Dadar gulung: It's a green pancake made from pandanus leaves that is rolled and then filled with coconut sugar.
Cendol: Locals cool off with this chilled and sweet treat made with Iced coconut milk, green rice-flour jelly and a scoop of sweetened red beans.
Nanaimo bar: The simple dessert requires no baking; it's a wafer crumb crust layered with custard-flavored butter icing and topped with melted chocolate.
Kifli: Lekvár, a chunky preserve that retains all the tartness of the region's ripe apricots and plums, is tucked inside these crescent pastries.
Mochi: It gets its name from mochigome, a glutinous rice that's pounded into a paste and then moulded into a circular shape.
Koeksisters: Named after 'koekje,' the Dutch word for cookie. They're extremely sweet rolls of dough that have been fried and dipped in cold sugar syrup.
Trifle: Tender layers of sherry-soaked sponge cake alternate with jam, custard and almost anything sweet, as long as it's topped with a lush blanket of whipped cream.
Saffron Ice Cream: Scented with saffron, rosewater and pistachios, it's no wonder that this ice cream is a favorite at Nowruz, the Persian New Year.
Gelato: Lower fat content and a warmer serving temperature help flavors shine brighter than in ice cream.
Umm Ali: Is a version of American bread pudding, made with puff pastry, milk, sugar, vanilla, raisins, coconut flakes and a variety of nuts.
Cardamom Buns: Cardamom buns are often part of fika, the coffee break in many _________ workplaces.
Baklava - This syrupy confection served in great trays sliced into diamonds, filled with ground nuts and dripping with honeyed syrup
M'hanncha: This golden spiral of pastry contains a rich filling of ground nuts, orange blossom water and mastic, a natural resin that perfumes sweets.
Apfelstrudel - Traditional strudel dough is wrapped around a sweet, apple filling that's enriched with buttery fried breadcrumbs, raisins and sometimes walnuts.
Black Forest Cake: This dark round chocolate cake, doused in a cherry syrup, spiked with sour cherry brandy and layered with whipped cream and fresh cherries.
Eszterhazy Torta: Slim rounds of almond meringue are piled high between stripes of chocolate buttercream, then topped with a marbled spiderweb of chocolate and vanilla fondant.
Cannoli: A crispy shell holds a creamy filling
Medovik: A touch of honey infuses an aromatic lilt into the slender layers of this cake, which can be stacked 10 high in the most elaborate versions.
Tub Tim Krob - translates to "crispy rubies," which are water chestnuts soaked in vivid grenadine syrup, rolled in tapioca flour, then boiled. The result is a sweet bite that's both chewy and slightly crunchy, with a hint of salt from the coconut broth.
Gulab Jamun: Traditional recipes start with a scoop of khoya, followed by frying gulab jamun in ghee and soaking in an aromatic syrup infused with cardamom seeds and roses.
Sticky Rice with Mango: For sticky rice with mango there are just two favored varieties: choose between nam dok mai, a sweet, yellow fruit that's pertly curvaceous, or aok rong, whose higher acidity offers a pleasant counterpoint to the sweet rice.
Oliebollen: A crunchy, crispy ball of sweetened batter studded with raisins or currants, then dunked in powdered sugar, oliebollen are best eaten hot from street stands called oliebollenkrams.
Waffles: The buttery treats are best when eaten warm and topped with either powdered sugar or Nutella.
The United States of America
Cornes de Gazelle: In the classic version, a thin layer of dough contains a filling of ground almonds scented with orange blossom water.
Lamingtons: Are dessert squares that consist of yellow sponge cake coated in chocolate and then topped with coconut flakes.
The United States of America
Kulfi: This frozen dessert can require hours of constant stirring, start by simmering fresh milk over a low flame, a slow reduction that lends a caramel sweetness to the milk's natural sugars.
Xue Hua Bing: A creamy base, which can be flavored with everything from green tea to fruit purées, is frozen solid then shaved into a lofty pile of crumbling ice flakes.
Jian Dui: This traditional treat is often filled with a sweet bean paste or a soft puree made from lotus seeds; both versions offer a deliciously mild counterpoint to the crunchy seeds.