Snack

Indonesian snacks, such as tahu isi, pisang goreng, risoles, timpan, lemper, and kue pisang.

Indonesia has a rich collection of snacks called kue (cakes and pastry), both savoury and sweet. Traditional kue is usually made from rice flour, coconut milk, and coconut sugar, and is mostly steamed or fried rather than baked. Traditional kue are popularly known as kue basah ("wet kue") that has a moist, soft texture because of rich coconut milk. Kue kering (dried kue) is the local name for cookies. Indonesia has several variations of kue, both native and foreign-influenced.

Krupuks in air-tight tin cans.

Traditional crackers are called krupuk, made from bits of shrimp, fish, vegetables or nuts, which are usually consumed as a crunchy snack or an accompaniment to meals.[4] These crispy snacks are sometimes added to main dishes for their crunchy texture; several Indonesian dishes such as gado-gado, karedok, ketoprak, lontong sayur, nasi uduk, asinan and bubur ayam are known to require specific types of krupuk as toppings. There are wide variations of krupuk available across Indonesia. The most popular ones would be krupuk udang (prawn crackers) and krupuk kampung or krupuk putih (cassava crackers).

Other popular types include krupuk kulit (dried buffalo-skin crackers), emping melinjo (gnetum gnemon crackers), and kripik (chips/crisps), such as kripik pisang (banana chips) and keripik singkong (Cassava chips). Rempeyek is a flour-based cracker with brittle of peanuts, anchovies or shrimp bound by a crispy flour cracker. Rengginang or intip (Javanese) is a rice cracker made from sun-dried and deep fried leftover rice.

Japan has a very wide range of snack foods, some of which that are internationally popular, ranging from onigiri to Melon pan.

• Cincin - a deep fried dough pastry-based snack popular with East Malaysia's Muslim communities.
• Roti john - a spiced meat omelette sandwich, popularly eaten for breakfast or as a snack.
• Bakkwa (Chinese : 肉干) - literally "dried meat", bakkwa is better understood as barbecued meat jerky. While this delicacy is especially popular during the Chinese New Year celebration period, it is available everywhere and eaten year round as a popular snack.
• Idli - made from a mashed mixture of skinned black lentils and rice formed into patties using a mould and steamed, idlis are eaten at breakfast or as a snack. Idlis are usually served in pairs with vadai, small donut-shaped fritters made from mashed lentils and spices, chutney, and a thick stew of lentils and vegetables called sambar.
• Murukku - a savoury snack of spiced crunchy twists made from rice and urad dal flour, traditionally eaten for Deepavali in South India.
• Vadai, vada or vades - is a common term for many different types of savoury fritter-type snacks originated from South India with a set of common ingredients. The most common ingredients are lentils, chillis, onions and curry leaves.
• Tebaloi - is a sago biscuit snack which is traditionally associated with the Melanau people of Sarawak.[5]
• 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.

• Taro ball - a traditional Taiwanese cuisine dessert made of taro.
• Suncake (Taiwan) - is a popular Taiwanese dessert originally from the city of Taichung, Taiwan.
• Aiyu jelly - is a jelly made from the gel from the seeds of the awkeotsang creeping fig found in Taiwan.
• Pineapple cake - is a sweet traditional Taiwanese pastry containing butter, flour, egg, milk powder, sugar, and pineapple paste or slices.

• Miang kham – dried shrimp and other ingredients wrapped in cha plu leaves; often eaten as a snack or a starter.
• Sai ua – a grilled sausage of ground pork mixed with spices and herbs; it is often served with chopped fresh ginger and chilies at a meal. It is sold at markets in Chiang Mai as a snack.