(Malaysia, Singapore) A small, bite-sized dish consisting of a thin, fried pastry tart shell that is shaped like a fluted cup and filled with shredded jicama, carrots and other ingredients, originatin
(Malaysia, Singapore) A small, bite-sized dish consisting of a thin, fried pastry tart shell that is shaped like a fluted cup and filled with shredded jicama, carrots and other ingredients, originating in Peranakan cuisine.
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(Singapore, Malaysia) A bite-sized buttery, crumbly pastry filled with pineapple jam and served during festivities in Malaysia, Singapore, Indonesia, Brunei.
(Singapore, Malaysia) A thick, sweet pancake, usually with a filling of peanut, coconut or red bean.
(Singapore, Malaysia, Indonesia) A bite-sized buttery, crumbly pastry filled with pineapple jam and served during festivities in Singapore, Malaysia, Indonesia, Brunei.
(Singapore) A kind of steamed rice cake originating in Teochew cuisine, served with preserved radish (chai po).
(Malaysia, Singapore) A small, sweet, round Chinese dumpling with sticky glutinous rice flour skin wrapped around a sweet filling, moulded to resemble a tortoise shell.