served with contemporary toppings like ice cream, chocolate and fruit. Not to be confused with the alcoholic beverage from Sabah, also known as tapai, which is made from the same ingredients and with similar methods but have undergone advanced stages of fermentation to produce alcoholic content. Tau foo fah or Dau Huay (Chinese : 豆腐花 or 豆花) - a velvety pudding of very soft silken tofu, traditionally flavoured with a brown sugar syrup. UFO tart (Chinese : 牛屎堆) - this consists of a flat, thin base of baked mini butter sponge cake topped with a creamy egg custard, which is in turn crowned with a meringue slurry. Its name in Chinese literally means "cow pile dung", which alludes to the piped shape of the cake base's toppings and the meringue's darker shade as a result of caramelisation. Popularized by a Hainanese bakery in Sandakan in the 1950s, the popularity of these treats has spread to Kota Kinabalu and several other towns in Sabah. See also Cuisine of Singapore Ipoh cuisine List of Malaysian dishes Penang cuisine Chef Wan, celebrity chef Zamzani Abdul Wahab, celebrity chef References External links Southeast Asian cuisine