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Pandan leaf (for green color) with mung bean paste filling; Pandan leaf (for green color) with durian filling; Lá cẩm (leaf of the magenta plant, Peristrophe roxburghiana; imparts a purple color when boiled) with mashed taro filling; In modern cooking, artificial food coloring is sometimes used in place of the vegetable coloring.
Bánh phu thê (lit. ' husband and wife cake ') or bánh xu xê, is a Vietnamese dessert made from rice with mung bean stuffing wrapped in a box made of pandan leaves. [1] [2] The dessert was traditionally given by a suitor but is now part of many wedding banquets. [3]
Pandan cake is a light, fluffy, green-coloured sponge cake [5] flavoured with the juices of Pandanus amaryllifolius leaves. [ 6 ] [ 7 ] It is also known as pandan chiffon . [ 1 ] [ 2 ] The cake is popular in Malaysia , Indonesia , Singapore , Vietnam , Cambodia , Laos , Thailand , Sri Lanka , Hong Kong , China , and also the Netherlands .
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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.
Dessert "Cow cake" (literal name in Vietnamese), made from glutinous rice flour and coconut milk, with a honeycomb-like texture [2] Bánh rế: Bình Thuận: Dessert Bánh rế is a Vietnamese street food made from sweet potatoes. The sweet potato is made into a pancake, deep-fried, then sugared. Bánh cáy: Thái Bình: Dessert