no longer make kue at home, these moulds have become less common in many kitchens. Desserts and sweets 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. Leng Chee Kang - a mixture of cooked ingredients immersed in a sweet soup. Ingredients vary greatly depending on the cook, but lotus seed is always the primary ingredient, and the soup may include dried longan, white fungus, barley, kembang semangkuk jelly and rock sugar as secondary ingredients. Leng Chee Kang may be served warm or cold. Mooncake (Chinese : 月饼) - round or rectangular pastries with a rich thick filling, traditionally eaten during the Mid-Autumn Festival and accompanied with Chinese tea. Both the traditional baked mooncake and the snow skin version are popular and widely available in Malaysia during the festival season. Muar Chee (Chinese : 麻糍) - glutinous rice ball lumps coated in a sweetened mixture of pulverised peanuts and sesame seeds, and served with toothpicks. 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. 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 has a literal 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. Vegetarian cuisine Over 80% of Malaysian Chinese identify themselves as Buddhists, and some follow a vegetarian diet at least some of the time. Some Chinese restaurants offer an exclusively vegetarian menu (Chinese : 素食, 斎) featuring