Glutinous rice desserts

thumb|upright=0.6|Haluhalo made in Spring Valley, San Diego County, California|Spring Valley, California Halo-halo, more properly or formally spelled haluhalo, is a popular cold dessert in the Philippines made with crushed ice, evaporated milk or sometimes coconut milk, and flavoring such as ube jam (ube halaya), sweetened kidney beans or garbanzo beans, coconut strips, sago, gulaman (agar), pinipig, boiled taro or soft yams in cubes, flan, slices or portions of fruit preserves, and other root crop preserves. The dessert is often topped with a scoop of ube ice cream and sometimes other fruit-b

South and Southeast Asian dessert

Japanese food mochi adapted to a dessert

is a wagashi (Japanese confection) made with glutinous rice, white rice (ratio of 7:3, or only glutinous rice), and sweet azuki paste (red bean paste). They are made by soaking the rice for approximately 1 hour. The rice is then cooked, and a thick azuki paste is hand-packed around pre-formed balls of rice. Botamochi is eaten as sacred food as offering during the weeks of the spring and the autumn Higan in Japan.

Klepon, also known as Onde-onde or Buah Melaka, is a traditional Southeast Asian confection made from glutinous rice flour filled with palm sugar and coated in grated coconut. Typically green in colour due to the use of pandan or suji leaf extract, the dough balls are boiled until the centre melts, producing a burst of sweetness when eaten. The confection is widely consumed in Indonesia, Malaysia, Brunei and Singapore, where it is commonly sold in traditional markets and classified as kue or kuih, terms for local confections often prepared for ceremonial or festive occasions. In Thailand, a si

glutinous rice pastry with coconut powder and mungo cream

common Chinese or Hongkonger pastry

thumb|Aiwowo: a traditional snack from Beijing thumb|Aiwowo Hongluo showing interior Aiwowo () is a traditional dessert from Beijing, China.

Southeast Asian dessert

Sapin-sapin is a layered glutinous rice and coconut dessert in Philippine cuisine. It is made from rice flour, coconut milk, sugar, water, flavoring, and coloring. It is usually sprinkled with latik or grated coconut among other toppings. The dessert is recognizable for its layers, each colored separately.

Filipino rice cake

Yuanxiao () are dumplings of glutinous rice flour, filled with sesame or peanut powder and sugar, or sweet red bean paste, eaten in a soup during the Lantern Festival, the fifteenth day of the Chinese New Year. They are similar to tangyuan, but are traditionally prepared in a basket, and served mainly in Northern China.

traditional spherical dessert eaten for celebration for the "Winter Solstice" festival in Fuzhou, China

Traditional Singaporean snack made from rice flour and stuffed with sweet fillings

Lamban is a traditional dessert for the Lun Bawang, Bruneian Malay people, Kedayan in Labuan and in the states of Sabah, Malaysia. The taste of Lamban is almost like the Malays ketupat or the Chinese's rice dumplings and kelupis of Lun Bawang / Lundayeh.

Korean sweet glutinous rice doughnuts

cooked glutinous rice pounded into paste – a traditional Chinese food