40 Easy Asian Dessert Food Recipe – Best Asian Food Dessert

When it comes to desserts, Asia is the perfect place to taste almost all international flavours. Although western desserts have been introduced in the region, almost all Asian countries and their culture has successfully preserved the delicacies they truly own.

Asian desserts are closely connected to the local culture and traditions. These unique desserts came into existence not because of cravings but of necessity. It is only during the recent years that chefs and homes have reinvented some of these desserts for people’s enjoyment. Early in history, desserts were considered part of everyday meal. Mixing of sugar and sweets was a mean of preserving the food while people waited for the next harvest season.

In some cultures, earliest desserts were prepared during festivals and other celebrations that honour their local gods, deity, and patrons. Majority of Asian desserts also have their own meanings and purposes. In China for example, the
sticky rice cakes and desserts would symbolize the stickiness and closeness of family relationships, while the moon cakes and the nian gaos symbolizes good luck, prosperity, and bountiful harvest. Most of Asian desserts also purposely
adapt to the changing seasons. During the summer, Asians have their own versions of ice creams like the several kinds of sorbets, mixed fruits on ice, and ice cones flavoured with tropical fruit syrups. During the rainy and colder seasons, the steaming puddings and sticky cakes reign in the dining tables.

Chinese Dessert

Chinese take cooking very seriously and consider it as a treasured art. Their appreciation for cooking is also reflected in their desserts, in which the ingredients blend together to create a culinary rendition. However, the idea of a dessert in China is somewhat different from that of the western culture. Chinese meals don’t have any specific reserved for savouring sweet dishes. Rather, they are often relished during tea time or served alongside main dishes. Nevertheless, if your sweet tooth craves for some Oriental sweetness at the end of meal, just go for it after all deviating a little from the Chinese tradition won’t be a crime!

Health remains a prime concern in China while cooking food. Thus, most Chinese desserts are low in calorie counts and boast of low-fat ingredients like coconut milk, tofu, beans, minimal use of sugar and lots of fruits. So if you are a weight watcher, then the days of dealing with your sweet cravings are over. Gorge on a Chinese sweet delicacy whenever your heart desires without adding flab to your belly and enjoy a slice of health with Chinese desserts.

NIAN GAO

Easy asian banana dessert recipe #dessert

A much-loved sticky fruit cake served as an offering to Kitchen God especially during Chinese New year.
Makes:

1 medium-sized cake Ingredients:

· 3 ¼ cup glutinous flour
· 7 oz boiling water
· 1 tbsp milk
· 2/3 cup brown sugar
· ½ cup Chinese dates
· ¼ cup nuts
· ¼ cup dried fruits
· 1 tbsp sesame seeds
· 1 tbsp vegetable oil
· Water as needed

Method:

· Pour some boiling water in a bowl of sugar and keep stirring until the latter dissolves; set the sweetened water aside to cool.
· Meanwhile, soak the dates in a bowl of hot water for about half an hour or until they soften and then slice them into halves; do away with the pits.
· Empty the cups of glutinous flour in a bowl and make a deep depression in the middle to pour in the sweetened water.
· Pour the milk over the flour and knead the mixture into soft, pliable dough; you can add 1 tbsp of water at times to give it a soft, satin-like texture.
· Add half of the sliced dates, nuts and dried fruits to the dough and knead the latter further until they are properly incorporated into it.
· Drizzle some oil in a 7’’ square cake mould to grease and place the dough in it.
· Spread the dough out until it occupies every edge of the mould and arrange the rest of the dates to decorate.
· Top it up with sesame seeds and steam the nian gao for about 45 minutes or until its edges separate from the pan or mould.
· Allow the cake to cool before taking it out from the mould and cover it with a wax paper before leaving the cake overnight in the refrigerator.
· Slice the cake and serve.

Chef’s Tip: If you don’t mind too much about calories, you can deep-fry the steamed cake after smothering it with egg-wash. The combination of crisp coating and sweet interiors is utter bliss.

PEKING DUST

Delicious asian fusion dessert recipe #recipe#vegan

Vanilla-flavoured whipped cream with a topping of ground chestnut.
Serves: 8-10
Ingredients:
· 2 lb fresh chestnuts
· 1 ½ cup whipped cream
· Few drops pure vanilla extract
· 4 tbsp caster sugar
· ¼ cup sugar
· ½ tsp salt

Method:

· Cut the chestnuts diagonally, twice, along its flat side and cook them in boiling water, covered, for about 45 minutes.
· Drain them, cool and peel off the shell including its papery skin.
· Slice the chestnut flesh into halves and roughly chop them into smaller chunks.
· Add the chestnut chunks, in batches, into a blender and process them into finer powder.
· Stir in the sugar and salt into the ground chestnut.
· Whisk the cream until it forms stiff peaks and fold in the caster sugar, along with vanilla extract.
· Add a couple of heaping tbsp of seasoned ground chestnut to each serving bowl and press to mould into the bowl.
· Top it up with a generous dollop or two of whipped cream and sprinkle some more ground chestnut on top.
· Serve right away.

Chef’s Tip: You can let your imagination flow when it comes to garnishing the dessert. Maraschino cherry, candied nuts or fruits often serve the purpose very nicely.

MOON CAKE

Tasty recipe of asian dessert #healty#authenticappetizer

A thin-crusted pastry stuffed with dense red bean paste which is a must-have delicacy for Chinese Mid-Autumn festival Makes: 20 cakes Ingredients: For the water shortening dough:

· 5 tbsp lard
· 2 cups all–purpose flour
· ¼ tsp salt
· 10 tbsp water
For the flaky dough:
· 5 tbsp lard
· 1 cup all-purpose flour
· Red food colouring for patterns.
For the filling:
· ¾ cup lard
· 1 lb red azuki beans
· 1 ¾ cup sugar
· Water, as needed

Method:

· To make the filling: immerse the red beans in water for a couple of hours, drain and transfer them to a stockpot containing 8 cups of fresh water.
· Place the stockpot over heat and cook until the water starts boiling; reduce the flame to low and continue to simmer for 1 ½ hours.
· Once their skin begins to separate, strain the beans and do away with the skins.
· Transfer the beans to cheesecloth and press them to squeeze out any extra water.
· Melt the lard in a pan and stir in the sugar.
· Cook the mixture while stirring constantly, until most of its
moisture ebbs away; allow to cool and divide the filling into 20 equal portions.
· Combine the ingredients for the water-shortening dough and knead the mixture until it comes soft and smooth.
· Make the flaky dough similarly with its ingredients and split each type of dough into 20 equal parts.
· Spread out one part of the flaky dough into each part of the other dough variety and roll it out into a medium-sized circle.
· Fold the circle into thirds before rolling it out again.
· Fold it again into thirds and flatten it by pressing with your palm until it becomes nearly 3’’ wide.
· Spoon a portion of the stuffing in the middle and wrap it up into a closed packet; pinch the edges to seal.
· Place it in a mold, press gently and demold the cake.
· Dissolve the food colouring in water and transfer the diluted solution on a plate, lined with paper towel.
· Press a cookie-design stamp first onto the colour and then on the surface of the cake; make the remaining moon cakes in a similar fashion.
· Place them in a baking sheet and bake in the oven at 350 degrees F for about 20 minutes.
· Cool and serve.

Chef’s Tip: Apart from red bean paste, lotus seed puree can also be used to fill in the moon cakes. All you need to do is boil the soaked lotus seeds until tender and grind them into a smooth paste. Then cook the aste in oil, with lots of sugar, until the mixture thickens and the stuffing is ready.

