ASIAN RECIPEdessert delights

The Best Recipes From Asia

By Charles Ho

Copyright © by Charles Ho 2012

All rights reserved. No part of this report may bereproduced or transmitted in any form whatsoever,electronic, or mechanical, including photocopying,

recording, or by any informational storage or retrievalsystem without express written, dated and signed

permission from the author.

Dedication

This book is dedicated to my dad, a master chef andgourmet mentor.

Table of Contents

DedicationINTRODUCTIONCHINESE DESSERTS

NIAN GAOPEKING DUSTMOON CAKERED BEAN SOUPDOUHUA

JAPANESE DESSERTSSATA ANDAGIANPANMOCHI ICE CREAMMATCHA KASUTERAANMITSU

KOREAN DESSERTSPATBINGSHUDASIKTTEOK WITH DAECHU AND BLACK BEANS

GYEONG DANSUJEONGGWA

INDIAN DESSERTSKHEER OR PAYASAMMODAKMYSORE PAKSHAHI TUKDASHRIKHAND

SRI LANKAN DESSERTSDODOLBIBIKKANKAVUMPANI WALALUWATTALAPAM

IRAQI DESSERTSBAKLAWAQATAYEFKLEICHAKANAFEHPISTACHIO HALVA

FILIPINO DESSERTSMAJA BLANCAYEMA

YEMAUBE HALAYABIKOBUKO PANDAN

INDONESIAN DESSERTSCENDOLBUBUR PULUT HITAMKOLAKAIS CAMPURBUBUR KACANG HIJAU

THAI DESSERTSTAPIOCA PUDDINGKLUAY KAEK WITH ICE CREAMRAINBOW RICE CAKEFAK THONG SANG-KA-YATAM TIM GROB IN COCONUT MILK

VIETNAMESE DESSERTSBANH PHU THERAU CÂUBANH FLANSUA CHUABANH CHUOI NUONG

Other books by Charles HoConversion Tables

Conversion TablesAbout The Author

INTRODUCTION

When it comes to desserts, Asia is the perfect place to tastealmost all international flavours. Although western desserts havebeen introduced in the region, almost all Asian countries and theirculture 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 andtraditions. These unique desserts came into existence notbecause of cravings but of necessity. It is only during the recentyears that chefs and homes have reinvented some of thesedesserts for people’s enjoyment. Early in history, desserts wereconsidered part of everyday meal. Mixing of sugar and sweetswas a mean of preserving the food while people waited for the

was a mean of preserving the food while people waited for thenext harvest season.

In some cultures, earliest desserts were prepared during festivalsand other celebrations that honour their local gods, deity, andpatrons. Majority of Asian desserts also have their ownmeanings and purposes. In China for example, the sticky ricecakes and desserts would symbolize the stickiness and closenessof family relationships, while the moon cakes and the nian gaossymbolizes good luck, prosperity, and bountiful harvest. Most ofAsian desserts also purposely adapt to the changing seasons.During the summer, Asians have their own versions of ice creamslike the several kinds of sorbets, mixed fruits on ice, and icecones flavoured with tropical fruit syrups. During the rainy andcolder seasons, the steaming puddings and sticky cakes reign inthe dining tables.

Popular Asian Desserts

The following are some of the popular and commonly serveddesserts in Asia. And because of their diversity, some dessertsmay found their similarities or can have their varieties in othercountries or cultures.

- Rice or sticky rice cakes. Rice is the staplefood of Asians. It is not surprising therefore that ricehas been reinvented and used to make various kindsof desserts. Cakes and sweets made out of rice havetheir own names in almost each Asian country. TheChinese call them the gao, the Filipinos bibingka andputo, the Japanese mochi, the idli in India, etc...

- Tapiocas. Not known by many westerners,tapioca has its roots from Asia. And if you wouldsearch for tapioca in the Asian region, there could behundreds of varieties and versions. To cite an examplethere is the steamed tapioca cake, pandan tapioca,tapioca pudding, candied tapioca, tapioca sweetenedby coconut milk, etc...

- Sweetened or glazed fruits and root crops.Another popular category of Asian desserts are theuse of numerous fruits and root crops that are

use of numerous fruits and root crops that aresweetened and glazed with syrup, honey, sugar, orcoconut milk. Popular examples include thesweetened or candied bananas, taro root, cassavacandies and sweets, beans in syrup, pumpkin insweetened coconut milk, and many others. Thesekinds of desserts are simple and very easy to prepare.

- Fruits and mixed fruits on ice. Asia has atropical hot weather which makes the different ice-based desserts popular. Asia has also a wide varietyof tropical fruits and produce like mangos, pineapple,coconut, banana, etc. The concept of mixing thesetropical fruits and chilling them with ice has been verypopular. The Philippines has its very popular halo-halowhile Japan has its cherry ice cones.

Ingredients Commonly Used

As can be noticed from the categories of desserts above, muchof 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 heavilyused in making cakes, puddings, and sweets. Plus, the tropicalflavours of various fruits like mango, banana, pineapple, durian,and others won’t be absent. These ingredients are sweetenedeither by one or a combination of sugar, honey, sugarcane, milkand dairy products, coconut milk, etc...

This recipe book will show you the best, hassle-free way tocook Asian desserts in your own kitchen. So your days ofrushing to Asian restaurants are over; whenever your heartcraves for one, go to your kitchen, keep this book handy andamaze everyone with your newly-discovered culinary skills.

CHINESE DESSERTS

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

Health remains a prime concern in China while cooking food.Thus, most Chinese desserts are low in calorie counts and boastof low-fat ingredients like coconut milk, tofu, beans, minimal useof sugar and lots of fruits. So if you are a weight watcher, thenthe days of dealing with your sweet cravings are over. Gorge ona Chinese sweet delicacy whenever your heart desires withoutadding flab to your belly and enjoy a slice of health with Chinesedesserts.

Before you start binging on Chinese desserts, let’s take a look atwhat Chinese cuisine has to offer:

· Bing: These are baked, flaky pastry like suncake, moon cake and wife cake.· Candies: These sweet confections with nutty orfruity flavours are usually made of honey, cane or maltsugar and their sugary yum quotient is bound to bringback memories of childhood.· Jellies: These soft and wobbly gels of pleasure,

like aiyu and grass jelly make great add-ons fordesserts and often have medicinal attributes.· Gao: These chewy, fluffy or firm glutinous ricedesserts are a rage in China.· Soup: Though it might sound unusual, butChinese soups are often given a dessert-like punchand come with restorative properties just like mostChinese delicacy.

So take a look at the recipes below and enjoy Chinese desserts!

NIAN GAO A much-loved sticky fruit cake served as an offering to KitchenGod 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 andkeep stirring until the latter dissolves; set thesweetened water aside to cool.· Meanwhile, soak the dates in a bowl of hot waterfor about half an hour or until they soften and thenslice them into halves; do away with the pits.· Empty the cups of glutinous flour in a bowl andmake a deep depression in the middle to pour in thesweetened water.· Pour the milk over the flour and knead themixture into soft, pliable dough; you can add 1 tbsp ofwater at times to give it a soft, satin-like texture.· Add half of the sliced dates, nuts and dried fruitsto the dough and knead the latter further until they areproperly incorporated into it.· Drizzle some oil in a 7’’ square cake mould togrease and place the dough in it.· Spread the dough out until it occupies every edgeof the mould and arrange the rest of the dates todecorate.· Top it up with sesame seeds and steam the nian

· Top it up with sesame seeds and steam the niangao for about 45 minutes or until its edges separatefrom the pan or mould.· Allow the cake to cool before taking it out fromthe mould and cover it with a wax paper beforeleaving the cake overnight in the refrigerator.· Slice the cake and serve.

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

NIAN GAO

PEKING DUSTVanilla-flavoured whipped cream with a topping of groundchestnut.

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 flatside and cook them in boiling water, covered, forabout 45 minutes.· Drain them, cool and peel off the shell includingits papery skin.· Slice the chestnut flesh into halves and roughlychop them into smaller chunks.· Add the chestnut chunks, in batches, into ablender 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 foldin the caster sugar, along with vanilla extract.· Add a couple of heaping tbsp of seasonedground chestnut to each serving bowl and press tomould into the bowl.· Top it up with a generous dollop or two ofwhipped cream and sprinkle some more groundchestnut on top.· Serve right away.

