| Type | Dessert |
|---|---|
| Place of origin | Canary Islands |
| Main ingredients | Milk, millet or maize flour, lemon, eggs, sugar, butter, raisins, almonds, cinnamon |
Frangollo is a Canarian dessert dish, made from milk, millet or maize flour, lemon, eggs, sugar, butter, raisins, almonds, and cinnamon. Many variations exist, for example replacing the milk with water, or adding aniseed.
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Rice pudding is a dish made from rice mixed with water or milk and other ingredients such as cinnamon, vanilla and raisins.
Queen of Puddings is a traditional British dessert, consisting of a baked, breadcrumb-thickened mixture, spread with jam and topped with meringue. Similar recipes are called Monmouth Pudding and Manchester Pudding.
A tres leches cake, also known as pan tres leches, is a sponge cake—in some recipes, a butter cake—soaked in three kinds of milk: evaporated milk, condensed milk, and heavy cream.
A falooda is an Indian version of a cold dessert made with noodles. It has origins in the Persian dish faloodeh, variants of which are found across West, Central, and South Asia. Traditionally it is made by mixing rose syrup, vermicelli, and sweet basil seeds with milk, often served with ice cream. The vermicelli used for preparing falooda is made from wheat, arrowroot, cornstarch, or sago.
Halo-halo, also spelled haluhalo, Filipino for "mixed", is a popular cold dessert in the Philippines made up of crushed ice, evaporated milk or condensed milk, and various ingredients including: ube, sweetened beans, coconut strips, sago, gulaman (agar), pinipig rice, boiled taro or soft yams in cubes, slices or portions of fruit preserves and other root crop preserves, flan, and often topped with a scoop of ube ice cream. Halo-halo is considered to be the unofficial national dessert of the Philippines. The term "halo-halo" literally means "mixed [together]" in English. By extension, this spelling has come to describe any object or situation that is composed of a similar, colorful mélange of ingredients.
Gofio is a sort of Canarian flour made from roasted grains or other starchy plants, some varieties containing a little added salt. Gofio has been an important ingredient in Canarian cooking for some time, and Canarian emigrants have spread its use to the Caribbean and the Western Sahara. There are various ways to use it, such as kneading, dissolving in soup, and baking. It can also be used as a thickener. It is also found in Argentina, Uruguay, and Chile, where it is known as harina tostada and is employed in a wide variety of recipes. The gofio commercially available in the Canary Islands is always finely ground, like ordinary flour, despite the definition given in the Spanish Dictionary of the Royal Academy. It can't be seen at shops other than the Canary Islands. Because Protected designation of origin,but You can buy it at Mail order.
Haupia is a traditional coconut milk-based Hawaiian dessert often found at luaus and other local gatherings in Hawaii. Since the 1940s, it has become popular as a topping for white cake, especially at weddings. Although technically considered a pudding, the consistency of haupia closely approximates gelatin dessert and is usually served in blocks like gelatin.
Canarian cuisine refers to the typical dishes and ingredients in the cuisine of the Canary Islands, and it constitutes an important element in the culture of its inhabitants. Its main features are its freshness, variety, simplicity, and the richness of its ingredients, the mix of seafood and meat dishes, its cultural influences and the low knowledge of it by the rest of the world. Canarian cuisine is influenced by other cultures, specially the aboriginal inhabitants of the islands (Guanches) and Latin American cuisine.
Sütlü Nuriye is a Turkish dessert similar to baklava, but instead of syrup it contains milk, which gives a whitish look to the dessert. The name means Nuriye with milk.
Mango pomelo sago is a type of contemporary Hong Kong dessert. It usually includes diced mango, pomelo, sago, coconut milk, and milk. It can be found in many Chinese restaurants and dessert stores in Hong Kong as well as Singapore, Guangdong, and Taiwan. Over time, this dessert has evolved into many different variations; for example, it can serve as a flavor for other desserts and drinks.
Es campur is an Indonesian cold and sweet dessert concoction of fruit cocktails, coconut, tapioca pearls, grass jellies, etc. served in shaved ice, syrup and condensed milk.
Muhallebi is a milk pudding commonly made with rice, sugar, milk and either rice flour, starch or semolina, popular as a dessert in the Middle East. The dessert is called Muhallebi in Turkey, but the Egyptian variant is called Mahalabia. Where as in Lebanon, Syria and Iraq, it is called Malabi.
Ube halaya or halayang ube is a Philippine dessert made from boiled and mashed purple yam. Ube halaya is the main base in ube/purple yam flavored-pastries and ice cream. It can also be incorporated in other desserts such as halo-halo. It is also commonly anglicized as ube jam, or called by its original native name, nilupak na ube.
Bienmesabe is a sweet Spanish dessert prepared with honey, egg yolk, and ground almonds as primary ingredients. Its consistency significantly varies depending upon preparation methods used. The dessert is also popular in the cuisine of the Canary Islands. It has been described as influenced by Moorish cuisine. Several variations of the dessert exist.
Annin tofu is a soft, jellied dessert made of apricot kernel milk, agar, and sugar. It is a traditional dessert of Beijing cuisine, Cantonese cuisine, and Japanese cuisine. It is similar to blancmange.
Sago with coconut milk is a Burmese and Thai dessert. The main components of this recipe are sago and coconut milk. The dish can be decorated with many toppings; including taro, sweet potato, coconut, yellow corn, banana, and others. It is similar to various forms of Vietnamese chè.
Samalamig, also known as palamig, refers to various traditional Filipino sweet chilled beverages that usually include jelly-like ingredients. They can come in various flavors. They are commonly sold by street vendors as refreshments. Typical ingredients of the drinks include gulaman (agar), sago pearls, kaong, tapioca pearls, nata de coco, and coconut. They are usually anglicized as pearl coolers or pearl and jelly coolers.
Buko salad, usually anglicized as young coconut salad, is a Filipino fruit salad dessert made from strips of fresh young coconut (buko) with sweetened milk or cream and various other ingredients. It is one of the most popular and ubiquitous Filipino desserts served during celebrations and fiestas.
Iskrambol, also known as ice scramble, is a Filipino frozen dessert made from shaved ice with banana extract and evaporated milk with sugar, topped with a variety of ingredients including powdered milk, marshmallows, strawberry syrup, chocolate syrup, pinipig, tapioca pearls, and sprinkles, among others. It is characteristically dyed pink. It is usually sold by street vendors and is a popular dessert among children for its bright colors. The name is derived from the method of eating the dessert, wherein the ingredients are stirred ("scrambled") with the included straw.
Milk pie is an Indonesian custard tart pastry consisting of a shortcrust pastry filled with egg custard and condensed milk. This traditional Indonesian dessert pastry is very flat with only one very thin layer of custard. The origin of this pastry is from Bali.