RED BEAN SOUP

Yummy chinese dessert recipe food #simple #easydinner

This is a soup with dessert-like twist, made of red azuki beans and is perfect as a summer-treat.
Serves: 3
Ingredients:
· 1 tbsp glutinous rice, soaked overnight and drained
· ½ cup azuki beans, soaked overnight and drained
· 6 tbsp brown sugar
· 4 cups water
· 3’’ dried tangerine peel
· ¼ cup peanuts, crushed

Method:

· Add the beans, rice and tangerine peel to large sauce pan, containing 4 cups water and bring it to boil.
· Reduce the flame, put a lid on and continue to simmer the mixture over slow flame for about 1 ¼ hour, or until the beans soften.
· Stir in the sugar until it dissolves and turn off the heat; set aside to cool.
· Discard the peel and transfer the soup to a blender.
· Pulse it at liquefy mode, for a couple of minutes or until you get a smooth soup, free of lumps.
· Leave it in the refrigerator to chill and ladle into serving bowls.
· Serve chilled and enjoy!

Chef’s Tip: In case you want a greater tang of orange, replace the dried peel with a fresh one. But sometimes, the aroma might become a tad too overpowering; so remain careful about how much of the peel you use.

DOUHUA

Tasteful asian dessert recipes with bananas #easyfood#asianfood

A silky soft bean curd pudding relished throughout China with utmost pleasure.
Serves: 4

Ingredients:

· 17 oz soy bean milk
· 3 tsp creamer
· 2 tsp gelatine

Method:

· Pour the soy bean in a saucepan and heat over slow flame but avoid boiling.
· Spoon 3 tbsp warm soy milk into a bowl and stir in the gelatine.
· Stir in the mixture into the simmering milk until the gelatine melts.
· Add the creamer, give it a nice stir and continue to simmer for another half a minute.
· Turn off the heat and set the pudding aside for about 3-4 hours to set.
· Scoop the pudding into ramekins and serve chilled.

Chef’s Tip: Douhua tastes best when topped with sweet palm sugar syrup, but the usual sugar syrup would also do.

Japanese Dessert

Just like most East Asian cuisine, Japanese desserts are seldom considered as the finale for a meal. Instead, if you ever happen to become a part of a Japanese lunch or dinner, you’ll be served with a bowl of seasonal fruits as dessert. But
that doesn’t mean that Japanese are unaware of sweet delights. Sweet delicacies do prevail in Japanese culinary backdrop, but they usually exist as tea time treats or are even enjoyed as snack during any part of the day.

The Japanese tea time snacks or ‘wagashi” makes an integral part of the tradition and is a must-have while drinking tea between meals. These tea sweets are usually made out of seasonal ingredients and infused with exotic flavours of
coffee, green tea, Pandanus and Sakura (cherry blossom), passion fruit and several other fruity flavours. Apart from being vibrant, squishy morsels of sugary delights and their crafty motifs will certainly oozed out beauties that almost turn them into a piece of savoury art.

SATA ANDAGI

Easy steamed asian dessert recipes #koreanfood#indonesianfood

Small doughnut balls made of sweet, dense dough, which makes a yummy
contrast to its crunchy coating.

Makes: 12-16 balls Ingredients:

· 4 cups flour
· 3 ½ tbsp baking powder
· ¾ cup milk
· 4 eggs
· 2 cups sugar
· 3 ½ tsp vanilla
· ¼ tsp salt
· Oil, for deep frying

Method:

· Whisk the eggs along with milk and vanilla into a uniform mixture.
· Sift a mixture of flour and baking powder and stir in the rest of the ingredients to make an even mixture.
· Slowly, stir in the dry mixture into the egg-milk mixture, adding the former in batches and stirring at the same time until the entire dry ingredients are incorporated.
· Continue to combine the mixture until it forms smooth and thick batter.
· Heat oil in a deep fryer until it becomes smoking hot. Lower the heat and maintained at 350-375 F.
· Add few tablespoons of the batter into the oil and deep fry them until they turn golden brown and the balls floats up to the surface.
· Transfer the fried balls to a plate, lined with paper towel to soak away the extra oil.
· They taste best when served hot but a colder one won’t be bad for your taste buds too.

Chef’s Tip: The temperature of the oil should be maintained within the range of 350-375 degrees F to make perfect golden fried doughnut balls with Japanese flavours.

ANPAN

Delicious asian fried banana dessert recipe #japanfood#vegetarian

The Japanese version of sweet bun stuffed with sweet red bean paste and savoured throughout the country since its discovery in 1875

Makes: 8-10

Ingredients: For the dough:

· 1.1 lb all purpose flour
· 10.5 oz milk
· 2 oz butter, melted
· 2 oz caster sugar
· 1 tsp instant yeast
· ½ tsp salt
For the filling:
· 1 cup azuki beans
· 4 cups water
· 4 oz caster sugar

Method:

· To make the filing, empty the cup of beans into a saucepan of water and heat until the water starts simmering.
· Put on a lid and continue to simmer over low flame for an hour or until the beans soften; strain and reserve some of the cooking liquid.
· Pound the beans into a mashed pulp and pass it through a sieve to make the paste smoother.
· Add sugar to the bean paste and stir until the former dissolves.
· Return the sweetened bean paste to the saucepan and cook it over moderately high heat for about 15 minutes or until it attains a deep reddish hue; in case the filling turns too dry, you can drizzle some of the reserved liquid to moisten it up a bit.
· Set the paste aside to cool and start making the dough for anpan.
· For the dough, combine all the dry ingredients together and pour in the milk.
· Knead the mixture into soft, pliable dough and set it aside for about 5-10 minutes.
· Pour the melted butter into the dough and knead again to make it even smoother; let it rest for a couple of hours or until the dough rises to double its previous size.
· Split the dough into 8 parts and roll each of them into a ball.
· Poke a small well in the centre and place a 1’’ ball of the red bean paste in it.
· Wrap the dough edges around it and pinch the edges to seal.
· Roll the dough back into a ball and press it slightly to give it a shape of a bun.
· Arrange the buns on a lined baking sheet and wait until they double in size further.
· Preheat your oven to 180 C and bake the buns for about 20 minutes or until the turn golden brown.
· Allow them to cool and serve with berry jams to turn it into a sumptuous dessert.

Chef’s Tip: Apart from red bean paste, lotus bean or white bean paste can also serve as luscious fillings for anpan.

MOCHI ICE CREAM

Tasty asian dessert recipes pinterest #dessert

Yummy flavours of rich, gooey ice cream wrapped in sticky layer of glutinous
rice.
Serves: 10
Ingredients:
· 4 oz glutinous rice flour
· 2 oz sugar
· 6 fl oz water
· 10 scoops ice cream of any flavours
· Corn flour for dusting

Method:

· Pour water into a bowl of glutinous rice flour and mix them into a smooth paste.
· Add sugar and continue to stir the mixture until the former dissolves.
· Wrap it up in a plastic wrap and cook in the microwave oven for a couple of minutes before stirring it again thoroughly.
· Cover the mixture again and further cook in the microwave for about half a minute.
· Take it out of the oven, give it a nice stir and set aside to cool.
· Spread a plastic wrap across your chopping board and dust with corn flour.
· Once the dough cools down, split it into 10 portions and flatten each of them with your palm while keeping them on the board.
· Envelop each scoop of ice cream with the flattened dough and pinch the edges to seal.
· Leave them in the freezer in an air-tight container.
· Serve chilled.

Chef’s Tip: Don’t forget to dust your chopping board with lots of corn flour; otherwise the glutinous rice ough will stick to the board, thus creating undesirable fuss.

