Glutinous rice is a type of rice grown mainly in Southeast East Asia, the northeastern regions of India and Bhutan which has opaque grains, very low amylose content, and is especially sticky when cooked. It is widely consumed across Asia.
Shiruko, or oshiruko (お汁粉) with the honorific o (お), is a traditional Japanese dessert. It is a sweet porridge of azuki beans boiled and crushed, served in a bowl with mochi. There are different styles of shiruko, such as shiruko with candied chestnuts, or with glutinous rice flour dumplings instead of mochi.
Kuih are bite-sized snack or dessert foods commonly found in Southeast Asia and China. It is a fairly broad term which may include items that would be called cakes, cookies, dumplings, pudding, biscuits, or pastries in English and are usually made from rice or glutinous rice. In China, where the term originates from, kueh or koé (粿) in the Min Nan languages 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.
Penang cuisine is the cuisine of the multicultural society of Penang, Malaysia. Most of these cuisine are sold at road-side stalls, known as "hawker food" and colloquially as "muckan carts". Local Penangites typically find these hawker fares cheaper and easier to eat out at due to the ubiquitousness of the hawker stalls and that they are open for much of the day and night. Penang island. On February 22, 2013, Penang was ranked by CNN Travel as one of the top ten street food cities in Asia. Penang has also been voted by Lonely Planet as the top culinary destination in 2014.
A rice cake may be any kind of food item made from rice that has been shaped, condensed, or otherwise combined into a single object. A wide variety of rice cakes exist in many different cultures in which rice is eaten. Common variations include cakes made with rice flour, those made from ground rice, and those made from whole grains of rice compressed together or combined with some other binding substance.
Tangyuan are a traditional Chinese dessert made of glutinous rice shaped into balls that are served in a hot broth or syrup. They come in varying sizes, anything between a marble to a ping pong ball, and are sometimes stuffed with filling. Tangyuan are traditionally eaten during the Lantern Festival, but because the name is a homophone for union and symbolizes togetherness and completeness, this dish is also served at weddings, family reunions, Chinese New Year, and the Dōngzhì festival.
Hasma is a Chinese and widely Central Asian dessert ingredient made from the dried fatty tissue found near the fallopian tubes of true frogs, typically the Asiatic grass frog. Because of its whitish appearance, hasma is often called "snow frog fat". Hasma is relatively expensive, so it is reserved for special occasions and in high-end restaurants.
Chè is any traditional Vietnamese sweet beverage, dessert soup or stew, or pudding. Chè includes a wide variety of distinct soups or puddings. Varieties of Chè can be 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.
Javanese cuisine is the cuisine of Javanese people, a major ethnic group in Indonesia, more precisely the province of Central Java, Yogyakarta and East Java.
Chinese desserts are sweet foods and dishes that are served with tea, along with meals or at the end of meals in Chinese cuisine. The desserts encompass a wide variety of ingredients commonly used in East Asian cuisines such as powdered or whole glutinous rice, sweet bean pastes, and agar. Due to the many Chinese cultures and the long history of China, there are a great variety of desserts of many forms.
Habichuelas con dulce is a sweet bean liquid dessert from the Dominican Republic that is especially popular around the Easter holiday. The dessert is part of the cuisine of the Dominican Republic and is traditionally garnished with milk cookies or with casabe, "a flatbread made of yuca flour."
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.
Betawi cuisine is rich, diverse and eclectic, in part because the Betawi people that create them were composed from numbers of regional immigrants that came from various places in the Indonesian archipelago, as well as Chinese, Indian, Arab, and European traders, visitors and immigrants that were attracted to the port city of Batavia since centuries ago.
Bua loi or bua loy is a Thai dessert. It consists of rice flour rolled into small balls, and cooked in coconut milk and sugar. Some Bua loi also adds sweet egg into the recipe. It was inspired by Tangyuan, a Chinese dessert that is traditionally eaten around the Lantern festival. Bua Loi is also traditionally eaten during the Dongzhi Festival in Thailand, which is a festival for the Chinese-Thai bloodline. There are a variety of versions of Bua loi such as ones that use food coloring instead of natural color, use soy milk instead of Coconut cream, add sliced pumpkin inside the rice balls, et cetera. There are other types of Bua loi from other countries such as China, Japan, Indonesia, Myanmar, Philippines, Southern Vietnam and Malaysia. 1 cup of Bua Loy has total calories of 295.5 kilocalories, protein of 10.4 grams, carbohydrate of 6.3 grams, and fat of 25 grams.
Red bean paste or red bean jam, also called adzuki bean paste or anko, is a paste made of red beans, used in East Asian cuisine. The paste is prepared by boiling the beans, then mashing or grinding them. At this stage, the paste can be sweetened or left as it is. The color of the paste is usually dark red, which comes from the husk of the beans. In Korean cuisine, the adzuki beans can also be husked prior to cooking, resulting in a white paste. It is also possible to remove the husk by sieving after cooking, but before sweetening, resulting in a red paste that is smoother and more homogeneous.
Phuket cuisine originates from Phuket, Thailand and has Chinese, Malaysian, and Thai influences.
Palembangese cuisine is the cuisine of the Palembangese people of the city of Palembang in the South Sumatra province of Indonesia. It is the second most well-known cuisine from Sumatra after Padang.
Madurese cuisine is the culinary tradition of the Madurese people from Madura Island in Indonesia. This cuisine is particularly well-known in the neighboring areas of East Java, as well as on the south coast of Kalimantan. As a leading salt production center in the Indonesian archipelago, Madurese dishes are often saltier compared to Eastern Javanese cuisine, although with significant Javanese influences.
