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Singapore

Singapore, a Southeast Asian city-state, gleams with Marina Bay’s skyline and a Lion City ethos, blending Malay, Chinese, and Indian roots in hawker stalls and HDB flats. Known for trade, tech, and Gardens by the Bay, its economy excels in finance, shipping, and innovation under tight governance. Its humid order and chili crab shine. Singapore’s compact might dazzles.

Singapore

Featured Dishes from Singapore

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.

Banana bread

Banana bread

Banana bread is a type of sweet bread or cake made from mashed bananas. It is often a moist and sweet quick bread but some recipes are yeast raised. Bananas appeared in the US in the 1870s, but it took a while for them to appear as ingredients in desserts. Banana bread recipes emerged in cookbooks across North America when baking powder became available in grocery stores in the 1930s. Some food historians believe banana bread was a byproduct of the Great Depression as resourceful housewives did not wish to throw away overripe bananas. Others believe that banana bread was developed in corporate kitchens to promote flour and baking soda products. Banana bread experienced a resurgence in popularity in 2020 during the COVID-19 pandemic lockdowns. In the Philippines, banana bread is usually called "banana cake." It was introduced during the American colonial period of the Philippines as the Philippines became a top banana supplier.

Bibingka

Bibingka

Bibingka is a type of baked rice cake in Filipino cuisine that is cooked in a terracotta oven lined with banana leaves and is usually eaten for breakfast or as merienda (mid-afternoon snack), especially during the Christmas season. It is also known as bingka in the Visayas and Mindanao islands. Bibingka can also be various other Filipino baked rice cakes, for example, those made with cassava flour (bibingkang cassava / bibingkang kamoteng kahoy), glutinous rice (bibingkang malagkit), or plain flour.

Breakfast salad

Breakfast salad

A popular breakfast salad often includes ingredients like hot-smoked salmon, avocado, and greens, topped with poached eggs and a fresh salsa.

Champorado

Champorado

Champorado or tsampurado is a sweet chocolate rice porridge in Philippine cuisine. It is traditionally made by boiling sticky rice with tablea (traditional tablets of pure ground roasted cocoa beans). It can be served hot or cold, usually for breakfast or merienda, with a drizzle of milk (or coconut milk) and sugar to taste. It is usually eaten as is, but a common pairing is with salted dried fish (daing or tuyo).

Chia pudding

Chia pudding

Chia seeds are the edible seeds of Salvia hispanica, a flowering plant in the mint family (Lamiaceae) native to central and southern Mexico, or of the related Salvia columbariae, Salvia polystachia, or Salvia tiliifolia. Chia seeds are oval and gray with black and white spots, having a diameter of around 2 millimetres (0.08 in). The seeds are hygroscopic, absorbing up to 12 times their weight in liquid when soaked and developing a mucilaginous coating that gives chia-based foods and beverages a distinctive gel texture. There is evidence that the crop was widely cultivated by the Aztecs in pre-Columbian times and was a staple food for Mesoamerican cultures. Chia seeds are cultivated on a small scale in their ancestral homeland of central Mexico and Guatemala and commercially throughout Central and South America.

Chipolata

Chipolata

A chipolata is a type of fresh sausage, likely created in France. Sausages by that name appear in the 1903 edition of Escoffier's Le guide culinaire. Chipolatas are often prepared as a relatively thin and short sausage. Chipolatas are typically made from coarse-ground pork seasoned with salt and pepper together with herbs and spices—according to the particular recipe—such as sage, thyme, pimento, or nutmeg. : 289 The word is French and probably derives from the Italian cipollata, which essentially means "made with onions" and according to some sources may have referred to an onion stew with sausages. Chipolatas are common in the United Kingdom. They frequently appear as part of a Christmas dinner wrapped in streaky bacon as pigs in blankets.