MATCHA KASUTERA

Yummy chinese dessert cake recipe #recipe#vegan

Green tea flavoured sponge cake baked without a speck of oil or butter.
Makes:

1 loaf Ingredients:
· ¾ cup bread flour
· ¾ cup sugar
· 1 tbsp green tea powder (matcha)
· 2 tbsp honey
· 2 tbsp milk
· 4 eggs

Method:

· Warm up your oven to 360 degrees F and line the inside of a loaf pan with parchment paper.
· Whisk honey into warm milk and keep it aside.
· Mix the green tea powder into the flour and sift the mixture a couple of times or more before setting it aside.
· Beat the eggs with an electric mixer while adding sugar in small amounts until it is completely incorporated into the eggs.
· Warm some water in a large bowl and place the bowl with eggsugar mixture over it.
· Continue to whisk the eggs until it becomes almost white with a tinge of light yellow.
· Pour the milk-honey mixture to the whisked egg and stir well to mix thoroughly.
· Add the dry mixture to the batter gradually while stirring continuously and mix them into a uniform mixture with minimum lumps.
· Transfer the batter to the loaf pan and bake it in the oven at the preheated temperature for about 10 minutes.
· Now lower the temperature to 280 F and continue to bake for another 40 minutes.
· Check the doneness of the cake by inserting a fork or skewer into it; if it comes out clean, then your cake is ready.
· Invert the pan onto a flat platter and remove the kasutera from the pan.
· Strip off the kasutera and set aside to cool.
· Cut it into medium-thick slices and serve.

Chef’s Tip: The secret to best kasutera is the thoroughly beaten eggs. If you can’t figure out when to stop, then here is a simple trick. As the egg begins to turn white, draw a letter on it and see how long it takes to sink down. If it takes few moments to do that, then it’s the indication that you have perfect whisked eggs for the kasutera.

ANMITSU

Tasteful easy southeast asian dessert recipes #healty#authenticappetizer

A popular dessert consisting of assorted fruits and kanten jelly, smothered with syrup as well as sweet bean paste.
Serves: 3-4

Ingredients:
· Fruit slices, apples, oranges, peaches or any of your favourite
fruits.
· 1/3 cup sweet red bean paste (refer the recipe for moon cake)
For the kanten jelly:
· 2 tbsp sugar
· ½ stick agar agar (kanten)
· 1 2/3 cup water
For the syrup:
· 1 tbsp lemon juice
· 2/3 cup sugar
· ¼ cup water

Method:
· Soak the stick of agar agar in water for 1 hour or until it softens.
· Squeeze out any excess water from the agar agar or kanten stick and roughly cut into small chunks.
· Drop them into a pan containing 1 2/3 cup water and heat over medium heat until it starts boiling.
· Lower the heat and simmer while stirring at times, until the kanten melts.
· Stir in sugar and pour the mixture into a flat vessel; set it aside to cool until it turns firm.
· Now make the syrup by adding sugar to ¼ cup of water and heating the mixture until the sugar dissolves.
· Add a splash of lemon juice to the syrup, stir and allow to cool.
· Once the kanten jelly is set, slice it into small cubes and divide it into 4 serving bowls.
· Add the fruit slices to the bowl and spoon in the syrup over them.
· Finish it off with the red bean paste and serve.

Chef’s Tip: You can try out several variations of anmitsu by serving it without the bean paste (mitsumame) or adding a scoop of ice cream on top (cream anmitsu).

Korean Dessert

Korean cuisine has exotic flavours and Korean dessert is no such exception. They are sweet with well-balanced flavours and often come with low fat content and moderate amount of calories. This makes Korean sweet delicacies perfect
for health-conscious people who keep themselves away from the sweet pleasures for fear of piling on fat. If you take a look at the ingredients used in making Korean desserts, you will realise the dominance of glutinous rice as the prime base for the sweet delicacies. Whether it is cooked as rice cake or rolled into small stuffed balls or dumplings, savouring Korean sticky rice confections are truly a divine experience.

Tteok, or the traditional Korean rice cake is one such jewel from the treasure house of Korean cuisine, which has pleased the natives since two millennia ago and a regular in Korean festivals and auspicious occasions. The charm of these rice cakes lies in its simplicity. These steamed cakes don’t feature elaborate ingredients and primarily claims its yummy flavours from simple fillings or toppings like red bean or mung bean paste, raisins or any sort of sweetened fillings. And in case you come across a fried rice cake, call it by the name of gangjeong.

PATBINGSHU

Easy asian coconut dessert recipe #simple #easydinner

A great dessert treat of shaved ice, topped with fruits and red bean paste, to cool you on a hot and sultry summer.
Serves:
· ½ cup assorted fresh fruit cubes (strawberries, peaces, pineapples,
mango, kiwi or any fruit which your heart desires)
· 2 cups ice
· ¼ cup packaged sweet rice cake (available in any Asian grocery
market or shop), diced
· 1/3 cup sweet red bean paste (refer to recipe for mooncake)
· ¼ cup condensed milk

Method:

· Crush the ice in an ice grinder or mixer and transfer it to a serving bowl.
· Top it up with condensed milk, followed by a dollop of sweet red bean paste.
· Spread the fruits over the paste and finish it off with the rice cake dices.
· Serve chilled.

Chef’s Tip: There are several ways to enjoy patbingsu. You can give a nutty twist to the basic patbingsu by topping it with misutgaru powder (grounded roasted grain) or top it up with a scoop or two of green tea ice cream.

DASIK

Delicious light asian dessert recipe #easyfood#asianfood

These authentic pressed cookies display the perfect harmony of sweet honey flavour with fried grain flour.
Makes: 8 cookies Ingredients: For the strawberry liquid:
· 1 tbsp vegetable oil
· 1 tsp strawberry powder
· ½ tbsp water
For the green coloured variant:
· 1 tbsp honey
· 1 ½ tbsp green bean flour
For the pine pollen variant:
· 1tbsp pine pollen
· 1 tbsp honey
For the yellow coloured variety:
· 1 ½ tbsp yellow bean flour
· 1 tbsp honey
For the black variety:
· 3 ½ tsp honey
· 2 tbsp black sesame powder
For the mung bean variety:
· 2 tbsp mung bean starch
· 1 tbsp honey

Method:

· Pour corresponding amount of honey to each of the pine pollen, sesame powder as well as the remaining grain flours and combine into an even mixture.
· Stir in the strawberry powder to a mixture of oil in water and pour the liquid to the mung bean starch.
· Grease a press mold with oil and place small portions of each type of dough into it.
· Press firmly and arrange the cookies on a plate.
· Serve them with tea or team it with your favourite creamy dessert.

TTEOK WITH DAECHU AND BLACK BEANS

Tasty asian sweet dessert recipe #koreanfood#indonesianfood

Steamed sticky yet crumbly rice cake studded with black beans and flavoured with the delightful sweetness of Chinese dates.

