ASIAN 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

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 CU 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 peoples 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

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

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 icebased 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 wont 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.

CHINESE DESSERTS

Chinese take cooking very seriously and consider it as a treasured art. Their appreciation for cooking is also reflected in their desserts, in which the ingredients blend together to create a culinary rendition. However, the idea of a dessert in China is somewhat different from that of the western culture. Chinese meals dont have any specific reserved for savouring sweet dishes. Rather, they are often relished during tea time or served alongside main dishes. Nevertheless, if your sweet tooth craves for some Oriental sweetness at the end of meal, just go for it; after all deviating a little from the Chinese tradition wont be a crime! Health remains a prime concern in China while cooking food. Thus, most Chinese desserts are low in calorie counts and boast of low-fat ingredients like coconut milk, tofu, beans, minimal use of sugar and lots of fruits. So if you are a weight watcher, then the days of dealing with your sweet cravings are over. Gorge on a Chinese sweet delicacy whenever your heart desires without adding flab to your belly and enjoy a slice of health with Chinese desserts. Before you start binging on Chinese desserts, lets take a look at what Chinese cuisine has to offer: Bing: These are baked, flaky pastry like sun cake, moon cake and wife cake. Candies: These sweet confections with nutty or fruity flavours are usually made of honey, cane or malt sugar and their sugary yum quotient is bound to bring back memories of childhood. Jellies: These soft and wobbly gels of pleasure,

like aiyu and grass jelly make great add-ons for desserts and often have medicinal attributes. Gao: These chewy, fluffy or firm glutinous rice desserts are a rage in China. Soup: Though it might sound unusual, but Chinese soups are often given a dessert-like punch and come with restorative properties just like most Chinese 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 Kitchen God especially during Chinese New year. Makes: 1 medium-sized cake Ingredients: Method: Pour some boiling water in a bowl of sugar and keep stirring until the latter dissolves; set the sweetened water aside to cool. Meanwhile, soak the dates in a bowl of hot water for about half an hour or until they soften and then slice them into halves; do away with the pits. Empty the cups of glutinous flour in a bowl and make a deep depression in the middle to pour in the sweetened water. Pour the milk over the flour and knead the mixture into soft, pliable dough; you can add 1 tbsp of water at times to give it a soft, satin-like texture. Add half of the sliced dates, nuts and dried fruits to the dough and knead the latter further until they are properly incorporated into it. Drizzle some oil in a 7 square cake mould to grease and place the dough in it. Spread the dough out until it occupies every edge of the mould and arrange the rest of the dates to decorate. Top it up with sesame seeds and steam the nian 3 cup glutinous flour 7 oz boiling water 1 tbsp milk 2/3 cup brown sugar cup Chinese dates cup nuts cup dried fruits 1 tbsp sesame seeds 1 tbsp vegetable oil Water as needed

 Top it up with sesame seeds and steam the nian gao for about 45 minutes or until its edges separate from the pan or mould. Allow the cake to cool before taking it out from the mould and cover it with a wax paper before leaving the cake overnight in the refrigerator. Slice the cake and serve. Chefs Tip: If you dont mind too much about calories, you can deep-fry the steamed cake after smothering it with egg-wash. The combination of crisp coating and sweet interiors is utter bliss.

NIAN GAO

PEKING DUST
Vanilla-flavoured whipped cream with a topping of ground chestnut. Serves: 8-10 Ingredients: Method: Cut the chestnuts diagonally, twice, along its flat side and cook them in boiling water, covered, for about 45 minutes. Drain them, cool and peel off the shell including its papery skin. Slice the chestnut flesh into halves and roughly chop them into smaller chunks. Add the chestnut chunks, in batches, into a blender and process them into finer powder. Stir in the sugar and salt into the ground chestnut. Whisk the cream until it forms stiff peaks and fold in the caster sugar, along with vanilla extract. Add a couple of heaping tbsp of seasoned ground chestnut to each serving bowl and press to mould into the bowl. Top it up with a generous dollop or two of whipped cream and sprinkle some more ground chestnut on top. Serve right away. Chefs Tip: You can let your imagination flow when it comes to garnishing the dessert. Maraschino cherry, candied nuts or fruits often serve the purpose very nicely. 2 lb fresh chestnuts 1 cup whipped cream Few drops pure vanilla extract 4 tbsp caster sugar cup sugar tsp salt

PEKING DUST

MOON CAKE
A thin-crusted pastry stuffed with dense red bean paste which is a must-have delicacy for Chinese Mid-Autumn festival Makes: 20 cakes Ingredients: For the water shortening dough: 5 tbsp lard 2 cups allpurpose flour tsp salt 10 tbsp water

For the flaky dough: For the filling: Method: cup lard 1 lb red azuki beans 1 cup sugar Water, as needed 5 tbsp lard 1 cup all-purpose flour Red food colouring for patterns.

 To make the filling: immerse the red beans in water for a couple of hours, drain and transfer them to a stockpot containing 8 cups of fresh water. Place the stockpot over heat and cook until the water starts boiling; reduce the flame to low and continue to simmer for 1 hours. Once their skin begins to separate, strain the beans and do away with the skins. Transfer the beans to cheesecloth and press them to squeeze out any extra water. Melt the lard in a pan and stir in the sugar. Cook the mixture while stirring constantly, until most of its moisture ebbs away; allow to cool and divide the filling into 20 equal portions. Combine the ingredients for the water-shortening dough and knead the mixture until it comes soft and smooth. Make the flaky dough similarly with its ingredients and split each type of dough into 20 equal parts. Spread out one part of the flaky dough into each part of the other dough variety and roll it out into a medium-sized circle. Fold the circle into thirds before rolling it out again. Fold it again into thirds and flatten it by pressing with your palm until it becomes nearly 3 wide.

 Spoon a portion of the stuffing in the middle and wrap it up into a closed packet; pinch the edges to seal. Place it in a mold, press gently and demold the cake. Dissolve the food colouring in water and transfer the diluted solution on a plate, lined with paper towel. Press a cookie-design stamp first onto the colour and then on the surface of the cake; make the remaining moon cakes in a similar fashion. Place them in a baking sheet and bake in the oven at 350 degrees F for about 20 minutes. Cool and serve. Chefs Tip: Apart from red bean paste, lotus seed puree can also be used to fill in the moon cakes. All you need to do is boil the soaked lotus seeds until tender and grind them into a smooth paste. Then cook the paste in oil, with lots of sugar, until the mixture thickens and the stuffing is ready.

MOON CAKE

RED BEAN SOUP

This is a soup with dessert-like twist, made of red azuki beans and is perfect as a summer-treat. Serves: 3 Ingredients: 1 tbsp glutinous rice, soaked overnight and drained cup azuki beans, soaked overnight and drained 6 tbsp brown sugar 4 cups water 3 dried tangerine peel cup peanuts, crushed Method: Add the beans, rice and tangerine peel to large sauce pan, containing 4 cups water and bring it to boil. Reduce the flame, put a lid on and continue to simmer the mixture over slow flame for about 1 hour, or until the beans soften. Stir in the sugar until it dissolves and turn off the heat; set aside to cool. Discard the peel and transfer the soup to a blender.

 Pulse it at liquefy mode, for a couple of minutes or until you get a smooth soup, free of lumps. Leave it in the refrigerator to chill and ladle into serving bowls. Serve chilled and enjoy! Chefs Tip: In case you want a greater tang of orange, replace the dried peel with a fresh one. But sometimes, the aroma might become a tad too overpowering; so remain careful about how much of the peel you use.

RED BEAN SOUP

DOUHUA
A silky soft bean curd pudding relished throughout China with utmost pleasure. Serves: 4 Ingredients: Method: Pour the soy bean in a saucepan and heat over slow flame but avoid boiling. Spoon 3 tbsp warm soy milk into a bowl and stir in the gelatine. Stir in the mixture into the simmering milk until the gelatine melts. Add the creamer, give it a nice stir and continue to simmer for another half a minute. Turn off the heat and set the pudding aside for about 3-4 hours to set. Scoop the pudding into ramekins and serve chilled. Chefs Tip: Douhua tastes best when topped with sweet palm sugar syrup, but the usual sugar syrup would also do. 17 oz soy bean milk 3 tsp creamer 2 tsp gelatine

DOUHUA

JAPANESE DESSERTS

Just like most East Asian cuisine, Japanese desserts are seldom considered as the finale for a meal. Instead, if you ever happen to become a part of a Japanese lunch or dinner, youll be served with a bowl of seasonal fruits as dessert. But that doesnt mean that Japanese are unaware of sweet delights. Sweet delicacies do prevail in Japanese culinary backdrop, but they usually exist as tea time treats or are even enjoyed as snack during any part of the day. The Japanese tea time snacks or wagashi makes an integral part of the tradition and is a must-have while drinking tea between meals. These tea sweets are usually made out of seasonal ingredients and infused with exotic flavours of coffee, green tea, Pandanus and Sakura (cherry blossom), passion fruit and several other fruity flavours. Apart from being vibrant, squishy morsels of sugary delights and their crafty motifs will certainly oozed out beauties that almost turn them into a piece of savoury art.

savoury art. Mochi or round dumpling of sticky rice flour is another classic Japanese delicacy, stuffed with gooey filling of ice cream, jams, bean paste or fruit puree, which turns the whole ensemble into a lavish indulgence. And if you come across mochi without any filling, then call it Dango. Mini pancakes or ohagi, , kurikinton or sweet potato puree with water chestnuts, Japanese sundae or anmitsu are some of the other well-known desserts of Japan which have the potential to win your heart. When we are speaking of Japanese desserts, missing out green tea flavoured sweet dishes will be a crime. Japanese are in love with green tea and thus they will use them in any type of dessert they can think of, be it, ice cream, mochi, oreos or even Kit Kats. Which Japanese dessert do you want to try out first?

