There is a mix of Chinese and Indonesian sweets. Lapis Surabaya, a notoriously rich Indonesian layered cake that uses no fewer than thirty egg yolks per loaf; nian gao, a caramel-brown sticky rice cake that’s been cut into thin slices and deep fried to crunchy, chewy perfection; fried sesame balls the size of my fist; and about a dozen other sweet dishes, each one more decadent than the last.
