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Oxford Companion to Sugar and Sweets

Oxford Companion to Sugar and Sweets

By Darra Goldstein

Published 2015

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In Indonesia, with its multitude of islands and tropical climate, there are distinctive local sweets as well as more generally available treats such as pisang goring, fried bananas. A number of them, like the sesame-coated, deep-fried rice balls filled with bean paste found in Java, are inherited from Chinese tradition. Mochi is made of rice-flour dough filled with chopped sweetened peanuts; similar rice-flour treats, called cendil, are colored, so they look a little like Turkish Delight and are served topped with grated coconut. See mochi. The glutinous rice-flour dumplings called klepon, or onde-onde, filled with palm sugar and boiled, are prepared like the moun lon yei bo of Burma but are often colored pale green with pandanus. The spicy fruit salad named rojak manis, served either as a dessert or a snack, combines powdered dried red chilies and palm sugar with chopped mixed fruit and vegetables such as pineapple, green mango, starfruit, jicama, green apple, and cucumber. Yucca is cooked, sweetened, and mashed, then shaped into disks and coated with fresh grated coconut to make the sweet snack getuk lindrii. Agar agar is used to thicken puddings and cake fillings, such as the coconut pudding called agar degan made with coconut milk and young coconut flesh, eggs, and palm sugar. Agar is also used to make the rice-flour jelly noodles that are an important ingredient in cedol, the layered shaved ice treat that has become popular across Southeast Asia. See shave ice. Cedol (Burmese mont let saung; Thai lot chong; Vietnamese banh lot) layers colorful jelly rice noodles, shaved ice, green dye (originally pandanus coloring), sweet corn, coconut cream, and sometimes red beans.