Chwee kueh

Chwee kueh

Chwee kueh , also spelt chwee kweh, is a type of steamed rice cake originating in Teochew cuisine that is served with preserved radish. During the 19th century, many Teochew people moved to Singapore, bringing their culinary expertise with them. Today, chwee kueh is a popular breakfast item in Singapore, served in many of its hawker centres and it is commonly associated with Singaporean cuisine. To make chwee kueh, rice flour and water are mixed together to form a slightly viscous mixture. The mixture is then poured into small saucer-like aluminium cups and steamed, forming a characteristic bowl-like shape when cooked. The rice cakes are almost tasteless on their own, but are topped with diced preserved radish and served with chilli sauce.

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.

Congee

Congee

Congee is a form of savoury rice porridge made by boiling rice in a large amount of water until the rice softens. Depending on rice–water ratio, the thickness of congee varies from a Western oatmeal porridge to a gruel. Since the history of rice cultivation in Asia stretches back to the Baiyue-inhabited lower Yangtze circa 10,000 BC, congee is unlikely to have appeared before that date. Congee is typically served with side dishes, or it can be topped with meat, fish, and pickled vegetables. Vivid experiences of eating or delivering thin congee as wartime or famine food often feature in diaries and chronicles. In some cultures, congee is eaten primarily as a breakfast food or late supper; some may also eat it as a substitute for rice at other meals. It is often considered suitable for the sick as a mild, easily digestible food.

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.

Eggs Benedict

Eggs Benedict

Eggs Benedict is a common American breakfast or brunch dish, consisting of two halves of an English muffin, each topped with Canadian bacon or sliced ham, a poached egg, and hollandaise sauce. The dish is believed to have originated in New York City. There are conflicting accounts as to the origin of eggs Benedict.

Idli

Idli

Idli or idly or iddali or iddena is a type of savoury rice cake, originating from South India, popular as a breakfast food in Southern India and in Sri Lanka. The cakes are made by steaming a batter consisting of fermented de-husked black lentils and rice. The fermentation process breaks down the starches so that they are more readily metabolised by the body. Idli has several variations, including rava idli, which is made from semolina. Regional variants include sanna of Konkan.

Jianbing guozi

Jianbing guozi

Jianbing guozi is a popular Chinese street food originating in Tianjin. The exact origin of Jianbing guozi has not been verified, and it was the supplement of Tianjin Ta Kung Pao on 20 November 1933, that first appeared in modern newspapers. In June 2017, the skill of making Jianbing guozi was included in the fourth batch of municipal intangible cultural heritage list in Tianjin, and is said to be "one of China's most beloved street breakfasts", especially in Tianjin and the neighboring province of Hebei. It is a sub-category of jianbing and consists of pancakes made from mung bean flour, eggs, and youtiao (fried dough sticks) or crispy "dragons", served with sweet bean sauce, diced green onion, and optionally chili sauce.

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.

Longganisa

Longganisa

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

Lugaw

Lugaw

Lugaw, also spelled lugao, is a Filipino glutinous rice dish or porridge. Lugaw may refer to various dishes, both savory and sweet. In Visayan regions, savory lugaw are collectively referred to as pospas. Lugaw is widely regarded as a comfort food in the Philippines. According to the National Commission for Culture and the Arts, lugaw is one of the earliest historically-documented dishes in the Philippines. The Vocabulario de la lengua tagala by Fr. Pedro de San Buenaventura, defines "logao" (Hispanized as "aroz guisado") as "rice mixed with [coconut] milk or water or of both (porridge)."

Masala dosa

Masala dosa

Masala dosa is a dish of South India originating in the town of Udupi, Karnataka. While there is variation in the recipe from town to town, the basic recipe typically starts with a fermented batter of parboiled rice, poha, and various legumes (black gram, pigeon peas, chickpeas), and incorporates various spices for flavour, such as fenugreek and dry red chilli. Traditionally served with potato curry, chutneys, and sambar, it is a common breakfast item in South India, though it can also be found in many other parts of the country and overseas. One common variant is the paper masala dosa, which is made with a thinner batter, resulting in a crisper, almost paper-thin final product. The dosa is made by soaking rice and lentils overnight in water and then grinding them into a batter. The batter is fermented overnight. To make the dosa the batter is spread on a hot tava using a ladle or a bowl. It is pan-roasted until crispy and served with potato curry, chutneys or sambar.

