Sago desserts

A falooda or faluda () is a Mughlai cold dessert made with vermicelli. It has origins in the Persian dish faloodeh, variants of which are found across West, Central, South and Southeast Asia. Traditionally, it is prepared by mixing rose syrup, vermicelli, and sweet basil seeds with milk, often served with kulfi. The vermicelli used for preparing falooda is made from wheat, arrowroot, cornstarch, or sago.

Desert made with sago, milk and sugar

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.

Hong Kong dessert

Cantonese dessert soup

Burmese dessert dish