SATA ANDAGI
Small doughnut balls made of sweet, dense dough, which makes a yummy contrast to its crunchy coating. Makes: 12-16 balls Ingredients: Method: Whisk the eggs along with milk and vanilla into a uniform mixture. Sift a mixture of flour and baking powder and stir in the rest of the ingredients to make an even mixture. Slowly, stir in the dry mixture into the egg-milk mixture, adding the former in batches and stirring at the same time until the entire dry ingredients are incorporated. Continue to combine the mixture until it forms smooth and thick batter. Heat oil in a deep fryer until it becomes smoking hot. Lower the heat and maintained at 350-375 F. Add few tablespoons of the batter into the oil and deep fry them until they turn golden brown and the balls floats up to the surface. Transfer the fried balls to a plate, lined with paper towel to soak away the extra oil. They taste best when served hot but a colder one 4 cups flour 3 tbsp baking powder cup milk 4 eggs 2 cups sugar 3 tsp vanilla tsp salt Oil, for deep frying

 They taste best when served hot but a colder one wont be bad for your taste buds too. Chefs Tip: The temperature of the oil should be maintained within the range of 350-375 degrees F to make perfect golden fried doughnut balls with Japanese flavours.

SATA ANDAGI

ANPAN
The Japanese version of sweet bun stuffed with sweet red bean paste and savoured throughout the country since its discovery in 1875 Makes: 8-10 Ingredients: For the dough: For the filling: Method: To make the filing, empty the cup of beans into a saucepan of water and heat until the water starts simmering. Put on a lid and continue to simmer over low flame for an hour or until the beans soften; strain and reserve some of the cooking liquid. Pound the beans into a mashed pulp and pass it 1 cup azuki beans 4 cups water 4 oz caster sugar 1.1 lb all purpose flour 10.5 oz milk 2 oz butter, melted 2 oz caster sugar 1 tsp instant yeast tsp salt

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

turn it into a sumptuous dessert. Chefs Tip: Apart from red bean paste, lotus bean or white bean paste can also serve as luscious fillings for anpan.

ANPAN

MOCHI ICE CREAM

Yummy flavours of rich, gooey ice cream wrapped in sticky layer of glutinous rice. Serves: 10 Ingredients: Method: Pour water into a bowl of glutinous rice flour and mix them into a smooth paste. Add sugar and continue to stir the mixture until the former dissolves. Wrap it up in a plastic wrap and cook in the microwave oven for a couple of minutes before stirring it again thoroughly. Cover the mixture again and further cook in the microwave for about half a minute. Take it out of the oven, give it a nice stir and set aside to cool. Spread a plastic wrap across your chopping board and dust with corn flour. 4 oz glutinous rice flour 2 oz sugar 6 fl oz water 10 scoops ice cream of any flavours Corn flour for dusting

board and dust with corn flour. Once the dough cools down, split it into 10 portions and flatten each of them with your palm while keeping them on the board. Envelop each scoop of ice cream with the flattened dough and pinch the edges to seal. Leave them in the freezer in an air-tight container. Serve chilled. Chefs Tip: Dont forget to dust your chopping board with lots of corn flour; otherwise the glutinous rice dough will stick to the board, thus creating undesirable fuss.

MOCHI ICE CREAM

MATCHA KASUTERA
Green tea flavoured sponge cake baked without a speck of oil or butter. Makes: 1 loaf Ingredients: Method: Warm up your oven to 360 degrees F and line the inside of a loaf pan with parchment paper. Whisk honey into warm milk and keep it aside. Mix the green tea powder into the flour and sift the mixture a couple of times or more before setting it aside. Beat the eggs with an electric mixer while adding sugar in small amounts until it is completely incorporated into the eggs. Warm some water in a large bowl and place the bowl with egg-sugar mixture over it. Continue to whisk the eggs until it becomes almost white with a tinge of light yellow. Pour the milk-honey mixture to the whisked egg and stir well to mix thoroughly. Add the dry mixture to the batter gradually while stirring continuously and mix them into a uniform mixture with minimum lumps. Transfer the batter to the loaf pan and bake it in the oven at the preheated temperature for about 10 minutes. Now lower the temperature to 280 F and continue to bake for another 40 minutes. Check the doneness of the cake by inserting a fork or skewer into it; if it comes out clean, then your cup bread flour cup sugar 1 tbsp green tea powder (matcha) 2 tbsp honey 2 tbsp milk 4 eggs

fork or skewer into it; if it comes out clean, then your cake is ready. Invert the pan onto a flat platter and remove the kasutera from the pan. Strip off the kasutera and set aside to cool. Cut it into medium-thick slices and serve. Chefs Tip: The secret to best kasutera is the thoroughly beaten eggs. If you cant figure out when to stop, then here is a simple trick. As the egg begins to turn white, draw a letter on it and see how long it takes to sink down. If it takes few moments to do that, then its the indication that you have perfect whisked eggs for the kasutera.

MATCHA KASUTERA

ANMITSU
A popular dessert consisting of assorted fruits and kanten jelly, smothered with syrup as well as sweet bean paste. Serves: 3-4 Ingredients: Fruit slices, apples, oranges, peaches or any of your favourite fruits. 1/3 cup sweet red bean paste (refer the recipe for moon cake) For the kanten jelly: For the syrup: Method: Soak the stick of agar agar in water for 1 hour or until it softens. Squeeze out any excess water from the agar agar or kanten stick and roughly cut into small chunks. Drop them into a pan containing 1 2/3 cup water and heat over medium heat until it starts boiling. Lower the heat and simmer while stirring at times, until the kanten melts. Stir in sugar and pour the mixture into a flat vessel; set it aside to cool until it turns firm. Now make the syrup by adding sugar to cup of water and heating the mixture until the sugar dissolves. Add a splash of lemon juice to the syrup, stir and allow to cool. Once the kanten jelly is set, slice it into small 1 tbsp lemon juice 2/3 cup sugar cup water 2 tbsp sugar stick agar agar (kanten) 1 2/3 cup water

 Once the kanten jelly is set, slice it into small cubes and divide it into 4 serving bowls. Add the fruit slices to the bowl and spoon in the syrup over them. Finish it off with the red bean paste and serve. Chefs Tip: You can try out several variations of anmitsu by serving it without the bean paste (mitsumame) or adding a scoop of ice cream on top (cream anmitsu).

ANMITSU

KOREAN DESSERTS

Korean cuisine has exotic flavours and Korean dessert is no such exception. They are sweet with well-balanced flavours and often come with low fat content and moderate amount of calories. This makes Korean sweet delicacies perfect for healthconscious people who keep themselves away from the sweet pleasures for fear of piling on fat. If you take a look at the ingredients used in making Korean desserts, you will realise the dominance of glutinous rice as the prime base for the sweet delicacies. Whether it is cooked as rice cake or rolled into small stuffed balls or dumplings, savouring Korean sticky rice confections are truly a divine experience. Tteok, or the traditional Korean rice cake is one such jewel from the treasure house of Korean cuisine, which has pleased the natives since two millennia ago and a regular in Korean festivals and auspicious occasions. The charm of these rice cakes lies in its simplicity. These steamed cakes dont feature elaborate ingredients and primarily claims its yummy flavours from simple fillings or toppings like red bean or mung bean paste, raisins or any sort of sweetened fillings. And in case you come across a

any sort of sweetened fillings. And in case you come across a fried rice cake, call it by the name of gangjeong. Apart from the tteok, hangwa also occupies an important place among the plethora of Korean sweet confections. There are so many hangwa there to choose from, such as, suksilgwa, yumilgwa or fried confections, sweet sticky candies or yeot made from rice, sweet potatoes, corn or mixed grains, fruity jellos or jungwa and dasik or tea snacks. And if you are looking for some relief on hot summer days, go for the shaved ice desserts, topped with fresh fruits, syrup and red beans. So nurture your love for oriental sweets with Korean desserts and savour its sugary goodness.

PATBINGSHU
A great dessert treat of shaved ice, topped with fruits and red bean paste, to cool you on a hot and sultry summer. Serves: cup assorted fresh fruit cubes (strawberries, peaces, pineapples, mango, kiwi or any fruit which your heart desires) 2 cups ice cup packaged sweet rice cake (available in any Asian grocery market or shop), diced 1/3 cup sweet red bean paste (refer to recipe for mooncake) cup condensed milk Method: Crush the ice in an ice grinder or mixer and transfer it to a serving bowl. Top it up with condensed milk, followed by a dollop of sweet red bean paste. Spread the fruits over the paste and finish it off with the rice cake dices. Serve chilled. Chefs Tip: There are several ways to enjoy patbingsu. You can give a nutty twist to the basic patbingsu by topping it with misutgaru powder (grounded roasted grain) or top it up with a scoop or two of green tea ice cream.

