The best places to have desserts in Penang, Malaysia

It takes a lot for Penangites to swap their ais kacang (sweet shaved ice dessert) and pisang goreng (banana fritters) for other desserts – but swap they have, because these places have made Penang a sweeter place all around.

Dolce Dessert

The desserts at Dolce aren’t just dolce (sweet), they’re also incredibly pretty. Exquisite crème brûlées, lemon pralines and passionfruit pavlovas are presented with such Instagrammable flair that it’s almost a shame to eat them. This dessert place is also known for its macarons, which are a light, fluffy, not-too-sweet affair running the full gamut of flavours from orange butternut to pistachio and coffee.

Merry Me

The reason you’re here is simple: You want your Kopitiam (coffee shop) white coffee hot, and your salted egg cookies and your tau fu fah (soft beancurd in gula melaka, Malaccan palm sugar) iced, sweet and in a cone. Between salted egg Oreo ice cream and tau fu fah flavours topped with swirls of sticky gula melaka, this is the best place to indulge in your post-meal cravings without hitting the street stalls.

Norm

If you want waffles, coffee, cocktails and a bit of joy, this is the place to have it all. Warm, crispy waffles are the norm here – from the Regular Joe waffle topped with rich, melting butter to the Monkey Business banana split drizzled with chocolate sauce. We recommend the Go Go Coco, with coconut ice cream, homemade kaya (coconut jam) syrup and toasted palm seeds – because joy should be the norm, really.

Fourspoons

Bring your friends, because Fourspoons shouldn’t be a one-person secret. This delicious hideout in Icon City, the new strip mall in Bukit Mertajam, delivers apple crumble pancakes, sweet potato waffles and black sesame soft-serve ice cream to your table or your door (even if it’s in Kuala Lumpur). Paralysed by choice? Go for the classic chocolate banana waffle – you may even forgo the optional four spoons and have one all to yourself.

The Craftisan

Minimalists will love The Craftisan’s decor, coffee enthusiasts will love its cold brew, and sweet-toothers will love its dessert. The delicately crafted delícias de serradura (sawdust pudding) is served with soft gelato, while the decadent jackfruit panna cotta is topped with coconut flakes and gula melaka. For novelty, you can also try the unique Stacko Valentino: a crispy donut layered with whipped cream, fresh fruit and chocolate glaze.

Crepe Cottage

Ever thought you could combine fresh honeydew, green tea and crepes? Well, it’s time to expand your gastronomic horizons at Crepe Cottage, where crepe-based sweets and savouries reign supreme. Between strawberry rolls, coconut parcels and mango crepe cups, you’ll be spoiled for choice at this simple, no-frills, cottage-style establishment.

See more: What to do in Penang, Malaysia 

Source: Internet

Street food in Philippines and dishes you must try

Filipinos’ love for food is unparalleled. Despite three large meals comprising their day (all of which typically consist of at least a cup of rice), they still enjoy taking several snacks in between. This is where street food comes in. Filipinos like having access to a quick bite anywhere, anytime. So a great variety of street snacks have developed — some sweet, some savory, and some just outright bizarre.

Kikiam

Kikiam was originally taken from Chinese cuisine, and authentically consists of minced meat and vegetables. The kikiam used by street food vendors in the Philippines however, are a more scrimped version, sometimes containing fish meat instead and a lot of fillers. They are brown in color and about the size of a finger.

Kwek-Kwek

These brightly colored treats could be quite deceiving to the unaware foodie. They are round and a vibrant shade of orange, but they aren’t sweet, nor do they taste like the Cheetos they match in color. They are actually quail eggs, coated in an orange batter and then deep fried. Most of its goodness relies on the sauce the street food cart has to pair it with.

Balunbalunan

Not only do Filipinos skewer and grill chicken intestine, they also do the same to chicken gizzard. In Filipino cuisine, nothing goes to waste. Balunbalunan has a chewier, more rubbery texture than isaw, slightly resembling that of squid. But like isaw, it gets much of its flavor from the sauce it is brushed with during grilling, or its dipping sauce after.

Betamax

This is one that’s definitely not for the faint-hearted. Betamax, named after the black tapes of the 70’s it resembles, is grilled coagulated pork or chicken blood. Yes, you read that right. But in fact, grilled animal blood is not as repulsive as it may sound. It doesn’t possess any foul or robust taste or smell. Aside from the variety in texture, many of these grilled animal innards depend on sauces for taste.

Turon

This is a classic Filipino favorite, made by enclosing slices of saba banana and jackfruit in egg roll wrappers and deep frying them along with a generous coating of brown sugar.

