a sweet spiced pudding made from starchy staples like rice or vermicelli, payasam is an integral part of traditional South Indian culture. Pengat - a soupy dessert cooked with gula melaka and coconut milk. Also known as serawa, pengat is made with pieces of fruit like banana, jackfruit and durian, or root vegetables like sweet potatoes and tapioca. It may be reduced further into a thick dipping sauce and served with glutinous rice, roti jala, or pancakes (lempeng). Pisang goreng - a common snack sold by street vendors, battered fried bananas are also served in a more elaborate manner at some cafes and restaurants as a dessert. Cempedak and various tuber vegetables are also battered and fried in the same manner as variations. Puding Diraja - also known as Royal Pudding, this dessert was developed and served to the royal family of Pahang state. Its basic ingredients are pisang lemak manis (a local cultivar of banana), evaporated milk, prunes, candied cherries and cashew nuts. The pudding is garnished with jala emas, and served with a cold sauce made from milk and cornflour. Nowadays it is popularly served during Ramadan, as well as a special afternoon tea treat for the family on weekends. Pulot tartal - a Nyonya glutinous rice dessert. Sago pudding - a dessert of cooked translucent sago pearls, which may be served as a liquid dessert with coconut milk and palm sugar, or allowed to set as a pudding (sagu gula melaka) and drizzled with thickened coconut milk and gula melaka syrup. Sarawak layer cake - these famously intricate layer cakes are essential for festive occasions celebrated throughout Sarawak, like Hari Raya, Chinese New Year, Gawai and Christmas. Sugee cake - a baked speciality of the Eurasian community, made with semolina flour and a high concentration of egg yolks. Tangyuan (Chinese : 汤圆 or 湯圓) - plain white or coloured sweet dumplings made from glutinous rice flour. Traditionally homemade and eaten during Yuanxiao (Chinese : 元宵) as well as the Dongzhi Festival (Chinese : 冬至), tangyuan is now available year around sold as dessert. Tangyuan dumplings with filling are usually served in a lightly sweetened clear syrup, while unfilled ones are served as part of a sweet dessert soup. Tapai - a popular dessert at Malay homes throughout Peninsular Malaysia during Hari Raya, made from fermented glutinous rice or tapioca. Tapai may be eaten on its own, or