Thanks to Samara for spotlighting Southeast Asian desserts but this video leans very heavily toward a Singaporean perspective, and a few details need correcting.

First, kue lapis: the traditional kue lapis is a steamed layered cake. What’s shown in the video is actually lapis legit, an Indonesian spiced butter cake. Even the Bengawan Solo shop mentioned was founded by an Indonesian migrant and named after a river in Central Java. It may not carry cultural weight in Singapore, but in Indonesia, lapis legit is a festive cake served for Lunar New Year, Christmas, Eid, and other celebrations. Also, “legit” in Javanese means “sweet,” not “dense.”

On Hokkien: I wouldn’t call it a dying language. It might be declining in Singapore due to the government prioritizing Mandarin, but Hokkien (in its many varieties) is still actively spoken across the Chinese diaspora in Indonesia, Malaysia, Taiwan, and parts of China.

On cendol: not trying to start a cultural war (okay, maybe a little), but CNA (a Singaporean media outlet) actually did a documentary tracing cendol’s origins… and it points to Java.

As for onde-onde: yes, some Indonesians might call this dish klepon, but there are regions that call this onde-onde as well. Variation exists, guys!

Anyway, I can already see Singaporean and Malaysian commenters warming up their keyboards 😂 Cheers to my Southeast Asian frenemies. Let the war begin! 🍻

The title of this video should be "Our Guest's Favorite Desserts From Singapore"

Thank you for the representation for the SEA-blings loudest Trio: Indo-Malay-Singapore

But a few correction for the Indonesian part:
1. Legit means "sweet" or "tasty" ( 05:45 )
2. It's "BuBur", not "BuRbur" ( 17:33 )
3. Thank you Josh for correcting what "SAGO/Sagu" is ( 18:39 )
4. Indonesians call the green ball with coconut dusting as "KLEPON" ( 28:49 ). "Onde-Onde" will get you a different dessert.

A little language aid when you guys paying a visit.

Love y'all

Soooo, fun fact , Milo is an Australian invention. The drinks you guys were talking about were here in Australia at least 10 years before they were in Singapore. That being said, Malaysia and Indonesia consume the lions share of Milo today.

That Kue Lapis is German's Baumkuchen which became Spekoek in Netherland and then became Kue Lapis in Indonesia. The owner of Bengawan Solo is Indonesian.

Oh I'm kinda scared for this ngl. If there's no martabak....

- Kue=cake, lapis=layered, so layered cake, "bengawan solo" the famous shop name refer to a river in solo, indonesia
- Cendol is indonesian dessert rooted to javanese culture with recipees date back to multiple javanese kingdoms usually served during weddings

In Malaysia, kuih lapis is different from kek lapis. You are eating kek lapis which is very labour intensive. Meanwhile kuih lapis is a much simpler desert but each layer still needs to be cook by itself.

Josh is my favorite Filipino chef

Josh, let the poor girl speak you ask her a question.She starts to answer and you keep cutting her off😂😂❤

Was this Southeast Asian desserts or more Singaporean focused Desserts bc it def felt like it was lowkey disappointed

Dude they got Lilly in a podcast episode less goo

I never leave comments anywhere but this episode warmed my heart so much I had to!! As a Singaporean fan this was absolutely everything to me; I literally couldn't stop grinning the whole way. Since I started watching Mythical Kitchen I've desperately wanted to see Singaporean desserts represented in some way, and this was all I've ever wanted and more. Thank you so much Samara for doing our culture and cuisine justice, and thank you Josh and Lily for being so lovely about everything :) This episode truly meant the world to me.

10:03: "Hokkien" = refers to a Southern Min dialect and the people originating from the southern region of Fujian province, China. Hokkiens are one of the largest Chinese group in Singapore (+a major dialect group in Southeast Asia), Hokkien (福建) is pronounced Fujian in Mandarin.

this podcast is my favorite part of mythical kitchen. while i miss nicole dearly (congrats momma!), i love that the rest of the crew is getting time to shine. would love to see more collaborations with the cast once nicole returns!

I was expecting onde onde vs klepon discourse 😂

Kue lapis is from Indonesia culture with Netherlands guide to make the cake from their recipe, that the history of kue lapis 😅

To add, we also have types of desserts like kuih talam, bubur, kuih raya & etc. Under kuih talam, there are lots of variety under it. Same for bubur. Plus kuih raya (both modern & traditional ones) is for special occasions. You can have endless list of desserts under the types.

Kue lapis that mention actually lapis legit. Lapis legit originated from Dutch culinary influence during the colonial era in Indonesia. It evolved from a European cake called Spekkoek, adapted with local ingredients and spices like cinnamon, clove, and cardamom. This cake has a layered texture and rich flavor, often served at special occasions like Chinese New Year, Eid, and Christmas.

Sago is the heart of a palm tree called the Rumbia tree. In Borneo, sago is the ingredient in our traditional food (ambuyat, sweet porridges, traditional kuehs..). There is also sago pearls made from Rumbia starch. However, some of the commercial ones are made from tapioca starch instead. Onde-onde is a glutinous rice flour. Traditionally, sometimes the dough is mixed with sweet potatoes.  It is nice to see Southeast Asia desserts brought to the spotlight in international media.