PATBINGSHU

DASIK
These authentic pressed cookies display the perfect harmony of sweet honey flavour with fried grain flour. Makes: 8 cookies Ingredients: For the strawberry liquid: 1 tbsp vegetable oil 1 tsp strawberry powder tbsp water

For the green coloured variant: 1 tbsp honey 1 tbsp green bean flour

For the pine pollen variant: 1tbsp pine pollen 1 tbsp honey

For the yellow coloured variety: 1 tbsp yellow bean flour 1 tbsp honey

For the black variety:

For the black variety: 3 tsp honey 2 tbsp black sesame powder

For the mung bean variety: Method: Pour corresponding amount of honey to each of the pine pollen, sesame powder as well as the remaining grain flours and combine into an even mixture. Stir in the strawberry powder to a mixture of oil in water and pour the liquid to the mung bean starch. Grease a press mold with oil and place small portions of each type of dough into it. Press firmly and arrange the cookies on a plate. Serve them with tea or team it with your favourite creamy dessert. 2 tbsp mung bean starch 1 tbsp honey

DASIK

TTEOK WITH DAECHU AND BLACK BEANS

Steamed sticky yet crumbly rice cake studded with black beans and flavoured with the delightful sweetness of Chinese dates. Makes: 1 round cake Ingredients: 2.5 cups glutinous rice flour 2/3 cup black beans, soaked in water overnight 10 dried Chinese dates or daechu, pitted and thinly sliced cup water 1 tsp sea salt 2 tbsp raw cane sugar Method: Add the soaked black beans to a pot full of water and heat it until the water starts boiling. Reduce the flame and simmer for about half an hour; drain and toss with sugar. Meanwhile, cut a paper into a round shape, with the same diameter as that of your bamboo steamer and cut few random slits on it to allow the steam to pass. Place the paper within the base of the steamer and grease its sides as well as the bottom with a lashing vegetable oil. Sieve a mixture of flour and salt into a large bowl, sprinkle some water over it and stir it again. Sieve the moistened flour-salt mix again and stir in the sliced dates as well as beans. Toss well to mix and transfer the mixture to the bamboo steamer. Flatten the surface with your palm and place the steamer into a larger vessel partially filled with water. Put the larger vessel over heat and wait until the water begins to boil. Now, start the countdown and steam the cake

for about 15 minutes. Remove from heat and let it aside for about 5 minutes. Place a flat plate on top of the bamboo steamer and invert to demold the cake. Strip the paper off the cake and slice before serving Chefs Tip: You can give a savoury touch to the steamed rice cake by dipping it in egg wash and deep frying it until it turns crispy golden brown. Pair this pan-fried tteok with kimchi and turn a dessert into a delectable appetizer.

TTEOK

GYEONG DAN
Sweet rice balls stuffed with gooey red bean paste and smothered with nutty flavours of toasted sesame seeds. Ingredients: 1 cup glutinous rice flour 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: Method: Combine the flour as well as salt together and pour 1 tbsp of water to it at intervals, while stirring continuously, until the entire water is incorporated into the mixture. Knead the mixture into smooth, pliable dough and split it into 16 balls. Heat 8 cups of water in a large pot until it starts boiling and fill a large bowl with ice water at the same time. Meanwhile, flatten each rice ball with your palm and spoon in a small portion of the red bean paste in the middle. Wrap the edges of the flattened rice ball around the filling and roll into a round ball. Make the remaining rice balls in a similar manner and drop them in batches into the boiling water. 1 cup red bean paste

 Boil them until they drift on the water surface and transfer them to the ice water to halt the cooking process. Spread the toasted sesame seeds and green tea powder, separately, on two separate flat plates. Roll the balls over the green tea powder, followed by sesame seeds and arrange them onto a plate. Serve right away or they taste equally well after chilling.

GYEONG DAN

SUJEONGGWA
A sweet and spicy persimmon punch often savoured by Koreans as dessert after a heavy meal. Serves: 4 Ingredients: Method: Empty the cups of water into a large pot and add the cinnamon as well as ginger to it. Bring the spiced water to a boil, place a lid on top and simmer it for an hour over slow flame. Do away with the cinnamon as well as ginger and stir in the sugar until it dissolves. Sieve the liquid through a wire mesh and drop in the persimmons to the strained liquid. Allow to cool to room temperature and leave it in the refrigerator for a couple of hours. Fill four cups with this fruity punch and top it up 4 dried persimmon, stems removed 6 cinnamon sticks, rinsed cup fresh ginger, peeled and thinly sliced 8 cups water 1 cup sugar Handful of pine nuts

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

SUJEONGGWA

INDIAN DESSERTS

Indian cuisine is famous for the predominance of spicy curries and kababs, but few are aware of the wonderful desserts savoured by Indians. People of India are born with a sweet tooth! And given the wide range of desserts which Indian cuisine has to offer, they really cant be blamed. And if you think that Indian desserts are only made of milk or dairy products, and fruits, then you are completely at a loss! Indians can make a dessert out of legumes or grains too and they have the potential to knock out even the most famous dessert when it comes to flavours. Being a country with diverse cultures and religions, every region or community have their own set of desserts with distinctive flavours, ingredients and cooking techniques. North Indian sweets are rich and creamy, soaked in ghee or clarified butter and often coated or stuffed with nuts and dried fruits. Every bite of nut-based sweets like barfi and chikki, sweetened coils or jalebi and sweet dumplings of gulab jamun is a blissful experience and has the potential to give ultimate satisfaction to your mind and soul.

and soul. Milk-based sweets are a rage in the Eastern part of India. Sweetmeat like rasgulla, soaked in sugar syrup, deep-fried sweet pancakes or malpua, and sandesh made out of sweetened cottage cheese are some of the notable sweets of Eastern India. Coconut, milk, lentils and jaggery are the most common ingredients found in South Indian sweets. The Indian rice pudding or payasam is one of the most popular of all desserts and is often served on ceremonies and festivals. Halwa, mysore pak, jangri and palkova are some of the desserts of South India which are worth trying at least once in a life time. No matter which Indian dessert you try, they are never without spices, just like most Indian food, thus nurturing your sweet cravings and love for spices at the same time. So get ready to explore Indian desserts now!

KHEER OR PAYASAM
Rice pudding with the piquant goodness of exotic Indian spices Serves: 4-6 Ingredients: Method: Add butter to a frying pan and wait until it melts. Stir in the rice and cook for a couple of minutes before pouring in the milk. Continue to cook until the rice softens and the milk reaches a creamy consistency; dont forget to stir it frequently to prevent the milk from burning Once the volume is reduced to half, stir in the sugar, nuts as well as spices and simmer briefly for another couple of minutes or so. Remove from heat and let it cool so that it 4 cups milk cup rice, rinsed and drained 1 tsp butter cup sugar 1 tbsp pistachios, slivered 2 tbsp almonds, slivered Pinch of crushed green cardamom seeds 6 saffron strands

 Remove from heat and let it cool so that it becomes thicker. Serve warm or chilled both taste equally blissful. Chefs Tip: Replacing rice with Vermicelli offers a nice change of flavours without compromising with the authenticity of the dish.

PAYESH

MODAK
These sweet dumplings, stuffed with a cooked mixture of jaggery and coconut, is believed to be the favourite food of Lord Ganesha. Ingredients: 3 cup all purpose flour Salt to taste 3 tbsp oil

For the stuffing: Method: Add salt and oil to the flour and knead it into a soft, pliable dough Melt ghee in a pan and add the remaining ingredients of the stuffing to it. Cook them over medium heat, while stirring constantly, until the jaggery melts and a sticky mixture is obtained; set it aside for half an hour to cool. Meanwhile, pinch out small balls from the dough 2 cups grated coconut 1 tbsp sesame 2 cups jaggery 1 tbsp ghee or clarified butter

 Meanwhile, pinch out small balls from the dough and flatten them into small circles, each about 4 inch in diameter. Place a tbsp of the sticky stuffing at the centre of each circle and wrap it up into a cone shaped dumpling; make the rest of the modaks in similar fashion. Heat some oil in a deep-bottomed wok and deep fry the dumplings in batches, until they turn golden brown. Serve hot or cold. Chefs Tip: Modaks taste equally delightful when steamed. However, if you would like it to be steamed, the all purpose flour used should be replaced by rice flour, which is cooked in clarified water, along with cp water until it reaches a semisticky consistency. The rest of the process should remained the same as above.

