Dessert is a course that concludes a meal. The course consists of sweet foods,such as cake,biscuit,ice cream and possibly a beverage such as dessert wine and liqueur. Some cultures sweeten foods that are more commonly savory to create desserts. In some parts of the world there is no tradition of a dessert course to conclude a meal.
Tapioca is a starch extracted from the tubers of the cassava plant,a species native to the North and Northeast regions of Brazil,but whose use is now spread throughout South America. It is a perennial shrub adapted to the hot conditions of tropical lowlands. Cassava copes better with poor soils than many other food plants.
Hong dou tang or Hong dou sha is a popular Chinese dish served in Mainland China,Taiwan,Hong Kong,Macau,and places with Chinese diaspora. It is categorized as a tang shui 糖水or sweet soup. It is often served cold during the summer,and hot in the winter. Leftover red bean soup can also be frozen to make ice pops and is a popular dessert.
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),to thick,to firm enough to eat with a fork.
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.
Filipino cuisine is composed of the cuisines of more than a hundred distinct ethnolinguistic groups found throughout the Philippine archipelago. A majority of mainstream Filipino dishes that compose Filipino cuisine are from the food traditions of various ethnolinguistic groups and tribes of the archipelago,including the Ilocano,Pangasinan,Kapampangan,Tagalog,Bicolano,Visayan,Chavacano,and Maranao ethnolinguistic groups. The dishes associated with these groups evolved over the centuries from a largely indigenous base shared with maritime Southeast Asia with varied influences from Chinese,Spanish,and American cuisines,in line with the major waves of influence that had enriched the cultures of the archipelago,and adapted using indigenous ingredients to meet local preferences.
Dominican cuisine is made up of Spanish,indigenous Taíno,Middle Eastern,and African influences. The most recent influences in Dominican cuisine are from the British West Indies and China.
Ginataan,alternatively spelled guinataan,is a Filipino term which refers to food cooked with gatâ. Literally translated,ginataan means "done with coconut milk". Due to the general nature of the term,it can refer to a number of different dishes,each called ginataan,but distinct from one another.
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.
Fruit soup is a soup prepared using fruit as a primary ingredient,and may be served warm or cold depending on the recipe. Some fruit soups use several varieties of fruit,and alcoholic beverages such as rum,sherry and kirsch may be used. Fruit soup is sometimes served as a dessert.
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.
Fruktsoppa is a fruit soup that is typically prepared using dried fruits,and usually served as a dessert dish. The dish has been described as a "cold fruit pudding." It is a traditional dessert in Sweden and Norway. Historically,during the winter months in Scandinavian countries,fresh fruit was generally unavailable,so people used dried fruits for the preparation of various dishes,including fruktsoppa. The soup may be served hot or cold. The soup can be made with one fruit or with multiple fruits;a soup which is made with multiple fruits may be called blandad fruktsoppa,which is Swedish for "mixed fruit soup".
Coconut soup is a fruit soup prepared using coconut milk or coconut fruit as a main ingredient. Many varieties of coconut soups exist in the world,including ginataan,laksa,sayur lodeh,soto,and tom kha kai,and myriad ingredients are used. They can be served hot or cold. While most coconut soups are savoury dishes,some varieties—such as binignit and kolak—are sweet dessert soups.
