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.
Gelatin desserts are desserts made with a sweetened and flavoured processed collagen product (gelatin),which makes the dessert "set" from a liquid to a soft elastic solid gel. This kind of dessert was first recorded as "jelly" by Hannah Glasse in her 18th-century book The Art of Cookery,appearing in a layer of trifle. Jelly recipes are included in the 19th-century cookbooks of English food writers Eliza Acton and Mrs Beeton.
Sago is a starch extracted from the pith,or spongy core tissue,of various tropical palm stems,especially those of Metroxylon sagu. It is a major staple food for the lowland peoples of New Guinea and the Maluku Islands,where it is called saksak,rabia and sagu. The largest supply of sago comes from Southeast Asia,particularly Indonesia and Malaysia. Large quantities of sago are sent to Europe and North America for cooking purposes. It is traditionally cooked and eaten in various forms,such as rolled into balls,mixed with boiling water to form a glue-like paste (papeda),or as a pancake.
Malaysian cuisine consists of cooking traditions and practices found in Malaysia,and reflects the multi-ethnic makeup of its population. The vast majority of Malaysia's population can roughly be divided among three major ethnic groups:Malays,Chinese and Indians. The remainder consists of the indigenous peoples of Sabah and Sarawak in East Malaysia,the Orang Asli of Peninsular Malaysia,the Peranakan and Eurasian creole communities,as well as a significant number of foreign workers and expatriates.
Malay cuisine is the traditional food of the ethnic Malays of Southeast Asia,residing in modern-day Malaysia,Indonesia,Singapore,Brunei,Southern Thailand and the Philippines as well as Cocos Islands,Christmas Island,Sri Lanka and South Africa.
Rice pudding is a dish made from rice mixed with water or milk and commonly other ingredients such as sweeteners,spices,flavourings and sometimes eggs.
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),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 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.
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.
Rødgrød,rote Grütze,or rode Grütt,meaning "red groats",is a sweet fruit dish from Denmark and Northern Germany. The name of the dish in Danish features many of the elements that make Danish pronunciation difficult for non-native speakers,so,literally "red porridge with cream",has been a commonly used shibboleth since the early 1900s.
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.
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.
Crema de fruta is a traditional Filipino fruitcake made with layers of sponge cake,sweet custard or whipped cream,gelatin or gulaman (agar),and various preserved or fresh fruits,including mangoes,pineapples,cherries,and strawberries. It is usually served during the Christmas season. It has multiple variations,ranging from changes in the fruits used to the addition of ingredients like jam,sago,condensed milk,and others.
Kue bangkit is a small biscuit in Malay cuisine made from sago starch,commonly found amongst the Malay communities in Brunei,Indonesia,Malaysia and Singapore. This biscuit has various colours,ranging from white,yellowish to brown,depending on the additional ingredients.
