Top 100 Southeast Asian Desserts

Fried bananas or plantains are a common everyday snack eaten throughout Indonesia. They come in numerous versions in which the fruit is simply fried in shallow oil, but more often sliced banana pieces are coated in batter before they are fried until golden. Besides numerous other varieties, fried bananas also appear under different names such as godoh biu on Bali or gedhang gorèng on Java. They are traditionally sold at street stalls and carts and belong to a group of gorengan dishes—Indonesian deep-fried snacks. The more elaborate version of pisang goreng are served dusted with powdered sugar and cinnamon, drizzled with chocolate, or accompanied by jams or ice cream. Similar banana-based dishes are found in other Southeast Asian regions and countries such as Singapore, the Philippines (maruya) and Malaysia (kuih kodok).Expand

This small-sized Thai dessert, which is often referred to as a pancake, pudding, or a cake, is created with a batter that combines rice flour and coconut milk. The dessert is baked in large iron pans that have small, round indentations, and it is typically prepared in two stages—with a batter that is used as a crispy bottom layer, and a creamy, lightly sweetened coconut milk filling. Typical additions to the custard-like filling include sliced scallions, taro, corn, or pumpkin. Khanom khrok is a staple street food in Thailand, typically enjoyed as a quick and filling snack that balances sweet and savory flavors extremely well.Expand

These Indonesian rice balls are prepared with glutinous rice flour shell that is wrapped around a palm sugar filling. The outer shell is usually colored green, traditionally with the help of pandan or dracaena leaves, while the whole cake is coated with desiccated coconut. The origin of klepon is typically associated with Java, while the same treat is better known as onde-onde or buah melaka in some parts of Sulawesi, Sumatra, and Malaysia. It should be noted than on Java, the term onde-onde typically refers to Chinese jin deui rice balls. Klepon balls are traditionally served in banana leaves, and when freshly prepared, the filling is liquid and should be consumed with care.Expand

Leche flan is a Filipino dessert that is essentially a caramel custard consisting of milk, sugar, and eggs, with the addition of vanilla flavoring. Traditionally, it's oval-shaped due to the use of tin molds called llaneras. It is recommended to serve it chilled and coated with leftover caramel syrup. Leche flan is very popular at numerous Filipino celebrations and social gatherings. Originally, it was brought over to the Philippines during the Spanish colonization, so it is believed that it has origins in the regions on the border of Spain and France. Today, apart from being consumed on its own as a sweet treat, pieces of leche flan can also be added to halo-halo, another popular Filipino dessert.Expand

This traditional Thai rice pudding is a favorite way to finish any Thai meal. The dish is prepared with glutinous rice that is first steamed, then doused in sweetened coconut milk. Lastly, the rice is served sided with slices of fresh mango. This simple dessert is incredibly popular, and it can be found at virtually any eatery in Thailand.Expand

Falling in the group of popular lumpia snacks, turon is the famous Filipino treat made with saba plantains and jackfruit. The fruit is sliced lengthwise, dusted in brown sugar, enclosed in thin wheat wrappers, then fried until golden and crispy. Like other lumpia varieties, turon was also developed from the Chinese spring rolls and represents one of the most common sweet versions of the dish. Before it is served, it is commonly drizzled with caramel or sprinkled with roasted sesame seeds. It is usually sold by Filipino street vendors and enjoyed as a sweet snack or a satisfying dessert.Expand

This sweet turnover pancake comes under various names throughout Malaysia, Indonesia, Brunei, and Singapore. Regardless of the location, it can be prepared either in a thin and crispy variety or as a thick and soft pancake. Traditional fillings typically include a combination of ground or roughly chopped peanuts, sugar, and butter, but the modern varieties may include anything from corn, chocolate chips, and raisins to grated cheese or condensed milk. Though not much is known about its origin, it is believed that is was first introduced in Penang by the Chinese who migrated from the province of Fujian.Expand

Odading is a sweet fried dough snack from Bandung, the capital of West Java. It is made by preparing a yeast-based dough enriched with sugar, milk, and sometimes eggs, then shaping it into flattened squares or rectangles before deep-frying until golden brown and puffed. The texture of odading is light and airy on the inside with a slightly chewy crust that becomes crisp as it cools. The name is believed to have originated during the colonial period, when Dutch and local influences merged in urban markets and home kitchens, leading to recipes that combined European-style enriched dough with local cooking techniques. The preparation of odading begins by mixing all-purpose flour with yeast, sugar, salt, and milk, then kneading until a smooth dough forms. The dough is left to rise until doubled in volume, then rolled out and cut into uniform pieces. Each piece is rested briefly to develop air pockets that create the characteristic fluffiness when fried. Once shaped, the dough is fried in moderately hot oil so it cooks through evenly without burning on the outside. Finished odading is sometimes sprinkled with additional sugar or brushed with a thin sugar syrup for extra sweetness. Odading is commonly eaten as a snack or breakfast item and is often sold by street vendors and small shops in Bandung, where it has long been a familiar part of everyday food culture. It is usually served warm, either plain or accompanied by coffee or tea. The snack gained renewed popularity in Indonesia after a viral video humorously promoted odading as “bread of an iron man,” which sparked national interest and boosted sales for many local vendors.Expand

Sorbetes is a popular Filipino ice cream flavored with ingredients such as mango, chocolate, cheese, coconut, and purple yam (ube). Traditionally, it is produced from carabao milk and served in tiny scoops on sugar cones. Some Filipinos like to consume it sandwiched between bread buns, like a hamburger. Although it sounds similar to a sorbet, coming from the Spanish sorbete, it is not a sorbet, but a dirty ice cream, as the locals jokingly call it due to the fact that it is sold along polluted streets. Sorbetes can usually be found at numerous street carts throughout the Philippines.Expand

These traditional, small-sized Indonesian pancakes are usually prepared with rice flour and coconut milk. The pancakes are incredibly versatile, they come in sweet and savory versions, and can be adapted with wheat flour and various toppings such as sugar, bananas, crushed peanuts, jackfruit, chocolate sprinkles, or fermented oncom, while modern-day additions also include meat, sausages, or ice cream. Serabi pancakes are found throughout Java, but they are usually associated with the cities of Bandung and Solo. They are typically accompanied by strawberry, durian, or coconut-based kinca syrup, and are mainly sold as a quick and convenient street food. A similar dish can be found in Thailand, where it goes under the name khanom khrok.Expand