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Bubur Ketan Hitam or Black sticky rice porridge is a traditional Indonesian dish with deep historical roots, dating back to the Majapahit era (13th to 16th centuries). ). During the Majapahit era, dishes made from black sticky rice were commonly served in traditional ceremonies and religious rituals, as black sticky rice was considered a special ingredient and symbol of pros
Bubur cha cha, also spelled as bubur cha-cha or dubo jiajie, is a Betawi and Malay dessert and breakfast dish in Indonesian cuisine, Malaysian cuisine, Singaporean cuisine and Phuket cuisine (Thailand) prepared using pearled sago, sweet potatoes, yams, bananas, coconut milk, pandan leaves, sugar and salt.
Wajik or wajid, also known as pulut manis, is a traditional glutinous sweet made with rice, sugar and coconut milk. It is an Indonesian kue , and a kuih of Brunei , Singapore and Malaysia (especially in the state of Sabah ).
Kue semprong, the Asian egg roll, the love letter, sapit, sepit, kue Belanda, or kapit [1] is an Indonesian traditional wafer snack (kue or kuih) made by clasping egg batter using an iron mold (Waffle iron) which is heated up on a charcoal stove.
Tapai uli is a roasted block of bland-tasted ketan or pulut (glutinous rice) served with sweet tapai ketan or tapai pulut. The peuyeum goreng or tapai goreng, or known in Javanese as rondho royal is another example of Indonesian gorengan (assorted fritters), which is deep fried battered cassava tapai.
Cendol / ˈ tʃ ɛ n d ɒ l / is an iced sweet dessert that contains pandan-flavoured green rice flour jelly, [1] coconut milk, and palm sugar syrup. [2] It is popular in the Southeast Asian nations of Indonesia, [3] Malaysia, [4] Brunei, Cambodia, East Timor, Laos, Vietnam, Thailand, Singapore, Philippines, and Myanmar.
Roti prata and teh tarik at a stall in Jalan Kayu, Singapore. According to the government of Singapore, the origins of teh tarik can be traced to Indian Muslim immigrants in the Malay Peninsula who set up drink stalls serving masala chai as early as the 1870s at the entrance of rubber plantations to serve workers there; after World War II these vendors for economic reasons switched to using ...
Sarawakian cuisine is a regional cuisine of Malaysia.Similar to the rest of Malaysian cuisine, Sarawak food is based on staples such as rice.There is also a great variety of other ingredients and food preparations due to the influence of the state's varied geography and indigenous cultures quite distinct from the regional cuisines of the Peninsular Malaysia.