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Rice crackers, assorted varieties. A rice cracker is an East Asian cracker made from bleached or unbleached rice flour. Many regional varieties exist, though most are fried or baked and puffed and/or brushed with soy sauce or vinegar to create a smooth texture. Some may also be wrapped in seaweed.
Black glutinous rice porridge, sweetened with sugar, and served with thick coconut milk. Bubur sumsum: Nationwide White congee made from rice flour and eaten with brown sugar sauce. Cincau: Nationwide A jelly-like dessert, made using the Platostoma palustre and has a mild, slightly bitter taste.
The oldest type of sweet corn contains more sugar and less starch than field corn intended for livestock. Tends to be heartier in respect to planting depth, germination and growth than other types. Begins conversion of sugar to starch after peak maturity or harvest, and as such is best eaten immediately after harvest.
One serving of Jelly Belly's Candy Corn (25 pieces) is 100 calories, meaning one "kernel" is four calories. This serving contains 20 grams of sugar. This serving contains 20 grams of sugar.
Senbei (), also spelled sembei, is a type of Japanese rice cracker. [1] They come in various shapes, sizes, and flavors, usually savory but sometimes sweet. Senbei are often eaten with green tea as a casual snack and offered to visiting house guests as a courtesy refreshment.
Yalda Night, or Shab-e Yalda (also spelled Shabe Yalda), marks the longest night of the year in Iran and in many other Central Asian and Middle Eastern countries. On the winter solstice, in a ...
Bánh tét – log-shaped cylindrical glutinous rice cake, wrapped in a banana leaf and filled with a meat or vegetarian filling; Bánh trôi (lit. ' floating rice cake ') – served together with bánh chay; Bánh tổ – a round, golden/taupe colored, sticky cake served for new years. It's made of glutinous rice flour, sugar, water, and ...
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