Makes: 1 round cake Ingredients:
· 2.5 cups glutinous rice flour
· 2/3 cup black beans, soaked in water overnight
· 10 dried Chinese dates or daechu, pitted and thinly sliced
· ½ cup water
· 1 tsp sea salt
· 2 tbsp raw cane sugar

Method:

· Add the soaked black beans to a pot full of water and heat it until the water starts boiling.
· Reduce the flame and simmer for about half an hour; drain and toss with sugar.
· Meanwhile, cut a paper into a round shape, with the same diameter as that of your bamboo steamer and cut few random slits on it to allow the steam to pass.
· Place the paper within the base of the steamer and grease its sides as well as the bottom with a lashing vegetable oil.
· Sieve a mixture of flour and salt into a large bowl, sprinkle some water over it and stir it again.
· Sieve the moistened flour-salt mix again and stir in the sliced dates as well as beans.
· Toss well to mix and transfer the mixture to the bamboo steamer.
· Flatten the surface with your palm and place the steamer into a larger vessel partially filled with water.
· Put the larger vessel over heat and wait until the water begins to boil.
· Now, start the countdown and steam the cake for about 15 minutes.
· Remove from heat and let it aside for about 5 minutes.
· Place a flat plate on top of the bamboo steamer and invert to demold the cake.
· Strip the paper off the cake and slice before serving

Chef’s Tip: You can give a savoury touch to the steamed rice cake by dipping it in egg wash and deep frying it until it turns crispy golden brown. Pair this panfried tteok with kimchi and turn a dessert into a delectable appetizer.

GYEONGDAN

Yummy asian dessert recipes with coconut milk #japanfood#vegetarian

Sweet rice balls stuffed with gooey red bean paste and smothered with nutty flavours of toasted sesame seeds.

Ingredients:

· 1 cup glutinous rice flour
· ½ cup boiling water
· Pinch of salt
For the coating:
· 1 tbsp green tea powder
· Handful of white and black sesame seeds, toasted
For the stuffing:
· 1 cup red bean paste

Method:

· Combine the flour as well as salt together and pour 1 tbsp of water to it at intervals, while stirring continuously, until the entire water is incorporated into the mixture.
· Knead the mixture into smooth, pliable dough and split it into 16 balls.
· Heat 8 cups of water in a large pot until it starts boiling and fill a large bowl with ice water at the same time.
· Meanwhile, flatten each rice ball with your palm and spoon in a small portion of the red bean paste in the middle.
· Wrap the edges of the flattened rice ball around the filling and roll into a round ball.
· Make the remaining rice balls in a similar manner and drop them in batches into the boiling water.
· Boil them until they drift on the water surface and transfer them to the ice water to halt the cooking process.
· Spread the toasted sesame seeds and green tea powder, separately, on two separate flat plates.
· Roll the balls over the green tea powder, followed by sesame seeds and arrange them onto a plate.
· Serve right away or they taste equally well after chilling.

SUJEONGGWA

Tasteful chinese dessert drinks recipe #dessert

A sweet and spicy persimmon punch often savoured by Koreans as dessert after a heavy meal.
Serves: 4

Ingredients:
· 4 dried persimmon, stems removed
· 6 cinnamon sticks, rinsed
· ½ cup fresh ginger, peeled and thinly sliced
· 8 cups water
· 1 cup sugar
· Handful of pine nuts

Method:
· Empty the cups of water into a large pot and add the cinnamon as well as ginger to it.
· Bring the spiced water to a boil, place a lid on top and simmer it for an hour over slow flame.
· Do away with the cinnamon as well as ginger and stir in the sugar until it dissolves.
· Sieve the liquid through a wire mesh and drop in the persimmons to the strained liquid.
· Allow to cool to room temperature and leave it in the refrigerator for a couple of hours.
· Fill four cups with this fruity punch and top it up with pine nuts.
· Serve chilled.

Indian Dessert

Indian cuisine is famous for the predominance of spicy curries and kababs, but few are aware of the wonderful desserts savoured by Indians. People of India are born with a sweet tooth! And given the wide range of desserts which Indian
cuisine has to offer, they really can’t be blamed. And if you think that Indian desserts are only made of milk or dairy products, and fruits, then you are completely at a loss! Indians can make a dessert out of legumes or grains too and
they have the potential to knock out even the most famous dessert when it comes to flavours.

KHEER OR PAYASAM

Easy asian inspired dessert recipe #recipe#vegan

Rice pudding with the piquant goodness of exotic Indian spices Serves: 4-6

Ingredients:
· 4 cups milk
· ¼ cup rice, rinsed and drained
· 1 tsp butter
· ¼ cup sugar
· 1 tbsp pistachios, slivered
· 2 tbsp almonds, slivered
· Pinch of crushed green cardamom seeds
· 6 saffron strands

Method:
· Add butter to a frying pan and wait until it melts.
· Stir in the rice and cook for a couple of minutes before pouring in the milk.
· Continue to cook until the rice softens and the milk reaches a creamy consistency; don’t forget to stir it frequently to prevent the milk from burning
· Once the volume is reduced to half, stir in the sugar, nuts as well as spices and simmer briefly for another couple of minutes or so.
· Remove from heat and let it cool so that it becomes thicker.
· Serve warm or chilled – both taste equally blissful.

Chef’s Tip: Replacing rice with Vermicelli offers a nice change of flavours without compromising with the authenticity of the dish.

MODAK

Delicious best asian dessert recipe #healty#authenticappetizer

These sweet dumplings, stuffed with a cooked mixture of jaggery and coconut, is believed to be the favourite food of Lord Ganesha.

Ingredients:
· 3 ½ cup all purpose flour
· Salt to taste
· 3 tbsp oil
For the stuffing:
· 2 ½ cups grated coconut
· 1 ½ tbsp sesame
· 2 ½ cups jaggery
· 1 tbsp ghee or clarified butter

Method:
· Add salt and oil to the flour and knead it into a soft, pliable dough
· Melt ghee in a pan and add the remaining ingredients of the stuffing to it.
· Cook them over medium heat, while stirring constantly, until the jaggery melts and a sticky mixture is obtained; set it aside for half an hour to cool.
· Meanwhile, pinch out small balls from the dough and flatten them into small circles, each about 4 inch in diameter.
· Place a tbsp of the sticky stuffing at the centre of each circle and wrap it up into a cone shaped dumpling; make the rest of the modaks in similar fashion.
· Heat some oil in a deep-bottomed wok and deep fry the dumplings in batches, until they turn golden brown.
· Serve hot or cold.

Chef’s Tip: Modaks taste equally delightful when steamed. However, if you would like it to be steamed, the all purpose flour used should be replaced by rice flour, which is cooked in clarified water, along with ½ cp water until it reaches a semi-sticky consistency. The rest of the process should remained the same as above.

MYSORE PAK

Tasty asian shaved ice dessert recipe #simple #easydinner

Delicious squares of sweetened gram flour with the mesmerising aroma of ghee.

Makes: 12-14 pieces Ingredients:
· 1 cup yellow gram flour
· 1 cup melted clarified butter or ghee
· 5 tbsp + ½ cup peanut oil
· ¾ cup water
· 1 cup sugar

Method:
· Heat 5 tbsp peanut oil in a pan until it gives out smokes and stir in the gram flour.
· Stir fry the flour for about 5-10 minutes or until it is evenly coated with oil and becomes crumbly in texture.
· Heat a mixture of the remaining oil and ghee in a separate pan until it becomes smoking hot; reduce heat and leave the oil to sizzle for some time.
· Stir in sugar in ¾ cup water, in a heavy bottomed pot and cook over moderate heat for about 5-8 minutes until the sugar dissolves and reaches the desired consistency.
· Reduce the flame to low and stir in the cooked gram flour, while stirring continuously.
· Mix the gram flour thoroughly with the sugar syrup, so that the mixture is free of lumps.
· Now pour in the simmering mixture of oil and ghee in a continuous stream while stirring the mixture with the other hand.
· Once the mixture turns frothy, spread it out on a pre-greased tray for flat plate and smoothen the surface with a spatula.
· Set it aside for 10 minutes to cool and cut into small squares.
· Cool them further and serve.

Chef’s Tip: Make a point to use fresh ingredients to make this recipe and steer clear of cooking it in high heat, otherwise your dish will be ruined.

