SOUTHEAST ASIA
CAMBODIA
Sankhya Lapov
This tasty treat consists of a small pumpkin filled with creamy custard containing coconut milk or cream, palm sugar paste, eggs, and salt, which is then steamed. It is usually prepared with kabocha squash, which is dark green on the outside and has a bright orange interior with a sweet flavour.
VIETNAM
Banh Chuoi
Usually made with plantain, this steamed banana cake is a popular Vietnamese dessert. The cake is commonly served with a creamy coconut sauce and the cooked plantain often appears purplish-red in colour. Banh chuoi comes in two versions: Banh chuoi nuong, which is baked, and Banh chuoi hap, which is steamed with the addition of rice starch.
MYANMAR
Mont Lone Yay Paw
The name of this dish translates to “food floating on water”, which accurately describes what it looks like when it’s being cooked. These glutinous rice balls filled with jaggery (dark unrefined sugar) are served with fresh grated coconut, and are commonly made during the New Year.
BRUNEI
Kuih Cincin
This Bruneian kuih is made with both red palm sugar and brown sugar, and coated with rice flour before deep-frying. Fun fact: The word cincin translates to “ring”, which refers to the distinctive shape of these “cakes”.
PHILIPPINES
Halo-halo
This story is from the AG 06/2019 - 139 edition of ASIAN Geographic.
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This story is from the AG 06/2019 - 139 edition of ASIAN Geographic.
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