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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 commonly found in Southeast Asia and is popular in Indonesia, [3] Malaysia, [4] Brunei, Cambodia, East Timor, Laos, Vietnam, Thailand, Singapore, Philippines, and Myanmar.
Philippine coconut jam is known as matamís sa báo (also matamís na báo or minatamís na báo, among other names). The names literally mean "sweetened coconut". It is different from other Southeast Asian versions in that it uses coconut cream (kakang gata, the first and second press of grated coconut meat) and cane sugar extract or molasses (treacle).
Chè (Vietnamese pronunciation: [tɕɛ̀]~[cɛ̀]) is any traditional Vietnamese sweet beverage, dessert soup or stew, [1] [2] or pudding. Chè includes a wide variety of distinct soups or puddings. [ 2 ] [ 1 ] Varieties of Chè can be made with mung beans , black-eyed peas , kidney beans , tapioca , [ 3 ] jelly (clear or grass), [ 3 ] fruit ...
Boiled rice cake, stuffed with coconut sugar, and rolled in fresh grated coconut. It is flavoured with pandan leaves juice. Kolak: Nationwide A mix of sweet potato, cassava, banana, pumpkin, diced in bite size pieces and stewed in coconut milk and palm sugar. Sometimes vanilla or ginger are added for extra flavour. Kue bingka: Banjarese
Fish stew with coconut milk, garlic, red onions, tomatoes, fermented black beans, chilis, and sour fruits Maja blanca: Coconut–based blancmange, often with sweet maize kernels. Paelya: Filipino adaptation with glutinous rice of Spanish paella and related dishes. Filipino versions can sometimes use coconut milk, especially in the bringhe variant.
A jelly-like dessert, made using the Platostoma palustre and has a mild, slightly bitter taste. It is served chilled, with other toppings such as fruit, or in bubble tea or other drinks. Cendol: Nationwide Sweet jelly drink, rice flour jelly with green natural coloring from pandan leaf, mixed with coconut milk, shaved ice and palm/brown sugar ...
Vietnamese adaptation of flan that was introduced during French colonization. Often used condensed milk as the base for a somewhat denser and heavier texture. [11] Bánh kẹp lá dứa: Dessert Pandan and coconut flavored waffle eaten plain Bánh khoai mì: Dessert Sweet cassava cake Bánh khảo: Northern Vietnam (Hải Dương) Dessert
Commercially made nata de coco is made by small farms in the Philippines, especially in Laguna and Quezon, as well as Thailand, Vietnam, Malaysia, [7] and Indonesia, especially in Yogyakarta. It is commonly sold in jars. The coconut water dessert is primarily produced through the following steps: Extraction of the coconut water,