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]

Pandesal

Pandesal

Pandesal, also written as pan de sal , is a staple bread roll in the Philippines commonly eaten for breakfast. It is made of flour, yeast, sugar, oil, and salt. Pandesal is a popular yeast-raised bread in the Philippines. Individual loaves are shaped by rolling the dough into long logs (bastón, Spanish for "stick") which are rolled in fine bread crumbs. These are then portioned, allowed to rise, and baked.

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

Soft boiled egg

Soft boiled egg

Soft-boiled eggs are eggs that are cooked in boiling water for a short time, typically around 5 to 7 minutes, resulting in firm whites and a warm, runny yolk. They are often served in egg cups and can be enjoyed with toast for dipping.

Sweet pongal

Sweet pongal

Sweetened rice dish, made with rice, jaggery, dal, ghee, nuts, raisins

Taho

Taho

Tahô is a Philippine snack food made of fresh soft/silken tofu, arnibal (sweetener and flavoring), and sago pearl (similar to tapioca pearls). This staple comfort food is a signature sweet and tahô peddlers can be found all over the country. The dish originates from Hokkien tāu-hū (豆腐), which was introduced to the Philippines via Hokkien immigrants.

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.

Annin tofu

Annin tofu

Almond tofu is a soft, jellied dessert made of apricot kernel milk, agar, and sugar popular throughout East Asia. The name "tofu" here refers to "tofu-like solid"; soy beans, which are the main ingredient of tofu, are not used. This naming convention is also seen in other East Asian dishes, such as Chinese yúdòufu (魚豆腐) and Japanese gomadōfu (胡麻豆腐). Apricot kernel milk is often confused with almond milk, as apricot kernel itself is often confused with almond. In the traditional recipe, the primary flavoring agent is apricot kernels, soaked and ground with water. The mixture is strained, sweetened, and heated with a gelling agent (usually agar). When chilled, the apricot kernel milk mixture solidifies into the consistency of a soft gelatin dessert.[citation needed]

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 cake

Banana cake

A banana cake is a cake prepared using banana as a primary ingredient and typical cake ingredients. It can be prepared in various manners, including as a layer cake, as muffins and as cupcakes. Steamed banana cake is found in Chinese, Malaysian, Indonesian and Vietnamese cuisine. In the Philippines, the term "banana cake" refers to banana bread introduced during the American colonial period of the Philippines. Banana cake is prepared using banana as a primary ingredient and typical cake ingredients, such as flour, sugar, eggs, butter, margarine or oil and baking soda. The bananas can be mashed or puréed using a food processor or electric mixer and mixed into the cake batter, and the cake can also be topped or garnished with sliced bananas. Banana cake may be prepared as a use for browned or overly-ripe bananas. Chocolate may be used as an ingredient, which along with the banana is an enjoyable flavor combination for some people. Nuts such as walnuts and macadamias may be used in the batter and to top and garnish the cake. An icing or glaze may be used in the cake's preparation, which can include alcohol, such as bourbon. Banana cake can be baked or prepared as a steamed cake, for which a food steamer may be used. Banana cake may have a moist texture. It can be prepared as a layer cake, and the cake batter can be used to prepare banana muffins and cupcakes. It can be prepared as a vegetarian dish and as a low-fat dish.