SHAHI TUKDA

Yummy chinese dessert dumplings recipe #easyfood#asianfood

This dessert made of deep-fried bread pieces bathed in spiced-up milk is a royal indulgence for the taste buds Serves: 4-5

Ingredients:
· 6 bread slices
· 1 cup fresh cream milk
· 2 tbsp clarified butter or ghee
· ¼ cup water
· ¼ cup sugar
· 4-5 almonds, toasted and slivered
· 2 tbsp pistachios, blanched and chopped
· 1 tsp green cardamom powder
· 4-6 saffron strands

Method:
· Cut off the brown edges of each sliced bread and slice it diagonally into two halves; set aside.
· Stir sugar into a pan of water and heat the mixture until it begins to boil.
· Lower the heat and continue to simmer the sugar syrup for about 10 minutes.
· Add a dash of cardamom powder to the sugar syrup, give it a stir or two and set aside.
· Bring the milk to boil, in a pan, and then simmer further over lower heat, until it reduces to ¼ of its original volume. Make a point to stir the milk at times to prevent it from burning.
· Stir in the saffron as well pistachios and remove from heat.
· Melt the clarified butter in a separate pan and deep-fry the bread triangles until they turn crispy golden brown.
· Place the fried breads in a serving platter and smother it with the sugar syrup.
· Set it aside for few minute, until the bread soaks in the sweetness and then top it up with the thickened milk.
· Finish the dessert with a topping of almonds and refrigerate it for an hour.
· Serve chilled.

Chef’s Tip: You can heighten up its level of extravagance by sandwiching an apricot slice or mascarpone cream between the fried bread slices before soaking them in milk.

SHRIKHAND

Tasteful recipe for asian dessert #koreanfood#indonesianfood

A simple yet mouth-watering dessert made of Greek yogurt which boasts of the lavish flavours of saffron and other Indian spices.
Serves: 4

Ingredients:
· 2 lb plain yogurt
· 1 tbsp warm milk
· ¾ cup powdered sugar
· 2 tsp cardamom powder
· 6 saffron strands
· Handful of almond slivers

Method:
· Wrap the yogurt in a muslin cloth, tie the free ends into a knot and hang it in a cool place, for a couple of hours or until the whey drains off.
· Stir the saffron into warm milk and set aside.
· Once the yogurt is strained, transfer it to a blender and churn it along with the rest of the ingredients except almonds.
· Spoon in the mixture to serving bowls and top it up with slivered almonds.
· Serve chilled.

Chef’s Tip: Add fruity flavours to shrikhand by replacing the spices with a cup of sliced strawberries or any of your favourite fruit. But remember to adjust the sweetness accordingly.

Sri Lanka Dessert

Sri Lankan cuisine has borrowed a lot of culinary elements from Arab, colonial and Indians, owing to colonization of different communities for centuries. Thus a bite of Sri Lankan food might give you a hint of Middle Eastern flavours or
carry a strong Indian essence. In fact, due to its close geographical proximity, India, its southern states have a lot of influence on Sri Lankan culture as well as its food. Thus South Indian and Sri Lankan food has a lot in common, be it the ingredients, cooking techniques or flavours.

Sri Lankan desserts are not an exception and thus South Indian ingredients such as coconut and its milk, jaggery and Indian spices dominates their sweet delicacies. While coconut or rice often makes the base of the sweet dish, it receives its share of sweetness from indigenous sweeteners like jaggery and treacle made from palm, kithul (Caryota urens), coconut, Palmyra etc. And you simply can’t miss out the warm zest of the spices which mingles with the sugary flavours of the Sinhalese delicacies to create culinary magic.

DODOL

Easy asian jelly dessert recipe #japanfood#vegetarian

These sweet coconut-flavoured toffees are a rage during Sri Lankan New Year fiesta.
Serves: 1-2

Ingredients:
· 8 oz rice flour, sieved
· 8 fl oz thick coconut milk
· 7.5 oz jaggery, grated
· ¼ tsp ground cinnamon
· 6 tbsp cashew nuts, chopped
· Salt to taste

Method:
· Add the cinnamon and a pinch of salt to the flour and blend them together into a uniform mixture.
· Spread the grated jaggery over it and pour the coconut milk in a continuous stream, while stirring continuously, until the entire milk is incorporated into the mixture.
· Transfer the mixture to a pan and cook it over moderate heat, while stirring frequently, until the mixture thickens.
· Stir in the cashew nuts and spoon the mixture into a flat, pregreased plate.
· Level the surface and set aside to cool.
· Once cooled, slice it into diamond-shaped blocks and serve.

BIBIKKAN

Delicious south asian dessert recipes #dessert

A Sri Lankan spicy cake made of coconut flavour with crunchy goodness of cashews.
Makes: 1 cake Ingredients:
· ½ cup wheat flour
· 4 cups scrapped coconut
· 1 ½ cups semolina
· 3 cups sugar
· 1 tbsp vanilla extract
· 1 tsp fennel seeds
· Seeds of 8 cardamom pods
· 4 tbsp ginger, chopped
· 1 tbsp lemon zest, grated
· 1 cup winter melon preserves
· 1 cup raisins
· 1 cup cashew nuts
· 1 cup dates, cut into smaller chunks
· 1 tsp rose water
· Salt to taste
· Water, as needed

Method:
· Preheat oven to 300 F.
· Roast the fennel seeds and green cardamom seeds in a heated sauce pan for about 5 minutes; keep a watch so that they don’t burn.
· Add to a mortar and crush them into coarse powder.
· Roast the ginger and lemon zest in the same pan briefly and set aside.
· Heat a separate pan over moderate heat and add the sugar.
· Pour in water and keep stirring the mixture until the sugar dissolves and the syrup thickens.
· Remove the syrup from heat and stir in the coconut.
· Add the dates, semolina and cashew nuts to this sweet coconut mixture and mix thoroughly.
· Add the flour in batches, while stirring continuously to form a smooth batter, free of lumps.
· Add the vanilla extract as well as a splash of rose water and blend them into the batter.
· In case, the mixture becomes too stiff, add a little boiling water and stir well until you get a softer batter.
· Pour the batter into a pre-greased baking pan and bake them in the oven at preheated temperature for an hour or until it becomes dark brown in colour.
· Allow the cake to cool and then cut into thick slices. Chef’s Tip: While making the sugar syrup, if it tends to become too hard and sticky, stir in some boiling water to get the desired consistency.

KAVUM

Tasty chinese dessert recipes singapore #recipe#vegan

Spiced cake made of rice and coconut milk.
Ingredients:
· 3 cups raw rice
· 13.5 oz (1 can) coconut milk
· 1 cup brown sugar
· 1 tbsp all purpose flour
· 1 cup water
· 2 tsp vanilla extract
· 2 green cardamom pods, seeded
· Salt to taste
· Vegetable oil, for deep-frying

Method:
· Stir in all the ingredients in a large mixing bowl (except vegetable oil) and keep it aside for half an hour.
· Transfer the mixture into a grinder and pulse into a smooth batter with a consistency like that of a pancake; let it rest for about 15 minutes.
· Pour oil in a wok until it is 2 ‘’ deep and heat it over moderately high heat.
· Pour a tbsp of batter into the oil and fry the cake until it turns light brown in colour.
· Check the doneness of the oil cake and if some of the batter starts oozing out of the cake, then fry the cake further until it is golden brown.
· Transfer it to a plate lined with paper towel and fry the other oil cakes in similar fashion.
· Serve hot and enjoy.

