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Ohgyoche is a classic dessert in Taiwan and elsewhere. It is sold at stalls such as Shilin Night Market. Similar to sweet jelly.

Woman working at cake shop in Yandaixie Street, a Hutong located in Beijing downtown. It is also the oldest business street in Beijing with a history of about 800 years.

Ice mixed with jelly at the sales place and ready to eat

A variety of food items are displayed in an appetizing way.

SEREMBAN, NEGERI SEMBILAN - 12 MAY 2019: Closer look on pack cold drinks at Bazaar Ramadan Ampangan business stall. Iftar is the evening meal which Muslims end their daily Ramadan fast at sunset.

Taipei, Taiwan - December 20, 2022: The street is a major destination during Chinese New Year festivities. Dihua street bustles with people during the weeks before Chinese New Year. Shoppers flock to the street during these times to buy necessities for the festivities. Taipei, Taiwan - December 20, 2022: The street is a major destination during Chinese New Year festivities. The store sells precious products such as mullet roe and dried scallops.

Sausage and side dish platter. Taiwanese traditional famous and delicious street food in Taiwan, traditional cuisine in Taiwan. Close up of top view Chinese style food, usually can be founded in night market. Taina , Taiwan.

The plastic samples of Vietnamese sweet soup being sold in Hoi An ancient town, Vietnam.

Chef cooking street food selling to customers at night market near Ximen in Taipei, Taiwan. People enjoy and fun outdoor lifestyle nightlife travel, shopping and eating street food in the city on holiday vacation.

Sample food placed on the tray for sensory testing, food exhibition ,cuisine and food travel concept

High angle view of various choice of Dodol for sale at local market stall in Penang, Malaysia. Dodol is a sticky and sweet confectionery popular in Indonesia and Malaysia

Zhangjiajie, China - August 31, 2023: Sale of traditional sweets

TW-01.18.24: Nian gao (rice cake), a Chinese New Year delicacy, is made by steaming glutinous or non-glutinous rice, offering a soft, chewy, and sweet texture, symbolizing prosperity and good fortune.

A focus scene on pack drinks sugarcane juice at bazaar Ramadan in Malaysia.

Close up of icy jelly, so called bingfen, a traditional Chengdu food

Assorted Shaved Ice Dessert Toppings - Bangkok Street Food.

boxes of fresh white croaker rolls are neatly arranged

Tofu milk or soy bean milk is Chinese healthy food

Stuffed three treasures, green bell pepper, aubergine and sliced red sausage, hong kong street food

TW-01.18.24: Nian gao (年糕), a traditional Chinese treat, is essential for Lunar New Year celebrations. Its soft texture and various shapes symbolize family reunion and prosperity for the upcoming year.

Turkish Sultan's Candy & Ottoman Macun Stock Photo

Gulaman coconut jellies & sago dessert street market, Tondo, Manila, Philippines

Mizu shingen jelly transparent mochi or raindrop water cake on bamboo leaf cup for korean people traveler buy eat in local cafe shop in Gamcheon Culture Village or Santorini of Busan city, South Korea

Marshmallow, Iced Gem Biscuit and Airplane Biscuit

$An assortment of Kuih (Indonesian: kue; derived from the Hokkien kueh or 粿) are bite-sized snack or dessert foods commonly found in Southeast Asia. It is a fairly broad term which may include items that would be called cakes, cookies, dumplings, pudding, biscuits, or pastries in English and are usually made from rice or glutinous rice. The term kueh or kuih is widely used in Indonesia, Malaysia, Brunei, and Singapore, to refer to sweet or savoury desserts. Though called by other names, one is likely to find various similar versions of kuih in neighbouring countries, such as Vietnam, Thailand, and Myanmar. For example, the colourful steamed kue lapis and the rich kuih bingka ubi are also available in Myanmar, Thailand, and Vietnam. In almost all kuih, the most common flavouring ingredients are grated coconut (plain or flavoured), coconut cream (thick or thin), pandan (screwpine) leaves and gula melaka (palm sugar, fresh or aged). While those make the flavour of kuih, their base and texture are built on a group of starches: rice flour, glutinous rice flour, glutinous rice and tapioca. Two other common ingredients are tapioca flour and green bean (mung bean) flour (sometimes called \$

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