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

Baumkuchen

Baumkuchen

Baumkuchen is a kind of spit cake from German cuisine. It is also a popular dessert in Japan. The characteristic rings that appear in its slices resemble tree rings, and give the cake its German name, Baumkuchen, which literally translates to "tree cake" or "log cake". It is disputed who made the first Baumkuchen and where it was first baked. One theory is that it was invented in the German town of Salzwedel, which is further popularized by the town itself. Another theory suggests it began as a Hungarian wedding cake.[citation needed] In Ein neues Kochbuch (lit. "A New Cookbook"), the first cookbook written for professional chefs by Marx Rumpolt, there is a recipe for Baumkuchen. This publication puts the origin of Baumkuchen as far back at 1581, the year the cookbook was first published. Marx Rumpolt had previously worked as a chef in Hungary and Bohemia.[citation needed] Traditionally, Baumkuchen is made on a spit by brushing on even layers of batter and then rotating the spit around a heat source. Each layer is allowed to brown before a new layer of batter is poured. When the cake is removed and sliced, each layer is divided from the next by a golden line, resembling the growth rings in a tree cross-section. A typical Baumkuchen is made up of 15 to 20 layers of batter. However, the layering process for making Baumkuchen can continue until the cakes are quite large. Skilled pastry chefs have been known to create cakes with 25 layers and weighing over 100 pounds (45 kg). When cooked on a spit, it is not uncommon for a finished Baumkuchen to be 3–4 feet (0.91–1.22 m) tall.

Bibingka

Bibingka

Bibingka is a type of baked rice cake in Filipino cuisine that is cooked in a terracotta oven lined with banana leaves and is usually eaten for breakfast or as merienda (mid-afternoon snack), especially during the Christmas season. It is also known as bingka in the Visayas and Mindanao islands. Bibingka can also be various other Filipino baked rice cakes, for example, those made with cassava flour (bibingkang cassava / bibingkang kamoteng kahoy), glutinous rice (bibingkang malagkit), or plain flour.

Biko

Biko

Biko, also spelled bico, is a sweet rice cake from the Philippines. It is made of coconut milk, brown sugar, and sticky rice. It is usually topped with latik . It is a type of kalamay dish and is prepared similarly, except the rice grains are not ground into a paste. They are also sometimes packaged and sold as suman. It is also known as inkiwar in Ilocano Northern Luzon and sinukmani or sinukmaneng in the Southern Luzon area. In the Muslim regions of the Philippines, it is known as wadjit in Tausug; wadit in Maranao; and wagit in Maguindanao.

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.

Boondi laddu

Boondi laddu

Fried balls of sweetened gram flour

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.

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 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.

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.

Camote cue

Camote cue

Camote cue or camotecue is a popular snack food in the Philippines made from camote . Slices of camote are coated with brown sugar and then fried, to cook the potatoes and to caramelize the sugar. It is one of the most common street foods in the Philippines, along with bananacue and turon.

Candy cane

Candy cane

A candy cane is a cane-shaped stick candy often associated with Christmastide as well as Saint Nicholas Day. The canes are traditionally white with red stripes and flavored with peppermint, but the canes also come in a variety of other flavors and colors. A record of the 1837 exhibition of the Massachusetts Charitable Mechanic Association, where confections were judged competitively, mentions "stick candy". A recipe for straight peppermint candy sticks, white with colored stripes, was published in The Complete Confectioner, Pastry-Cook, and Baker, in 1844. However, the earliest documentation of a "candy cane" is found in the short story "Tom Luther's Stockings", published in Ballou's Monthly Magazine in 1866. Described as "mammoth" in size, no mention of color or flavor was provided. The Nursery monthly magazine mentions "candy-canes" in association with Christmas in 1874, and Babyland magazine describes "tall, twisted candy canes" being hung on a Christmas tree in 1882.

Cassava cake

Cassava cake

Cassava cake is a traditional Filipino moist cake made from grated cassava, coconut milk, and condensed milk with a custard layer on top. It is a very popular dish in the Philippines, where it is commonly eaten for merienda. It is also served during gatherings and special occasions. Cassava was one of the crops imported from Latin America through the Manila galleons from at least the 16th century. Cassava cake is a type of bibingka , having its origins from adopting native recipes but using cassava instead of the traditional galapong (ground glutinous rice) batter. It is also known more rarely as cassava bibingka or bibingkang kamoteng kahoy, although the English name is more commonly used. In Quezon, cassava cake is more commonly known as budin.

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.

