Sobremesa

Khanom tom is a traditional dessert consisting of boiled rice flour dumplings, coated with shredded coconut, and stuffed with a filling of shredded coconut melted along with palm sugar and coconut milk. The coconut filling is commonly infused with flower fragrance by using scented candles, while pandan leaves or butterfly pea extract are often added to the dough for color, fragrance, and flavor. These soft and aromatic coconut rice flour balls are available in markets throughout Southeast Asia, but they are also commonly sold on street stalls.

Khanom tom

Khao lam or kralan is a unique Southeast Asian dessert consisting of sweet sticky rice, either white or red, steamed in bamboo tubes, popular in Thailand, Myanmar, Cambodia, and Laos. The simplest, original version included only rice mixed with water and salt, but more elaborate interpretations nowadays include the addition of grated coconut, sugar, coconut milk, and red beans. The rice is mixed with the desired ingredients and placed inside specially prepared bamboo sticks. Coconut milk is added on top of the rice, and then the stick is sealed and carefully placed on a construction over hot coals. This unusual slow-cooking process transforms the rice into a sweet and rich creation, similar to custard or rice pudding. Modern versions come in a variety of different flavors such as taro, durian, Thai custard, or corn, which are usually tucked in the center of the roll. Khao lam is regarded as a filling treat and is usually sold by street vendors at food fairs, around the temples, and at numerous Asian markets.

Khao lam

Khao mak is a low-alcoholic Thai dessert made with fermented rice. It is made from sticky (glutinous) rice that is soaked, rinsed, and cooked. It is then mixed with a starter (look pang), consisting of yeast and different herbs and spices. After fermentation, the rice ready for consumption, and the dish typically has a low amount of alcohol. It is usually packed into parcels made of banana leaves or plastic containers. Khao mak has a sweet, subtly sour flavor. This traditional dessert was often sold by street vendors, but now it is mostly home-made.

Khao mak

This traditional Thai rice pudding is a favorite way to finish any Thai meal. The dish is prepared with glutinous rice that is first steamed, then doused in sweetened coconut milk. Lastly, the rice is served sided with slices of fresh mango. This simple dessert is incredibly popular, and it can be found at virtually any eatery in Thailand.

Khao niao mamuang

Khao niao sangkhaya or sticky rice with custard is a traditional dessert and street food originating from Thailand. The dessert is made by topping glutinous rice with coconut custard and coconut milk. Although there are many variations, typical ingredients used for khao niao sangkhaya include sticky rice, coconut milk, palm sugar, salt, coconut cream, and eggs. The dish was influenced by Portuguese cuisine and nowadays it can be found in Asian markets or bought from vendors at roadside stalls scattered throughout the country. It can be eaten warm or at room temperature.

Khao niao sangkhaya

India

Kheer or payasam is an ancient Indian dessert, a creamy rice pudding that is made in several versions across the country. It is a common dish at numerous Indian ceremonies, festivals, and celebrations, although it can be consumed any time of year. Kheer is made by boiling rice, wheat, or tapioca with milk and sugar, and it can be additionally flavored with dried fruits, nuts, cardamom, and saffron. It is believed that the dessert originated 2000 years ago in the Lord Jagannath Temple in Orissa. Originally, it was prepared as an offering to the gods, a practice that spread to other Hindi temples where the recipe was slightly changed. Today, it is said that a wedding is not fully blessed if kheer is not served at the wedding celebration, and the tradition is still being practiced by the newlyweds.

Kheer

Khetayee are traditional cookies hailing from Afghanistan. The cookies are usually made with a combination of flour, powdered milk, baking powder, icing sugar, oil, and ground pistachios. The flour, powdered milk, baking powder, and icing sugar are mixed into a dough with the addition of oil. Once prepared, the dough should be soft but firm. It is rolled into smooth balls that are slightly flattened by hand and an indentation is made in the center of each cookies. Once baked, the indentations are filled with ground pistachios and the cookies are served once they have completely cooled. Khetayee are traditionally made during Eid festivities in Afghanistan.

Khetayee

Austria

Kiachl is a traditional pastry from the Tyrol region in Austria. It's a type of fried yeast dough pastry often enjoyed during the Christmas season and at local festivals. When making kiachl, a yeasted dough is left to rise, then shaped into a round, flat form with a depression in the middle. The dough is then deep-fried in hot lard or oil until golden brown. After frying, kiachl can be served as a sweet and savory, depending on the topping. Sweet kiachl is dusted with powdered sugar and often served with a side of cranberry jam or other fruit compote. Savory kiachl is typically served with sauerkraut, making for a hearty, satisfying dish.

