Table Of ContentASIAN RECIPE
dessert delights
The Best Recipes From Asia
By Charles Ho
Copyright © by Charles Ho 2012
All rights reserved. No part of this report may be reproduced or
transmitted in any form whatsoever, electronic, or mechanical,
including photocopying, recording, or by any informational storage or
retrieval system without express written, dated and signed permission
from the author.
Dedication
This book is dedicated to my dad, a master chef and gourmet mentor.
Table of Contents
Dedication
INTRODUCTION
CHINESE DESSERTS
NIAN GAO
PEKING DUST
MOON CAKE
RED BEAN SOUP
DOUHUA
JAPANESE DESSERTS
SATA ANDAGI
ANPAN
MOCHI ICE CREAM
MATCHA KASUTERA
ANMITSU
KOREAN DESSERTS
PATBINGSHU
DASIK
TTEOK WITH DAECHU AND BLACK BEANS
GYEONG DAN
SUJEONGGWA
INDIAN DESSERTS
KHEER OR PAYASAM
MODAK
MYSORE PAK
SHAHI TUKDA
SHRIKHAND
SRI LANKAN DESSERTS
DODOL
BIBIKKAN
KAVUM
PANI WALALU
WATTALAPAM
IRAQI DESSERTS
BAKLAWA
QATAYEF
KLEICHA
KANAFEH
PISTACHIO HALVA
FILIPINO DESSERTS
MAJA BLANCA
YEMA
UBE HALAYA
BIKO
BUKO PANDAN
INDONESIAN DESSERTS
CENDOL
BUBUR PULUT HITAM
KOLAK
AIS CAMPUR
BUBUR KACANG HIJAU
THAI DESSERTS
TAPIOCA PUDDING
KLUAY KAEK WITH ICE CREAM
RAINBOW RICE CAKE
FAK THONG SANG-KA-YA
TAM TIM GROB IN COCONUT MILK
VIETNAMESE DESSERTS
BANH PHU THE
RAU CÂU
BANH FLAN
SUA CHUA
BANH CHUOI NUONG
Other books by Charles Ho
Conversion Tables
About The Author
INTRODUCTION
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.
Brief background on Asian dessert heritage and tradition
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.
Popular Asian Desserts
The following are some of the popular and commonly served desserts in Asia.
And because of their diversity, some desserts may found their similarities or can
have their varieties in other countries or cultures.
- Rice or sticky rice cakes. Rice is the staple food of Asians. It is
not surprising therefore that rice has been reinvented and used to make
various kinds of desserts. Cakes and sweets made out of rice have their
own names in almost each Asian country. The Chinese call them the
gao, the Filipinos bibingka and puto, the Japanese mochi, the idli in
India, etc...
- Tapiocas. Not known by many westerners, tapioca has its roots
from Asia. And if you would search for tapioca in the Asian region,
there could be hundreds of varieties and versions. To cite an example
there is the steamed tapioca cake, pandan tapioca, tapioca pudding,
candied tapioca, tapioca sweetened by coconut milk, etc...
- Sweetened or glazed fruits and root crops. Another popular
category of Asian desserts are the use of numerous fruits and root
crops that are sweetened and glazed with syrup, honey, sugar, or
coconut milk. Popular examples include the sweetened or candied
bananas, taro root, cassava candies and sweets, beans in syrup,
pumpkin in sweetened coconut milk, and many others. These kinds of
desserts are simple and very easy to prepare.
- Fruits and mixed fruits on ice. Asia has a tropical hot weather
which makes the different ice-based desserts popular. Asia has also a
wide variety of tropical fruits and produce like mangos, pineapple,
coconut, banana, etc. The concept of mixing these tropical fruits and
chilling them with ice has been very popular. The Philippines has its
very popular halo-halo while Japan has its cherry ice cones.
Ingredients Commonly Used
As can be noticed from the categories of desserts above, much of the ingredients
used are those native and common in Asia. Rice is one major ingredient
specifically the sticky rice variety. Root crops such as taro, cassava, and potato
are also heavily used in making cakes, puddings, and sweets. Plus, the tropical
flavours of various fruits like mango, banana, pineapple, durian, and others
won’t be absent. These ingredients are sweetened either by one or a combination
of sugar, honey, sugarcane, milk and dairy products, coconut milk, etc...
This recipe book will show you the best, hassle-free way to cook Asian desserts
in your own kitchen. So your days of rushing to Asian restaurants are over;
whenever your heart craves for one, go to your kitchen, keep this book handy
and amaze everyone with your newly-discovered culinary skills.
Description:Green tea. Sesame seeds. Beans. Rice. In the Western world, these flavors aren’t usually associated with desserts. Oh, how we’re missing out! Once you taste the unusual sweet flavor combinations Asia has to offer, you’ll be hooked for life.Even as Asian dishes continue to gain in popularity in
