two years of experimentation, with his original inspiration being a family group warming themselves up after a skiing trip by drinking hot chocolate. French chef and chocolatier Jacques Torres confirms that such a dessert existed in France in the 1980s. French chef Jean-Georges Vongerichten, for his part, said that he invented the dish in New York City in 1987. He recalled pulling a chocolate sponge cake from the oven before it was done and finding that the center was still runny, but warm with both a good taste and texture. He has been credited with popularizing the molten chocolate cake in the United States, where it became an almost de rigueur inclusion on high-end restaurant dessert menus in the 1990s.

Mooncake

Mooncake

A mooncake is a Chinese bakery product traditionally eaten during the Mid-Autumn Festival (中秋節). The festival is primarily about the harvest while a legend connects it to 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 traditional 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, with a rich, thick filling usually made from lotus seed paste (other typical fillings include red bean paste or mixed nuts) surrounded by a thin, 2–3 mm (approximately 1/8 of an inch) crust and may contain yolks from salted duck eggs.

Mousse

Mousse

A mousse is a soft prepared food that incorporates air bubbles to give it a light and airy texture. Depending on preparation techniques, it can range from light and fluffy to creamy and thick. A mousse may be sweet or savoury. 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. Savoury 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.

Mung bean cake

Mung bean cake

Small pastry with a mung bean filling

Nagasari

Nagasari

Nagasari is a traditional Indonesia steamed cake, originating from Javanese cuisine, made of rice flour, coconut milk and sugar, filled with a slice of banana and wrapped in banana leaves. Naga in Javanese language means "a big snake; a dragon". It refers to a mythical green snake in the Old Java that brings fertility to the earth. The word is derived from a Sanskrit word naga. Sari means "beautiful; fertile; patient" or "seed; flower". Nagasari literally means "the seed of the dragon" or "the beautiful dragon". Since the Javanese dragon is often depicted as a green snake, the food is thus given green color.

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