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

PEKING DUST

MOON CAKEA thin-crusted pastry stuffed with dense red bean paste which isa 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 inwater for a couple of hours, drain and transfer them toa stockpot containing 8 cups of fresh water.· Place the stockpot over heat and cook until thewater starts boiling; reduce the flame to low andcontinue to simmer for 1 ½ hours.· Once their skin begins to separate, strain thebeans and do away with the skins.· Transfer the beans to cheesecloth and press themto squeeze out any extra water.· Melt the lard in a pan and stir in the sugar.· Cook the mixture while stirring constantly, untilmost of its moisture ebbs away; allow to cool anddivide the filling into 20 equal portions.· Combine the ingredients for the water-shorteningdough and knead the mixture until it comes soft andsmooth.· Make the flaky dough similarly with its ingredientsand split each type of dough into 20 equal parts.· Spread out one part of the flaky dough into eachpart of the other dough variety and roll it out into amedium-sized circle.· Fold the circle into thirds before rolling it outagain.· Fold it again into thirds and flatten it by pressingwith your palm until it becomes nearly 3’’ wide.

· Spoon a portion of the stuffing in the middle andwrap it up into a closed packet; pinch the edges toseal.· Place it in a mold, press gently and demold thecake.· Dissolve the food colouring in water and transferthe diluted solution on a plate, lined with paper towel.· Press a cookie-design stamp first onto the colourand then on the surface of the cake; make theremaining moon cakes in a similar fashion.· Place them in a baking sheet and bake in theoven at 350 degrees F for about 20 minutes.· Cool and serve.

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

MOON CAKE

RED BEAN SOUPThis is a soup with dessert-like twist, made of red azuki beansand is perfect as a summer-treat.Serves: 3Ingredients:

· 1 tbsp glutinous rice, soaked overnight anddrained· 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 largesauce pan, containing 4 cups water and bring it toboil.· Reduce the flame, put a lid on and continue tosimmer the mixture over slow flame for about 1 ¼hour, or until the beans soften.· Stir in the sugar until it dissolves and turn off theheat; set aside to cool.· Discard the peel and transfer the soup to ablender.· Pulse it at liquefy mode, for a couple of minutes

· Pulse it at liquefy mode, for a couple of minutesor until you get a smooth soup, free of lumps.· Leave it in the refrigerator to chill and ladle intoserving bowls.· Serve chilled and enjoy!

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

RED BEAN SOUP

DOUHUAA silky soft bean curd pudding relished throughout China withutmost 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 overslow flame but avoid boiling.· Spoon 3 tbsp warm soy milk into a bowl and stirin the gelatine.· Stir in the mixture into the simmering milk until thegelatine melts.· Add the creamer, give it a nice stir and continueto simmer for another half a minute.· Turn off the heat and set the pudding aside forabout 3-4 hours to set.· Scoop the pudding into ramekins and servechilled.

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

DOUHUA

JAPANESE DESSERTS

Just like most East Asian cuisine, Japanese desserts are seldomconsidered as the finale for a meal. Instead, if you ever happento become a part of a Japanese lunch or dinner, you’ll be servedwith a bowl of seasonal fruits as dessert. But that doesn’t meanthat Japanese are unaware of sweet delights. Sweet delicaciesdo prevail in Japanese culinary backdrop, but they usually existas tea time treats or are even enjoyed as snack during any partof the day.

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

savoury art.

Mochi or round dumpling of sticky rice flour is another classicJapanese delicacy, stuffed with gooey filling of ice cream, jams,bean paste or fruit puree, which turns the whole ensemble into alavish indulgence. And if you come across mochi without anyfilling, then call it Dango. Mini pancakes or ohagi, , kurikinton orsweet potato puree with water chestnuts, Japanese sundae oranmitsu are some of the other well-known desserts of Japanwhich have the potential to win your heart.

When we are speaking of Japanese desserts, missing out greentea flavoured sweet dishes will be a crime. Japanese are in lovewith green tea and thus they will use them in any type of dessertthey can think of, be it, ice cream, mochi, oreos or even KitKats.

Which Japanese dessert do you want to try out first?

SATA ANDAGISmall doughnut balls made of sweet, dense dough, which makesa 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 auniform mixture.· Sift a mixture of flour and baking powder and stirin the rest of the ingredients to make an even mixture.· Slowly, stir in the dry mixture into the egg-milkmixture, adding the former in batches and stirring atthe same time until the entire dry ingredients areincorporated.· Continue to combine the mixture until it formssmooth and thick batter.· Heat oil in a deep fryer until it becomes smokinghot. Lower the heat and maintained at 350-375 F.· Add few tablespoons of the batter into the oil anddeep fry them until they turn golden brown and theballs floats up to the surface.· Transfer the fried balls to a plate, lined with papertowel to soak away the extra oil.· They taste best when served hot but a colder one

· They taste best when served hot but a colder onewon’t be bad for your taste buds too.

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

SATA ANDAGI

ANPAN The Japanese version of sweet bun stuffed with sweet red beanpaste and savoured throughout the country since its discovery in1875

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 asaucepan of water and heat until the water startssimmering.· Put on a lid and continue to simmer over lowflame for an hour or until the beans soften; strain andreserve some of the cooking liquid.· Pound the beans into a mashed pulp and pass itthrough a sieve to make the paste smoother.

through a sieve to make the paste smoother.· Add sugar to the bean paste and stir until theformer dissolves.· Return the sweetened bean paste to the saucepanand cook it over moderately high heat for about 15minutes or until it attains a deep reddish hue; in casethe filling turns too dry, you can drizzle some of thereserved liquid to moisten it up a bit.· Set the paste aside to cool and start making thedough for anpan.· For the dough, combine all the dry ingredientstogether and pour in the milk.· Knead the mixture into soft, pliable dough and setit aside for about 5-10 minutes.· Pour the melted butter into the dough and kneadagain to make it even smoother; let it rest for a coupleof hours or until the dough rises to double its previoussize.· Split the dough into 8 parts and roll each of theminto 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 theedges to seal.· Roll the dough back into a ball and press itslightly to give it a shape of a bun.· Arrange the buns on a lined baking sheet andwait until they double in size further.· Preheat your oven to 180 C and bake the bunsfor about 20 minutes or until the turn golden brown.· Allow them to cool and serve with berry jams toturn it into a sumptuous dessert.

turn it into a sumptuous dessert.

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

ANPAN

MOCHI ICE CREAMYummy flavours of rich, gooey ice cream wrapped in stickylayer of glutinous rice.Serves: 10Ingredients:

· 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 andmix them into a smooth paste.· Add sugar and continue to stir the mixture untilthe former dissolves.· Wrap it up in a plastic wrap and cook in themicrowave oven for a couple of minutes beforestirring it again thoroughly.· Cover the mixture again and further cook in themicrowave for about half a minute.· Take it out of the oven, give it a nice stir and setaside to cool.· Spread a plastic wrap across your choppingboard and dust with corn flour.

board and dust with corn flour.· Once the dough cools down, split it into 10portions and flatten each of them with your palm whilekeeping them on the board.· Envelop each scoop of ice cream with theflattened 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 ofcorn flour; otherwise the glutinous rice dough will stick to theboard, thus creating undesirable fuss.

MOCHI ICE CREAM

MATCHA KASUTERAGreen tea flavoured sponge cake baked without a speck of oilor 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 linethe 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 siftthe mixture a couple of times or more before setting itaside.· Beat the eggs with an electric mixer while addingsugar in small amounts until it is completelyincorporated into the eggs.· Warm some water in a large bowl and place thebowl with egg-sugar mixture over it.· Continue to whisk the eggs until it becomesalmost white with a tinge of light yellow.· Pour the milk-honey mixture to the whisked eggand stir well to mix thoroughly.· Add the dry mixture to the batter gradually whilestirring continuously and mix them into a uniformmixture with minimum lumps.· Transfer the batter to the loaf pan and bake it inthe oven at the preheated temperature for about 10minutes.· Now lower the temperature to 280 F andcontinue to bake for another 40 minutes.· Check the doneness of the cake by inserting afork or skewer into it; if it comes out clean, then your

fork or skewer into it; if it comes out clean, then yourcake is ready.· Invert the pan onto a flat platter and remove thekasutera 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 beateneggs. If you can’t figure out when to stop, then here is a simpletrick. As the egg begins to turn white, draw a letter on it and seehow long it takes to sink down. If it takes few moments to dothat, then it’s the indication that you have perfect whisked eggsfor the kasutera.

