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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 is usually baked and served for festive occasions. Borasa, a traditional kuih for the Bugis community in Tawau Division of the Malaysian state of Sabah. Borasa – Similar to Bahulu, with added palm sugar and sesame seeds. Cucur – deep-fried fritters, sometimes known as jemput-jemput.
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
Bumbu is the Indonesian word for a blend of spices and for pastes and it commonly appears in the names of spice mixtures, sauces and seasoning pastes. The official Indonesian language dictionary describes bumbu as "various types of herbs and plants that have a pleasant aroma and flavour — such as ginger, turmeric, galangal, nutmeg and pepper — used to enhance the flavour of the food."
Kuih kosui, also known as kuih lompang (Jawi: کوءيه لومڤڠ ), is a traditional Malaysian cake. [1] The kuih is a steamed rice cake made with tapioca flour and rice flour flavored with palm sugar and pandan, and eaten with grated coconut. [2]
Bolu kukus (lit. ' steamed tart ') is an Indonesian traditional snack of steamed sponge cupcake. [2] [3] The term "bolu kukus" however, usually refers to a type of kue mangkuk that is baked using mainly wheat flour (without any rice flour and tapioca) with sugar, eggs, milk and soda, while also using common vanilla, chocolate, pandan or strawberry flavouring, acquired from food flavouring ...
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Kaya toast is a dish consisting of two slices of toast with butter and kaya (coconut jam), commonly served alongside kopi and soft-boiled eggs. [3] [4] The dish was believed to be created by Hainanese immigrants to the Straits Settlements in the 19th century while serving on British ships.