Postre

Serimuka is a kuih variety that consists of two separate layers. The bottom is made with glutinous rice cooked in coconut milk, while the top layer is a vibrant green coconut milk custard that is flavored and colored with pandan leaves. The dessert is often associated with Peranakan Chinese and has been listed as one of Malaysian heritage foods. Seri muka is traditionally served on special occasions, and similar varieties are also found in Indonesia, where they are known as putri salat.

Kuih serimuka

India

Kulfi is a traditional ice cream made with slowly simmered whole milk. Although the long-simmering process results in a loss of volume, it makes up for it with a delicious, nutty, caramelized flavor. The ice cream is characterized by its unusual, conical shape, a result of using traditional, special molds with tight-fitting lids. Kulfi is usually flavored with traditional Indian ingredients such as pistachio, rose water, and saffron, although some cooks prefer to flavor it with fruits such as berries. It is believed that kulfi was invented by the ancient inhabitants of the Himalayas during the Mughal Empire era. There are some main differences between kulfi and regular ice cream: kulfi has less air and is denser than regular ice cream, because the milk gets more concentrated through the cooking process. Today, kulfi can be made at home or found at street stalls, sold by vendors called kulfiwalas.

Kulfi

Usually associated with northern Indian regions, this refreshing treat combines thin falooda noodles and kulfi, a traditional Indian ice cream made with slowly simmered whole milk that is flavored with pistachio, rose water, and saffron. The whole dessert is often elevated with various additions such as sweet basil seeds, jelly, or rose water, and it is frequently garnished with crushed nuts. Traditionally enjoyed during the summer, kulfi falooda is commonly prepared at home, but can also be found on the menus of traditional restaurants or at specialized street stalls.

Kulfi falooda

Kunāfah consists of two crunchy layers of shredded and buttered kataifi or knefe dough, filled with a luscious cheese cream that's often flavored with orange zest and cardamom, then drenched in a sugar syrup infused with lemon juice and orange blossom water. Turkish k&uuml;nefe is traditionally made with Hatay, Urfa, or Antep cheese. It is usually topped with pistachios and is best served warm. Elegant and amazingly simple to make, this dessert is nothing short of what cheese-filled pastry dreams are made of. Some authors speculate that it originated from the pre-Islamic Syria, while others claim that the Palestinian city of Nablus is its birthplace - hence the name kanafeh nabulsieh. Nevertheless, this decadent dessert has been a part of a long culinary tradition in T&uuml;rkiye and Egypt, and it is listed as one of Egypt's national dishes.

Kunāfah

Kurabiiki is a Bulgarian variety of the popular Middle Eastern cookies known as qurabiya. In Bulgaria, these sweet cookies consisting of butter, honey, egg yolks, sugar, and flour are especially popular during the festive holiday season. Typically shaped into balls, the cookies are often dipped in coarse sugar before baking. When delicately browned, kurabiiki can be consumed at once or stored in tightly screwed jars and tins for later use, ensuring they remain crunchy and fresh as long as possible.

Kurabiiki

This Hungarian tube-shaped pastry popularly known as chimney cake traces its origin to the medieval era Sz&eacute;kely Land&mdash;back then a part of the Kingdom of Hungary. The first known recipe titled K&uuml;rtős kal&aacute;ts&rsquo; &agrave; la Mrs Por&aacute;ni was found in a 1784 cookbook written by Transylvanian countess M&aacute;ria Mikes de Zabola. The pastry shells are made from sweet yeast dough that is rolled in granulated sugar, basted in melted butter, and spit-roasted over charcoal. Freshly baked, k&uuml;rtőskal&aacute;cs shells can be topped with additional ingredients such as ground walnuts or powdered cinnamon, but they're also often filled with ice cream or whipped cream. K&uuml;rtőskal&aacute;cs was once a festive treat favored by the Hungarian upper class, but over time it spread among the common people and became a part of everyday consumption, readily available as a street snack, and a big hit at festivals or similar outdoor events. An almost identical but slightly smaller Czech version of this sweet pastry goes under the name trdeln&iacute;k. Though it is highly disputed where it originally appeared, the pastry has undoubtedly become a vital part of Czech and Hungarian street food culture. Slovakian version, known as Skalick&yacute; trdeln&iacute;k holds a PGI (Protected Geographical Indication) status under the EU law.

