<Tr> <Td> Lotus seed bun </Td> <Td> </Td> <Td> China </Td> <Td> A Chinese pastry found in China, prepared by steaming a yeast - based dough and contain a lotus seed filling . It can be classified as a dim sum, though not exclusively so . </Td> </Tr> <Tr> <Td> Ma'amoul </Td> <Td> </Td> <Td> Middle East </Td> <Td> Ma'amoul are small shortbread pastries filled with dates, pistachios or walnuts (or occasionally almonds, figs, or other fillings). They are popular in Levantine cuisine and in the Persian Gulf countries . They may be in the shape of balls or of domed or flattened cookies . </Td> </Tr> <Tr> <Td> Macaron </Td> <Td> </Td> <Td> France </Td> <Td> These have a debated origin but the earliest form of modern macaron was likely baked in France in the 1800s . French macarons are made with a mixture of almond flour and confectioners' sugar which is folded into a meringue of stiffly beaten egg whites . This mixture is tinted with food coloring and baked into disks, which are sandwiched with buttercream, ganache, or curd . Known for its smooth skin, ruffled feet, and delicate texture . </Td> </Tr> <Tr> <Td> Makmur </Td> <Td> </Td> <Td> Malaysia, Singapore and Brunei </Td> <Td> Traditional Malay kuih made from butter, ghee and flour, and served during special occasion of Eid al - Fitr . Makmur is identified with its white colour and usually in a round shape . </Td> </Tr>

Different types of pastries and how to make them