MATCHA KASUTERA

ANMITSUA 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 ofyour favourite fruits.· 1/3 cup sweet red bean paste (refer the recipefor 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 oruntil it softens.· Squeeze out any excess water from the agar agaror kanten stick and roughly cut into small chunks.· Drop them into a pan containing 1 2/3 cup waterand 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 flatvessel; set it aside to cool until it turns firm.· Now make the syrup by adding sugar to ¼ cupof water and heating the mixture until the sugardissolves.· Add a splash of lemon juice to the syrup, stir andallow to cool.· Once the kanten jelly is set, slice it into small

· Once the kanten jelly is set, slice it into smallcubes and divide it into 4 serving bowls.· Add the fruit slices to the bowl and spoon in thesyrup over them.· Finish it off with the red bean paste and serve.

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

ANMITSU

KOREAN DESSERTS

Korean cuisine has exotic flavours and Korean dessert is nosuch exception. They are sweet with well-balanced flavours andoften come with low fat content and moderate amount ofcalories. This makes Korean sweet delicacies perfect for health-conscious people who keep themselves away from the sweetpleasures for fear of piling on fat.

If you take a look at the ingredients used in making Koreandesserts, you will realise the dominance of glutinous rice as theprime base for the sweet delicacies. Whether it is cooked as ricecake or rolled into small stuffed balls or dumplings, savouringKorean sticky rice confections are truly a divine experience.Tteok, or the traditional Korean rice cake is one such jewel fromthe treasure house of Korean cuisine, which has pleased thenatives since two millennia ago and a regular in Korean festivalsand auspicious occasions. The charm of these rice cakes lies inits simplicity. These steamed cakes don’t feature elaborateingredients and primarily claims its yummy flavours from simplefillings or toppings like red bean or mung bean paste, raisins orany sort of sweetened fillings. And in case you come across a

any sort of sweetened fillings. And in case you come across afried rice cake, call it by the name of gangjeong.

Apart from the tteok, hangwa also occupies an important placeamong the plethora of Korean sweet confections. There are somany hangwa there to choose from, such as, suksilgwa,yumilgwa or fried confections, sweet sticky candies or yeotmade from rice, sweet potatoes, corn or mixed grains, fruityjellos or jungwa and dasik or tea snacks. And if you are lookingfor some relief on hot summer days, go for the shaved icedesserts, topped with fresh fruits, syrup and red beans.

So nurture your love for oriental sweets with Korean dessertsand savour its sugary goodness.

PATBINGSHUA great dessert treat of shaved ice, topped with fruits and redbean 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 whichyour heart desires)· 2 cups ice· ¼ cup packaged sweet rice cake (available inany Asian grocery market or shop), diced· 1/3 cup sweet red bean paste (refer to recipe formooncake)· ¼ cup condensed milk

Method:

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

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

PATBINGSHU

DASIKThese authentic pressed cookies display the perfect harmony ofsweet 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:

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 ofthe pine pollen, sesame powder as well as theremaining grain flours and combine into an evenmixture.· Stir in the strawberry powder to a mixture of oilin water and pour the liquid to the mung bean starch.· Grease a press mold with oil and place smallportions 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 favouritecreamy dessert.

DASIK

TTEOK WITH DAECHU AND BLACKBEANSSteamed sticky yet crumbly rice cake studded with black beansand 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 andthinly sliced· ½ cup water· 1 tsp sea salt· 2 tbsp raw cane sugar

Method:

· Add the soaked black beans to a pot full ofwater and heat it until the water starts boiling.· Reduce the flame and simmer for about half anhour; drain and toss with sugar.· Meanwhile, cut a paper into a round shape, withthe same diameter as that of your bamboo steamerand cut few random slits on it to allow the steam topass.· Place the paper within the base of the steamerand grease its sides as well as the bottom with alashing 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 stirin the sliced dates as well as beans.· Toss well to mix and transfer the mixture to thebamboo steamer.· Flatten the surface with your palm and place thesteamer into a larger vessel partially filled with water.· Put the larger vessel over heat and wait until thewater begins to boil.· Now, start the countdown and steam the cake

for about 15 minutes.· Remove from heat and let it aside for about 5minutes.· Place a flat plate on top of the bamboo steamerand invert to demold the cake.· Strip the paper off the cake and slice beforeserving

Chef’s Tip: You can give a savoury touch to the steamed ricecake by dipping it in egg wash and deep frying it until it turnscrispy golden brown. Pair this pan-fried tteok with kimchi andturn a dessert into a delectable appetizer.

TTEOK

GYEONG DANSweet rice balls stuffed with gooey red bean paste andsmothered 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 andpour 1 tbsp of water to it at intervals, while stirringcontinuously, until the entire water is incorporated intothe mixture.· Knead the mixture into smooth, pliable doughand split it into 16 balls.· Heat 8 cups of water in a large pot until it startsboiling and fill a large bowl with ice water at the sametime.· Meanwhile, flatten each rice ball with your palmand spoon in a small portion of the red bean paste inthe middle.· Wrap the edges of the flattened rice ball aroundthe filling and roll into a round ball.· Make the remaining rice balls in a similar mannerand drop them in batches into the boiling water.· Boil them until they drift on the water surface and

· Boil them until they drift on the water surface andtransfer them to the ice water to halt the cookingprocess.· Spread the toasted sesame seeds and green teapowder, separately, on two separate flat plates.· Roll the balls over the green tea powder,followed by sesame seeds and arrange them onto aplate.· Serve right away or they taste equally well afterchilling.

GYEONG DAN

SUJEONGGWAA sweet and spicy persimmon punch often savoured by Koreansas 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 addthe cinnamon as well as ginger to it.· Bring the spiced water to a boil, place a lid ontop and simmer it for an hour over slow flame.· Do away with the cinnamon as well as ginger andstir in the sugar until it dissolves.· Sieve the liquid through a wire mesh and drop inthe persimmons to the strained liquid.· Allow to cool to room temperature and leave it inthe refrigerator for a couple of hours.· Fill four cups with this fruity punch and top it up

· Fill four cups with this fruity punch and top it upwith pine nuts.· Serve chilled.

SUJEONGGWA

INDIAN DESSERTS

Indian cuisine is famous for the predominance of spicy curriesand kababs, but few are aware of the wonderful dessertssavoured by Indians. People of India are born with a sweettooth! And given the wide range of desserts which Indian cuisinehas to offer, they really can’t be blamed. And if you think thatIndian desserts are only made of milk or dairy products, andfruits, then you are completely at a loss! Indians can make adessert out of legumes or grains too and they have the potentialto knock out even the most famous dessert when it comes toflavours.

Being a country with diverse cultures and religions, every regionor community have their own set of desserts with distinctiveflavours, ingredients and cooking techniques. North Indiansweets are rich and creamy, soaked in ghee or clarified butterand often coated or stuffed with nuts and dried fruits. Every biteof nut-based sweets like barfi and chikki, sweetened coils orjalebi and sweet dumplings of gulab jamun is a blissful experienceand has the potential to give ultimate satisfaction to your mindand soul.

and soul.

Milk-based sweets are a rage in the Eastern part of India.Sweetmeat like rasgulla, soaked in sugar syrup, deep-fried sweetpancakes or malpua, and sandesh made out of sweetenedcottage cheese are some of the notable sweets of Eastern India.

Coconut, milk, lentils and jaggery are the most commoningredients found in South Indian sweets. The Indian ricepudding or payasam is one of the most popular of all dessertsand is often served on ceremonies and festivals. Halwa, mysorepak, jangri and palkova are some of the desserts of South Indiawhich are worth trying at least once in a life time.

No matter which Indian dessert you try, they are never withoutspices, just like most Indian food, thus nurturing your sweetcravings and love for spices at the same time. So get ready toexplore Indian desserts now!

KHEER OR PAYASAMRice 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 minutesbefore pouring in the milk.· Continue to cook until the rice softens and themilk reaches a creamy consistency; don’t forget to stirit frequently to prevent the milk from burning· Once the volume is reduced to half, stir in thesugar, nuts as well as spices and simmer briefly foranother couple of minutes or so.· Remove from heat and let it cool so that it

· Remove from heat and let it cool so that itbecomes thicker.· Serve warm or chilled – both taste equallyblissful.

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

PAYESH

MODAKThese sweet dumplings, stuffed with a cooked mixture of jaggeryand coconut, is believed to be the favourite food of LordGanesha.