Kürtőskalács

Japan

Kurumi is a traditional combination of mochi&mdash;sticky rice cakes&mdash;and a creamy walnut sauce that hails from Iwate Prefecture. Nowadays, mochi cakes are usually bought pre-packed, and before they are coated in the walnut paste, they can be toasted and dipped or soaked in water. The walnut paste is usually made with roasted walnuts that are ground in a mortar together with sugar and soy sauce.

Kurumi mochi

Kusa mochi is a sweet Japanese treat made with glutinous rice flour infused with mugwort paste. It is characterized by its deep green color, delicate flavor, and the typical sticky texture. Even though it can be eaten plain, it is often incorporated with other ingredients and wrapped around various fillings. Because of its vibrant color, it is considered a seasonal treat that is usually enjoyed in springtime.

Kusa mochi

Kutia is a Ukrainian, Russian, Belarusian, and Polish sweet grain pudding that is traditionally served as part of a twelve-meal Christmas Eve supper. Interestingly enough, this festive treat is believed to have existed long before Christianity. It is made with wheat, berries, honey or sugar, nuts, raisins, and poppy seeds.On Christmas Eve, before consuming the dish, a small bowl of kutia is traditionally placed outdoors as a bribe to Father Frost, then some of the kutia is tossed to the ceiling, and the number of grains that stick to the ceiling are used to predict next year's agricultural prosperity.

Kutia

Kutsinta is a sweet Filipino delicacy made with glutinous rice flour, brown sugar, and lye water. The mixture is steamed in small round molds and it is traditionally served topped with coconut flakes. These chewy cakes are usually infused with food coloring or annatto seeds in order to achieve their typical dark brown color. These sweet treats are usually enjoyed as a satisfying dessert or a quick afternoon snack.

Kutsinta

Kuzumochi is a light Japanese dessert made with starchy kuzuko powder. This natural and unprocessed powder is extracted from the kuzu plant and is widely used in Japan as a thickening agent. To make kuzumochi, it is simply dissolved in sweetened water and the mixture is poured in molds and left to set. Kuzumochi is characterized by its gelatinous texture and mild flavor, which make it a perfect summer dessert. It is usually served chilled, dusted with roasted soybean powder and doused in brown sugar syrup.

Kuzumochi

Norway

Kv&aelig;fjordkake is a traditional cake originating from Kv&aelig;fjord on the island of Hinn&oslash;ya. It consists of layers of cake, meringue, vanilla cream, and chopped almonds. Rich, yet light, the cake is made with a combination of butter, sugar, egg yolks, flour, baking powder, milk, and vanilla sugar. The meringue is made with egg whites, salt, sugar, and almonds, while the vanilla custard contains sugar, egg yolks, starch, whole milk, and vanilla. Kv&aelig;fjordkake is also known as verdens beste, which means world's best cake.

Kvæfjordkake

These oval-shaped Maltese cookies are prepared with a combination of ground almonds, flour, sugar, cocoa, citrus zest, orange blossom water, and various spices such as cinnamon or cloves. When baked, they are smeared with honey and sprinkled with crushed almonds or almond slivers. Their name is derived from the Latin word quaresima, meaning Lent, referring to the fact that these cookies are usually prepared during the forty-day Lenten period.

