Dessert is a course that concludes a meal. The course consists of sweet foods,such as confections,and possibly a beverage such as dessert wine and liqueur. In some parts of the world,such as much of Central Africa and West Africa,and most parts of China,there is no tradition of a dessert course to conclude a meal.
Tapioca is a starch extracted from the storage roots 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 is a popular Chinese dish served in Mainland China,Hong Kong,and Taiwan. 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.
Pudding is a type of food that can be either a dessert or a savoury dish that is part of the main meal.
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 Malaysian Borneo,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.
Cambodian cuisine is an umbrella term for the cuisines of all ethnic groups in Cambodia,whereas Khmer cuisine refers specifically to the cuisine of the Khmer people. Over the course of its more than thousand-year-long history,Khmer cuisine has absorbed elements from Indian,Chinese and more recently French cuisine,and due to some of these shared influences and mutual interaction,it has many similarities with the neighbouring Thai,Vietnamese and Lao cuisines.
Tapioca pudding is a sweet pudding made with tapioca and either milk or cream. Coconut milk is also used in cases in which the flavor 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 an Indian version of a cold dessert made with noodles. It has origins in the Persian dish faloodeh,variants of which are found across West,Central,and South 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 ethno-linguistic groups found throughout the Philippine archipelago. However,a majority of mainstream Filipino dishes that compose Filipino cuisine are from the cuisines of the various ethnolinguistic groups and tribes of the archipelago,including the Ilocano,Pangasinan,Kapampangan,Tagalog,Bicolano,Visayan,Chavacano and Maranao ethno-linguistic groups. The style of food making and the food associated with it have evolved over many centuries from their Austronesian origins to a mixed cuisine of Chinese,Spanish and American influences,in line with the major waves of influence that had enriched the cultures of the archipelago,as well as others adapted to indigenous ingredients and the local palate.
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.
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 rødgrød med fløde,literally "red porridge with cream",is 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".
Walnut soup is a broth-based or cream-based soup prepared using walnuts as a main ingredient. It is sometimes prepared in combinations using other ingredients,such as "pumpkin and walnut soup". Walnut soup is a part of the cuisines of China,Italy and Mexico.
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.
Indian Indonesian cuisine is characterized by the mixture of Indian cuisine with local Indonesian-style. This cuisine consists of adaptations of authentic dishes from India,as well as original creations inspired by the diverse food culture of Indonesia. Indian influence can be observed in Indonesia as early as the 4th century. Following the spread of Islam to Indonesia and trading,Muslim Indian as well as Arab influences made their way into Indonesian cuisine. Examples include Indian biryani,murtabak,curry and paratha that influenced Acehnese,Minangkabau,Malay,Palembangese,Betawi and Javanese cuisine.