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 asoft, pliable dough· Melt ghee in a pan and add the remainingingredients of the stuffing to it.· Cook them over medium heat, while stirringconstantly, until the jaggery melts and a sticky mixtureis obtained; set it aside for half an hour to cool.· Meanwhile, pinch out small balls from the dough

· Meanwhile, pinch out small balls from the doughand flatten them into small circles, each about 4 inch indiameter.· Place a tbsp of the sticky stuffing at the centre ofeach circle and wrap it up into a cone shapeddumpling; make the rest of the modaks in similarfashion.· Heat some oil in a deep-bottomed wok and deepfry the dumplings in batches, until they turn goldenbrown.· 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 flourused should be replaced by rice flour, which is cooked inclarified water, along with ½ cp water until it reaches a semi-sticky consistency. The rest of the process should remained thesame as above.

MODAK

MODAK

MYSORE PAKDelicious squares of sweetened gram flour with the mesmerisingaroma 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 outsmokes and stir in the gram flour.· Stir fry the flour for about 5-10 minutes or until itis evenly coated with oil and becomes crumbly intexture.· Heat a mixture of the remaining oil and ghee in aseparate pan until it becomes smoking hot; reduceheat and leave the oil to sizzle for some time.· Stir in sugar in ¾ cup water, in a heavy bottomedpot and cook over moderate heat for about 5-8minutes until the sugar dissolves and reaches thedesired consistency.

desired consistency.· Reduce the flame to low and stir in the cookedgram flour, while stirring continuously.· Mix the gram flour thoroughly with the sugarsyrup, so that the mixture is free of lumps.· Now pour in the simmering mixture of oil andghee in a continuous stream while stirring the mixturewith the other hand.· Once the mixture turns frothy, spread it out on apre-greased tray for flat plate and smoothen thesurface with a spatula.· Set it aside for 10 minutes to cool and cut intosmall squares.· Cool them further and serve.

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

MYSORE PAK

MYSORE PAK

SHAHI TUKDAThis 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 andslice it diagonally into two halves; set aside.· Stir sugar into a pan of water and heat themixture until it begins to boil.· Lower the heat and continue to simmer the sugarsyrup for about 10 minutes.· Add a dash of cardamom powder to the sugarsyrup, give it a stir or two and set aside.· Bring the milk to boil, in a pan, and then simmerfurther over lower heat, until it reduces to ¼ of itsoriginal volume. Make a point to stir the milk at timesto prevent it from burning.· Stir in the saffron as well pistachios and removefrom heat.· Melt the clarified butter in a separate pan anddeep-fry the bread triangles until they turn crispygolden brown.· Place the fried breads in a serving platter andsmother it with the sugar syrup.· Set it aside for few minute, until the bread soaksin the sweetness and then top it up with the thickenedmilk.

milk.· Finish the dessert with a topping of almonds andrefrigerate it for an hour.· Serve chilled.

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

SHAHI TUKDA

SHRIKHAND A simple yet mouth-watering dessert made of Greek yogurtwhich boasts of the lavish flavours of saffron and other Indianspices.

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 freeends into a knot and hang it in a cool place, for acouple 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 ablender and churn it along with the rest of theingredients except almonds.· Spoon in the mixture to serving bowls and top itup with slivered almonds.· Serve chilled.

· Serve chilled.

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

SHRIKHAND

SRI LANKAN DESSERTS

Sri Lankan cuisine has borrowed a lot of culinary elements fromArab, colonial and Indians, owing to colonization of differentcommunities for centuries. Thus a bite of Sri Lankan food mightgive you a hint of Middle Eastern flavours or carry a strongIndian essence.

In fact, due to its close geographical proximity, India, its southernstates have a lot of influence on Sri Lankan culture as well as itsfood. Thus South Indian and Sri Lankan food has a lot incommon, be it the ingredients, cooking techniques or flavours.Sri Lankan desserts are not an exception and thus South Indianingredients such as coconut and its milk, jaggery and Indianspices dominates their sweet delicacies. While coconut or riceoften makes the base of the sweet dish, it receives its share ofsweetness from indigenous sweeteners like jaggery and treaclemade from palm, kithul (Caryota urens), coconut, Palmyra etc.And you simply can’t miss out the warm zest of the spices whichmingles with the sugary flavours of the Sinhalese delicacies tocreate culinary magic.

In Sri Lanka, serving desserts and sweet delicacies seldomremain restricted to the end of the meal. Rather, sweet curd andsweetmeats like wattalapam, halape, kokis and thalaguli are alsosavoured as tea time snack as well and served during theirauspicious celebrations. Special sweets like milk rice and thosemade out of flour, coconut milk and honey are a regular incultural fiestas.

And now is the time for some sweet Sri Lankan treat.

DODOLThese sweet coconut-flavoured toffees are a rage during SriLankan 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 flourand blend them together into a uniform mixture.· Spread the grated jaggery over it and pour thecoconut milk in a continuous stream, while stirringcontinuously, until the entire milk is incorporated intothe mixture.· Transfer the mixture to a pan and cook it overmoderate heat, while stirring frequently, until themixture thickens.· Stir in the cashew nuts and spoon the mixture intoa flat, pre-greased plate.

a flat, pre-greased plate.· Level the surface and set aside to cool.· Once cooled, slice it into diamond-shaped blocksand serve.

DODOL

BIBIKKANA Sri Lankan spicy cake made of coconut flavour with crunchygoodness 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 cardamomseeds in a heated sauce pan for about 5 minutes; keepa watch so that they don’t burn.· Add to a mortar and crush them into coarsepowder.· Roast the ginger and lemon zest in the same panbriefly and set aside.· Heat a separate pan over moderate heat and addthe sugar.· Pour in water and keep stirring the mixture untilthe sugar dissolves and the syrup thickens.· Remove the syrup from heat and stir in thecoconut.· Add the dates, semolina and cashew nuts to this

· Add the dates, semolina and cashew nuts to thissweet coconut mixture and mix thoroughly.· Add the flour in batches, while stirringcontinuously to form a smooth batter, free of lumps.· Add the vanilla extract as well as a splash of rosewater and blend them into the batter.· In case, the mixture becomes too stiff, add a littleboiling water and stir well until you get a softer batter.· Pour the batter into a pre-greased baking panand bake them in the oven at preheated temperaturefor an hour or until it becomes dark brown in colour.· Allow the cake to cool and then cut into thickslices.

Chef’s Tip: While making the sugar syrup, if it tends to becometoo hard and sticky, stir in some boiling water to get the desiredconsistency.

BIBIKAN

BIBIKAN

KAVUMSpiced 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 anhour.· Transfer the mixture into a grinder and pulse intoa smooth batter with a consistency like that of apancake; let it rest for about 15 minutes.· Pour oil in a wok until it is 2 ‘’ deep and heat itover moderately high heat.· Pour a tbsp of batter into the oil and fry the cakeuntil it turns light brown in colour.· Check the doneness of the oil cake and if some

· Check the doneness of the oil cake and if someof the batter starts oozing out of the cake, then fry thecake further until it is golden brown.· Transfer it to a plate lined with paper towel andfry 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 littleamount of all –purpose flour to reach the perfect consistency.

KAVUM

PANI WALALUDeep-fried coils of a mixture of black gram and rice flour,soaked in sugar syrup.

Ingredients:

· 2 cups black grams, rinsed, skinned and soakedovernight· 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 aclean muslin cloth and stitch its margins.· Drain the soaked lentils and pulse them into asmooth paste, in a blender.· Stir in the rice flour in batches and empty the cupof milk into it.· Season with salt and stir them together into abatter 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 clothand squeeze the batter out into the oil through the hole

and squeeze the batter out into the oil through the holeor nozzle to make circular coils.· Fry them in batches until they become goldenbrown and transfer to a plate lined with paper towel.· Add the treacle to a separate pan and heat until itstarts bubbling; avoid overheating.· Once the deep-fried oils are ready, dip them intothe 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 whenstored in a container filled with treacle

PANI WALALU

WATTALAPAMA 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 thejaggery, stir until the latter dissolves.· Whisk the eggs and pour it into the sweetenedcoconut cream along with a dash of groundcardamom.· Stir them all together and spoon the mixture intotwo ramekins.· Place the cashews on top and cook the puddingin a water bath for about half an hour at 175 C.· Once the pudding becomes firmer, remove theramekins from the water bath and invert each of themonto a serving plate.· Serve, share and have fun!