MODAK

MYSORE PAK
Delicious squares of sweetened gram flour with the mesmerising aroma of ghee. Makes: 12-14 pieces Ingredients: Method: Heat 5 tbsp peanut oil in a pan until it gives out smokes and stir in the gram flour. Stir fry the flour for about 5-10 minutes or until it is evenly coated with oil and becomes crumbly in texture. Heat a mixture of the remaining oil and ghee in a separate pan until it becomes smoking hot; reduce heat and leave the oil to sizzle for some time. Stir in sugar in cup water, in a heavy bottomed pot and cook over moderate heat for about 5-8 minutes until the sugar dissolves and reaches the desired consistency. 1 cup yellow gram flour 1 cup melted clarified butter or ghee 5 tbsp + cup peanut oil cup water 1 cup sugar

desired consistency. Reduce the flame to low and stir in the cooked gram flour, while stirring continuously. Mix the gram flour thoroughly with the sugar syrup, so that the mixture is free of lumps. Now pour in the simmering mixture of oil and ghee in a continuous stream while stirring the mixture with the other hand. Once the mixture turns frothy, spread it out on a pre-greased tray for flat plate and smoothen the surface with a spatula. Set it aside for 10 minutes to cool and cut into small squares. Cool them further and serve. Chefs Tip: Make a point to use fresh ingredients to make this recipe and steer clear of cooking it in high heat, otherwise your dish will be ruined.

MYSORE PAK

MYSORE PAK

SHAHI TUKDA
This dessert made of deep-fried bread pieces bathed in spicedup milk is a royal indulgence for the taste buds Serves: 4-5 Ingredients: Method: Cut off the brown edges of each sliced bread and slice it diagonally into two halves; set aside. Stir sugar into a pan of water and heat the mixture until it begins to boil. Lower the heat and continue to simmer the sugar syrup for about 10 minutes. Add a dash of cardamom powder to the sugar syrup, give it a stir or two and set aside. Bring the milk to boil, in a pan, and then simmer further over lower heat, until it reduces to of its original volume. Make a point to stir the milk at times to prevent it from burning. Stir in the saffron as well pistachios and remove from heat. Melt the clarified butter in a separate pan and deep-fry the bread triangles until they turn crispy golden brown. Place the fried breads in a serving platter and smother it with the sugar syrup. Set it aside for few minute, until the bread soaks in the sweetness and then top it up with the thickened milk. 6 bread slices 1 cup fresh cream milk 2 tbsp clarified butter or ghee cup water cup sugar 4-5 almonds, toasted and slivered 2 tbsp pistachios, blanched and chopped 1 tsp green cardamom powder 4-6 saffron strands

milk. Finish the dessert with a topping of almonds and refrigerate it for an hour. Serve chilled. Chefs Tip: You can heighten up its level of extravagance by sandwiching an apricot slice or mascarpone cream between the fried bread slices before soaking them in milk.

SHAHI TUKDA

SHRIKHAND
A simple yet mouth-watering dessert made of Greek yogurt which boasts of the lavish flavours of saffron and other Indian spices. Serves: 4 Ingredients: Method: Wrap the yogurt in a muslin cloth, tie the free ends into a knot and hang it in a cool place, for a couple of hours or until the whey drains off. Stir the saffron into warm milk and set aside. Once the yogurt is strained, transfer it to a blender and churn it along with the rest of the ingredients except almonds. Spoon in the mixture to serving bowls and top it up with slivered almonds. Serve chilled. 2 lb plain yogurt 1 tbsp warm milk cup powdered sugar 2 tsp cardamom powder 6 saffron strands Handful of almond slivers

Serve chilled.

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

SHRIKHAND

SRI LANKAN DESSERTS

Sri Lankan cuisine has borrowed a lot of culinary elements from Arab, colonial and Indians, owing to colonization of different communities for centuries. Thus a bite of Sri Lankan food might give you a hint of Middle Eastern flavours or carry a strong Indian essence. In fact, due to its close geographical proximity, India, its southern states have a lot of influence on Sri Lankan culture as well as its food. Thus South Indian and Sri Lankan food has a lot in common, be it the ingredients, cooking techniques or flavours. Sri Lankan desserts are not an exception and thus South Indian ingredients such as coconut and its milk, jaggery and Indian spices dominates their sweet delicacies. While coconut or rice often makes the base of the sweet dish, it receives its share of sweetness from indigenous sweeteners like jaggery and treacle made from palm, kithul (Caryota urens), coconut, Palmyra etc. And you simply cant miss out the warm zest of the spices which mingles with the sugary flavours of the Sinhalese delicacies to create culinary magic.

In Sri Lanka, serving desserts and sweet delicacies seldom remain restricted to the end of the meal. Rather, sweet curd and sweetmeats like wattalapam, halape, kokis and thalaguli are also savoured as tea time snack as well and served during their auspicious celebrations. Special sweets like milk rice and those made out of flour, coconut milk and honey are a regular in cultural fiestas. And now is the time for some sweet Sri Lankan treat.

DODOL
These sweet coconut-flavoured toffees are a rage during Sri Lankan New Year fiesta. Serves: 1-2 Ingredients: Method: Add the cinnamon and a pinch of salt to the flour and blend them together into a uniform mixture. Spread the grated jaggery over it and pour the coconut milk in a continuous stream, while stirring continuously, until the entire milk is incorporated into the mixture. Transfer the mixture to a pan and cook it over moderate heat, while stirring frequently, until the mixture thickens. Stir in the cashew nuts and spoon the mixture into a flat, pre-greased plate. 8 oz rice flour, sieved 8 fl oz thick coconut milk 7.5 oz jaggery, grated tsp ground cinnamon 6 tbsp cashew nuts, chopped Salt to taste

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

DODOL

BIBIKKAN
A Sri Lankan spicy cake made of coconut flavour with crunchy goodness of cashews. Makes: 1 cake Ingredients: Method: Preheat oven to 300 F. Roast the fennel seeds and green cardamom seeds in a heated sauce pan for about 5 minutes; keep a watch so that they dont burn. Add to a mortar and crush them into coarse powder. Roast the ginger and lemon zest in the same pan briefly and set aside. Heat a separate pan over moderate heat and add the sugar. Pour in water and keep stirring the mixture until the sugar dissolves and the syrup thickens. Remove the syrup from heat and stir in the coconut. Add the dates, semolina and cashew nuts to this cup wheat flour 4 cups scrapped coconut 1 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

 Add the dates, semolina and cashew nuts to this sweet coconut mixture and mix thoroughly. Add the flour in batches, while stirring continuously to form a smooth batter, free of lumps. Add the vanilla extract as well as a splash of rose water and blend them into the batter. In case, the mixture becomes too stiff, add a little boiling water and stir well until you get a softer batter. Pour the batter into a pre-greased baking pan and bake them in the oven at preheated temperature for an hour or until it becomes dark brown in colour. Allow the cake to cool and then cut into thick slices. Chefs Tip: While making the sugar syrup, if it tends to become too hard and sticky, stir in some boiling water to get the desired consistency.

BIBIKAN

BIBIKAN

KAVUM
Spiced cake made of rice and coconut milk. Ingredients: Method: Stir in all the ingredients in a large mixing bowl (except vegetable oil) and keep it aside for half an hour. Transfer the mixture into a grinder and pulse into a smooth batter with a consistency like that of a pancake; let it rest for about 15 minutes. Pour oil in a wok until it is 2 deep and heat it over moderately high heat. Pour a tbsp of batter into the oil and fry the cake until it turns light brown in colour. 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

 Check the doneness of the oil cake and if some of the batter starts oozing out of the cake, then fry the cake further until it is golden brown. Transfer it to a plate lined with paper towel and fry the other oil cakes in similar fashion. Serve hot and enjoy. Chefs Tip: In case the batter turns out too thin, stir in a little amount of all purpose flour to reach the perfect consistency.

KAVUM

PANI WALALU
Deep-fried coils of a mixture of black gram and rice flour, soaked in sugar syrup. Ingredients: 2 cups black grams, rinsed, skinned and soaked overnight 2.5 cups coconut milk 1 cup rice flour 3 cups black treacle 1 cup water 1 tsp salt Oil, for deep frying Method: Cut a tiny circular hole, about cm wide, in a clean muslin cloth and stitch its margins. Drain the soaked lentils and pulse them into a smooth paste, in a blender. Stir in the rice flour in batches and empty the cup of milk into it. Season with salt and stir them together into a batter with the consistency of a mashed potato. Pour oil in a pan and heat it over medium flame. Spoon the batter into the prepared muslin cloth

and squeeze the batter out into the oil through the hole or nozzle to make circular coils. Fry them in batches until they become golden brown and transfer to a plate lined with paper towel. Add the treacle to a separate pan and heat until it starts bubbling; avoid overheating. Once the deep-fried oils are ready, dip them into the hot treacle and leave them in it for a few minutes. Strain out the coils and serve. Chefs Tip: Pani walalu can be stored for a whole week when stored in a container filled with treacle

PANI WALALU

WATTALAPAM
A Sri-Lankan cake on crme-brulee using coconut as base. Serves: 2 Ingredients: Method: Warm the coconut cream and drop in the jaggery, stir until the latter dissolves. Whisk the eggs and pour it into the sweetened coconut cream along with a dash of ground cardamom. Stir them all together and spoon the mixture into two ramekins. Place the cashews on top and cook the pudding in a water bath for about half an hour at 175 C. Once the pudding becomes firmer, remove the ramekins from the water bath and invert each of them onto a serving plate. Serve, share and have fun! cup coconut cream 2 tsp jaggery, grated 6 cashews, roasted and halved 2 eggs Dash of ground green cardamom

Serve, share and have fun!

