What is that baking ingredient called in some Asian languages?

Glossary table is sorted in alphabetical order according to English language. Pronunciations under the Chinese characters are based on PinYin.

Chinese

English

Malay

烘烤用料

hong kao yong liao

Baking Ingredients

Bahan Membakar

大菜/大菜絲/燕菜/燕菜精
/洋菜/洋菜粉/瓊脂

da cai/da cai si/yan cai/yan cai jing/yang cai/yang cai fen/qiong zi

Agar Powder

Serbuk Agar-Agar

鹼水/(木見)水/碳酸钾

jian shui/mu jian shui/tan suan jia

Alkaline Water/Lye Water/Potassium Carbonate

Air Abu

杏仁粉

xing ren fen

Almond Flour

Tepung Badam

白礬

bai fan

Alum

Tell us what this is called

葛粉

ge fen

Arrowroot Flour

Tell us what this is called

硼砂

peng sha

Borax

Tell us what this is called

椰絲/椰茸/椰子粉

ye si/ye rong/ye zi fen

Desiccated Coconut/Shredded Coconut

Kelapa Hiris

食用色素

si yong she su

Food Colouring

Pewarna Makanan

魚膠粉/吉利丁/明膠

yu jiao fen/ming jiao

Gelatine Sheets/Powdered Gelatine

Gelatin

涼粉/仙草

liang fen/xian cao

Grass Jelly

Cincau

果皮屑

guo pi xie

Grated Zest

Hirisan Kulit Buah

抹茶粉

mo cha fen

Green Tea Powder

Serbuk Teh Hijau

班蘭粉/香蘭粉

ban lan fen/xiang fen

Ground Pandan/Ground Screwpine Leaves

Serbuk Daun Pandan

海苔粉

hai tai fen

Ground Seaweed

Rumpai Laut Giling

石膏粉

shi gao fen

Gypsum

Kapur

果子凍/果凍粉

guo zi dong/guo dong fen

Jelly

Agar-agar/Jeli

班蘭精/香蘭精

ban lan jing/xiang lan jing

Pandan Essence

Sari Daun Pandan/Pati Daun Pandan

玫瑰露/玫瑰露精

mei gui lu/mei gui lu jing

Rosewater/Rosewater Essence

Air Bunga Ros

香草豆/香草莢/香草片/香子蘭莢

xiang cao dou/xiang cao jia/xiang cao pian/xiang zi lan jia

Vanilla Bean/Vanilla Pod

Kacang Vanila

香草精/雲尼拉香精/凡尼拉香精

xiang cao jing/yun ni la xiang jing/fan ni la xiang jing

Vanilla Extract/Vanilla Essence

Esens Vanila

香草粉

xiang cao fen

Vanilla Powder

Serbuk Vanila

馬蹄粉

ma ti fen

Water Chestnut Flour

Serbuk Sengkuang Cina

Tell us what you know

There is always room for new information. If you know what these ingredients are called in your language and would like to share it with the other food lovers, let us know. We love to hear from you!

You are also welcome to suggest new ingredients in multi languages, if they are not on here. Your contribution is most valued!