Chin chow

Chin chow

Grass jelly, also known as leaf jelly or herb jelly, is a jelly-like dessert originating in China. It is commonly consumed in East Asia and Southeast Asia. It is created by using Chinese mesona and has a mild, slightly bitter taste. Grass jelly was invented by the Hakka people who historically used the food to alleviate heat stroke after long days working in the field. The dish was introduced to Southeast Asia by the Chinese diaspora. It is served chilled, with other toppings, such as fruit, or in bubble tea or other drinks. Outside Asia, it is sold in Asian supermarkets. Unsweetened grass jelly contains, per 500 grams, 2.5 grams of protein and about 15 grams of carbohydrates, of which 0.5 grams are from dietary fiber. Grass jelly has no fat, vitamins, or minerals.

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.

Christmas cake

Christmas cake

Christmas cake is a type of cake, often fruitcake, served at Christmas time in many countries. Christmas cake is an English tradition that began as plum porridge. A traditional English Christmas cake is made with moist Zante currants, sultanas and raisins which have been soaked in brandy, rum, whisky or sherry. The cake may be covered in layers of marzipan, then icing and is usually decorated, often with plaid ribbon bands and Christmas models such as snowmen, fir trees or Father Christmas. A Scottish speciality is the traditional Christmas cake, the "Whisky Dundee". As the name implies, the cake originated in Dundee, and is made with Scotch whisky. It is a light and crumbly cake, and light on fruit and candied peel; only currants, raisins, sultanas and cherries. There is also the Scottish black bun, of a similar recipe using whisky and often caraway seeds, eaten on Hogmanay.

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.

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.

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.

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).

Douhua

Douhua

Douhua is a Chinese sweet or savoury snack made with silken tofu. It is also referred to as doufuhua (Chinese: 豆腐花; pinyin: dòufuhuā), tofu pudding, soybean pudding or, particularly in northern China, tofu brains (Chinese: 豆腐脑; pinyin: dòufunǎo). Tofu is thought to have originated in ancient China during the Han Dynasty. Liu An, the grandson of Emperor Gaozu of Han, was ambitious and wanted to invent something to make people live forever. Even though he failed to make the magic pill, he used soybean and bittern to finally get niveous and tender tofu, which was surprisingly tasty. People named it "tofu brains" because of its softness. Tofu brains then became a popular snack during Han Dynasty. In the next 2000 years, it gradually spread throughout China. During the Second Sino-Japanese War, Sichuan became the political, economical, and military center of Free China. The boss of a famous Douhua restaurant, Liu Xilu, learnt the methods of making beancurd from others and innovated on them until he finally came up with his own "secret recipe", which greatly improved its taste.

Durian puff

Durian puff

A choux pastry similar to a profiterole filled with durian cream

Edible cookie dough

Edible cookie dough

Cookie dough designed specifically to be eaten raw, made without raw eggs and uses heat-treated flour.

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

Ensaymada

Ensaymada

The ensaïmada is a pastry product from Mallorca, Balearic Islands, Spain, commonly found in southwestern Europe, Latin America and the Philippines. The ensaïmada de Mallorca is made with strong flour, water, sugar, eggs, mother dough and a kind of reduced pork lard which gives the pastry its name. The handmade character of the product makes it difficult to give an exact formula, so scales have been established defining the proportion of each ingredient, giving rise to an excellent quality traditional product. The pastry apparently has a Jewish origin, deriving from bulemas, using lard instead of olive oil as a means of escaping the suspicions of authorities during the Inquisition. The first written references to the Mallorcan ensaïmada date back to the 17th century. Though wheat flour was mainly used for making bread, there is evidence this typical pastry product was made during that period for festivals and celebrations.

Espasol

Espasol

Espasol is a chewy and soft, cylinder-shaped Filipino rice cake. It is made from glutinous rice flour cooked in coconut milk and sweetened coconut strips and, afterwards, dusted or coated with toasted rice flour. Originating from the province of Laguna, it is traditionally sold during the Christmas season. [citation needed] Nowadays, espasol can be found on major thoroughfares, street stores, and bus stops in and near Laguna. It can also be found in specialty stores and pasalubong centers in and near Laguna.