Chef’s Tip: In case the batter turns out too thin, stir in a little amount of all – purpose flour to reach the perfect consistency.

PANI WALALU

Yummy chinese dessert soup recipe #healty#authenticappetizer

Deep-fried coils of a mixture of black gram and rice flour, soaked in sugar syrup.
Ingredients:
· 2 cups black grams, rinsed, skinned and soaked overnight
· 2.5 cups coconut milk
· 1 cup rice flour
· 3 cups black treacle
· 1 cup water
· 1 tsp salt
· Oil, for deep frying

Method:
· Cut a tiny circular hole, about ½ cm wide, in a clean muslin cloth and stitch its margins.
· Drain the soaked lentils and pulse them into a smooth paste, in a blender.
· Stir in the rice flour in batches and empty the cup of milk into it.
· Season with salt and stir them together into a batter with the consistency of a mashed potato.
· Pour oil in a pan and heat it over medium flame.
· Spoon the batter into the prepared muslin cloth and squeeze the batter out into the oil through the hole or nozzle to make circular coils.
· Fry them in batches until they become golden brown and transfer to a plate lined with paper towel.
· Add the treacle to a separate pan and heat until it starts bubbling; avoid overheating.
· Once the deep-fried oils are ready, dip them into the hot treacle and leave them in it for a few minutes.
· Strain out the coils and serve.

Chef’s Tip: Pani walalu can be stored for a whole week when stored in a container filled with treacle

WATTALAPAM

Tasteful simple asian dessert recipes #simple #easydinner

A Sri-Lankan cake on crème-brulee using coconut as base.
Serves: 2

Ingredients:
· ½ cup coconut cream
· 2 tsp jaggery, grated
· 6 cashews, roasted and halved
· 2 eggs
· Dash of ground green cardamom

Method:
· Warm the coconut cream and drop in the jaggery, stir until the latter dissolves.
· Whisk the eggs and pour it into the sweetened coconut cream along with a dash of ground cardamom.
· Stir them all together and spoon the mixture into two ramekins.
· Place the cashews on top and cook the pudding in a water bath for about half an hour at 175 C.
· Once the pudding becomes firmer, remove the ramekins from the water bath and invert each of them onto a serving plate.
· Serve, share and have fun!

Chef’s Tip: Don’t overcook the wattalapam to avoid bubbles in it.

Iraqi Dessert

The flavour of Middle Eastern desserts feature special attributes which sets them apart from all other cuisines and being a part of Middle East, Iraq is not an exception. When it comes to prime ingredients, fruits, nuts, grains and spices, which are cultivated in this portion of the world since centuries ago, tops the list. Besides these dry elements, yogurt, milk and cheese of cow’s, goat’s and sheep’s milk often make their way into the Iraqi desserts. When it comes to sweeteners, fruits and honey were traditionally used, though they gave way to sugar in modern times to sweeten up their delicious sweet delicacies.

BAKLAWA

Easy asian sticky rice dessert recipe #easyfood#asianfood

A crisp, layered pastry stuffed with rich, gooey filling of nuts and smothered in sweet goodness of honey or sugar syrup.
Serves: 4

Ingredients:
· 16 oz frozen phyllo dough, thawed
· 4 + ½ cup sugar
· 2 tsp rose water
· 1lb butter
· ½ tsp lemon juice
· 2 cups water
· 2 ½ cup assorted nuts (walnuts, pistachios, almonds)
· 1 tsp cinnamon powder

Method:
· To make the sugar syrup, empty 4 cups of sugar into a saucepan with 2 cups water and add a splash of lemon juice to it.
· Heat the mixture until it starts boiling and let it do so for the next 10 minutes.
· Stir in the rose water and turn off the heat immediately; set aside to cool.
· Meanwhile, toss the nuts and remaining sugar in bowl along with a dash of cinnamon powder.
· Warm up your oven to 300 F
· Spread out the dough and slice it into several pieces in such a way that they fit perfectly into the baking dish.
· Grease the baking dish with butter and spread out a couple of phyllo sheets across its bottom.
· Brush some softened butter over it and continue with the layers until half of the dough is utilised.
· Top it up with a cup of nut filling and spread them throughout the surface.
· Cover it with 2 more phyllo sheets and grease the surface with butter.
· Repeat the layers until the entire filling is used and spread the final phyllo sheet over it; brush some butter on its surface again.
· Slice the pastry into small triangles and bake them in the oven for an hour or until they turn golden brown.
· Remove from oven and spoon the sugar syrup over it.
· Set it aside for half an hour or until it soaks in the sweetness.
· Serve and relish its amazing flavours.

QATAYEF

Delicious asian dessert recipes food network #koreanfood#indonesianfood

This is Iraq’s answer to French crepes and always stuffed with nut-cheese filling to stay true to its Asian roots.
Serves: 10
For the pancake:
· 1 ½ cups all purpose flour, sifted
· 2 ¼ tsp active, dry yeast
· Dash of salt
· 1 ½ cups warm water
For the filling:
· ½ cup walnuts, chopped
· ½ cup grated cheddar cheese
· 1 tsp cinnamon
· 4 tbsp sugar
To finish:
· 1/3 cup clarified butter or ghee
· 1 ½ cup sugar syrup (refer to baklava for its recipe)

Method:
· Toss the yeast and sugar together and stir the mixture into ¼ cup water until it dissolves.
· Pour the yeast mixture as well as the remaining water into the bowl of flour, along with a pinch of salt and stir the mixture into a smooth batter.
· Wrap the surface of the bowl with a cloth and set aside for 1 hour to let the batter rise.
· Drizzle some oil on a frying pan and heat it over medium flame.
· Meanwhile, whisk the batter briskly and pour 1 ½ tbsp of batter to make each pancake.
· Spread it into a 4’’ wide circle and cook the pancake until bubbles appear on its surface.
· Transfer it to a plate and cook the remaining pancakes in a similar fashion.
· Toss the ingredients of the filling together in a mixing bowl.
· Place a 1tbsp filling in the middle of each pancake and fold it in half; pinch the edges to seal.
· Make the rest of qatayefs similarly and arrange them on a baking dish.
· Grease them with melted ghee and bake them in the oven at 350 F for about 15 minutes.
· Remove from oven and transfer the stuffed pancakes immediately to a bowl of sugar syrup.
· Dish them up in a serving plate and serve right away.

Chef’s Tip: Swap the sweet filling with meat stuffing and give a savoury makeover to this popular Iraqi dessert.

KLEICHA

Tasty asian tapioca dessert recipe #japanfood#vegetarian

The national cookie of the country, filled with a yummy filling of dates.
Makes: 30 cookies Ingredients:
· 3 cups all purpose flour
· 8 oz dates, pitted and chopped
· ½ cup caster sugar
· 8 oz unsalted butter, softened
· 2 tbsp regular butter
· ¼ cup water
· 3 tsp rose water

Method:
· Warm up your oven to 170 C.
· Sift a mixture of sugar in flour together into a large mixing bowl.
· Stir in the unsalted butter along with a splash of rose water and knead the mixture into smooth and pliable dough; set it aside for half an hour.
· Melt the regular butter in a pan and saute the chopped dates until they soften.
· Pinch out small portions of the dough and roll them into small balls.
· Poke a well in the middle and stuff it with the date filling.
· Seal the edges around it and roll it back into a round ball.
· Arrange the cookies in a pre-greased baking dish and bake for half an hour or so.
· Allow to cool and serve.

Chef’s Tip: In case you have a craving for kleicha yet your kitchen has run out of dates, don’t be disheartened. This Iraqi cookie, stuffed with peanut butter taste equally drool-worthy.