Chefs Tip: Dont overcook the wattalapam to avoid bubbles in it.

WATTALAPAM

IRAQI DESSERTS

The flavour of Middle Eastern desserts feature special attributes which sets them apart from all other cuisines and being a part of Middle East, Iraq is not an exception. When it comes to prime ingredients, fruits, nuts, grains and spices, which are cultivated in this portion of the world since centuries ago, tops the list. Besides these dry elements, yogurt, milk and cheese of cows, goats and sheeps milk often make their way into the Iraqi desserts. When it comes to sweeteners, fruits and honey were traditionally used, though they gave way to sugar in modern times to sweeten up their delicious sweet delicacies. Just like western desserts, Iraqi desserts also flaunt a galore of sweet dishes like pastries, custards, puddings, cookies and candies - 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 pasta and rice, cooked or doused in milk. Use of rose water and spices turn these desserts into an aromatic affair while honey and fruits accentuate its wow factor. Iraqi cookies are commonly packed with nutty flavours, owing to the use of almonds, pistachios, walnuts etc in them. They frequently get the company of dried fruits to up its yum quotient to a higher level. If you are not much into milky or crunchy desserts, then try out the sweet bread products of Iraqi cuisine. Cakes and doughnuts with piquant punch of spices and the tang of citrus fruits, and complete with a nutty undertone, will definitely make a foodlover drool. So make an Iraqi dessert today and surprise others as well as yourself with its rich and sometimes overtly sweet flavours.

BAKLAWA
A crisp, layered pastry stuffed with rich, gooey filling of nuts and smothered in sweet goodness of honey or sugar syrup. Serves: 4 Ingredients: 16 oz frozen phyllo dough, thawed 4 + cup sugar 2 tsp rose water 1lb butter tsp lemon juice 2 cups water 2 cup assorted nuts (walnuts, pistachios, almonds) 1 tsp cinnamon powder Method: To make the sugar syrup, empty 4 cups of sugar into a saucepan with 2 cups water and add a splash of lemon juice to it. Heat the mixture until it starts boiling and let it do so for the next 10 minutes. Stir in the rose water and turn off the heat immediately; set aside to cool. Meanwhile, toss the nuts and remaining sugar in bowl along with a dash of cinnamon powder. Warm up your oven to 300 F Spread out the dough and slice it into several pieces in such a way that they fit perfectly into the baking dish. Grease the baking dish with butter and spread

 Grease the baking dish with butter and spread out a couple of phyllo sheets across its bottom. Brush some softened butter over it and continue with the layers until half of the dough is utilised. Top it up with a cup of nut filling and spread them throughout the surface. Cover it with 2 more phyllo sheets and grease the surface with butter. Repeat the layers until the entire filling is used and spread the final phyllo sheet over it; brush some butter on its surface again. Slice the pastry into small triangles and bake them in the oven for an hour or until they turn golden brown. Remove from oven and spoon the sugar syrup over it. Set it aside for half an hour or until it soaks in the sweetness. Serve and relish its amazing flavours.

BAKLAWA

QATAYEF
This is Iraqs answer to French crepes and always stuffed with nut-cheese filling to stay true to its Asian roots. Serves: 10 For the pancake: For the filling: To finish: 1/3 cup clarified butter or ghee 1 cup sugar syrup (refer to baklava for its recipe) Method: Toss the yeast and sugar together and stir the mixture into cup water until it dissolves. Pour the yeast mixture as well as the remaining water into the bowl of flour, along with a pinch of salt and stir the mixture into a smooth batter. Wrap the surface of the bowl with a cloth and set aside for 1 hour to let the batter rise. Drizzle some oil on a frying pan and heat it over cup walnuts, chopped cup grated cheddar cheese 1 tsp cinnamon 4 tbsp sugar 1 cups all purpose flour, sifted 2 tsp active, dry yeast Dash of salt 1 cups warm water

medium flame. Meanwhile, whisk the batter briskly and pour 1 tbsp of batter to make each pancake. Spread it into a 4 wide circle and cook the pancake until bubbles appear on its surface. Transfer it to a plate and cook the remaining pancakes in a similar fashion. Toss the ingredients of the filling together in a mixing bowl. Place a 1tbsp filling in the middle of each pancake and fold it in half; pinch the edges to seal. Make the rest of qatayefs similarly and arrange them on a baking dish. Grease them with melted ghee and bake them in the oven at 350 F for about 15 minutes. Remove from oven and transfer the stuffed pancakes immediately to a bowl of sugar syrup. Dish them up in a serving plate and serve right away. Chefs Tip: Swap the sweet filling with meat stuffing and give a savoury makeover to this popular Iraqi dessert.

QATAYEF

KLEICHA
The national cookie of the country, filled with a yummy filling of dates. Makes: 30 cookies Ingredients: Method: Warm up your oven to 170 C. Sift a mixture of sugar in flour together into a large mixing bowl. Stir in the unsalted butter along with a splash of rose water and knead the mixture into smooth and pliable dough; set it aside for half an hour. Melt the regular butter in a pan and saute the chopped dates until they soften. Pinch out small portions of the dough and roll them into small balls. 3 cups all purpose flour 8 oz dates, pitted and chopped cup caster sugar 8 oz unsalted butter, softened 2 tbsp regular butter cup water 3 tsp rose water

them into small balls. Poke a well in the middle and stuff it with the date filling. Seal the edges around it and roll it back into a round ball. Arrange the cookies in a pre-greased baking dish and bake for half an hour or so. Allow to cool and serve. Chefs Tip: In case you have a craving for kleicha yet your kitchen has run out of dates, dont be disheartened. This Iraqi cookie, stuffed with peanut butter taste equally drool-worthy.

KLEICHA

KANAFEH
Classic Arabic cheese pastry drenched in sugar syrup. Makes: One 10 wide cake Ingredients: For the dough: For the filling: 3 cup ricotta cheese 1 package kataifi dough 1 cup butter, melted

For the sugar syrup: 1 cup water

For the topping: Method: Add all the ingredients of the syrup to a sauce pan, stir and bring the mixture to a boil. Reduce heat and simmer further for about 15 minutes; set it aside for some time until it cools and stir in the rose water. Warm up your oven to 350 F. Break and tear the kataifi dough, with your hand, into smaller shreds and toss it along with melted butter. Rub some butter all over the bottom of a baking pan and spread half of the dough shreds on it. Press it with your hands firmly, leaving 1 cm of space around the rim. Top it up with cheese and then spread the rest of the dough above the filling, pressing it similarly like the first layer. 5 tbsp walnuts, chopped cup almonds, blanched and chopped cup pistachios, blanched and chopped

first layer. Bake the kanafeh for about half an hour in preheated temperature. Once the surface becomes golden brown in colour, take it out of the oven and smother with sugar syrup while the kanafeh is still hot. Set aside to cool to room temperature and garnish with the nuts. Cut the kanafeh into small squares and serve. Chefs Tip: Kanafeh dough is easily available in Middle Eastern grocery shops. In case, you couldnt manage to get hold of one, angel hair noodles or vermicelli can serve the purpose without degrading the authentic flavours.

KANAFEH

PISTACHIO HALVA
Sweet, nutty bricks of fudge-like confection made of tahini paste and pistachios. Makes: 1 medium-sized block Ingredients: Method: Add sesame seeds to a mortar and grind into a fine powder. Add the sugar and continue to grind the mixture until the sugar is powdered. Stir in the remaining ingredients and blend them into a thick and stiff batter. Line a loaf pan with wax paper and pour the batter into it. Spread the batter throughout the pan and level the surface with a spatula. Leave it in the refrigerator for an hour or until it 1 cup sesame seeds, toasted 2 tbsp pistachios 2 tbsp raisins 1 tsp rose water 2 tbsp raw honey 3 tbsp sugar

 Leave it in the refrigerator for an hour or until it sets. Lift the wax paper to take the halva out of the pan and peel it off from the confection. Slice the halva into thick strips and serve. Chefs Tip: Apart from nuts and sesame seeds, beans, lentils, pumpkins, squashes and carrots can be also used to treat your taste buds with new flavours of halva.

