Eid al-Fitr, , also called the "Festival of Breaking the Fast", is a religious holiday celebrated by Muslims worldwide that marks the end of the month-long dawn-to-sunset fasting of Ramadan. This religious Eid is the only day in the month of Shawwal during which Muslims are not permitted to fast. The date for the start of any lunar Hijri month varies based on when the new moon is sighted by local religious authorities, so the day of celebration varies by locality.
Trinidad and Tobago cuisine is the cuisine of the Caribbean island state of Trinidad and Tobago. It reflects a fusion of African, Creole, Indian-South Asian, Chinese, Amerindian, Arab, European, and Latin American-Spanish-Portuguese cuisines.
Kuih are bite-sized snack or dessert foods commonly found in Southeast Asia. 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. The term kuih is widely used in Malaysia, Brunei, and Singapore, and kueh or kue is used in Indonesia, to refer to sweet or savoury desserts. Though called by other names, one is likely to find various similar versions of kuih in neighbouring countries, such as Vietnam, Thailand, and Myanmar. For example, the colourful steamed kue lapis and the rich kuih bingka ubi are also available in Myanmar, Thailand, and Vietnam. In the Philippines, kuih are referred to in Tagalog as kakanin.
An upside-down cake is a cake that is baked in a single pan with its toppings at the bottom of the pan, hence "upside-down". Then, when removed from the oven, the upside-down preparation is de-panned onto a serving plate, thus righting it, and serving it right-side up.
The Pontian District is a district in southwest Johor, Malaysia. The name Pontian is also used in the names of two towns in the district, Pontian Besar and Pontian Kechil, of which the latter serves as its district capital.
Bibingka is a type of baked rice cake from Indonesia and Philippines. It is usually eaten for breakfast, especially during the Christmas season. It is traditionally cooked in clay pots lined with leaves. It is a subtype of kakanin in Philippine cuisine. Bibingka is also found in East Timor and Christian communities in eastern Indonesia.
Watergate salad, also referred to as Pistachio Delight or Shut the Gate salad, or colloquially as Green Goop, Green Goddess salad, Green Fluff or Green Stuff, is a side dish salad or dessert salad made from pistachio pudding, canned pineapple, whipped topping, crushed pecans, and marshmallows. It is very quick and simple to prepare: the ingredients are combined and then chilled, if desired or required. It is a popular dish in the Upper Midwest and other areas of the U.S. where potlucks are popular.
Pineapple tart or nanas tart is a small, bite-size pastries filled or topped with pineapple jam, commonly found throughout different parts of Southeast Asia such as Indonesia, Malaysia, Brunei and Singapore in various forms. The origins of the pineapple tart possibly derives from a Portuguese influence back in the 16th century when the pineapple, a fruit native to South America, was introduced by the Portuguese Empire to Asia, specifically the Malay Peninsula. A similar influenced pastry, known as pineapple cake or pineapple pastry, is also found in Taiwan, South Korea and Japan.
Better than sex cake, also known as the better than Robert Redford cake or better than best cake, is a cake consisting of a chocolate cake mix, of the maker's choosing, a moist center, and whipped cream covering the exterior. Paula Deen featured the dessert on her series Paula's Home Cooking.
Kue bahulu or baulu is a traditional Malay pastry (kue/kuih) similar to the madeleine cake despite with round shapes and different ingredients. There are three versions available, the most common being bahulu cermai (star-shaped) and the more elusive bahulu gulung and bahulu lapis (layered). Bahulu is believed to be originated in Malay Peninsula during the colonization era and is the corruption of the Malaccan Kristang word, bolu which means cake. It is usually served during Eid al-Fitr as well as during the Chinese New Year.
Pineapple cake is a sweet traditional Taiwanese pastry containing butter, flour, egg, sugar, and pineapple jam or slices.
Dodol is an Indonesian sweet toffee-like sugar palm-based confection commonly found in Southeast Asia and the Indian subcontinent. It is popular in Indonesia, Malaysia, Singapore, Brunei, the Philippines, South India, Sri Lanka, Thailand, and Burma, where it is called mont kalama. It is made from coconut milk, jaggery, and rice flour, and is sticky, thick, and sweet.
Batik cake is a type of Malaysian fridge cake dessert inspired by the tiffin, brought in the country by the British during the colonial era, and adapted with Malaysian ingredients. This cake is made by mixing broken Marie biscuits combined with a chocolate sauce or runny custard made with egg, butter/margarine, condensed milk, Milo and chocolate powders. The cake is served during special occasions like the Eid al-Fitr and Christmas.
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.
Mango float or crema de mangga is a Filipino icebox cake dessert made with layers of ladyfingers (broas) or graham crackers, whipped cream, condensed milk, and ripe carabao mangoes. It is chilled for a few hours before serving, though it can also be frozen to give it an ice cream-like consistency. It is a modern variant of the traditional Filipino crema de fruta cake. It is also known by various other names like mango refrigerator cake, mango graham float, mango royale, and mango icebox cake, among others. Crema de mangga is another version that additionally uses custard and gulaman (agar) or gelatin, as in the original crema de fruta.
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.
Cassava cake is a traditional Filipino moist cake made from grated cassava, coconut milk, and condensed milk with a custard layer on top. It is a very popular dish in the Philippines, where it is commonly eaten for merienda. It is also served during gatherings and special occasions.
Acehnese cuisine is the cuisine of the Acehnese people of Aceh in Sumatra, Indonesia. This cuisine is popular and widely known in Indonesia. Arab, Persian, and Indian traders influenced food in Aceh although flavours have changed a lot their original forms. Combination of spices in Acehnese cuisine just as are commonly found in Indian and Arab cuisine, such as ginger, pepper, coriander, cumin, cloves, cinnamon, cardamom and fennel. A variety of Acehnese food is cooked with curry and/or coconut milk, which is generally combined with meat such as buffalo, beef, mutton, fish, or chicken.
Banjarese cuisine is the cooking tradition and cuisine of Banjar people of South Kalimantan in Indonesia. Banjar cuisine also found in neighbor countries as following Brunei, Malaysia to Singapore.
