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Kahk's Islamic history began with the Tulunid dynasty, whose bakers made kahk molds imprinted with the words kol wishkur ("eat and thank God"), though kahk rose to prominence under the 10th century Ikhshidid dynasty, who were the first to include it in the Eid al-Fitr feast.
Cantonese-style mooncake: Originating from Guangdong and Guangxi provinces, the Cantonese mooncake has multiple variations and is the most famous regional style of the mooncake. The ingredients used for the fillings are various: lotus seed paste, melon seed paste, nuts, ham, chicken, duck , roast pork , mushrooms , egg yolks, etc.
Egg yolk pastry or Dànhuángsū is a traditional Taiwanese mooncake of which the filling is made of salted duck egg yolk and red bean paste. [2] [3] According to the "Baked Food Information Magazine" in August 1986, the inventor of mini mooncakes and egg yolk pastries is Chen Zengxiong, the third generation descendant of the century-old bakery "Baoquan" in Fengyuan District, Taichung.
Bakpia (Javanese: ꦧꦏ꧀ꦥꦶꦪ, romanized: bakpia; Chinese: 肉餅; Pe̍h-ōe-jī: bah-piáⁿ; lit. 'meat pastry'- the name it is known by in Indonesia) or Hopia (Tagalog: [ˈhop.jɐʔ]; Chinese: 好餅; Pe̍h-ōe-jī: hó-piáⁿ; lit. 'good pastry' - the name it is known by in the Philippines) is a popular Indonesian and Philippine bean-filled moon cake-like pastry originally ...
A popular Indonesian bean-filled moon cake-like pastry. Bakpia pathok: Yogyakarta A small patty of baked pastry filled with sweet mung bean paste. Bibingka: Java and Eastern Indonesia A type of cake made with rice flour, sugar, clarified butter, and coconut milk. Usually served during Christmas. Bika ambon: Medan, North Sumatra
Made of rice flour which is mixed with eggs, sugar, a pinch of salt, and coconut milk. The dough can be fried after heating the oil and the ‘’kembang goyang’’ mold. Kue gapit: Cirebonese and Javanese A waffle-cracker snack that grilled between iron molds like a waffle generally. Kue kaak: Arab Indonesian
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