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Dessert
Dessert (/dɪˈzɜːrt/) is a confectionery course that concludes a main meal. The course usually consists of sweet foods, and possibly a beverage such as dessert wine or liqueur, but may include coffee, cheeses, nuts, or other savory items. In some parts of the world, such as much of central and western Africa, and most parts of China, there is no tradition of a dessert course to conclude a meal. The term "dessert" can apply to many confections, such as cakes, tarts, cookies, biscuits, gelatins, pastries, ice creams, pies, puddings, custards, and sweet soups. Fruit is also commonly found in dessert courses because of its naturally occurring sweetness
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Vietnam
Vietnam (UK: /ˌvjɛtˈnæm, -ˈnɑːm/, US: /ˌvətˈnɑːm, -ˈnæm/ (About this sound listen); Vietnamese: Việt Nam pronounced [vîət nāːm] (About this sound listen)), officially the Socialist Republic of Vietnam (Vietnamese: Cộng hòa xã hội chủ nghĩa Việt Nam (About this sound listen)), is the easternmost country on the Indochina Peninsula in Southeast Asia
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Mung Bean
The mung bean (Vigna radiata), alternatively known as the moong bean, monggo, green gram, or mung Sanskrit मुद्ग / mŪgd, is a plant species in the legume family. The mung bean is mainly cultivated in Indian Subcontinent India, Pakistan, Bangladesh, Nepal. including China, Korea, South Asia and Southeast Asia
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List Of Desserts
A dessert is typically the sweet course that concludes a meal in the culture of many countries, particularity Western culture. The course usually consists of sweet foods, but may include other items. The word "dessert" originated from the French word desservir "to clear the table" and the negative of the Latin word servire. There are a wide variety of desserts in western cultures, including cakes, cookies, biscuits, gelatins, pastries, ice creams, pies, puddings, and candies. Fruit is also commonly found in dessert courses because of its natural sweetness
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Glutinous Rice
Glutinous rice (Oryza sativa var. glutinosa; also called sticky rice, sweet rice or waxy rice) is a type of rice grown mainly in Southeast and East Asia and the eastern parts of South Asia, which has opaque grains, very low amylose content, and is especially sticky when cooked. While it is widely consumed across Asia, it is only a staple food in northeastern Thailand and Laos. It is called glutinous (Latin: glūtinōsus) in the sense of being glue-like or sticky, and not in the sense of containing gluten (which it does not). While often called "sticky rice", it differs from non-glutinous strains of japonica rice which also become sticky to some degree when cooked
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