Pandan dishes

Cendol, also known as lot chong (), mont let saung (), nom lut (), lod song () and bánh lọt, is a traditional Southeast Asian dessert characterised by soft, green, worm-like jelly strands made from rice flour or mung bean starch, coconut milk and palm sugar syrup, typically served over shaved ice. The jelly is flavoured with pandan and combined with a creamy coconut milk base and the caramel-like sweetness of palm sugar. It is widely consumed in Brunei, Cambodia, Indonesia, Malaysia, Laos, Myanmar, Singapore, Thailand and Vietnam, and forms an established component of Southeast Asian food cult

Malaysian traditional cake originating from South East Asia

Indonesian dessert

Pinaltok or bilo-bilo is a Filipino dessert made of small glutinous balls (sweet sticky rice flour rounded up by adding water) in coconut milk and sugar. Then jackfruit, saba bananas, sweet potatoes, taro, and tapioca pearls or sago (regular and mini size pearls) are added. Bilo-bilo's origin is in Luzon. There are different recipe versions depending on what region in the Philippines it is from. Some recipes call for young coconut meat and some call for adding pandan leaves. This is usually and traditionally eaten hot while others prefer eating them cold after refrigeration.

Burmese dessert dish