A) Rice milk, tapioca flour, maple syrup, shortening, and yolks
B) Coconut milk, glutinous rice flour, sugar, butter, and eggs
C) Almond milk, wheat flour, honey, margarine, and milk
D) Soy milk, cornstarch, brown sugar, oil, and cream

A) Japanese cuisine
B) Chinese cuisine
C) Hawaiian cuisine
D) Filipino cuisine

A) A combo of pie and bread
B) A combo of cake and mochi
C) A combo of pancakes and waffles
D) A combo of cookies and pudding

A) Fried
B) Grilled
C) Baked
D) Steamed

A) The type of milk used
B) The type of flour used
C) The type of sugar used
D) The type of butter used

A) Hawaiian home economists, bibingka from Filipino cuisine
B) French patisserie techniques
C) Italian baking traditions
D) German pastry methods

A) Spanish, Egyptian, and Vietnamese
B) Japanese, Filipino, and haole
C) Greek, Russian, and Korean
D) Mexican, Indian, and Thai

A) It can become airy like a souffle
B) It can become crispy like a cookie
C) It can approach that of custard or pound cake
D) It can become flaky like a croissant

A) In a slow cooker
B) In a container over the fire with embers on the lid
C) In a microwave
D) In a pressure cooker

A) Because of the invention of the refrigerator
B) Due to the popularity of sushi
C) Prompted by the introduction of ovens
D) As a result of the spice trade

A) Wasabi
B) Soy sauce
C) Sweetened bean paste
D) Pickled ginger

A) Lemongrass
B) Fish sauce
C) Tamarind
D) Black beans or cheese

A) Curry powder
B) Chili powder
C) Cocoa powder
D) Cumin

A) Rice flour
B) Potato starch
C) Cornstarch
D) Wheat flour

A) Sour or tangy flavors
B) Spicy or hot flavors
C) Bitter or astringent flavors
D) Nutty or caramel-like flavors

A) Flaky texture
B) Crunchy texture
C) More pronounced chewy texture
D) Less pronounced chewy texture

A) It is steamed, not baked
B) It uses rice flour, which is not Japanese
C) It is made with coconut milk, which is not Japanese
D) Neither the ingredient mixture nor the cooking method appears traditionally Japanese