PISTACHIO HALVA

FILIPINO DESSERTS

Filipino food, i.e., cuisine of Philippines is diverse, owing to its rich history of foreign visitors and traders. Apart from being influenced by its neighbours like Malaysia, Indonesia and Brunei, Filipino cuisine have also ripped out elements like spices from Spanish food and cooking techniques from China. Fragments of Latin, Middle Eastern, Japanese and American influence can be witnessed in their dishes as well. Thus every slice of Filipino food bears the essence of the blend of varied culture and flavours. Being a tropical Oriental land, the Filipinos have a special corner for rice. Thus, steamed rice cakes like puto and bibingka, rice sweets with coconut flavours or biko and sapin sapin (tricoloured sweet) and rice patties or palitaw are some of the most-cherished delicacies in the country. Coconut is their second love and thus is makes its way to the desserts either as a filling or as the prime base. Apart from cakes and pastries, Filipino desserts have got a wide range of summery cold dessert in store for us. Most of them usually 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 fruits like jackfruit, bananas, oranges, pomegranates and berries. And how can any mortal being ignore the charm of ice cream, more popularly known as sorbetes among Filipinos. Most of them are made from coconut milk and sport fruity as well as unusual flavours like that of cheese and Pandanus leaves. However, some sweet dishes like leche flan (caramel custard), meringues and ensaymada (sugary pastries) are influenced by the western world. Filipinos have a penchant for pairing two opposite flavours, like sweet and salty, to create an unexpected yet delicious combination. Thus sweet rice porridge is often served with salty, undried fish and savoury pig blood stew is enjoyed with sweet rice cakes. All these features make Filipino dishes worthy of hearty praise.

MAJA BLANCA
A sweet, creamy dessert made of cornstarch, coconut milk and sugar and perfect for holidays and celebrations. Serves: 8 Ingredients: 4 cups coconut milk cup milk 14 oz condensed milk 5 tbsp grated coconut, toasted cup corn starch 15 oz whole sweet kernel corn cup sugar Method: Heat coconut milk in a large saucepan until it begins to boil. Stir in the sugar as well as sweet corn, along with the condensed milk and simmer for about 10 minutes. Add cornstarch to the milk and whisk them together into a smooth mixture, free of lumps. Pour it into the simmering mixture, while stirring constantly and continue to cook until it reaches the consistency of custard. Transfer the mixture to a serving tray and level out its surface with a spatula.

out its surface with a spatula. Lei it set in the refrigerator for an hour or more (if you are not in hurry). Top it up with grated coconut and serve cold. Chefs Tip: Though the traditional dessert is garnished with grated coconut, but you can spice it up with a dash of cinnamon on top or make it more sinful with a topping of cocoa powder.

MAJA BLANCA

YEMA
Luscious custard candy made from condensed milk and egg yolks an instant hit among children and grown-ups alike. Serves: 2-4 Ingredients: 3 egg yolks 14 oz condensed milk 3tbsp unsalted butter 3 tbsp peanuts, finely chopped Method: Melt butter in a saucepan over medium heat. Empty the can of condensed milk into the saucepan and cook for a couple of minutes or so, while stirring frequently. Whisk in the egg yolks and continue to simmer for another 2 minutes without failing to stir. Stir in the peanut chunks and heat the mixture for the nest 20 minutes or until it turns thick. As soon as the mixture nearly reaches the desired consistency, reduce the heat to low. Remove from heat and set it aside to cool. As soon as the mixture reaches room temperature, take a spoonful on your palm and roll it into a small ball. Make the remaining candies in similar fashion. Place each of the candies in a small cup and arrange them on a plate.

arrange them on a plate. Serve and have fun!

YEMA

UBE HALAYA
A gorgeous looking jam-like dessert made of purple yam or ube Serves: 3 Ingredients: Method: Melt butter in a sauce pan and stir in the condensed milk. Heat the mixture briefly before adding the grated or mashed purple yam and stir well to incorporate into the milk. Stir in the vanilla extract and simmer the mixture over slow flame, for about 15-20 minutes or until it thickens appreciably. Spoon the mixture into a mold and allow it cool to room temperature. Let it set in the refrigerator for a couple of hours and serve cold. Chefs Tip: Apart from savouring it just like that, ube halaya can also make great fillings for pies and tarts. 14 oz condensed milk 1 lb purple yam, boiled, grated or mashed cup butter 1 tsp vanilla extract

UBE HALAYA

BIKO
A simple, yet lip-smacking rice cake with a twist of coconut flavour Serves: 6 Ingredients: Method: Empty a couple of cups of sticky rice into a rice cooker and pour water over it. Cook until the rice is partially cooked. While the rice cooks, whisk the brown sugar into the coconut milk, until the former melts, and season with a dash of salt. Cook the mixture in a separate pan over slow flame, while stirring continuously, until the mixture thickens. Once the rice is done, stir it into the simmering coconut milk-sugar mixture and continue to cook until the liquid ebbs away. Scoop Biko into serving plates and level out its surface with the flat end of a spatula. Serve and try out rice cake in true Filipino style. 2 cups sticky rice 4 cups coconut milk 2 cups brown sugar 1 cup water tsp salt

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

BIKO

BUKO PANDAN
A rich and creamy dessert with unique flavour of screwpine leaves or pandan which in combination with the coconut and gelatine jelly, gives rise to a blissful gastronomic indulgence. Serves: 4 Ingredients: 8 oz all purpose cream 5 oz condensed milk 1 cup young coconut strips (buko) 6 drops buko pandan flavouring (best alternative in case screwpine leaves are not available) 1 cup water 3 oz gelatine, powdered cup tapioca pearls, cooked (optional) Method: Stir the gelatine into a bowl of water and add drops of artificial flavouring into it. Give it a nice stir to mix well and empty it into a saucepan. Heat the mixture until it begins to boil, while stirring constantly. Remove from heat and pour the mixture into a mold; set aside to cool so that it turns firmer.

mold; set aside to cool so that it turns firmer. Whisk the table cream and condensed milk together, along with coconut strips as well as tapioca pearls and chill the mixture in the freezer until it turns thick. Meanwhile, when the gelatine jelly sets, slice it into small cubes and drop them into the chilled milkcoconut mixture. Give it a nice stir and pour the mixture into serving bowls. Serve cold and enjoy. Chefs Tip: A dollop of vanilla ice cream on top of buko pandan is bound to please your sweet tooth and maximise your pleasures manifold.

BUKO PANDAN

INDONESIAN DESSERTS

With a total count of over 6000 islands in Indonesia, the diversity of their cuisine shouldnt come as a surprise. Every island or region boasts of their own cuisine, all of which come together to give rise to one of the most scrumptious food of Asia Indonesian cuisine. Flavours of Indonesian desserts do justice to the world-wide fame of Indonesian food. While some of them might remind you of some western desserts, most of them stay true to its roots and oozes out tropical oriental essence in every aspect. So if you love fusion food, especially desserts, Indonesian desserts wont let you done. Indonesia being a paradise of tropical fruits, such as, melons, durian, jackfruit, papaya, banana and salak, excel in fruity treats. Whether served just like that or cooked into jellies or desserts, these fruits will never fail to please you with its refreshing fruity sweetness and turns every Indonesian dessert into a winner. And when it comes to Indonesian fruity delights, how rujak or fruit salad can go without mention; that is fresh fruits sliced and tossed with peanuts and sweet-sour palm sauce is indeed a truly and delightful dessert to have and is the best way to enjoy all the tropical fruits of Indonesia in one bowl.

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

CENDOL
Green jellies, made of pandan leaf extracts, which is doused in sugar syrup and coconut milk and topped with shaved ice to turn it into a refreshing summer treat. Ingredients: 1 cup green pea flour, soaked in 1 cup water 20 pandan leaves, rinsed and cut into 6 m long pieces 2 large coconuts, grated 1 tbsp alkaline water tbsp salt Handful of red beans 2 tbsp sugar syrup Water as needed Method: Throw in the pandan leaves strips into a blender, along with 2 cups water and pulse into a green juice. Strain the juice through a sieve and stir in alkaline water. Meanwhile, pour the above mixture into the pea flour mixture and give it a nice stir. Heat the mixture over medium flame, while stirring constantly, until it thickens.

 Transfer the prepared dough to a wooden cendol maker into a bowl of ice water; keep the size of the cendol strands moderate. Set them aside for about 10 minutes so that they harden. Squeeze out the milk from the grated coconut into 2 quarts of warm water to make the coconut milk. Season with salt and refrigerate for an hour or more to chill. Spoon in some cendol strands in a bowl and top it up with shaved ice. Pour in the sugar syrup, followed by the coconut milk and garnish with some red beans. Serve chilled.

