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Peranakan pineapple tart, with pineapple jam on top. Considered a "festive cookie", pineapple tarts are especially popular during Hari Raya, Chinese New Year and Deepavali celebrations in Singapore and Malaysia. [9] They are also sold all year round by commercial bakeries and souvenir stores serving tourists.
Pineapple cake (Chinese: 鳳梨酥; pinyin: fènglísū; Taiwanese Hokkien: 王梨酥 ông-lâi-so͘) is a Taiwanese sweet traditional pastry and dessert containing butter, flour, egg, sugar, and pineapple jam or slices.
Egg tart – Delicate pastry tart with a lightly sweet golden egg custard filling; [2] probably influenced by the Portuguese tart pastels de nata; Napoleon – Layers of puff pastry and creamy filling or jam; Swiss roll – Rolls made just like a Portuguese roll torta; the creamy layer may be sweetened cream, chocolate, pear, or lemon paste
A tart is a baked dish consisting of a filling over a pastry base with an open top not covered with pastry. The pastry is usually shortcrust pastry; the filling may be sweet or savory, though modern tarts are usually fruit-based, sometimes with custard. The croustade, crostata, galette, tarte tatin and turnovers are various types of pies and tarts.
Taro cake (traditional Chinese: 芋頭糕; simplified Chinese: 芋头糕; pinyin: yùtóu gāo; Cantonese Yale: wuhtáu gōu) is a Cantonese dish made from the vegetable taro. While it is denser in texture than radish cakes, both of these savory cakes are made in similar ways, with rice flour as the main ingredient.
Steamed Cantonese brown sugar nian gao, traditionally consumed during Chinese New Year. Nai lao 酥酪 -- yogurt-like milk curd with soft tofu-like texture, traditionally fermented with glutinous rice wine. Nai wong bao 奶黄包 -- Cantonese steamed custard buns.
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In Singapore, the Chinese New Year is celebrated primarily by Chinese Singaporeans, or members of the Chinese diaspora located there, who make up over 75% of Singapore's population. [1] The holiday is the start of a new year based on the traditional lunisolar Chinese calendar.