Malaysia
Bubur Cha Cha
Coconut milk dessert with sweet potato, taro, and tapioca pearls, creamy coconut broth with tender root vegetables and balanced sweetness.
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China
Cheng Tng
清汤
A clear, barely-sweet syrup served hot or over ice with longan, dried persimmon, barley, white fungus, gingko nut, lotus seed and strips of agar.
China
Orh Nee
芋泥
Teochew dessert of taro steamed and mashed with shallot oil and sugar into a dense warm paste, topped with gingko nuts and pumpkin or coconut cream.
China
Tau Suan
豆爽
Split mung beans steamed until they hold their shape, suspended in a thin pandan-scented starch syrup and eaten hot with fried dough sticks broken in.