· Serve, share and have fun!

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

WATTALAPAM

IRAQI DESSERTS

The flavour of Middle Eastern desserts feature special attributeswhich sets them apart from all other cuisines and being a part ofMiddle East, Iraq is not an exception.

When it comes to prime ingredients, fruits, nuts, grains andspices, which are cultivated in this portion of the world sincecenturies ago, tops the list. Besides these dry elements, yogurt,milk and cheese of cow’s, goat’s and sheep’s milk often maketheir way into the Iraqi desserts. When it comes to sweeteners,fruits and honey were traditionally used, though they gave way tosugar in modern times to sweeten up their delicious sweetdelicacies.

Just like western desserts, Iraqi desserts also flaunt a galore ofsweet dishes like pastries, custards, puddings, cookies andcandies - each of them drenched in rich Middle Eastern flavours.Iraqi custards and puddings are usually made of grains like pasta

Iraqi custards and puddings are usually made of grains like pastaand rice, cooked or doused in milk. Use of rose water andspices turn these desserts into an aromatic affair while honey andfruits accentuate its wow factor. Iraqi cookies are commonlypacked with nutty flavours, owing to the use of almonds,pistachios, walnuts etc in them. They frequently get the companyof dried fruits to up its yum quotient to a higher level. If you arenot much into milky or crunchy desserts, then try out the sweetbread products of Iraqi cuisine. Cakes and doughnuts withpiquant punch of spices and the tang of citrus fruits, andcomplete with a nutty undertone, will definitely make a food-lover drool.

So make an Iraqi dessert today and surprise others as well asyourself with its rich and sometimes overtly sweet flavours.

BAKLAWAA crisp, layered pastry stuffed with rich, gooey filling of nuts andsmothered 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 sugarinto a saucepan with 2 cups water and add a splash oflemon juice to it.· Heat the mixture until it starts boiling and let it doso for the next 10 minutes.· Stir in the rose water and turn off the heatimmediately; set aside to cool.· Meanwhile, toss the nuts and remaining sugar inbowl along with a dash of cinnamon powder.· Warm up your oven to 300 F· Spread out the dough and slice it into severalpieces in such a way that they fit perfectly into thebaking dish.· Grease the baking dish with butter and spread

· Grease the baking dish with butter and spreadout a couple of phyllo sheets across its bottom.· Brush some softened butter over it and continuewith the layers until half of the dough is utilised.· Top it up with a cup of nut filling and spread themthroughout the surface.· Cover it with 2 more phyllo sheets and grease thesurface with butter.· Repeat the layers until the entire filling is used andspread the final phyllo sheet over it; brush some butteron its surface again.· Slice the pastry into small triangles and bake themin the oven for an hour or until they turn goldenbrown.· Remove from oven and spoon the sugar syrupover it.· Set it aside for half an hour or until it soaks in thesweetness.· Serve and relish its amazing flavours.

BAKLAWA

QATAYEFThis is Iraq’s answer to French crepes and always stuffed withnut-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 itsrecipe)

Method:

· Toss the yeast and sugar together and stir themixture into ¼ cup water until it dissolves.· Pour the yeast mixture as well as the remainingwater into the bowl of flour, along with a pinch of saltand stir the mixture into a smooth batter.· Wrap the surface of the bowl with a cloth and setaside for 1 hour to let the batter rise.· Drizzle some oil on a frying pan and heat it overmedium flame.

medium flame.· Meanwhile, whisk the batter briskly and pour 1½ tbsp of batter to make each pancake.· Spread it into a 4’’ wide circle and cook thepancake until bubbles appear on its surface.· Transfer it to a plate and cook the remainingpancakes in a similar fashion.· Toss the ingredients of the filling together in amixing bowl.· Place a 1tbsp filling in the middle of eachpancake and fold it in half; pinch the edges to seal.· Make the rest of qatayefs similarly and arrangethem on a baking dish.· Grease them with melted ghee and bake them inthe oven at 350 F for about 15 minutes.· Remove from oven and transfer the stuffedpancakes immediately to a bowl of sugar syrup.· Dish them up in a serving plate and serve rightaway.

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

QATAYEF

KLEICHAThe national cookie of the country, filled with a yummy filling ofdates.

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 alarge mixing bowl.· Stir in the unsalted butter along with a splash ofrose water and knead the mixture into smooth andpliable dough; set it aside for half an hour.· Melt the regular butter in a pan and saute thechopped dates until they soften.· Pinch out small portions of the dough and rollthem into small balls.

them into small balls.· Poke a well in the middle and stuff it with the datefilling.· Seal the edges around it and roll it back into around ball.· Arrange the cookies in a pre-greased baking dishand bake for half an hour or so.· Allow to cool and serve.

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

KLEICHA

KANAFEHClassic 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 saucepan, stir and bring the mixture to a boil.· Reduce heat and simmer further for about 15minutes; set it aside for some time until it cools and stirin 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 meltedbutter.· Rub some butter all over the bottom of a bakingpan and spread half of the dough shreds on it.· Press it with your hands firmly, leaving 1 cm ofspace around the rim.· Top it up with cheese and then spread the rest ofthe dough above the filling, pressing it similarly like thefirst layer.

first layer.· Bake the kanafeh for about half an hour inpreheated temperature.· Once the surface becomes golden brown incolour, take it out of the oven and smother with sugarsyrup while the kanafeh is still hot.· Set aside to cool to room temperature andgarnish with the nuts.· Cut the kanafeh into small squares and serve.

Chef’s Tip: Kanafeh dough is easily available in Middle Easterngrocery shops. In case, you couldn’t manage to get hold of one,angel hair noodles or vermicelli can serve the purpose withoutdegrading the authentic flavours.

KANAFEH

PISTACHIO HALVASweet, nutty bricks of fudge-like confection made of tahini pasteand 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 afine powder.· Add the sugar and continue to grind the mixtureuntil the sugar is powdered.· Stir in the remaining ingredients and blend theminto a thick and stiff batter.· Line a loaf pan with wax paper and pour thebatter into it.· Spread the batter throughout the pan and levelthe surface with a spatula.· Leave it in the refrigerator for an hour or until it

· Leave it in the refrigerator for an hour or until itsets.· Lift the wax paper to take the halva out of thepan 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 yourtaste buds with new flavours of halva.

PISTACHIO HALVA

FILIPINO DESSERTS

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

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

Apart from cakes and pastries, Filipino desserts have got a widerange of summery cold dessert in store for us. Most of themusually comprise of shaved ice, topped with sugar syrup,

usually comprise of shaved ice, topped with sugar syrup,coconut milk or cream, red beans, mashed purple yam and fruitslike jackfruit, bananas, oranges, pomegranates and berries. Andhow can any mortal being ignore the charm of ice cream, morepopularly known as sorbetes among Filipinos. Most of them aremade from coconut milk and sport fruity as well as unusualflavours like that of cheese and Pandanus leaves. However,some sweet dishes like leche flan (caramel custard), meringuesand ensaymada (sugary pastries) are influenced by the westernworld.

Filipinos have a penchant for pairing two opposite flavours, likesweet and salty, to create an unexpected yet deliciouscombination. Thus sweet rice porridge is often served with salty,undried fish and savoury pig blood stew is enjoyed with sweetrice cakes. All these features make Filipino dishes worthy ofhearty praise.

MAJA BLANCAA sweet, creamy dessert made of cornstarch, coconut milk andsugar and perfect for holidays and celebrations.Serves: 8Ingredients:

· 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 itbegins to boil.· Stir in the sugar as well as sweet corn, along withthe condensed milk and simmer for about 10 minutes.· Add cornstarch to the milk and whisk themtogether into a smooth mixture, free of lumps.· Pour it into the simmering mixture, while stirringconstantly and continue to cook until it reaches theconsistency of custard.· Transfer the mixture to a serving tray and levelout its surface with a spatula.

out its surface with a spatula.· Lei it set in the refrigerator for an hour or more (ifyou are not in hurry).· Top it up with grated coconut and serve cold.

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

MAJA BLANCA

YEMALuscious custard candy made from condensed milk and eggyolks – an instant hit among children and grown-ups alike.Serves: 2-4Ingredients:

· 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 thesaucepan and cook for a couple of minutes or so,while stirring frequently.· Whisk in the egg yolks and continue to simmerfor another 2 minutes without failing to stir.· Stir in the peanut chunks and heat the mixture forthe nest 20 minutes or until it turns thick. As soon asthe 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 roomtemperature, take a spoonful on your palm and roll itinto a small ball. Make the remaining candies in similarfashion.· Place each of the candies in a small cup andarrange them on a plate.

arrange them on a plate.· Serve and have fun!