KANAFEH

Yummy southeast asian dessert recipes #dessert

Classic Arabic cheese pastry drenched in sugar syrup.
Makes: One 10’’ wide cake Ingredients: For the dough:
· 1 package kataifi dough
· 1 cup butter, melted
For the filling:
· 3 ½ cup ricotta cheese
For the sugar syrup:
· 1 cup water
For the topping:
· 5 tbsp walnuts, chopped
· ¼ cup almonds, blanched and chopped
· ¼ cup pistachios, blanched and chopped

Method:
· Add all the ingredients of the syrup to a sauce pan, stir and bring the mixture to a boil.
· Reduce heat and simmer further for about 15 minutes; set it aside for some time until it cools and stir in the rose water.
· Warm up your oven to 350 F.
· Break and tear the kataifi dough, with your hand, into smaller shreds and toss it along with melted butter.
· Rub some butter all over the bottom of a baking pan and spread half of the dough shreds on it.
· Press it with your hands firmly, leaving 1 cm of space around the rim.
· Top it up with cheese and then spread the rest of the dough above the filling, pressing it similarly like the first layer.
· Bake the kanafeh for about half an hour in preheated temperature.
· Once the surface becomes golden brown in colour, take it out of the oven and smother with sugar syrup while the kanafeh is still hot.
· Set aside to cool to room temperature and garnish with the nuts.
· Cut the kanafeh into small squares and serve.

Chef’s Tip: Kanafeh dough is easily available in Middle Eastern grocery shops. In case, you couldn’t manage to get hold of one, angel hair noodles or vermicelli can serve the purpose without degrading the authentic flavours.

PISTACHIO HALVA

Tasteful asian sweet potato dessert recipe #recipe#vegan

Sweet, nutty bricks of fudge-like confection made of tahini paste and pistachios. Makes: 1 medium-sized block Ingredients:
· 1 cup sesame seeds, toasted
· 2 tbsp pistachios
· 2 tbsp raisins
· 1 tsp rose water
· 2 tbsp raw honey
· 3 tbsp sugar

Method:
· Add sesame seeds to a mortar and grind into a fine powder.
· Add the sugar and continue to grind the mixture until the sugar is powdered.
· Stir in the remaining ingredients and blend them into a thick and stiff batter.
· Line a loaf pan with wax paper and pour the batter into it.
· Spread the batter throughout the pan and level the surface with a spatula.
· Leave it in the refrigerator for an hour or until it sets.
· Lift the wax paper to take the halva out of the pan and peel it off from the confection.
· Slice the halva into thick strips and serve.

Chef’s Tip: Apart from nuts and sesame seeds, beans, lentils, pumpkins, squashes and carrots can be also used to treat your taste buds with new flavours of halva.

Filipino Dessert

Filipino food, i.e., cuisine of Philippines is diverse, owing to its rich history of foreign visitors and traders. Apart from being influenced by its neighbours like Malaysia, Indonesia and Brunei, Filipino cuisine have also ripped out elements
like spices from Spanish food and cooking techniques from China. Fragments of Latin, Middle Eastern, Japanese and American influence can be witnessed in their dishes as well. Thus every slice of Filipino food bears the essence of the
blend of varied culture and flavours.

Being a tropical Oriental land, the Filipinos have a special corner for rice. Thus, steamed rice cakes like puto and bibingka, rice sweets with coconut flavours or biko and sapin sapin (tri-coloured sweet) and rice patties or palitaw are some of the most-cherished delicacies in the country. Coconut is their second love and thus is makes its way to the desserts either as a filling or as the prime base.

MAJA BLANCA

Easy asian sweet rice dessert recipe #healty#authenticappetizer

A sweet, creamy dessert made of cornstarch, coconut milk and sugar and perfect for holidays and celebrations.
Serves: 8

Ingredients:
· 4 cups coconut milk
· ¾ cup milk
· 14 oz condensed milk
· 5 tbsp grated coconut, toasted
· ¾ cup corn starch
· 15 oz whole sweet kernel corn
· ¾ cup sugar

Method:
· Heat coconut milk in a large saucepan until it begins to boil.
· Stir in the sugar as well as sweet corn, along with the condensed milk and simmer for about 10 minutes.
· Add cornstarch to the milk and whisk them together into a smooth mixture, free of lumps.
· Pour it into the simmering mixture, while stirring constantly and continue to cook until it reaches the consistency of custard.
· Transfer the mixture to a serving tray and level out its surface with a spatula.
· Lei it set in the refrigerator for an hour or more (if you are not in hurry).
· Top it up with grated coconut and serve cold.

Chef’s Tip: Though the traditional dessert is garnished with grated coconut, but you can spice it up with a dash of cinnamon on top or make it more sinful with a topping of cocoa powder.

YEMA

Delicious chinese dessert recipes allrecipes #simple #easydinner

Luscious custard candy made from condensed milk and egg yolks – an instant hit among children and grown-ups alike.
Serves: 2-4

Ingredients:
· 3 egg yolks
· 14 oz condensed milk
· 3tbsp unsalted butter
· 3 tbsp peanuts, finely chopped

Method:
· Melt butter in a saucepan over medium heat.
· Empty the can of condensed milk into the saucepan and cook for a couple of minutes or so, while stirring frequently.
· Whisk in the egg yolks and continue to simmer for another 2 minutes without failing to stir.
· Stir in the peanut chunks and heat the mixture for the nest 20 minutes or until it turns thick. As soon as the mixture nearly reaches the desired consistency, reduce the heat to low.
· Remove from heat and set it aside to cool.
· As soon as the mixture reaches room temperature, take a spoonful on your palm and roll it into a small ball. Make the remaining candies in similar fashion.
· Place each of the candies in a small cup and arrange them on a plate.
· Serve and have fun!

UBE HALAYA

Tasty asian pear dessert recipe #easyfood#asianfood

A gorgeous looking jam-like dessert made of purple yam or ‘ube’
Serves: 3

Ingredients:
· 14 oz condensed milk
· 1 lb purple yam, boiled, grated or mashed
· ¼ cup butter
· 1 tsp vanilla extract

Method:
· Melt butter in a sauce pan and stir in the condensed milk.
· Heat the mixture briefly before adding the grated or mashed purple yam and stir well to incorporate into the milk.
· Stir in the vanilla extract and simmer the mixture over slow flame, for about 15-20 minutes or until it thickens appreciably.
· Spoon the mixture into a mold and allow it cool to room temperature.
· Let it set in the refrigerator for a couple of hours and serve cold.

Chef’s Tip: Apart from savouring it just like that, ube halaya can also make great fillings for pies and tarts.

BIKO

Yummy asian dessert recipes easy #koreanfood#indonesianfood

A simple, yet lip-smacking rice cake with a twist of coconut flavour Serves: 6

Ingredients:
· 2 cups sticky rice
· 4 cups coconut milk
· 2 cups brown sugar
· 1 ½ cup water
· ½ tsp salt

Method:
· Empty a couple of cups of sticky rice into a rice cooker and pour water over it.
· Cook until the rice is partially cooked.
· While the rice cooks, whisk the brown sugar into the coconut milk, until the former melts, and season with a dash of salt.
· Cook the mixture in a separate pan over slow flame, while stirring continuously, until the mixture thickens.
· Once the rice is done, stir it into the simmering coconut milk-sugar mixture and continue to cook until the liquid ebbs away.
· Scoop Biko into serving plates and level out its surface with the flat end of a spatula.
· Serve and try out rice cake in true Filipino style.

Chef’s Tip: This dessert can double its duty as a mid-afternoon snack whenever you feel hungry or crave for some sweet pleasures.