Kakanin

Kakanin refers to Filipino delicacies made mainly of sticky rice. With the country’s love for rice, a long list of desserts fall under this category, and that might just need a separate article to explain it altogether. Keep an eye out for these especially during Christmas time. The best kakanin are the ones they sell outside churches after the late night masses held during the weeks approaching Christmas.

Sorbetes

Sorbetes or “dirty ice cream” (dubbed as such for being sold in the streets, and not necessarily mean a lack in cleanliness), is Filipino ice cream sold from colorful wooden carts. Though there’s still the usual chocolate, mostly Filipino flavors are available such as ube (purple yam), queso (cheese), mango, and coconut. Have it the Filipino way and opt to have it served in a burger bun instead of a regular cone or cup.

Read more: Explore typical breakfast in the Philippines

Source Internet

Halo-Halo: Favourite dessert of the Philippines

To cool off in the tropical heat, Philippines locals do one of three things: head for the nearest air-conditioned mall, dip into a swimming pool, or indulge themselves with a cup of their favourite ice-cold Halo-halo. It’s a Filipino dessert classic that warms the hearts of many with glowing pride and nostalgia, and is an absolute must-try when visiting the country.

This icy treat is known for its flavorful taste, and has a rich history that dates back to the pre-war Japanese period. While its Filipino name means ‘mix-mix’ in English, this favourite shaved ice dessert was introduced to the Filipinos by the Japanese settlers. According to historians, the Japanese had sweet desserts called ‘Mitsumame‘ or ‘mongo con hielo‘ and ‘kakigori’ which closely resemble the Filipinos’ Halo-halo.

The Japanese Mitsumame is an icy refreshment which has lots of monggo beans as the main ingredient. According to historical accounts, Nippon immigrants (who were also found to be part of the Nippon Army) were its proprietors and after they introduced the dessert, locals made variations by adding fruit preserves and custards. The cheapest order at that time was priced at 1 kusing or 1 centavo.

But according to a historian named Ambeth Ocampo, Halo-halo was inspired by a different Japanese sweet treat called kakigori, which is an ice-shaved dessert sweetened with condensed milk. Japanese farmers brought over the kakigori and added monggo, red, and kidney beans into the refreshment – hence, they later called it ‘mong-ya.‘

During that time, Filipinos were only beginning to familiarize themselves with ice cream and frozen treats as there was limited supply of ice before the Americans built the Insular Ice Plant. Thus, there was a positive reception towards the Japanese dessert. On the other hand, the Japanese settlers saw it as an opportunity to earn profit and soon, a number of places selling ‘mong-ya’ became a hit in the Metro Manila area. While the Japanese settlers left after World War II, the Filipinos took hold of the dessert’s popularity and adapted it to suit their preferences – for instance, adding ube jam or ube ice cream to the concoction.

Since then, Halo-halo has become one of the Philippines’ best comfort food dishes. Apart from the ice-shaved dessert mixed with condensed milk and monggo beans, some variations of the dessert make use of sago, nata de coco, pinipig, sweetened banana, macapuno (coconut sport), and leche flan (caramel custard). In some places, they even add cheese, cornflakes, polvorón or chili into the sweet mixture. Indeed, recipes for Halo-halo vary widely, depending on your preferences or a locality’s specialty.

Read more: Taste the most popular desserts in the Philippines

Source The Culture Trip

Top classic Singaporean desserts you should try

Desserts in Singapore are a melting pot of diverse influences. They come together in a colorful smorgasbord of food that is sure to satisfy any sweet tooth. From icy cool dishes to jellies and cakes, here are the most popular delicious local desserts you’ve got to try when traveling to the sunny island.

Ice Kachang

This list would not be complete without what might be the mother of all Singapore desserts, Ice Kachang. There are red beans, jelly, chendol and attap chee (palm seed) hidden under a mountain of shaved ice, then soaked in the rainbow and doused with evaporated milk. A hit of Ice Kachang is sublime in the hot and humid weather. At many stalls, you can also add extra toppings like sweet corn, mango, durian or chopped peanuts.

Durian Pengat

The durian pengat is a stinky-fruit lover’s decadent delight, though non-durian lovers may also be converted if they only dare to give it a try. The dessert has its roots in Malay and Peranakan communities, where pengat refers to fruits or root vegetables cooked in a concoction of coconut milk and sugar. In the case of the durian pengat, the durian is cooked to a silky smooth mousse-like consistency, topped with extra durian for a double helping. Some innovative versions have it topped with butter croutons and dollops of palm sugar syrup, which only makes this well-loved dessert all the more flavourful.

Cheng Tng

Served hot or cold, this golden colored soup typically contains dried longans, white fungus, barley, gingko nuts and sweet syrup. Ingredients can vary. Some vendors may add other yummy additions like dried persimmon, sweet potato or lotus seeds. As a hot dessert, cheng tng is a warming and comforting treat – simply satisfying. If the weather is just too hot, have the dessert icy cold instead. So sweet and cooling.

