texture is different from Western ice cream; aiskrim potong is less creamy and has a slightly starchy taste when it begins to melt. Batik cake - a type of chocolate cake similar like the hedgehog slice made using Marie biscuit. Bolu cocu - a traditional Kristang cake topped with liberal amounts of shredded coconut and served with a custard sauce. Bubur cha cha - a Nyonya dessert of bananas, sweet potatoes, taro, black eyed beans and sago pearls cooked in pandan-flavoured coconut milk. May be served hot or cold. Bubur kacang hijau - mung bean porridge cooked with coconut milk and sweetened with palm or cane sugar. It is called canje mungoo by the Kristang community, and is usually served in conjunction with the feast day of St John the Baptist (Festa da San Juang). Bubur pulut hitam - black glutinous rice porridge cooked with palm sugar and pandan leaves, served hot with coconut milk. Cendol - smooth green-coloured droplets made from mung bean or rice flour, usually served by itself in chilled coconut milk and gula melaka, or as a topping for ABC. In Malacca, mashed durian is a popular topping for cendol. Coconut candy - a confection of grated coconut, sugar, condensed milk, flavouring and colouring, coconut candies are a popular sweet served at homes during festive occasions and available at restaurants specialising in Indian sweets. Dadih - a Malay dairy-based dessert made from milk, sugar and salt which has been acidified with whey (obtained by fermenting milk overnight with asam gelugur) and steamed to form a custard like texture. Although popular in contemporary recipes, agar agar is not used as a gelling agent for authentic dadih. Dodol - a sweet, sticky, and thick toffee-like confection, made with heavily reduced coconut milk, jaggery, and rice flour. Commonly served during festivals such as Eid ul-Fitr and Eid al-Adha as sweet treats for children. Halva or Halwa - the term refers to a range of dense and sweet confections in Malaysia bearing similar names, though they may have little in common in terms of ingredients and texture. Various types of fudge-like flour and nut-based halva cooked with ghee, which are based on traditional recipes brought over from India, are commonly available at specialist sweet shops and regularly prepared by the Indian communities for festive occasions. The Malay community have different recipes for a range of confectionery bearing similar names, which