CENDOL

BUBUR PULUT HITAM

Black and white rice comes together to become this creamy custard like dessert. Ingredients: Method: Throw in the rice in a stockpot of water, along with pandan leaves and heat until the mixture starts boiling. Discard the pandan leaves and continue to simmer the mixture for about 45 minutes over slow flame. Once the liquid thickens, stir in the sugar and continue to cook for about 10 minutes. Dissolve the tapioca flour in 2 tbsp of water so that the mixture is free of lumps, and pour it into the 1/3 cup white glutinous rice, rinsed and drained 1 cups black glutinous rice, rinsed and drained 2 pandan leaves, knotted tbsp tapioca flour 7 cups+ 2 tbsp water cup sugar cup coconut milk Dash of salt

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

BUBUR PULUT HITAM

KOLAK
Fruits and sweet potato cooked in sweetened coconut milk. Ingredients: Method: Drop the sweet potato dices into boiling water and simmer until they soften. Empty the cup of coconut milk, along with vanilla sugar, palm sugar and salt. Cook briefly and add the rest of the ingredients. Simmer the mixture for a few minutes and spoon into serving bowls. Add ice cubes and serve cold. 1 cup coconut milk 1 large banana, sliced 2 ripe jackfruits, diced 1 small sweet potato, peeled and diced 3.5 oz palm sugar cup water Pinch of salt 1 sachet vanilla sugar

KOLAK

AIS CAMPUR
A vibrant cocktail of fruits, beans, corn and jellies in a mix of condensed milk, soda syrup and shaved ice. Serves: 3 Ingredients: 14.5 oz (1 can) sweetened condensed milk, reduced 1 package assorted jelly cubes 1 mango, diced 14.5 oz (1 can) orange slices, drained, rinsed and chopped 14.5 oz (1 can) pineapple chunks, diced 3 tbsp canned corn, drained and rinsed 14.5 oz (1 can) coconut segments, chopped 3 tbsp canned kidney beans, drained and rinsed Grenadine or cherry-flavoured soda syrup 15 ice cubes, crushed Method: Divide the crushed ice into 3 tall glasses. Add 1 tbsp each of jelly, pineapple, orange, mango, coconut segments, kidney beans and corn in every glass. Pour cup of grenadine or soda syrup into each

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

AIS CAMPUR

BUBUR KACANG HIJAU

A classic simple dessert of mung beans in coconut milk which claims its sweetness from the palm sugar Serves: 4 Ingredients: Method: Add the mung beans in water and boil until they are properly cooked. Stir in the pandan leaves, along with a dash of salt and simmer the mixture for about 10 minutes. Stir in the palm sugar, along with a splash of coconut milk and continue to heat the mixture while stirring gently. Spoon into serving bowls. Serve warm or cold. Chefs Tip: Stir in a dash of ginger powder to spice it up a bit and cope up with any digestive problem after a heavy meal. 1 cup coconut milk cup mung beans cup palm sugar 2 pandan leaves Water, as needed Pinch of salt

BUBUR KACANG HIJAU

THAI DESSERTS

The array of Thai desserts or khanom is a bouquet of vibrant colours. The desserts and sweetmeats in bright colours and enticing shapes please you with sweet sensations and reflect the meticulous character of the Thai natives. The purpose of serving desserts at the end of Thai spread is not restricted to giving sweet ending to an explicitly spicy meal but is also believed to give completeness to the meal through their looks and forms. Most Thai desserts feature coconut cream and flesh, rice flour and palm sugar as sweetener and were traditionally cooked in earthern pans, pots and special khanom equipments. They often make their appearance in propitious occasions like Songkran or Thai New Year, Autumn festival and Thai weddings. Take kalamae and khaoniao daeng for instance. Making these desserts are believed to be full of hassles and thus often cooked by several women in unison during fiestas and ceremonies. Therefore, Thai traditions have turned these sweet delicacies into a symbol of friendly relationship and unity. On the first day after the Buddhist lent ends, Buddhist monks are offered with sweetmeats like khao tom luk yon, draped in palm leaf, alongside dried food and milled rice as a token of respect and gratitude. Most Thai desserts are regarded as lucky charms and

gratitude. Most Thai desserts are regarded as lucky charms and believed to bring good luck and prosperity when served in auspicious celebrations. While thong yot and thong ek signify wealth and fame, another palm based sweet called khanom tan symbolises a smooth life. With budding urbanisation of Thai life, some of these traditions have ceased to exist, but the desserts and sweets still reign in Thai cuisine to mesmerise us with its impressive authentic flavours.

TAPIOCA PUDDING
A hassle-free, gluten free dessert of tapioca pearls cooked in coconut milk Serves: 3-4 Ingredients: Method: Soak the tapioca pearls in a cup of water for about 15 minutes, so that they swell up; dont keep them soaked beyond the estimated time or they might break. Discard the excess water and add the pearls to a pot filled with water, along with a dash of salt. Heat the water until it starts boiling; lower the heat to simmer it further for another 15 minutes, while stirring at times. Once the tapioca softens and turns mushy, turn off the heat and cover. Set it aside for about 10 minutes and then cup tapioca pearls 1 can thin coconut milk 2 cups water Pinch of salt to taste Maple syrup

 Set it aside for about 10 minutes and then refrigerate until it is chilled and the gel thickens. Add cup of the chilled tapioca into each serving bowl and top it up with 1/3 cup of coconut milk. Stir well to distribute the tapioca evenly into the milk and serve with a bout of maple syrup on top. Chefs Tip: If you buy a package of larger tapioca pearls for this recipe, then add more water to the pot and boil them longer.

TAPIOCA PUDDING

KLUAY KAEK WITH ICE CREAM

Banana slices dipped in rice flour-coconut batter and deep-fried until golden brown. Serves: 6 Ingredients: Method: Add the baking soda, salt, sugar and sesame seeds into the flour and stir them well to mix thoroughly. Pour in water and stir well to get a smooth batter. Stir in the shredded coconut into the batter and set aside. Heat oil in a deep fryer until it turns smoking hot. Lower the heat. Plunge each banana into the bowl of batter so that they are coated from every side. Gently lower that banana into the oil and deep-fry it until it attains a golden brown hue; fry the rest of the bananas similarly. Transfer the fried bananas into a plate, lined with paper towel to soak away the extra oil. Let them cool to room temperature and then slice each banana lengthwise into halves. Arrange a pair of banana halves on each plate and place a dollop of coconut or vanilla ice cream in the middle. 6 ripe yet firm bananas, peeled cup tapioca starch 1 cup rice flour cup shredded coconut 1 tbsp sesame seeds cup sugar tsp baking soda cup water 1 tsp salt 4 cups vegetable oil, for deep-frying 6 scoops coconut or vanilla ice cream

the middle. Serve before the ice cream melts away.

KLUAY KAEK

RAINBOW RICE CAKE

The same old Asian rice cake with layers of vivacious colours is a visual treat. Makes: 1 cake Ingredients: Method: Add salt and sugar into the flour, along with the rest of liquid ingredients and stir into a thick uniform batter. Ladle some of the batter into a small bowl and stir in one of food colouring. Grease a loaf pan with little amount of oil and transfer the batter into it. Empty a couple of cups of water into a large vessel and heat until it boils. Wrap the surface of the loaf pan with a foil and place it onto the boiling water. Put a lid on and steam the cake over medium heat for about 5 minutes or until the batter becomes firm. Clean the small bowl and again ladle some more batter into it. Stir in a different food colour and pour it over the 1st layer of cake. Steam it again for 10 minutes until it becomes firm throughout. Continue to add layers of varied colours to the cake and steam each time, until the entire batter is 1 cup sticky rice flour cup tapioca starch cup palm sugar 1 can or cup coconut milk tsp pandan paste 2 tsp coconut extract Pinch of salt Permitted Food colouring of different hues

used up. Every time you add a new layer, prolong the steaming time by a couple of times to ensure a properly cooked cake. Take the loaf pan out of the steamer and wait until the cake cools down. Demold the cake onto a plate and slice it with a wire or a sharp knife. Serve and turn your meal into a colourful affair. Chefs Tip: This cake can be stored for up to 2 days when wrapped in a plastic and refrigerated in an air-tight container.

RAINBOW RICE CAKE

FAK THONG SANG-KA-YA

Pumpkin-based custard with coconut cream Ingredients: 5 eggs 1 small pumpkin cup sugar 1 cup coconut cream Method: Whisk the eggs and pour the coconut cream in a continuous stream while doing so. Stir in the sugar and continue to beat the mixture until it turns frothy. Slice off the top of the pumpkin and scoop out most of its interiors to make it resemble a bowl with a lid. Puree the scooped out pumpkin flesh in a blender and stir the puree into the coconut cream mixture. Transfer the pumpkin-coconut mixture into the hollowed pumpkin and place it in a steamer. Steam for about half an hour and set aside to cool. Refrigerate until the custard sets and serve.

FAK THONG SANG-KA-YA

TAM TIM GROB IN COCONUT MILK

Red ruby like jellies floating in coconut milk Ingredients: Method: Soak the water chestnut dices in red food colouring until they turn bright red. Meanwhile, stir the sugar in jasmine essence water and boil the mixture until the former dissolves and the liquid reaches the desired syrupy consistency. Add the stained water chestnuts into a bowl of flour and stir to coat them well. Bring 5 cups of water to a boil in a pot and throw in the water chestnuts. Cook until they float on the surface and resemble rubies. Drain and transfer them into a bowl of cold water 1 cup water chestnuts, diced cup coconut milk cup sugar cup tapioca flour cup jasmine essence water (refer chefs tip) Red food colouring Crushed ice

without wasting any time. Fill serving bowls with crushed ice and top it up with the red rubies. Spoon in generous amount of coconut milk, followed by the sugar syrup and serve chilled. Chefs Tip: Dip the jasmines in a jug of water, cover to make your own jasmine essence water.