Kwareżimal

Kyauk kyaw is a simple Burmese dessert consisting of coconut milk, agar-agar (strands or powder), water, sugar, and salt. The ingredients are boiled and then simmered before the mixture is allowed to set at room temperature. Once set, the combination should yield a firm, jelly-like dessert with two distinct layers: a creamy, coconut white layer and a transparent water layer. Some versions call for the addition of food colorings, extracts, fresh or canned fruit, or chocolate for creating a more vibrant dessert. Kyauk kyaw is usually enjoyed chilled, cut into square or diamond-shaped slices.

Kyauk kyaw

Ukraine

Kyivski tort is a traditional Soviet cake originating from Kyiv, the capital of Ukraine. Instead of common sponge cake, kyivski tort contains a nutty meringue with a crunchy and airy texture, a technique which was created in 1956 at the Karl Marx Confectionery Factory. Although walnuts were initially used for the meringue, they were later replaced with cashews, and then hazelnuts. The layers of nutty meringue are combined with a sweet vanilla and chocolate buttercream. The cake is usually sprinkled with chopped hazelnuts and left to cool before serving, so that the cream develops a silky, mousse-like texture. Due to the long process of preparation, this cake is usually served on special occasions.

Kyivski tort

Russia

Kyorchekh is a traditional dessert originating from the region of Yakutia. This simple dessert is often made by Yakuts, indigenous people who live in permafrost conditions. It consists of a few simple ingredients &ndash; sour cream, fresh cow's milk, and berries. The ingredients are whisked and partially frozen right before serving due to the short shelf life of the dessert. Kyorchekh is typically served in traditional tea cups or wooden cups called kytyya. It's recommended to pair kyorchekh with bread, scones, and waffles.

Kyorchekh

Italy

Lacciada is a traditional dessert originating from Lombardy. The dessert consists of pancakes that are stacked one on top of the other, layered with fruit jam, and topped with a few black grapes. The pancakes are usually made with a combination of eggs, milk, flour, and sugar. This festive dessert is typically prepared and served at village fairs during autumn. Lacciada is very popular with children due to the connection between these pancakes and festive days.

Lacciada

Belgium

Lacquemant is a Belgian waffle originating from Liege. This thin waffle is made with wheat flour, cut horizontally in half, then filled and topped with sugar syrup flavored with orange blossom. The inventor of Lacquemant is D&eacute;sir&eacute; Smidts, who first made it in 1903 and named it as a tribute to his former employer, Berthe Lacquemant. Nowadays, it is a popular treat at fairs in the Liege region.

Lacquemant wafel

La dame blanche is a sweet dessert from Belgium, consisting of vanilla ice cream, whipped cream, and a warm chocolate fudge made with chocolate, milk and vanilla extract. The dessert, which shares its name with a famous French opera based on Scottish writer Sir Walter Scott's works, is commonly found in most Belgian restaurants. Cherish Raspberry, a Belgian Lambic beer, acts as a perfect accompaniment to this classic dessert.

La dame blanche

This traditional Indian dessert is made with different types of flour that are mixed with sugar and shortening, then shaped into balls. Like many other dishes in India, laddu appears in numerous varieties and is created with a myriad of different ingredients. Tiny laddu balls can be made with various types of legume flour, most commonly chickpea flour, wheat flour, and even coconut flakes. Dried fruits or nuts are often incorporated to provide sweetness and modify the flavor. This old Indian confectionery was primarily created with flour and jaggery. The introduction of white sugar, spices, and an array of dried fruits led to the creation of more elaborate versions. The original laddu had a long shelf life and was predominately eaten as a snack and often used as a health remedy. Today, it is mostly served on special occasions and brought to temples as an offering to the Gods. Different varieties can be found across the Indian subcontinent, and typically each region has their favorite laddu type. One of the most famous versions in the northern states is boondi laddu, created with gram flour mixture that is dropped into hot oil, collected, mixed with cardamom-flavored sugar syrup, and shaped into balls. Other famous varieties include besan laddu, made with frying gram flour in ghee, rava laddu made with semolina flour and dried fruits, and churma laddu, made with wheat flour and fried in ghee.