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Bahulu or baulu (Jawi: باولو) is a traditional Malay pastry (kue/kuih). It is similar in concept to the madeleine cake, but round in shape and composed of different ingredients. [ 2 ] [ 3 ] There are three versions available, the most common being bahulu cermai (star-shaped) and the more elusive bahulu gulung (shaped like rolls) and bahulu ...
Bahulu – tiny crusty sponge cakes which come in distinctive shapes like button and goldfish, acquired from being baked in moulded pans. Bahulu is usually baked and served for festive occasions. Bahulu is usually baked and served for festive occasions.
It has round shape with a diameter of about 2 centimetres. The pineapple jam is filled inside instead of spread on top. The cookie is often decorated with small pieces of cloves or raisins on top of it. Onde-onde: Nationwide Pastry, rice ball Glutinous rice cake balls, filled with sweet green beans paste, and rolled in sesame seed and then fried.
Sabahan cuisine is a regional cuisine of Malaysia.As in the rest of Malaysian cuisine, Sabah food is based on staples such as rice with a great variety of other ingredients and different methods of food preparations due to the influence of the state's varied geography and indigenous cultures that were quite distinct from the regional cuisines of the Peninsular Malaysia.
Bahulu; Æbleskiver - A similarly-fried Danish confectionery served with jam or powdered sugar. Khanom krok, a Thai dish; Mont lin maya, a Burmese dish; Neyyappam, a fermented South Indian sweet dumpling fried in Ghee; Paddu, a fermented South Indian dumpling that can be made spicy with chillies or sweet with jaggery. Pinyaram, an Indonesian dish
Gado-gado (Indonesian or Betawi) is an Indonesian salad [1] of raw, slightly boiled, blanched or steamed vegetables and hard-boiled eggs, boiled potato, fried tofu and tempeh, and sliced lontong (compressed cylinder rice cake wrapped in a banana leaf), [3] served with a peanut sauce dressing.
Ais kacang (Malay pronunciation: [aɪs ˈkatʃaŋ]; Jawi: اءيس كاچڠ ), literally meaning "bean ice", also commonly known as ABC (acronym for air batu campur ([air ˈbatu tʃamˈpʊr]), meaning "mixed ice"), is a dessert which is common in Malaysia, Singapore (where it is called ice kachang) and Brunei.
Just like many fermented food products in the region (e.g. belacan, pekasam, cincalok, budu, and tapai), tempoyak was probably discovered unintentionally; from the excessive unconsumed durian and thus left fermented, during the abundance of durian season in the region.