Mango Sticky Rice (Thailand)
The most popular store serving this good street food in Bangkok is Mae Varee Fruit shop. It has been under operation since 1987 and is famous for a massive portion of mango sticky rice at about 130 baht. Surprisingly, this dish includes three kinds of rice in different colors: white, black (whole grain sticky rice) and green (made with pandan) along with mango, coconut sauce and mung beans. As a result, Mango Sticky Rice is a nice food to eat in Thailand, the flavor bursts out of this dish with every single bite.
Daifuku are made of soft rice cake (mochi) wrapped around a small round of smooth, sweet bean paste or other fillings. They are covered with a light dusting of potato starch to keep them from sticking together. Popular daifuku variations include strawberry (ichigo), beans (mame) and ice cream. Daifuku should be eaten quickly as they become hard if left exposed.
Patbingsu is a Korean shaved ice dessert with sweet toppings such as chopped fruit, condensed milk, fruit syrup, and Azuki beans. The snack is highly popular in Korea when summer.The food originally began as ice shavings with red bean paste,but now new varieties of bingsu was born in Korea not only using red bean for topping, but using fruit, chocolate, macarons,or cake as topping.
Cendol (Singapore, Malaysia, Indonesia)
The basic ingredients of Cendol are coconut milk, jelly noodles made from rice flour with green food colouring (usually derived from the pandan leaf), shaved ice and palm sugar. Other ingredients such as red beans, glutinous rice, grass jelly, creamed corn, might also be included. Although said to have originated in Indonesia, Cendol is also just as popular in Singapore and Malaysia.
Egg Tart (Hongkong, Macau)
The outer pastry crust is filled with egg custard and is then baked to form these egg tarts that are based on both the British custard tart and the Portuguese pastel de nata. In Hong Kong, they are commonly eaten in tea houses known as cha chaan tengs, as an accompaniment to tea, though you’ll find them in bakeries as well. These days, there are several variations of egg tarts including chocolate-flavored tarts, green-tea-flavored tarts, and even bird’s nest tarts.
Tanghulu, the "Chinese toffee apple" is an old Beijing-style snack consisting of a skewer with crabapples dipped in liquid sugar and dried. Common varieties, especially at food markets and China's popular food streets, include other fruits coated in sugar, such as kiwi or grapes. These are most authentically bought from carts by the side of the street, and in Beijing they are hard to escape at common tourist sites.
The Filipino dessert Halo-Halo has the best of everything. The word ‘Halo’ means mix. So what the name of the desert translates to is mix, and rightly so, because it is one of the most popular Filipino cold desserts that contain a lot of ingredients. Its concoction is prepared by using crushed ice, evaporated milk and a lot of fruits and berries. The entire mixture is often topped with ice cream. It is quite a healthy dessert. With so many ingredients in it, it is bound to taste delicious.
Pineapple Cake (Taiwan)
Taiwan is truly the birthplace of these delicious pineapple cakes. These buttery pastries have a pineapple filling in the center. There are so many famous brands selling pineapple cake, one of the most outstanding among them is Chia Te.
Banana Sweet Soup (Vietnam)
This is one of the best desserts in the country. Sweet banana, rich coconut milk, sago pearls, sesame seeds, and crushed peanuts comprise this warm, heavenly treat. Much of the sweetness is owed to chuoi su, a small banana native to Southeast Asia that is sweeter and more flavourful than its full-sized counterparts. Enjoying a small bowl of savoury banana sweet soup is a must for any traveller sporting a serious sweet tooth.