YEMA

UBE HALAYAA 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 thecondensed milk.· Heat the mixture briefly before adding the gratedor mashed purple yam and stir well to incorporate intothe milk.· Stir in the vanilla extract and simmer the mixtureover slow flame, for about 15-20 minutes or until itthickens appreciably.· Spoon the mixture into a mold and allow it coolto room temperature.· Let it set in the refrigerator for a couple of hoursand serve cold.

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

UBE HALAYA

BIKOA simple, yet lip-smacking rice cake with a twist of coconutflavour

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 ricecooker and pour water over it.· Cook until the rice is partially cooked.· While the rice cooks, whisk the brown sugar intothe coconut milk, until the former melts, and seasonwith a dash of salt.· Cook the mixture in a separate pan over slowflame, while stirring continuously, until the mixturethickens.· Once the rice is done, stir it into the simmeringcoconut milk-sugar mixture and continue to cook untilthe liquid ebbs away.· Scoop Biko into serving plates and level out itssurface 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

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

BIKO

BUKO PANDANA rich and creamy dessert with unique flavour of screwpineleaves or ‘pandan’ which in combination with the coconut andgelatine 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 alternativein 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 adddrops of artificial flavouring into it.· Give it a nice stir to mix well and empty it into asaucepan.· Heat the mixture until it begins to boil, whilestirring constantly.· Remove from heat and pour the mixture into amold; set aside to cool so that it turns firmer.

mold; set aside to cool so that it turns firmer.· Whisk the table cream and condensed milktogether, along with coconut strips as well as tapiocapearls and chill the mixture in the freezer until it turnsthick.· Meanwhile, when the gelatine jelly sets, slice itinto small cubes and drop them into the chilled milk-coconut mixture.· Give it a nice stir and pour the mixture intoserving bowls.· Serve cold and enjoy.

Chef’s Tip: A dollop of vanilla ice cream on top of buko pandanis bound to please your sweet tooth and maximise your pleasuresmanifold.

BUKO PANDAN

INDONESIAN DESSERTS

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

Flavours of Indonesian desserts do justice to the world-widefame of Indonesian food. While some of them might remind youof some western desserts, most of them stay true to its roots andoozes out tropical oriental essence in every aspect. So if youlove fusion food, especially desserts, Indonesian desserts won’tlet 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 fruitysweetness and turns every Indonesian dessert into a winner. Andwhen it comes to Indonesian fruity delights, how rujak or fruitsalad can go without mention; that is fresh fruits sliced and tossedwith peanuts and sweet-sour palm sauce is indeed a truly anddelightful dessert to have and is the best way to enjoy all thetropical fruits of Indonesia in one bowl.

Coconut milk seconds the popularity of fruits when it comes toingredients for Indonesian desserts. A dose of coconut milk, thinor thick, into a dessert turns it creamy and when teamed withbeans or rice, they often double its duty as a snack betweenmeals. And how can you miss out wobbly jellies in lively colours– they are an instant hit among adults and children alike!

CENDOLGreen jellies, made of pandan leaf extracts, which is doused insugar syrup and coconut milk and topped with shaved ice to turnit 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 longpieces· 2 large coconuts, grated· 1 tbsp alkaline water· ½ tbsp salt· Handful of red beans· 2 tbsp sugar syrup· Water as neededMethod:· Throw in the pandan leaves strips into a blender,along with 2 ½ cups water and pulse into a greenjuice.· Strain the juice through a sieve and stir in alkalinewater.· Meanwhile, pour the above mixture into the peaflour mixture and give it a nice stir.· Heat the mixture over medium flame, whilestirring constantly, until it thickens.· Transfer the prepared dough to a wooden cendol

· Transfer the prepared dough to a wooden cendolmaker into a bowl of ice water; keep the size of thecendol strands moderate.· Set them aside for about 10 minutes so that theyharden.· Squeeze out the milk from the grated coconutinto 2 quarts of warm water to make the coconutmilk.· Season with salt and refrigerate for an hour ormore to chill.· Spoon in some cendol strands in a bowl and topit up with shaved ice.· Pour in the sugar syrup, followed by the coconutmilk and garnish with some red beans.· Serve chilled.

CENDOL

BUBUR PULUT HITAMBlack and white rice comes together to become this creamycustard 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, alongwith pandan leaves and heat until the mixture startsboiling.· Discard the pandan leaves and continue tosimmer the mixture for about 45 minutes over slowflame.· Once the liquid thickens, stir in the sugar andcontinue to cook for about 10 minutes.· Dissolve the tapioca flour in 2 tbsp of water sothat the mixture is free of lumps, and pour it into thesimmering mixture, along with a pinch of salt.

simmering mixture, along with a pinch of salt.· Ladle the rice pudding into small serving bowlsand spoon in 2 tbsp of coconut milk over each ofthem.· Serve hot or cold.

BUBUR PULUT HITAM

KOLAKFruits 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 waterand simmer until they soften.· Empty the cup of coconut milk, along with vanillasugar, palm sugar and salt.· Cook briefly and add the rest of the ingredients.· Simmer the mixture for a few minutes and spooninto serving bowls.· Add ice cubes and serve cold.

KOLAK

AIS CAMPURA vibrant cocktail of fruits, beans, corn and jellies in a mix ofcondensed 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 andchopped· 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 inevery glass.· Pour ¼ cup of grenadine or soda syrup into each

· Pour ¼ cup of grenadine or soda syrup into eachglass and top it up with condensed milk.· Insert a straw and a spoon.· Serve chilled.

AIS CAMPUR

BUBUR KACANG HIJAUA classic simple dessert of mung beans in coconut milk whichclaims 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 theyare properly cooked.· Stir in the pandan leaves, along with a dash of saltand simmer the mixture for about 10 minutes.· Stir in the palm sugar, along with a splash ofcoconut milk and continue to heat the mixture whilestirring gently.· Spoon into serving bowls.· Serve warm or cold.

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

BUBUR KACANG HIJAU

THAI DESSERTS

The array of Thai desserts or khanom is a bouquet of vibrantcolours. The desserts and sweetmeats in bright colours andenticing shapes please you with sweet sensations and reflect themeticulous character of the Thai natives. The purpose of servingdesserts at the end of Thai spread is not restricted to givingsweet ending to an explicitly spicy meal but is also believed togive completeness to the meal through their looks and forms.

Most Thai desserts feature coconut cream and flesh, rice flourand palm sugar as sweetener and were traditionally cooked inearthern pans, pots and special khanom equipments. They oftenmake their appearance in propitious occasions like Songkran orThai New Year, Autumn festival and Thai weddings. Takekalamae and khaoniao daeng for instance. Making these dessertsare believed to be full of hassles and thus often cooked byseveral women in unison during fiestas and ceremonies.Therefore, Thai traditions have turned these sweet delicacies intoa symbol of friendly relationship and unity. On the first day afterthe Buddhist lent ends, Buddhist monks are offered withsweetmeats like khao tom luk yon, draped in palm leaf,alongside dried food and milled rice as a token of respect andgratitude. Most Thai desserts are regarded as lucky charms and

gratitude. Most Thai desserts are regarded as lucky charms andbelieved to bring good luck and prosperity when served inauspicious celebrations. While thong yot and thong ek signifywealth and fame, another palm based sweet called khanom tansymbolises a smooth life.

With budding urbanisation of Thai life, some of these traditionshave ceased to exist, but the desserts and sweets still reign inThai cuisine to mesmerise us with its impressive authenticflavours.

TAPIOCA PUDDINGA hassle-free, gluten free dessert of tapioca pearls cooked incoconut milk

Serves: 3-4

Ingredients:

· ½ cup tapioca pearls· 1 can thin coconut milk· 2 cups water· Pinch of salt to taste· Maple syrup

Method:

· Soak the tapioca pearls in a cup of water forabout 15 minutes, so that they swell up; don’t keepthem soaked beyond the estimated time or they mightbreak.· Discard the excess water and add the pearls to apot filled with water, along with a dash of salt.· Heat the water until it starts boiling; lower theheat to simmer it further for another 15 minutes, whilestirring at times.· Once the tapioca softens and turns mushy, turnoff the heat and cover.· Set it aside for about 10 minutes and then

· Set it aside for about 10 minutes and thenrefrigerate until it is chilled and the gel thickens.· Add ¼ cup of the chilled tapioca into eachserving bowl and top it up with 1/3 cup of coconutmilk.· Stir well to distribute the tapioca evenly into themilk and serve with a bout of maple syrup on top.