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.

Falooda

Falooda

A falooda is a Mughlai cold dessert made with vermicelli. It has origins in the Persian dish faloodeh, variants of which are found across West, Central, South and Southeast Asia. Traditionally it is made by mixing rose syrup, vermicelli, and sweet basil seeds with milk, often served with ice cream. The vermicelli used for preparing falooda is made from wheat, arrowroot, cornstarch, or sago. The origin of falooda goes back to Iran , where a similar dessert, faloodeh, is still popular. The dessert came to late Medieval India with the many Central Asian dynasties that invaded and settled in South Asia in the 16th to 18th century. The present form of falooda was developed in the Mughal Empire and spread with its conquests. The Persianate rulers who succeeded from the Mughals patronized the dessert with their own adaptations, specifically in Hyderabad Deccan and the Carnatic areas of present-day India. This beverage is now a part of Pakistani cuisine, Afghan cuisine, Burmese cuisine, Indian cuisine, Bangladeshi cuisine and Sri Lankan cuisine and is served on weddings and other occasions. In Sri Lanka, Falooda (ෆලුඩා / ஃபலூடா) is often consumed as a popular dairy refreshment.

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.

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".

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.

Ice cream bread

Ice cream bread

Sweet bread made with ice cream

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.

Kalamay

Kalamay

Kalamay is a sticky sweet delicacy that is popular in many regions of the Philippines. It is made of coconut milk, brown sugar, and ground glutinous rice. It can also be flavored with margarine, peanut butter, or vanilla. Kalamay can be eaten alone, but is usually used as a sweetener for a number of Filipino desserts and beverages. It is related to the Chamorro dessert called kalamai. Kalamay is made by extracting coconut milk from grated coconuts twice. Glutinous rice is added to the first batch of coconut milk and the mixture is ground into a paste. Brown sugar is added to the second batch of coconut milk and boiled for several hours to make latík. The mixture of ground glutinous rice and coconut milk is then poured into the latík and stirred until the consistency becomes very thick. It can be served hot or at room temperature especially when eaten with other dishes. Viscous kalamay are often served cooled to make it less runny and easier to eat.

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.

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]

Kueh

Kueh

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.

Kueh dadar

Kueh dadar

Rolled pandan-flavored crepes with a sweet coconut filling

Kuih koci

Kuih koci

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

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.

Lekach

Lekach

Lekach is a honey-sweetened cake made by Jews, especially for the Jewish holiday of Rosh Hashanah. Known in Hebrew as ugat dvash , the word lekach ( לעקעך‎) is Yiddish. Lekach is one of the symbolically significant foods traditionally eaten by Ashkenazi Jews at Rosh Hashanah in hopes of ensuring a sweet New Year. It is also customary to ask for and receive Lekach on Erev Yom Kippur. Various sorts of cakes sweetened with honey have been known since ancient times, in Egypt, Rome, and the Middle East. Arabs brought these traditions to Sicily and Moorish Spain. In the 11th century, a type of strongly spiced thick cake made from breadcrumbs and honey, resembling panforte, became popular in Italy. Italian Jews brought some of these styles to Western and Central Europe. The earliest known record in a Jewish source of a cake called lekach, from the Middle High German lecke, 'to lick', was in the Medieval ages in Sefer ha-Rokeach by Eleazar ben Judah of Worms, Germany. Many Ashkenazi versions by the 13th century were influenced by or based on Lebkuchen or Honigkuchen (honey cake) recipes found in Germany. Such heavily spiced cakes, analogous to the English gingerbread, became popular all over medieval Europe in communities of all religions, especially during important feasts and holidays. Lekach has changed drastically over the centuries, such that its current forms bear little resemblance to its ancestors. There are now many variations, ranging from dark and heavy to lighter more delicate versions, though in general it is never frosted. Lekach was brought to the Land of Israel by Ashkenazi immigrants.

Liu sha bao

Liu sha bao

Egg yolk custard buns, traditionally made with salted duck eggs

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