Holiday foods

milk-solid-based sweet from the Indian subcontinent

dessert served to celebrate a birthday

Ketupat (Indonesian and Malay pronunciation: kəˈt̪upat̪̚) is a type of compressed rice cake commonly found across Southeast Asia, particularly in Indonesia, Malaysia, Brunei, Singapore, Timor-Leste and southern Thailand. It is traditionally made by filling a pouch woven from young palm leaves with rice, which is then boiled until the grains expand and form a firm, compact mass. Ketupat is typically served as an accompaniment to meat, vegetable or coconut milk-based dishes and is widely prepared for festive and ceremonial occasions.

subspecies of cowpea plant

piglet fed on its mother's milk

Ballokume is an Albanian cookie originating in the city of Elbasan, which is popular throughout Albania and Albanian communities. It is traditionally eaten on Dita e Verës, an Albanian pagan holiday celebrated on 14 March. It is sometimes called kulaç me finj, as it may optionally contain finj, a mixture of ashes from a wood stove boiled in water.upright=1.35|thumb|Ballokume, also known as ballokume ElbasaniIt consists of butter, sugar, eggs, and corn flour. It is traditionally kneaded in a copper bowl, which is supposed to improve the texture of the dough. The dough must be kneaded vigorously

Indonesian layered cake originating from Java island

Songpyeon () is a traditional Korean food made of rice powder. Its shape resembles a half moon and it is a representative rice cake of Korean holidays and traditional culture. It is a type of tteok, small rice cakes, and variety of fillings are used—some include red bean paste, toasted sesame seeds, and chestnuts. Songpyeon is traditionally eaten during the Korean autumn harvest festival, Chuseok, where it is often prepared by families at home. It is a popular symbol of traditional Korean culture. The earliest records of songpyeon date from the Goryeo period.

type of mochi

Zeppole (; : zeppola) are Italian pastries consisting of a deep-fried dough ball of varying sizes, but typically about in diameter. These fritters are usually topped with powdered sugar, and may be filled with custard, jelly, cannoli-style pastry cream or a butter-and-honey mixture. The consistency ranges from light and puffy, to bread- or pasta-like. They are traditionally eaten to celebrate Saint Joseph's Day, which is a Catholic feast day.

'''Gargee'an (), sometimes spelled as Gerga'oon''' (Arabic: قرقاعون), is a semiannual celebration, observed primarily in Eastern Arabia. It takes place on the 13th, 14th or 15th night of the Islamic month of Ramadan. It is celebrated by children and adults alike dressing in traditional attire and going door-to-door to receive sweets and nuts from neighbours, as they sing traditional songs. This traditional holiday is celebrated by both Sunni and Shia. The tradition has existed for hundreds of years, and is deeply rooted in some parts of the Persian Gulf culture, especially in (Qatif and Al-Ahs

thumb|Gateaux pithiviers fondant A pithivier (; , ) is a round, enclosed pie usually made by baking two disks of puff pastry, with a filling stuffed in between. It has the appearance of a hump and is traditionally decorated with spiral lines drawn from the top outwards with the point of a knife, and scalloping on the edge. It is named after the French town of Pithiviers, where the dish is commonly assumed to originate.

type of fruit cake associated with Scotland

mochi wrapped in kashiwa (Japanese emperor oak, Quercus dentata) leaves

asian small pastries filled with pineapple jam

noodle dish eaten in Japan on New Year's Eve

diamond shaped mochi that consists of three layers

thumb|right|Pickled blossoms thumb|right|A cup of sakurayu Sakurayu (), Sakura-cha (桜茶), literally "cherry blossom tea", is a Japanese infusion created by steeping pickled cherry blossoms with boiled water. This combination becomes a type of herbal tea, and has been enjoyed in East Asian culture for many generations.

rice cooked with red beans

Annual secular holiday in Sweden and Finland

Indonesian traditional cake

special circular bread with sesame or "çörekotu" made for certain religious days

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

cake popular in the Dominican Republic

Traditional Chinese cake