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Douzhi (Chinese :豆汁; pinyin :dòuzhī ; Beijing dialect: douzhir; also called mung bean milk) is a fermented dish from Beijing cuisine. It is similar to soy milk, but made from mung beans. It is a by-product of cellophane noodle production. It is generally slightly sour, with an egg-like smell.
A mooncake is a Chinese bakery product traditionally eaten during the Mid-Autumn Festival (中秋節). The festival is about lunar appreciation and Moon watching, and mooncakes are regarded as an indispensable delicacy. Mooncakes are offered between friends or on family gatherings while celebrating the festival. The Mid-Autumn Festival is one of the four most important Chinese festivals.
The mung bean, alternatively known as the green gram, maash, or moong, is a plant species in the legume family. The mung bean is mainly cultivated in East Asia, Southeast Asia and the Indian subcontinent. It is used as an ingredient in both savory and sweet dishes.
Douhua is the short form of doufuhua. It is a Chinese snack made with very soft tofu. It is also referred to as tofu pudding and soybean pudding.
Cellophane noodles, or fensi, sometimes called glass noodles, are a type of transparent noodle made from starch and water.
Bindae-tteok (빈대떡), or mung bean pancake, is a type of buchimgae that originated in the Pyongan Province. It is made by grinding soaked mung beans, adding vegetables and meat and pan-frying it into a round, flat shape.
Sweet bean paste is a food ingredient used throughout East Asian cuisine, primarily as a filling for sweet desserts and pastries.
Jian dui is a type of fried Chinese pastry made from glutinous rice flour. The pastry is coated with sesame seeds on the outside and is crisp and chewy. Inside the pastry is a large hollow, caused by the expansion of the dough. The hollow of the pastry is filled with a filling usually consisting of lotus paste, or alternatively sweet black bean paste, or red bean paste. They are also sometimes referred to as sesame balls.
Mung bean sheets are a type of Chinese noodle. It is transparent, flat, and sheet-like. They can be found, in dried form, in China and occasionally in some Chinatowns overseas.
Chè is any traditional Vietnamese sweet beverage, dessert soup or pudding. Varieties of Chè are made with mung beans, black-eyed peas, kidney beans, tapioca, jelly, fruit, and coconut cream. Other types are made with ingredients such as salt, aloe vera, seaweed, lotus seed, sesame seed, sugar palm seeds, taro, cassava and pandan leaf extract. Some varieties, such as chè trôi nước, may also include dumplings. Chè are often prepared with one of a number of varieties of beans, tubers, and/or glutinous rice, cooked in water and sweetened with sugar. In southern Vietnam, chè are often garnished with coconut creme.
Xôi is a sweet (ngọt) or savory (mặn) Vietnamese dish made from glutinous rice and other ingredients. Although it is often served as a dessert, in many mountainous areas in Vietnam, like the Central Highlands and Hoàng Liên Sơn mountains in northern Vietnam, people eat xôi as a main dish. Xôi is a common on-the-go breakfast item, and a popular snack nationwide.
Baobing, also known by its Taiwanese Hokkien name Tsuabing, is a shaved ice dessert found in Greater China and countries with large overseas Chinese populations such as Malaysia. It is especially popular in Taiwan where the dish has a variation called xuehua bing (雪花冰).
Liangfen, also spelled liang fen, is a Chinese dish consisting of starch jelly that is usually served cold, with a savory sauce, often in the summer. It is most popular in northern China, including Beijing, Gansu, and Shaanxi, but may also be found in Sichuan and Qinghai. In Tibet it is called laping and is a common street vendor food.
Bánh đậu xanh is a type of bánh in Vietnamese cuisine. It is a specialty of the Hải Dương Province. Lüdou gao and lüdou huang (綠豆黄) are two types of mung bean pastries, with the former being dry and the latter being wet and fermented.
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.
Es goyobod is an Indonesian coconut milk based cold beverage similar to es campur. It is made with shaved ice, coconut milk, sugar syrup, and jellied mung bean starch known as hunkwe. Other ingredients may include avocado and shredded coconut.
Ginisang munggo is a Filipino savory mung bean soup. It is made with mung beans, garlic, tomatoes, onions, various vegetables, and patis. It is cooked with pork, tinapa, daing, or other seafood and meat. It is also commonly garnished with chicharon. The name means "sauteed mung bean", though the dish ends up being a soup. The name is in reference to the first step of the cooking process where the spices and the secondary ingredients are sauteed before water and the mung beans are added.
Kue satu or kue koya is a popular traditional kue kering of white-colored sweet mung beans powder that is crumbled when being bitten. It is commonly found as traditional cookie in Indonesia, especially in Java island. In Indonesia, this cookie is popularly served during festive occasions, such as Lebaran, Natal (Christmas), and Imlek. It is believed that the cookies derived from Chinese Peranakan traditional cookies or dry kue.
Bubur kacang hijau, abbreviated Burjo is an Southeast Asia sweet dessert made from mung beans porridge with coconut milk and palm sugar or cane sugar. The beans are boiled till soft, and sugar and coconut milk are added.
Luk chup, also spelled look choop, is a type of Thai dessert derived from marzipan, a recipe from Portugal, called massapão. The Portuguese used almonds as the main ingredient but, given the absence of almonds in Thailand, they were replaced by mung beans.
Moche are glutinous rice balls with a bean paste filling from the province of Pampanga, Philippines. It is made from galapong shaped into balls or ovals. It is filled with bean paste. Bukayo may also be used. It is boiled in water until it floats. It is then sprinkled with sesame seeds or crushed peanuts and served hot with a sauce made from sweetened coconut milk (gata).
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