Pulut Hitam

This dessert of Indonesian origin has all the typical Southeast Asian ingredients: coconut milk, pandan leaves and palm sugar. Black glutinous rice is painstakingly boiled until soft and creamy, then simmered with palm sugar and pandan leaves and served with swirls of coconut milk. Also a fixture of many dessert stalls in Singapore’s hawker centres, pulut hitam is both a filling snack and dessert of choice for many locals.

Ice Cream Sandwich

Ice cream carts can often be found in Singapore’s city centre, offering ice cream sandwiches instead of conventional cones or cups. These colourful carts are helmed by ice cream uncles or aunties (the endearing term Singaporeans give to these traditional vendors), delighting both kids and adults. They play a vital role in preserving an old-school Singaporean way of eating ice cream: sandwiched in fluffy pandan-flavoured bread, or crispy wafer slices. Flavours are typically chocolate, vanilla or strawberry, but if you are lucky, you can also find durian, sweetcorn or red bean varieties for a truly Singaporean take.

Read more: Taste the traditional sweets from Asia

Source Internet

Best desserts you must try in India

Mithais, or sweet treats, are an integral part of Indian cuisine. While they’re enjoyed during a hearty meal, sweets and desserts are also central to Indian festivals. Here are some of the most delicious Indian desserts that you need to try on your visit to the country.

Laddu

Laddu is the most popular festive treat in India. There are many different versions of this favourite sweet and the most popular is motichoor laddu. It is believed that the dessert was invented by an ancient Indian physician, Susutra, who used sesame laddus as an antiseptic to treat his surgical patients. Laddus are also the most common sweet offerings made to God.

Kheer

There are a lot of different milk-based puddings in India and kheer is one of the most-loved among them. It is made by boiling rice with milk and sugar and later garnished with saffron, cardamom, dry fruits and nuts. Kheer, phirni and payasam are all different variants of Indian milk puddings. In South India, rice is replaced with vermicelli and the dish is called seviyan.

Gajar ka halwa

Gajar ka halwa is a dessert made from grated carrots, which are first simmered in milk and cardamom. The mixture is then fried in ghee (clarified butter) and sugar. Finally, the dish is garnished with dried fruits. The dessert started becoming popular during the Mughal period and today, it is served during both Hindu and Muslim festivals in India, including Diwali and Eid al-Fitr.

Sandesh

Bengalis are known for their love of sweetmeats and sandesh is one of West Bengal’s most popular treats. Sandesh is traditionally made from chenna, a residue of curdled milk. Some believe that the dessert was inspired by the cheese-based dishes that early European traders brought along with them to the city of Kolkata.

Kaju barfi

Kaju barfi is a cashew-based Indian dessert similar to fudge. It is traditionally shaped like a diamond and is one of the more expensive sweets found in the country. It is therefore considered a valued gift during festivals and special occasions.

Kulfi

Kulfi is the Indian version of an ice cream. Like many Indian desserts, kulfi has also been borrowed from Persian cuisine. It was made popular when the Mughals settled down in India and the dessert is also mentioned in the literature of this period. The flavour of kulfis is often enhanced with pistachios and saffron.

See more: 6 best curries to try in India

Source: Internet

The best desserts you could find in Turkey

Turkey may be synonymous with baklava, however, the country’s rich cuisine has many more amazing desserts with origins in all its various regions. From milk desserts to deep fried and extremely sweet snacks, here are some excellent desserts you definitely need to try out.

Tavuk Göğsü

This thick pudding has very thin slices of chicken breast and is often served with maraş ice cream and cinnamon. If chicken is not your thing, you can try kazandibi, which is the same thick pudding except with a burnt caramel top.

Şekerpare

Ridiculously sweet, these little cakes are made with an almond-based dough and then soaked with a hot sugar syrup. By the time they’re cold, Şekerpare is a bit hard and crumbly but melts in your mouth to reveal the sweet syrup.

Muhallebi

Another one of Turkey’s most popular milk desserts, muhallebi is a pudding that’s made with mastic and often covered with grated pistachios. Of course, you can always ask for a scoop of maraş ice cream as well.

Künefe

A specialty of the Antakya region, künefe is composed of two layers of crunch kadayıf (shredded pastry) with a thick layer of melted cheese in between and soaked with sugar syrup. The melted cheese and the sweet syrup go together perfectly, while the crunch of the kadayıf (always topped with grated pistachio) is divine.

