Food

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the underlying logic and construction of southeast asian desserts is different from the western tradition (both the continental pastry lineage or the british pudding lineage). 

1. cooking by steam and open fire instead of a dry static oven.
2. integral construction instead of assemblage (though british puddings are similar)
3. dominated by rice, tuber, and legume flours and starches vs wheat flours
4. extensive use of disposable leaves vs tins to produce form

not-knowing ✹ 🍕-fan ✹ productive discomfort + idk ✹ Marseille / Singapore / Auvergne ✹ The Uncertainty Mindset (2020) ✹ now: vaughntan.org/now-ish

fascinating! 

do you know if "liquid" desserts (e.g. pulut hitam, bubur terigu, tau suan, bubur cha cha) are something quite distinctive to southeast asia too?

Enjoyer of blockchain-based cultural artefacts | Singaporean travelling through LATAM | Member of GrailersDAO, Station3 and ARC | linktr.ee/buffets.eth

ha. idk, but there is a eastern european thread of dessert soups which afaik sometimes shows up around the mediterranean too — but i think those are often fruit based, where the SEA lineage is largely grain/pulse based

but an excellent question <3