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Apam balik (lit. ' turnover pancake '; Jawi: أڤم باليق ) also known as martabak manis (lit. ' sweet murtabak '), [3] terang bulan (lit. ' moonlight '), peanut pancake or mànjiānguǒ (Chinese: 曼煎粿), is a sweet dessert originating in Fujian cuisine which now consists of many varieties at specialist roadside stalls or restaurants throughout Brunei, Indonesia, Malaysia and ...
Other types of handmade noodles include youmian (similar dough texture and taste, but thinner round noodles), or mee hoon kueh (flat and thin rectangular pieces). The name banmian (board/block noodle) came from the Hakka method of cutting the noodle into straight strands using a wooden block as ruler.
Popular in Taiwan and within Chinese communities in Southeast Asia. Ang koo kueh (Chinese: 紅龜粿) – a small round or oval shaped Chinese pastry with red-coloured soft sticky glutinous rice flour skin wrapped around a sweet filling in the center. Ku chai kueh (Chinese: 韭菜粿) - Teochew-style savoury steamed dumpling stuffed with chives.
Yi bua (Chinese: 薏粑; pinyin: yìbā, also spelt yi buak, yi buah, or yibua) is a traditional Hainanese kuih. It is a Hainanese steamed dumpling made of glutinous rice flour dough. It is a Hainanese steamed dumpling made of glutinous rice flour dough.
Chwee kueh in Shantou, a city in Guangdong, the historical homeland of the Teochews. Chwee kueh (Chinese: 水 粿; pinyin: shuǐguǒ; Pe̍h-ōe-jī: chúi-kóe; lit. 'water rice cake'), also spelt chwee kweh, is a type of steamed rice cake originating in Teochew cuisine that is served with preserved radish.
Kue onde-onde, the same as Chinese jian dui. In Sumatra, onde-onde refer to klepon. Kue ongol-ongol, sweet cake made of sago, salt, pandan leaf and palm sugar. Kue pai ti, thin and crispy pastry tart shell kue filled with a spicy, sweet mixture of thinly sliced vegetables and prawns. Kue panada, fried bread cake filled with spicy tuna.
Ham chim peng (Chinese: 鹹煎餅; Chinese: 咸煎饼; pinyin: xiánjiānbǐng; Jyutping: haam4 zin1 beng2; lit. 'salty fried pancake'), also spelt hum chim peng, known in Singapore and Malaysia as haam ji peng, hum ji peng, or ham ji peng, [1] is a deep-fried hollow doughnut of Cantonese origin.
Mee siput muar (Jawi: مي سيڤوت موار ), or simply mee siput, is a cracker which originated from and is commonly available in Muar, Johor, Malaysia. [1]Mee siput muar is traditionally and originally hand-made of flour dough which is rolled, stretched into long noodle-like strips or strings before being swirled in a circular spiral pattern to resemble the shell of a siput, or ...