Kiachl

Japan

Kibi dango are simple Japanese sweets that are deeply rooted in Japanese culture. They consist of sticky dough that combines rice and millet flour, and the combination is then shaped into large round balls. Their history is intertwined with Okayama, where they were first offered as gifts at the Kibitsuhiko jinja shrine. A bit later, in the mid-19th century, local merchants started selling kibi dango as simple everyday sweets. In the late 19th century, when Okayama became an appealing tourist destination, the sweets were marketed as an authentic local souvenir. From their original form that included a square-shaped wrapper and a red bean filling, kibi dango were transformed into round balls that contained no fillings. In addition to that, the local merchant who invented the new kibi dango also connected them to the famous folk tale of Momotarō. According to the story, the hero Momotarō gave kibi dango to his companions, and the sweets gave them enough strength to defeat the demons. Since then, the confectionery has become the signature sweet of Okayama. Nowadays, they come in numerous flavors such as peach or wine, and are available at many specialized shops.

Kibi dango

As a result of the preparation method, kichel cookies are light and airy, which earned them the nickname of nothings. The ingredient list is short and simple; eggs, flour, sugar, salt, oil, and sometimes baking powder. Although sweet, they are often eaten with savory dips or with chopped herring in South Africa.

Kichel

This classic mochi variety combines chewy rice cakes made from glutinous rice and kinako&mdash;roasted soybean powder. The cakes can be made from scratch, but since their preparation is time-consuming, most people use pre-packed versions (kiri mochi). Before they are dusted with a combination of sugar and powder, the cakes can be boiled or toasted, and they should be dipped in water so that the powder would stick to the cake. The roasted soybean powder gives the cake a subtle nutty flavor, which perfectly pairs with the sweetness of the mochi. Optionally, this dessert can be drizzled with kuromitsu&mdash;black sugar syrup similar to molasses. Kinako mochi is best enjoyed freshly prepared.

Kinako mochi

United States

This colorful, cinnamon-flavored cake hailing from Louisiana supposedly takes its name from the Biblical Magi&mdash;also known as the Three Kings or Wise Men. King cake is associated with the Epiphany, the Twelfth Night, and the pre-Lenten celebrations of Carnival or Mardi Gras. The purple, green, and gold colors that are often found on King cakes represent justice, faith, and power, respectively. Beginning on the 6th of January, the people of New Orleans throw King cake parties that bring their community and families together. Traditionally, there is a small plastic or porcelain trinket hidden in the cake, representing baby Jesus, but also luck and prosperity for the finder, and in some traditions, that person is the designated "king" or "queen" of the celebration. In 2006, shortly after Hurricane Katrina, thousands of King cake orders were placed in bakeries in and outside of Louisiana as a way to reconnect and begin healing; a true tribute to the significance of this American dessert.

King Cake

Kingyoku is a traditional sweet and a type of wagashi. It is made with agar that's sweetened with sugar or sugar syrup and left to solidify in a mold. During the summer, kingyoku is made so that it looks like a goldfish pot &ndash; there are colorful balls that look like stones or plants (usually nerikiri, another type of wagashi), and bright-colored goldfish made from bean paste. Both are placed inside the transparent agar so it looks like they're floating inside. The agar (kanten) in kingyoku is known to have a cooling effect and it's very refreshing on the palate, which is the reason why kingyoku is especially popular during summer. Other ingredients such as egg whites, coarse rice powder, and arrowroot can all be added to kingyoku, depending on the variety, such as the one colored with red bean paste that represent the ground, while the sky portion of the agar is colored blue. Due to the fact that kingyoku is small, wagashi-makers need to have a great level of skill in order to achieve the appropriate level of detail for this refreshing summer sweet.

Kingyoku

This traditional Japanese confectionary hails from Aomori Prefecture and uses the star product of the region &ndash; the Fuji apple. The whole apple is soaked in syrup before it is wrapped in flaky pastry and baked until golden and crispy. The confectionary is produced in Hirosaki, but it is traditionally associated with the entire Aomori Prefecture. This apple-based sweet is also a popular regional souvenir.