TAM TIM GROB

VIETNAMESE DESSERTS

Vietnamese food makes one of the finest cuisines of South-east Asia. The wonderful Vietnamese dishes are the result of their rich historical past and cultural diversity. Every delicacy reflects Vietnams cultural connection with China and its neighbouring countries as well as its historical ties with French people and traditions. Thus appeal of Vietnamese food lies in its diversity and Vietnamese desserts keeps up to the reputation of the cuisine. Vietnamese food, including its desserts are often made of basic ingredients, which blend together to make healthy, low-fat dishes, which are high in carbs. Most Vietnamese natives have lactose intolerance in their genes, as a result of which desserts hardly features cheese and milk. Hence they prefer coconut milk another Chinese influence, which is often teamed with other oriental culinary elements like beans, coconut meat, pandan leaves, palm sugar etc to create one of the most mouth-watering yet 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 have them for desserts. Fruits are often turned into sweet candies, called, mai and fruit preserves, called mt, whose flavours ranges from sweet, spicy to savoury. Fruity flavoured jellies are not rare too and often used as add-ons in desserts like fruit cocktails as well as shaved ice. The Vietnamese dont wait till the end of meal to enjoy a dessert. Rather, they prefer to gorge on desserts as snacks throughout the day. So, go the Vietnamese way and splurge on a Vietnamese sweet delicacy whenever your sweet tooth screams out for some sugary indulgence.

BANH PHU THE

This coconut cake with mung bean filling is a must have in Vietnamese marriages and is traditionally offered to a woman by a guy while proposing her for marriage. Ingredients: Method: Add sugar and coconut flakes to the flour and blend well into a uniform mixture. Pour in water and stir into a smooth batter. Transfer the mixture into a deep-bottomed pan and cook over slow flame for about 10 minutes, while stirring frequently. Boil the mung beans in a pot of water until they soften and are cooked through; drain and do away with the liquid. Return the mung beans to the pan, along with oil and syrup. Cook the mixture until most of the liquid ebbs away. Stir in the lemon extract and turn off the heat. Spoon in some of the cooked batter into small cupcake tins or on palm leaves. Place some of the mung bean stuffing in the middle and top it up with another layer of the batter. In case you are using palm leaves, wrap the edges 1 lb starch flour 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

In case you are using palm leaves, wrap the edges around the batter and tie it tightly with a string. Arrange them in a steamer and steam for about 20 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 CU
It is a wobbly jelly cake with delicate flavours of coconut, mocha and pandan. Serves: 6 Ingredients: Method: Stir the agar agar powder in water until it dissolves and transfer the mixture into a saucepan. Heat it over high flame while stirring constantly until it begins to boil. Reduce the heat to medium and continue to cook the mixture until it becomes even and smooth. Cook the coconut milk in a separate pot briefly and whisk in the agar liquid. Stir in sugar and heat the mixture further for a couple of minutes. Pour it into 3 separate bowls and add about 4 tbsp of condensed milk to each of them. Stir in pandan paste in one bowl and mocha paste in the other until the colour is evenly distributed throughout the mixture. Rub little cold water into the mold and pour the pandan mixture into it to make the first layer. Let it set in the refrigerator at 10 degrees until the layer is firm. Pour the plain coconut mixture over it and leave in the refrigerator following the above instructions. Make the mocha layer in a similar fashion and leave the cake in the refrigerator for a couple of hours or even overnight. Remove the cake from the mold very gently and serve. 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

serve.

RAU CAU

BANH FLAN
Caramel custard with flavours very close to those found in French cuisine but lighter and not as creamier as its western counterpart. 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: Method: Warm up your oven to 350 F. Whisk the whole eggs and egg yolks together in a mixing bowl until they are mixed thoroughly and set aside. Empty a whole can of condensed milk into another bowl. Fill the empty can with hot water and pour it over the condensed milk, followed by milk, measured in the similar manner. Stir them together to mix, along with the whisked eggs and blend them together into a uniform mixture. Sieve the mixture through a fine strainer and stir in the vanilla powder to the smoother strained mixture. Heat a mixture of sugar in water in a pan over moderate heat while stirring continuously. Once the sugar dissolves and the syrup turns to a darker shade of brown, remove from heat and pour it into 6-7 ramekins. Divide the flan mixture into the ramekins up to its 4 tbsp water cup sugar

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

BAHN FLAN

SUA CHUA
A creamy yogurt based dessert with silky smoothness and a hint of playful tartness. Ingredients: 14.5 oz (1 can) sweetened condensed milk 1 cup milk 1 cup plain yogurt cup hot water Raspberry jelly Method: Empty a can of condensed milk into a mixing bowl and whisk it together with hot water. Stir in milk as well as yogurt to the mixture and continue to mix them together into a uniform and smooth mixture. Pass it through a cheesecloth or fine mesh strainer into another bowl to smoothen it out further. Heat water in a large container until it starts boiling and place the bowl with the milk-yogurt mix on it. Turn off the heat immediately and pour some more boiling water until the water level reaches the rip of the bowl.

of the bowl. Cover the large container with a pot and let the yogurt set for about 4-5 hours. Remove the smaller bowl from the water bath and cover and refrigerate to chill. Scoop out the yogurt into serving bowls and add a dollop of raspberry jam or any of your favourite fruit topping on it. Serve chilled. Chefs Tip: If the yogurt doesnt set, then the water in the bathe must have been too hot than desired. So keep an eye on the temperature of the water and avoid from letting it get too hot.

SUA CHUA

BANH CHUOI NUONG

Soft and sweet caramelised pudding with alternate layers of banana and bread slices soaked in coconut cream. Ingredients: 4-5 large ripe bananas, peeled and thinly sliced lengthwise. 8-10 slices white bread, crust removed 6.8 lf oz coconut cream cup castor sugar 1 cup brown sugar 2-3 tbsp coconut oil, melted Method: Toss the banana slices with castor sugar and set aside. Stir in the brown sugar in coconut cream and heat the mixture until sugar dissolves, while stirring constantly. Remove from heat and set the mixture aside to cool. Warm up your oven to 180 C. Spread a parchment paper across the bottom of a spring form parchment paper and lightly oil its sides. Arrange few banana slices on the parchment

paper followed by some of the bread slices soaked in coconut mixture. Repeat the layers until all of the banana slices and bread slices are used up. The final layer should have the bananas. Add a lashing of coconut oil over the pudding and bake it in your oven for about an hour. Remove from oven and allow the pudding to cool, Remove from mold, slice and serve. Chefs Tip: While baking the pudding, if the surface starts to brown too quickly, cover it with a aluminium foil and continue to bake.

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 Your Restaurant Business Today!

Conversion Tables

Oven Temperatures 140 C 150 C 170 C 180 C 200 C 220 C 240 C 280 F 300 F 340 F 350 F 400 F 430 F 464 F

Measures
1/4 inch 1/2 inch 3/4 inch 2 inches 4 inches 6 inches 10 inches 6 mm 13 mm 19 mm 5 cm 10 cm 15 cm 25 cm

VOLUME MEASUREMENTS 60 ml cup 125 ml cup 180 ml cup 250 ml cup 375 ml cup 500 ml 2 fl. oz. 4 fl. oz. 6 fl. oz. 8 fl. oz. 12 fl. oz. 16 fl. oz.

WEIGHT MEASUREMENTS
1 oz. 2 oz. 3 oz. 4 oz. 5 oz. 7 oz. 8 oz.

50 g 60 g 1 100 g 125 g 1 150 g 200 g 2 250 g

cups 600 ml cups 825 ml cups 1 lt. cups 1.5 lt. cups 2 lt. cups

20 fl. oz. 27 fl. oz. 2 pints 3 pints 4 pints

300 g 2 375 g 400 g 3 500 g 1 kg 4 1.5 kg 2 kg 6 8

10 oz. 12 oz. 14 oz. 1 lb. 2 lb. 3 lb. 4 lb.

About The Author

The discovery of a new dish does more for the happiness of man than the discovery of a star. - BRILLAT-SAVARIN Charles Ho was born 1961 in a family, where classical Chinese cuisine was passed from one generation to another. His culinary skills were nurtured by his father, a renowned master chef in Chinese cuisine. To further refine his skills, Charles attended the Malaysian Chinese Cuisine chef training course, as well as the prestigious Le Cordon Bleu culinary workshops. Besides, he also graduated with a diploma in hotel management from the American Hotel & Motel Association (formerly known as AHMA, now AHLA). Academically, Charles holds a Bachelor Degree (B.A. Hons) in International Business Administration from the University of Northumbria U.K and also possesses a Diploma in Management from the University of Malaya. Throughout his career, Charles has been featured numerous times in food and cooking magazines as the master chef in Chinese cuisine and also acknowledged as Asia Food Guru. As an authoritative & professional chef, and also an expert on Asian Cuisine, Charles has successfully demonstrated his special techniques and recipes which delighted his audience, including the community of the Western World. By extensively travelling and accumulating the most authentic recipes of all Asian

travelling and accumulating the most authentic recipes of all Asian countries, that were prized as family secret recipes, Charles Ho wrote numerous articles and reports on Asian cuisine. He also contributed with his recipes and features on regional cooking Home Cooking magazine, local publications, newspapers and is currently working on two other cookbooks. Charles Ho has retired, and now, with more hours to spare, indulges in his favorite pastime writing (holding a pen rather than a pan).

There is no love sincerer than the love of food. George Bernard Shaw

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