101706 The plain versions are light and nutty, while those that are filled with sweet red bean or lotus seed paste are equally enjoyable.
101707 Kuih Bom is the Malay version of this snack, and is prepared the same way.
101708 The only difference is that Kuih Bom often contains shredded sweetened coconut, as well as the occasional green or red bean paste.
101709 Other snacks and desserts made from glutinous rice flour include Nian Gao and Tangyuan.
101710 Nian Gao, a sticky and sweet pudding, is traditionally eaten during Chinese New Year .
101711 Meaning “a greater or higher year” in Chinese, it is eaten steamed or pan-fried (and sometimes with egg) during this time for good luck, although it’s also available all year round.
101712 On the other hand, Tangyuan is traditionally eaten during the Mid-Autumn Festival .
101713 Today, however, it can also be found at food centres and even in supermarkets all year round.
101714 Served with a sweet soup, it comes either plain or filled with a variety of fillings, such as ground sesame, ground peanuts or red bean paste.
101715 Jian Dui, with its golden colour and round shape, resembling gold coins, is a symbol of fortune and wealth.
101716 There is a Chinese belief that as the Jian Dui grows bigger when it is fried, so will your wealth.
101717 So next time when you’re at a Dim Sum restaurant or a Chinese bakery, be sure to have some Jin Dui and watch your fortune increase.
101718 In conjunction with Singapore Food Festival 2010, play the Food In Translation game and find out more about Singapore’s Signature Dishes.