BUKO PANDAN

Tasteful asian dessert recipe easy #japanfood#vegetarian

A rich and creamy dessert with unique flavour of screwpine leaves or ‘pandan’ which in combination with the coconut and gelatine jelly, gives rise to a blissful gastronomic indulgence.
Serves: 4

Ingredients:
· 8 oz all purpose cream
· 5 oz condensed milk
· 1 ½ cup young coconut strips (buko)
· 6 drops buko pandan flavouring (best alternative in case screwpine leaves are not available)
· 1 ¼ cup water
· 3 oz gelatine, powdered
· ½ cup tapioca pearls, cooked (optional)

Method:
· Stir the gelatine into a bowl of water and add drops of artificial flavouring into it.
· Give it a nice stir to mix well and empty it into a saucepan.
· Heat the mixture until it begins to boil, while stirring constantly.
· Remove from heat and pour the mixture into a mold; set aside to cool so that it turns firmer.
· Whisk the table cream and condensed milk together, along with coconut strips as well as tapioca pearls and chill the mixture in the freezer until it turns thick.
· Meanwhile, when the gelatine jelly sets, slice it into small cubes and drop them into the chilled milk-coconut mixture.
· Give it a nice stir and pour the mixture into serving bowls.
· Serve cold and enjoy.

Chef’s Tip: A dollop of vanilla ice cream on top of buko pandan is bound to please your sweet tooth and maximise your pleasures manifold.

Indonesian Dessert

With a total count of over 6000 islands in Indonesia, the diversity of their cuisine shouldn’t come as a surprise. Every island or region boasts of their own cuisine, all of which come together to give rise to one of the most scrumptious food of Asia – Indonesian cuisine.

Flavours of Indonesian desserts do justice to the world-wide fame of Indonesian food. While some of them might remind you of some western desserts, most of them stay true to its roots and oozes out tropical oriental essence in every aspect. So if you love fusion food, especially desserts, Indonesian desserts won’t let you
done.

Indonesia being a paradise of tropical fruits, such as, melons, durian, jackfruit, papaya, banana and salak, excel in fruity treats. Whether served just like that or cooked into jellies or desserts, these fruits will never fail to please you with its
refreshing fruity sweetness and turns every Indonesian dessert into a winner. And when it comes to Indonesian fruity delights, how rujak or fruit salad can go without mention; that is fresh fruits sliced and tossed with peanuts and sweetsour palm sauce is indeed a truly and delightful dessert to have and is the best way to enjoy all the tropical fruits of Indonesia in one bowl.

CENDOL

Easy chinese dessert recipe easy #dessert

Green jellies, made of pandan leaf extracts, which is doused in sugar syrup and coconut milk and topped with shaved ice to turn it into a refreshing summer treat.
Ingredients:
· 1 cup green pea flour, soaked in 1 cup water
· 20 pandan leaves, rinsed and cut into 6 m long pieces
· 2 large coconuts, grated
· 1 tbsp alkaline water
· ½ tbsp salt
· Handful of red beans
· 2 tbsp sugar syrup
· Water as needed

Method:
· Throw in the pandan leaves strips into a blender, along with 2 ½ cups water and pulse into a green juice.
· Strain the juice through a sieve and stir in alkaline water.
· Meanwhile, pour the above mixture into the pea flour mixture and give it a nice stir.
· Heat the mixture over medium flame, while stirring constantly, until it thickens.
· Transfer the prepared dough to a wooden cendol maker into a bowl of ice water; keep the size of the cendol strands moderate.
· Set them aside for about 10 minutes so that they harden.
· Squeeze out the milk from the grated coconut into 2 quarts of warm water to make the coconut milk.
· Season with salt and refrigerate for an hour or more to chill.
· Spoon in some cendol strands in a bowl and top it up with shaved ice.
· Pour in the sugar syrup, followed by the coconut milk and garnish with some red beans.
· Serve chilled.

BUBUR PULUT HITAM

Delicious chinese dessert recipes easy #recipe#vegan

Black and white rice comes together to become this creamy custard like dessert.

Ingredients:
· 1/3 cup white glutinous rice, rinsed and drained
· 1 ½ cups black glutinous rice, rinsed and drained
· 2 pandan leaves, knotted
· ½ tbsp tapioca flour
· 7 cups+ 2 tbsp water
· ½ cup sugar
· ½ cup coconut milk
· Dash of salt

Method:
· Throw in the rice in a stockpot of water, along with pandan leaves and heat until the mixture starts boiling.
· Discard the pandan leaves and continue to simmer the mixture for about 45 minutes over slow flame.
· Once the liquid thickens, stir in the sugar and continue to cook for about 10 minutes.
· Dissolve the tapioca flour in 2 tbsp of water so that the mixture is free of lumps, and pour it into the simmering mixture, along with a pinch of salt.
· Ladle the rice pudding into small serving bowls and spoon in 2 tbsp of coconut milk over each of them.
· Serve hot or cold.

KOLAK

Tasty chinese dessert recipes #healty#authenticappetizer

Fruits and sweet potato cooked in sweetened coconut milk.
Ingredients:
· 1 cup coconut milk
· 1 large banana, sliced
· 2 ripe jackfruits, diced
· 1 small sweet potato, peeled and diced
· 3.5 oz palm sugar
· ½ cup water
· Pinch of salt
· 1 sachet vanilla sugar

Method:
· Drop the sweet potato dices into boiling water and simmer until they soften.
· Empty the cup of coconut milk, along with vanilla sugar, palm sugar and salt.
· Cook briefly and add the rest of the ingredients.
· Simmer the mixture for a few minutes and spoon into serving bowls.
· Add ice cubes and serve cold.

ES CAMPUR

Yummy chinese dessert recipe #simple #easydinner

 

A vibrant cocktail of fruits, beans, corn and jellies in a mix of condensed milk, soda syrup and shaved ice.
Serves: 3

Ingredients:
· 14.5 oz (1 can) sweetened condensed milk, reduced
· 1 package assorted jelly cubes
· 1 mango, diced
· 14.5 oz (1 can) orange slices, drained, rinsed and chopped
· 14.5 oz (1 can) pineapple chunks, diced
· 3 tbsp canned corn, drained and rinsed
· 14.5 oz (1 can) coconut segments, chopped
· 3 tbsp canned kidney beans, drained and rinsed
· Grenadine or cherry-flavoured soda syrup
· 15 ice cubes, crushed

Method:
· Divide the crushed ice into 3 tall glasses.
· Add 1 tbsp each of jelly, pineapple, orange, mango, coconut segments, kidney beans and corn in every glass.
· Pour ¼ cup of grenadine or soda syrup into each glass and top it up with condensed milk.
· Insert a straw and a spoon.
· Serve chilled.

BUBUR KACANG HIJAU

Tasteful asian dessert recipe #easyfood#asianfood

A classic simple dessert of mung beans in coconut milk which claims its sweetness from the palm sugar Serves: 4
Ingredients:
· 1 cup coconut milk
· ½ cup mung beans
· ½ cup palm sugar
· 2 pandan leaves
· Water, as needed
· Pinch of salt

Method:
· Add the mung beans in water and boil until they are properly cooked.
· Stir in the pandan leaves, along with a dash of salt and simmer the mixture for about 10 minutes.
· Stir in the palm sugar, along with a splash of coconut milk and continue to heat the mixture while stirring gently.
· Spoon into serving bowls.
· Serve warm or cold.

Chef’s Tip: Stir in a dash of ginger powder to spice it up a bit and cope up with any digestive problem after a heavy meal.