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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 ...
Bruneian wajid. In Brunei, this confection is known as wajid.It is prepared by steaming rice, which is then mixed with coconut milk and caramelized sugar. [8] It is finally wrapped in nyirik leaves and fastened with a pin made with the midrib of oil palm leaves, [9] in the same manner as wrapping kelupis.
Apam johol or apam daun rambai is a traditional food, a sweetened rice cake, in Negeri Sembilan, Malaysia. The food is wrapped in rambai leaves to preserve the aroma and to make it look good. It is sometimes eaten with rendang, sambal tumis and bean porridge. [2] It is usually served during breakfast or teatime.
Kue ape or serabi Jakarta (lit: Jakarta style serabi) is a popular traditional kue pancake with soft and fluffy center surrounded with thin and crispy crepes, commonly found as a popular street food in Indonesia, especially in Jakarta and other major cities.
Nasi campur is a ubiquitous dish around Indonesia and as diverse as the Indonesian archipelago itself, with regional variations. [1] There is no exact rule, recipe, or definition of what makes nasi campur, since Indonesians and, by large, Southeast Asians commonly consume steamed rice, added with side dishes consisting of vegetables and meat.
Kue lapis is an Indonesian kue, or a traditional snack of steamed colourful layered soft rice flour pudding. [4] In Indonesian, lapis means "layers". This steamed layered sticky rice cake or pudding is quite popular in Indonesia [5] and Suriname (where it is simply known as lapis) and can also be found in the Netherlands through their colonial links.
Ais kacang (Malay pronunciation: [aɪs ˈkatʃaŋ]; Jawi: اءيس كاچڠ ), literally meaning "bean ice", also commonly known as ABC (acronym for air batu campur ([air ˈbatu tʃamˈpʊr]), meaning "mixed ice"), is a dessert which is common in Malaysia, Singapore (where it is called ice kachang) and Brunei.
Just like many fermented food products in the region (e.g. belacan, pekasam, cincalok, budu, and tapai), tempoyak was probably discovered unintentionally; from the excessive unconsumed durian and thus left fermented, during the abundance of durian season in the region.