Chef’s Tip: If you buy a package of larger tapioca pearls for thisrecipe, then add more water to the pot and boil them longer.

TAPIOCA PUDDING

KLUAY KAEK WITH ICE CREAMBanana slices dipped in rice flour-coconut batter and deep-frieduntil golden brown.

Serves: 6

Ingredients:

· 6 ripe yet firm bananas, peeled· ¼ cup tapioca starch· 1 cup rice flour· ¼ cup shredded coconut· 1 tbsp sesame seeds· ¼ cup sugar· ½ tsp baking soda· ¾ cup water· 1 tsp salt· 4 cups vegetable oil, for deep-frying· 6 scoops coconut or vanilla ice cream

Method:

· Add the baking soda, salt, sugar and sesameseeds into the flour and stir them well to mixthoroughly.· Pour in water and stir well to get a smooth batter.· Stir in the shredded coconut into the batter andset aside.· Heat oil in a deep fryer until it turns smoking hot.Lower the heat.· Plunge each banana into the bowl of batter sothat they are coated from every side.· Gently lower that banana into the oil and deep-fryit until it attains a golden brown hue; fry the rest of thebananas similarly.· Transfer the fried bananas into a plate, lined withpaper towel to soak away the extra oil.· Let them cool to room temperature and then sliceeach banana lengthwise into halves.· Arrange a pair of banana halves on each plateand place a dollop of coconut or vanilla ice cream inthe middle.

the middle.· Serve before the ice cream melts away.

KLUAY KAEK

RAINBOW RICE CAKEThe same old Asian rice cake with layers of vivacious colours isa visual treat.

Makes: 1 cake

Ingredients:

· 1 cup sticky rice flour· ¾ cup tapioca starch· ¾ cup palm sugar· 1 can or ¼ cup coconut milk· ½ tsp pandan paste· 2 tsp coconut extract· Pinch of salt· Permitted Food colouring of different hues

Method:

· Add salt and sugar into the flour, along with therest of liquid ingredients and stir into a thick uniformbatter.· Ladle some of the batter into a small bowl andstir in one of food colouring.· Grease a loaf pan with little amount of oil andtransfer the batter into it.· Empty a couple of cups of water into a largevessel and heat until it boils.· Wrap the surface of the loaf pan with a foil andplace it onto the boiling water.· Put a lid on and steam the cake over mediumheat for about 5 minutes or until the batter becomesfirm.· Clean the small bowl and again ladle some morebatter into it.· Stir in a different food colour and pour it over the1st layer of cake.· Steam it again for 10 minutes until it becomes firmthroughout.· Continue to add layers of varied colours to thecake and steam each time, until the entire batter isused up. Every time you add a new layer, prolong the

used up. Every time you add a new layer, prolong thesteaming time by a couple of times to ensure aproperly cooked cake.· Take the loaf pan out of the steamer and waituntil the cake cools down.· Demold the cake onto a plate and slice it with awire or a sharp knife.· Serve and turn your meal into a colourful affair.

Chef’s Tip: This cake can be stored for up to 2 days whenwrapped in a plastic and refrigerated in an air-tight container.

RAINBOW RICE CAKE

FAK THONG SANG-KA-YAPumpkin-based custard with coconut creamIngredients:

· 5 eggs· 1 small pumpkin· ½ cup sugar· 1 cup coconut cream

Method:· Whisk the eggs and pour the coconut cream in acontinuous stream while doing so.· Stir in the sugar and continue to beat the mixtureuntil it turns frothy.· Slice off the top of the pumpkin and scoop outmost of its interiors to make it resemble a bowl with alid.· Puree the scooped out pumpkin flesh in a blenderand stir the puree into the coconut cream mixture.· Transfer the pumpkin-coconut mixture into thehollowed pumpkin and place it in a steamer.· Steam for about half an hour and set aside tocool.· Refrigerate until the custard sets and serve.

FAK THONG SANG-KA-YA

TAM TIM GROB IN COCONUT MILKRed ruby like jellies floating in coconut milk

Ingredients:

· 1 cup water chestnuts, diced· ¾ cup coconut milk· ½ cup sugar· ½ cup tapioca flour· ¾ cup jasmine essence water (refer chef’s tip)· Red food colouring· Crushed ice

Method:

· Soak the water chestnut dices in red foodcolouring until they turn bright red.· Meanwhile, stir the sugar in jasmine essencewater and boil the mixture until the former dissolvesand the liquid reaches the desired syrupy consistency.· Add the stained water chestnuts into a bowl offlour and stir to coat them well.· Bring 5 cups of water to a boil in a pot and throwin the water chestnuts.· Cook until they float on the surface and resemblerubies.· Drain and transfer them into a bowl of cold waterwithout wasting any time.

without wasting any time.· Fill serving bowls with crushed ice and top it upwith the red rubies.· Spoon in generous amount of coconut milk,followed by the sugar syrup and serve chilled.

Chef’s Tip: Dip the jasmines in a jug of water, cover to makeyour own jasmine essence water.

TAM TIM GROB

VIETNAMESE DESSERTS

Vietnamese food makes one of the finest cuisines of South-eastAsia. The wonderful Vietnamese dishes are the result of their richhistorical past and cultural diversity. Every delicacy reflectsVietnam’s cultural connection with China and its neighbouringcountries as well as its historical ties with French people andtraditions. Thus appeal of Vietnamese food lies in its diversityand Vietnamese desserts keeps up to the reputation of thecuisine.

Vietnamese food, including its desserts are often made of basicingredients, which blend together to make healthy, low-fatdishes, which are high in carbs. Most Vietnamese natives havelactose intolerance in their genes, as a result of which dessertshardly features cheese and milk. Hence they prefer coconut milk– another Chinese influence, which is often teamed with otheroriental culinary elements like beans, coconut meat, pandanleaves, palm sugar etc to create one of the most mouth-wateringyet simple dishes in Asian cuisine.

People of Vietnam are fond of fruits, especially, oranges,

People of Vietnam are fond of fruits, especially, oranges,bananas, mangoes, papaya as well as pineapple and love to havethem for desserts. Fruits are often turned into sweet candies,called, ô mai and fruit preserves, called mứt, whose flavoursranges from sweet, spicy to savoury. Fruity flavoured jellies arenot rare too and often used as add-ons in desserts like fruitcocktails as well as shaved ice.

The Vietnamese don’t wait till the end of meal to enjoy a dessert.Rather, they prefer to gorge on desserts as snacks throughoutthe day. So, go the Vietnamese way and splurge on aVietnamese sweet delicacy whenever your sweet tooth screamsout for some sugary indulgence.

BANH PHU THEThis coconut cake with mung bean filling is a must have inVietnamese marriages and is traditionally offered to a woman bya guy while proposing her for marriage.

Ingredients:

· 1 lb starch flour· ½ cup coconut flakes· 2/3 cup sugar syrup· 1 1/3 cup sugar· 5 oz yellow mung beans, soaked in water· 4 cups water· 2 tbsp lemon extract· 1 tbsp vegetable oil

Method:

· Add sugar and coconut flakes to the flour andblend well into a uniform mixture.· Pour in water and stir into a smooth batter.· Transfer the mixture into a deep-bottomed panand cook over slow flame for about 10 minutes, whilestirring frequently.· Boil the mung beans in a pot of water until theysoften and are cooked through; drain and do awaywith the liquid.· Return the mung beans to the pan, along with oiland syrup.· Cook the mixture until most of the liquid ebbsaway.· Stir in the lemon extract and turn off the heat.· Spoon in some of the cooked batter into smallcupcake tins or on palm leaves.· Place some of the mung bean stuffing in themiddle and top it up with another layer of the batter.In case you are using palm leaves, wrap the edges

In case you are using palm leaves, wrap the edgesaround the batter and tie it tightly with a string.· Arrange them in a steamer and steam for about20 minutes or until the cake turns transparent.· Set them aside for a while to cool and de-mold.· Serve and win the heart of your dear ones.

