Klepon, also known as onde-onde, is an Indonesian glutinous rice flour ball filled with palm sugar and coated with grated coconut.
This Javanese dessert is traditionally served on banana leaves and sold in markets as a jajan pasar (snack).
Biko is a sticky, chewy Filipino treat made by baking cooked glutinous rice with coconut milk and brown sugar.
This merienda or tea time favourite is usually garnished with latik, which can refer to either coconut curds or coconut caramel, depending on which region of the Philippines you’re in.
This Burmese snack involves vigorously mixing boiled glutinous rice with sesame seeds, roasted peanuts, fried ginger, fried coconut shavings and peanut oil in a large heated wok.
It is eaten on the full moon of Tabodwe, the eleventh lunar month of the Burmese calendar. The first portion is taken as an offering to Buddha, and it is also given out to the less fortunate.
4. Mango sticky rice
A classic Thai dessert, khaoniao mamuang consists of slices of sweet ripe mango paired with sticky rice that has soaked up creamy coconut milk.
To serve, drizzle on more of the coconut milk, which has been simmered with sugar and salt, and sprinkle toasted mung beans.
5. Pulut kuning
Pulut kuning, Malay for “yellow glutinous rice”, is just that – glutinous rice tinged with turmeric and steamed with coconut milk and pandan leaves.
It often makes an appearance at weddings, circumcision ceremonies, Eid and other festive occasions, and can be enjoyed with a variety of rendang (dry curry) or spicy sambal chilli paste.
According to airasia.com