(Singapore, Malaysia) A thick, sweet pancake, usually with a filling of peanut, coconut or red bean.
(Singapore, Malaysia) A thick, sweet pancake, usually with a filling of peanut, coconut or red bean.
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(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.
(Singapore) A traditional snack made of glutinous rice, usually mixed with crushed peanuts and sugar.
(Singapore) A kind of steamed rice cake originating in Teochew cuisine, served with preserved radish (chai po).
(Malaysia, Singapore) A variant of bak chang (zongzi) originating in Peranakan cuisine, made with minced pork, candied winter melons and sometimes roasted peanuts and blue pea flower extract for colour.