Kininaru ringo

Kiri aluwa is a traditional delicacy. This soft milk toffee is usually made with a combination of condensed milk, sugar, butter, cashews, vanilla, and cardamom. The mixture is cooked until it thickens, and it&rsquo;s continuously stirred. It&rsquo;s then poured into a buttered mold and left to cool down before the toffees are cut into squares and enjoyed. This sweet toffee is loved by adults and children alike, and once prepared, it can be wrapped in foil and kept in the fridge for about a week.

Kiri aluwa

Germany

Kirschenmichel is a buttery German bread pudding enriched with sweet cherries. A common dessert in southern Germany, this sweet treat is typically flavored with cinnamon, cloves, Kirsch liqueur, vanilla extract, or almond extract. Moist and sweet, this bread pudding can be enjoyed warm, at room temperature, or chilled. It is usually dusted with powdered sugar and accompanied by vanilla custard, whipped cream, or ice cream. Kirschenmichel is generally consumed as a simple after-lunch dessert, but it is sometimes eaten for lunch as well.

Kirschenmichel

Kissel is an interesting fruit combination, often referred to as a dessert drink or soup, usually made with refreshing summer berries. It is prepared with water, mashed fruit or fruit juice, and thickening agents such as cornstarch or potato starch. Kissel can be served hot or cold, and depending on the amount of starch, its consistency varies from liquid to firm and creamy. Liquid kissel is most often served as a drink, or a soup variation, when it is combined with sliced fruit and eaten with a spoon. The firm variety is usually eaten as a refreshing cold dessert, commonly topped with cream, and often combined with pancakes and waffles. Russians prefer to make their traditional kissel with cranberries, cherries, and redcurrants. However, kissel and its variations are also commonly eaten in Poland, Lithuania, Finland, Ukraine, Latvia, and Estonia. Typically, each country has a special and favorite fruit to employ in kissel, such as gooseberries, raspberries, and even the tart rhubarb. In Russia, kissel is regarded as an ancient dish, with its first written mention dating back to the 12th century. It is an important part of Russian tradition and a dish often described in myths and folk tales. Today, in Russian households is it usually prepared with a store-bought powder mix, but the freshly prepared kissel, with luscious summer fruit, is still considered the ultimate version of the dish.

Kissel

O prato vegetariano mais famoso do Paraguai é, sem dúvida, o kivevé. Este prato tradicional é feito com os ingredientes mais populares do Paraguai: abóbora, fubá e queijo fresco. Tem uma cor vermelha clara incomum e uma textura cremosa, semelhante à polenta. O prato não é classificado como doce ou salgado, mas sim em algum lugar entre os dois. Normalmente, é servido como acompanhamento, especialmente quando complementa os tradicionais churrascos paraguaios, mas devido ao seu sabor levemente adocicado, pode ser modificado e servido como sobremesa. Às vezes, pode até ser consumido como uma refeição principal vegetariana leve. O prato surgiu no século XIX durante uma época de dificuldades para os paraguaios. Logo se tornou famoso porque era rico em calorias e proteínas e usava ingredientes tradicionais que podiam ser encontrados em qualquer casa paraguaia. No entanto, embora humilde em ingredientes, o kivevé é extremamente rico em sabor e, logo após sua origem, tornou-se uma das refeições mais populares entre os paraguaios. Hoje, é considerado um verdadeiro símbolo da tradição culinária paraguaia e um dos pratos nacionais do país.

Kivevé

Kkwabaegi are traditional South Korean twisted donuts. They're usually made with a combination of flour, butter, sugar, milk, eggs, yeast, salt, corn oil, and cinnamon. Melted butter is mixed with milk, sugar, salt, eggs, yeast, and flour. The dough is kneaded, wrapped, left to rise, kneaded again, and left to double in size one more time. Pieces of dough are rolled into ropes that are twisted into short braids, and then fried in oil on both sides until golden brown. The twisted donuts are rolled in cinnamon sugar while still warm, and kkwabaegi is then ready to be enjoyed. These donuts can be found in most Korean bakeries.

Kkwabaegi

One of the most popular Swedish desserts is a rich chocolate cake known as kladdkaka. This classic Swedish creation combines eggs, cocoa (or chocolate), butter, sugar, and flour into a dense and luscious dessert. During baking, the cake should always remain moist in the center, while the outer layer is transformed into a thin, crunchy coating. Since the cake is incredibly dense, and typically heavy on the bitter chocolate or cocoa, it is usually dusted with a delicate layer of powdered sugar, and traditionally served with a dollop of ice cream or whipped cream on the side. It is one the most beloved Swedish desserts, typically enjoyed during fika, a traditional Swedish coffee break.