BAHN PHU THE

RAU CÂUIt is a wobbly jelly cake with delicate flavours of coconut, mochaand pandan.

Serves: 6

Ingredients:

· ¾ cup sweetened condensed milk· 2 sachets (0.88 oz) agar agar (jelly) powder· 7 1/3 cup cold water· 2 1/3 cup superfine sugar· 6 cups coconut milk· 1 tbsp mocha paste· 1 tbsp pandan paste

Method:

· Stir the agar agar powder in water until itdissolves and transfer the mixture into a saucepan.· Heat it over high flame while stirring constantlyuntil it begins to boil.· Reduce the heat to medium and continue to cookthe mixture until it becomes even and smooth.· Cook the coconut milk in a separate pot brieflyand whisk in the agar liquid.· Stir in sugar and heat the mixture further for acouple of minutes.· Pour it into 3 separate bowls and add about 4tbsp of condensed milk to each of them.· Stir in pandan paste in one bowl and mochapaste in the other until the colour is evenly distributedthroughout the mixture.· Rub little cold water into the mold and pour thepandan mixture into it to make the first layer.· Let it set in the refrigerator at 10 degrees until thelayer is firm.· Pour the plain coconut mixture over it and leavein the refrigerator following the above instructions.· Make the mocha layer in a similar fashion andleave the cake in the refrigerator for a couple of hoursor even overnight.· Remove the cake from the mold very gently andserve.

serve.

RAU CAU

BANH FLANCaramel custard with flavours very close to those found inFrench cuisine but lighter and not as creamier as its westerncounterpart.

Serves: 6-7

Ingredients:

· 6 egg yolks· 4 eggs· 1 can sweetened condensed milk· Milk, as needed· 1 tsp vanilla powder· Hot water, as needed

For the caramel:

· 4 tbsp water· ½ cup sugar

Method:

· Warm up your oven to 350 F.· Whisk the whole eggs and egg yolks together in amixing bowl until they are mixed thoroughly and setaside.· Empty a whole can of condensed milk intoanother bowl.· Fill the empty can with hot water and pour it overthe condensed milk, followed by milk, measured in thesimilar manner.· Stir them together to mix, along with the whiskedeggs and blend them together into a uniform mixture.· Sieve the mixture through a fine strainer and stir inthe vanilla powder to the smoother strained mixture.· Heat a mixture of sugar in water in a pan overmoderate heat while stirring continuously.· Once the sugar dissolves and the syrup turns to adarker shade of brown, remove from heat and pour itinto 6-7 ramekins.· Divide the flan mixture into the ramekins up to its

rim.· Fill half of a baking pan with water and arrangethe ramekins in it.· Bake them in the oven for about 50 minutes oruntil the pudding turns firm.· Serve warm or cold.

BAHN FLAN

SUA CHUAA creamy yogurt based dessert with silky smoothness and a hintof playful tartness.Ingredients:

· 14.5 oz (1 can) sweetened condensed milk· 1 ¼ cup milk· 1 cup plain yogurt· ½ cup hot water· Raspberry jelly

Method:· Empty a can of condensed milk into a mixingbowl and whisk it together with hot water.· Stir in milk as well as yogurt to the mixture andcontinue to mix them together into a uniform andsmooth mixture.· Pass it through a cheesecloth or fine mesh strainerinto another bowl to smoothen it out further.· Heat water in a large container until it startsboiling and place the bowl with the milk-yogurt mix onit.· Turn off the heat immediately and pour somemore boiling water until the water level reaches the ripof the bowl.

of the bowl.· Cover the large container with a pot and let theyogurt set for about 4-5 hours.· Remove the smaller bowl from the water bathand cover and refrigerate to chill.· Scoop out the yogurt into serving bowls and adda dollop of raspberry jam or any of your favourite fruittopping on it.· Serve chilled.

Chef’s Tip: If the yogurt doesn’t set, then the water in the bathemust have been too hot than desired. So keep an eye on thetemperature of the water and avoid from letting it get too hot.

SUA CHUA

BANH CHUOI NUONGSoft and sweet caramelised pudding with alternate layers ofbanana and bread slices soaked in coconut cream.

Ingredients:

· 4-5 large ripe bananas, peeled and thinly slicedlengthwise.· 8-10 slices white bread, crust removed· 6.8 lf oz coconut cream· ¼ cup castor sugar· 1 cup brown sugar· 2-3 tbsp coconut oil, melted

Method:

· Toss the banana slices with castor sugar and setaside.· Stir in the brown sugar in coconut cream and heatthe mixture until sugar dissolves, while stirringconstantly.· Remove from heat and set the mixture aside tocool.· Warm up your oven to 180 C.· Spread a parchment paper across the bottom ofa spring form parchment paper and lightly oil its sides.· Arrange few banana slices on the parchmentpaper followed by some of the bread slices soaked in

paper followed by some of the bread slices soaked incoconut mixture.· Repeat the layers until all of the banana slices andbread slices are used up. The final layer should havethe bananas.· Add a lashing of coconut oil over the puddingand bake it in your oven for about an hour.· Remove from oven and allow the pudding tocool,· Remove from mold, slice and serve.

Chef’s Tip: While baking the pudding, if the surface starts tobrown too quickly, cover it with a aluminium foil and continue tobake.

BANH CHUOI NUONG

BANH CHUOI NUONG

Other books by Charles Ho

Asian Recipes - 50 Tasty & Easy Made Unique Exotic Recipes(With Images Of Each Dish And Chef's Note)

7 Proven RESTAURANT MARKETING Strategies To Increase YourRestaurant Business Today!

Conversion Tables

Oven Temperatures 140 °C 280 °F150 °C 300 °F170 °C 340 °F180 °C 350 °F200 °C 400 °F220 °C 430 °F240 °C 464 °F

Measures 1/4 inch 6 mm1/2 inch 13 mm3/4 inch 19 mm 2 inches 5 cm4 inches 10 cm6 inches 15 cm10 inches 25 cm

VOLUMEMEASUREMENTS 60 ml 2 fl. oz. ¼cup125 ml 4 fl. oz. ½cup180 ml 6 fl. oz. ¾cup250 ml 8 fl. oz. 1cup375 ml 12 fl. oz. 1½cup500 ml 16 fl. oz. 2cups

WEIGHTMEASUREMENTS 50 g 1¾ oz.60 g 2 oz.100 g 3½ oz.125 g 4 oz.150 g 5 oz.200 g 7 oz.250 g 8 oz.

cups600 ml 20 fl. oz. 2½cups825 ml 27 fl. oz. 3½cups1 lt. 2 pints 4cups1.5 lt. 3 pints 6cups 2 lt. 4 pints 8cups

300 g 10 oz.375 g 12 oz.400 g 14 oz.500 g 1 lb.1 kg 2 lb.1.5 kg 3 lb.2 kg 4 lb.

About The Author“The discovery of a new dish does more for the happiness ofman than the discovery of a star.”

- BRILLAT-SAVARIN Charles Ho was born 1961 in a family, where classical Chinesecuisine was passed from one generation to another. His culinaryskills were nurtured by his father, a renowned master chef inChinese cuisine. To further refine his skills, Charles attended theMalaysian Chinese Cuisine chef training course, as well as theprestigious Le Cordon Bleu culinary workshops. Besides, healso graduated with a diploma in hotel management from theAmerican Hotel & Motel Association (formerly known asAHMA, now AHLA). Academically, Charles holds a BachelorDegree (B.A. Hons) in International Business Administrationfrom the University of Northumbria U.K and also possesses aDiploma in Management from the University of Malaya.Throughout his career, Charles has been featured numeroustimes in food and cooking magazines as the master chef inChinese cuisine and also acknowledged as “Asia FoodGuru”. As an authoritative & professional chef, and also anexpert on Asian Cuisine, Charles has successfully demonstratedhis special techniques and recipes which delighted his audience,including the community of the Western World. By extensivelytravelling and accumulating the most authentic recipes of all Asian

travelling and accumulating the most authentic recipes of all Asiancountries, that were prized as family secret recipes, Charles Howrote numerous articles and reports on Asian cuisine. He alsocontributed with his recipes and features on regional cooking‘’Home Cooking’’ magazine, local publications, newspapers andis currently working on two other cookbooks. Charles Ho hasretired, and now, with more hours to spare, indulges in hisfavorite pastime – writing (holding a pen rather than a pan).

“There is no love sincerer than the love of food.” -

GeorgeBernardShaw

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