【forced to strip eroticism】

If you've spent any time in Southeast Asia over Chinese New Year,forced to strip eroticism you'd be well familiar with festive treats like pineapple tarts and barbecue pork.

These good ol’ favourites may never go out of style, but those pecking around for more creative eats may satisfy their tastebuds with these new mashups that have hit the market.

Barbecue pork + pineapple tarts

Original image has been replaced. Credit: Mashable

Wait, these are black. But don't let that put you off: each buttery nugget encases a filling made of pineapple jam and barbecue pork (bak kwa) bits.

The pastry is black because charcoal powder is mixed into it.

We found the salty barbequed meat to be the perfect counter-balance to the sweet jam. Each tart is huge, so take your time to savour it; you may not have space for a second.

Get them from Old Seng Choong.

Nian gao + yam pastry

Original image has been replaced. Credit: Mashable

Nian gao, or sticky rice cakes, is popularly served up this time of year, and symbolises a better year ahead.

However, they're often laborious to make, and not very exciting, flavour-wise. This mashup, which sees nian gaolayered on top of creamy yam and flaky pastry, makes it so much more exciting to eat because the play on textures keeps the party going in your mouth.

Get them from The Fullerton Online Store.

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Barbecue pork + chocolate chip cookies

Original image has been replaced. Credit: Mashable

Singapore’s own dessert celeb chef Janice Wong joins the Chinese New Year cookies fray with her own mashup -- bak kwachocolate chip crispy cookies.

Made with 70 percent dark chocolate from Santo Domingo, each bite is a mix of bitter with porky goodness.

It reminded us of gai zai peng(chicken biscuits), which may not be a bad thing if you don’t like cloyingly sweet stuff.

Order them from Janice Wong online.

Nian gao + ondeh-ondeh or durian

Original image has been replaced. Credit: Mashable

For dine-in only, Chinese restaurant group Min Jiang have created a dessert platter featuring three types of nian gao.

In its durian version, it rolls up rich D24 durian paste in nian gaolike a swiss roll. And in the ondeh-ondehversion, it uses the sweet Peranakan dessert and coats it with coconut shavings.

The durian nian gao packs a real punch -- do not attempt to kiss anyone after. If you hate mushy, gooey food though, this may not be something you want to try.

The ondeh-ondeh nian gao will delight most with a burst of sweet gula melaka when you bite into it.

They're available from Min Jiang.

Bak kwa + tau sah piah

Original image has been replaced. Credit: Mashable

More barbecue pork bak kwa? Bring it on.

At the traditional Teochew bakery (bought over by the BreadTalk Group in 2011), bak kwanuggets hide within melt-in-your mouth mung bean paste for a pow-wow treat that will convert even those who don’t like the traditional tau sah piah.

Get it at Thye Moh Chan.

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