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A herbal tea made from musamus or Macrotermes house. Teh talua: West Sumatra Tea beverage Mixed of hot tea and blended egg yolk. Teh tarik: Riau Islands Tea beverage Pulled sweet milk tea Wedang angsle East Java a hot soupy dessert of coconut milk with sago pearls, glutinous rice and mung beans. Wedang jahe: Central Java Ginger tea/drink
Kiribath is typically prepared from four basic components: white short-grain rice, thick coconut milk or basic milk, [clarification needed] water and salt to taste. [ 6 ] [ 12 ] It is made from starchy and sticky rice, traditionally a variety known as rathu haal or rathu kakulu haal for its neutral flavour and cooking qualities.
Layered dessert of glutinous rice and coconut milk Sarsa na uyang: Dish made from pounded freshwater shrimp, shredded coconut, chilis, ginger, peppercorns and other spices wrapped in coconut leaves and boiled in coconut milk Sayongsong: Steamed rice cake with rice, sweetened coconut milk, and calamansi, uniquely sold in cones made of banana leaves
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This type of rice is usually kept in a bamboo basket and is shared among all diners. Different ingredients such as coconut milk and red beans can be added to make the rice into a sweet dessert. Khao piak khao (lit. 'rice wet rice') – rice porridge. Toppings may contain blood curds, century eggs, fried onions or garlic, and scallions.
In Samoa, coconut rice is known as Alaisa fa'apopo and is made by cooking white rice in coconut milk. A variation of coconut rice known as Koko alaisa is made with the addition of cocoa and orange leaves, often eaten as a snack or dessert. Coconut rice is typically eaten on its own or as an accompaniment to dishes such as Moa fa'asaina.
Toffee-like delicacy made of coconut milk, jaggery, and rice flour. Saw hlaing mont Rakhine A baked sweet, made from millet, raisins, coconut and butter. Nga pyaw thi baung Rakhine Bananas stewed in milk and coconut, and garnished with black sesame. Eaten either as a dish during meals, or as a dessert. Ngapyaw baung
Lei cha (right) served with a bowl of rice and vegetarian toppings (left). Ground tea is a varying mix of: Tea leaves – any type of tea leaf can be used, but the most popular and common are either green tea or oolong; for ease of use, sometimes matcha (finely milled green tea) is used