Bubble tea is a tea-based drink that originated in Taiwan in the early 1980s. Taiwanese immigrants brought it to the United States in the 1990s,initially in California through regions including Los Angeles County,but the drink has also spread to other countries where there is a large East Asian diaspora population.
Pudding is a type of food. It can be either a dessert,served after the main meal,or a savoury dish,served as part of the main meal.
Rice pudding is a dish made from rice mixed with water or milk and other ingredients such as cinnamon,vanilla,and raisins.
Tapioca pudding is a sweet pudding made with tapioca and either milk or cream. Coconut milk is also used in cases in which the flavour is preferred or in areas in which it is a commonplace ingredient for cooking. It is made in many cultures with equally varying styles,and may be produced in a variety of ways. Its consistency ranges from thin (runny),to thick,to firm enough to eat with a fork.
Ais kacang,literally meaning "bean ice",also commonly known as ABC,meaning "mixed ice"),is a Malaysian dessert which is common in Malaysia,Singapore and Brunei.
A falooda is a Mughalai 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.
Grass jelly,also known as leaf jelly or herb jelly,is a jelly-like dessert originating from 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.
Tong sui,also known as tim tong,is a collective term for any sweet soup or custard served as a dessert typically at the end of a meal in Chinese cuisine. Tong sui originated in the Lingnan region of China,including Guangdong,Guangxi,Hainan,Hong Kong,Macau,and some parts of other provinces in China. Therefore,in the narrow sense,the term tong sui is used to refer to soupy desserts from Lingnan,while occasionally it is also used in the broad sense,referring to any soupy dessert in Chinese-speaking regions.
Mango pudding is a very popular dessert in Hong Kong,where pudding is eaten as a traditional British food. There is very little variation between the regional mango pudding's preparation. The dessert is also found in Singapore,Malaysia,Thailand,Macau and is often served as dim sum in Chinese restaurants. The fresh variant is prepared by the restaurant or eatery and consists of agar or gelatin,mangoes,evaporated milk,and sugar. In addition,fresh fruit such as mango,strawberries,berries and kiwifruit,are occasionally added as garnish. Served and eaten refrigerator cold,mango pudding has a rich and creamy texture.
Ching bo leung is a sweet,cold dessert soup of Chinese origin and commonly served in Cantonese cuisine,Hainanese cuisine and Guangxi cuisine. It is a popular dessert in Malaysia and Singapore. It is a type of tong sui. In Singapore it is known as 清汤. It is known as sâm bổlượng or chèsâm bổlượng in Vietnam.
Coconut rice is a dish prepared by cooking white rice in coconut milk or coconut flakes. As both the coconut and the rice-plant are commonly found in the tropics all around the world,coconut rice too is found in many cultures throughout the world,spanning across the equator from Southeast Asia,the Indian subcontinent,South America,Central America,West Africa,East Africa,the Caribbean and Oceania.
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 Chècan 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 chètrôi 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.
Hui Lau Shan is a chain of dessert shops based in Hong Kong. Founded in the 1960s as a herbal tea outlet,the chain evolved into a restaurant chain specializing in sweets,snacks and dessert soups called tong sui. Since the introduction of mango pomelo sago in the early 1990s,Hui Lau Shan has additionally been known for its mango-themed desserts.
Sago soup or Sai mai lou is a type of tong sui dessert in Cantonese cuisine,which is also a variant of tapioca pudding. It is basically made by pearl tapioca (sago),coconut milk and evaporated milk. The dish is traditionally prepared using sago starch,which is derived from sago palm pith. Other ingredients can also be added,such as taro,pumpkin,mango,etc.
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. While the dessert is called Muhallebi in Turkey and Iraq,the Egyptian variant is called mahalabia,the levantine variant is called mahalabiyeh.
Double skin milk is a Chinese dessert made of milk,egg whites,and sugar. It originated from Shunde,Guangdong. It is a velvety smooth milk custard somewhat resembling panna cotta,with two skins. The first skin is formed during cooling of the boiled milk and the second when cooling the cooked custard. Traditionally,buffalo milk is used;its higher fat content compared to cow's milk produces a smooth texture. The usage of milk from the swamp buffalo in China is unusual because of the low yield of milk as compared with that of cows and river buffalo used in the rest of the world. This dessert is particularly popular in Shunde,Guangzhou,Shenzhen,Macau,and Hong Kong.
Serradura,also known as sawdust pudding or Macau pudding,is a well-known Portuguese dessert,popular in both Portugal and Macau,as well as Goa,with a layered appearance alternating between whipped cream and crumbled Marie biscuit.
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.
Ube ice cream is a Filipino ice cream flavor prepared using ube as the main ingredient. This ice cream is often used in making the dessert halo-halo.