Pişmaniye

The closest thing you can get to cotton candy in Turkey, pişmaniye is made by blending flour roasted in butter, which is then pulled into fine strands. In some regions, you can get pişmaniye covered in milk chocolate, which is extremely sweet and glorious.

Ayva Tatlısı

A wintertime favorite, ayva tatlısı is made by boiling quince with cloves and sweet syrup and then filling them with kaymak (clotted cream) and walnuts. The same dessert is also made with pumpkin and is just as heavenly.

Aşure

One of the only Turkish desserts with no animal products, aşure is a type of pudding made with grains, fruits, dried fruits, and nuts. You’ll see Turks enjoying this dessert in large quantities during Muharram, the first month of the Islamic calendar.

Revani

Also known as Basbousa in Egypt, the Turkish revani dessert is made from a semolina cake that’s soaked in simple syrup. Some revani recipes also add an extra touch, such as rose water, to the syrup to make the dessert even more fragrant.

Cevizli Sucuk

Sucuk is usually known as Turkey’s fermented sausage with many herbs, however, cevizli sucuk is an entirely different creation. Made by dipping a string with walnuts into a grape molasses mixture, the sweet sucuk is then hung out to dry and cut into pieces and enjoyed as a gummi-like dessert.

Tulumba Tatlısı

This very sweet dessert is made by deep frying unleavened dough balls and then soaking them in syrup while they’re still hot. Tulumba is always crunchy on the outside and soft and very sweet on the inside and is sometimes even served with chocolate sauce.

See more: Where to go shopping in Istanbul, Turkey

Source: theculturetrip

Best desserts to try in Singapore

Desserts in Singapore are a melting pot of diverse influences, just like the island’s people. They come together in a colourful smorgasbord of food that is sure to satisfy any sweet tooth. From icy cool dishes to jellies and cakes, here are delicious local desserts you’ve got to try when travelling to the sunny island.

Bubur Pulut Hitam

Simmering sweet black glutinous rice is topped with a whirl of coconut milk to make this scrumptious local favourite. It’s quite a simple recipe but the result is delicious! It’s so easy you can even make it at home. Pulut hitam is a popular dessert in Malaysia, with variations in other Southeast Asian countries too. In Singapore, you can find it at many dessert stalls and if you’re lucky, served with a scoop of melting vanilla ice cream on top.

Tau Suan

Tau Suan is a dessert made with split mung beans and topped with crispy dough fritters (youtiao). The soup base is boiled with sugar and pandan leaves then thickened with potato flour to create this tasty hot dish. I prefer tau suan when the beans have some bite to them and the more youtiao the merrier. It’s a humble old-school treat!

Ah Balling

Ah Balling, also called tang yuan, are soft and slightly chewy glutinous rice balls stuffed with mouthwatering ingredients like peanut, red bean or sesame paste. They are served in a sweet broth which is often infused with ginger, although peanut soup is also very popular. Ah Balling is a Chinese dessert that was traditionally served during the Winter Solstice and Chinese New Year to symbolise togetherness. Today you can enjoy this dish all year round.

Tissue Prata

Not your average prata, tissue prata is a delicious pyramid of crispy paper-thin prata coated with sugar on its underside. It’s not exactly for the health conscious as it’s usually glazed with a generous amount of butter that drips to the base and is sometimes topped with whirls of chocolate syrup. Yes, you will probably consume a thousand calories in one sitting. And yes, it tastes good.

Chendol (Cendol)

Shaved ice is soaked in creamy coconut milk, drizzled with gula melaka, topped with chendol (soft pandan-flavoured jelly) and red bean to create this indulgent cold treat. Though the dish originates from Singapore’s neighbours, it is still very much a staple sweet on the island. I love how the rich flavours of coconut, palm sugar and the toppings blend perfectly together.

Nonya Kueh

Kueh are a variety of small desserts that come in many different forms, using various ingredients. Coconut milk, gula melaka, pandan and tapioca are essentials that are commonly used in most types of kueh. Our Southeast Asian neighbours will be very familiar with these delectables since they are found all over the region, especially in Malaysia and Indonesia. From the colourful layers of Kueh Lapis to the oozing gula melaka of Ondeh Ondeh, there are so many irresistible kueh to choose from.

Ice Kachang (Ice Kacang)

This list would not be complete without what might be the mother of all Singapore desserts, Ice Kachang. I’m not sure who came up with the idea of red beans, jelly, chendol and attap chee (palm seed) hidden under a mountain of shaved ice, then soaked in the rainbow and doused with evaporated milk, but I’m glad they did. A hit of Ice Kachang is sublime in the hot and humid weather! At many stalls, you can also add extra toppings like sweet corn, mango, durian or chopped peanuts.

See more: 6 food centres to visit in Singapore

Source: Internet