When it comes to desserts, many people think that Western treats are the only game in town. But what about the sweet delights from across the Asia-Pacific region? From Japan’s matcha green tea cheesecake to Thailand’s sticky rice with mango, there’s a world of delicious and unique desserts waiting to be discovered. In this article, we’ll take you on a culinary journey through 20 exotic Asian dessert recipes that are sure to tantalize your taste buds.
Matcha Green Tea Cheesecake
Experience the perfect blend of Japanese green tea and creamy cheesecake with this unique dessert. The subtle bitterness of matcha is balanced by the sweetness of the cheesecake, creating a delightful flavor combination.
Ingredients:
– 1 1/2 cups graham cracker crumbs
– 1/4 cup granulated sugar
– 1/2 cup unsalted butter, melted
– 16 oz cream cheese, softened
– 1/2 cup granulated sugar
– 2 large eggs
– 1 tsp matcha powder (Japanese green tea)
– 1/2 cup sour cream
– 1 tsp vanilla extract
Instructions:
1. Preheat oven to 350°F (175°C).
2. Prepare crust by mixing crumbs, sugar, and melted butter in a bowl.
3. Press mixture into a 9-inch springform pan.
4. Beat cream cheese until smooth, then add granulated sugar, eggs, matcha powder, sour cream, and vanilla extract.
5. Pour cheesecake batter over prepared crust.
6. Bake for 45-50 minutes or until center is set.
7. Let cool completely before serving.
Cooking Time: 45-50 minutes
Mango Sticky Rice
This classic Southeast Asian dessert is a perfect combination of sweet and creamy, with the natural sweetness of mangoes paired with the sticky rice. Enjoy this simple yet flavorful recipe!
Ingredients:
– 1 cup glutinous (sweet) rice
– 2 cups water
– 1/4 cup granulated sugar
– 1/4 teaspoon salt
– 1/2 ripe mango, sliced
– 1 tablespoon coconut milk
– 1 tablespoon sesame oil
– Fresh mint leaves for garnish
Instructions:
1. Rinse the glutinous rice and soak it in water for at least 4 hours or overnight.
2. Drain the rice and combine with 2 cups of fresh water, sugar, and salt. Cook according to package instructions until the rice is sticky and fluffy.
3. In a separate pan, heat the coconut milk and sesame oil over low heat.
4. Add the sliced mango and cook for about 2-3 minutes or until slightly caramelized.
5. Serve the cooked sticky rice with the sweetened mango on top, garnished with fresh mint leaves.
Cooking Time: Approximately 1 hour and 15 minutes (including soaking time)
Black Sesame Mochi
A traditional Japanese sweet treat gets a nutty twist with the addition of black sesame seeds, adding a subtle earthy flavor and aroma to this chewy mochi.
Ingredients:
– 2 cups glutinous rice flour
– 1/4 cup granulated sugar
– 1/2 cup water
– 1 tablespoon black sesame seeds
– Food coloring (optional)
Instructions:
1. In a large mixing bowl, combine the glutinous rice flour and granulated sugar.
2. Gradually add in the water while stirring until a dough forms.
3. Knead the dough for about 5 minutes until it becomes smooth and pliable.
4. Divide the dough into small portions and shape each into a ball.
5. Flatten each ball slightly and place a few black sesame seeds in the center.
6. Fold the dough over the seeds, forming a triangle or square shape.
7. Repeat with the remaining dough and seeds.
8. Steam the mochi for 10-12 minutes or until cooked through.
Cooking Time: 10-12 minutes
Pandan Chiffon Cake
This classic Southeast Asian dessert combines the unique flavor of pandan leaves with the lightness and airiness of a chiffon cake, perfect for special occasions or everyday treats.
Ingredients:
– 1 1/2 cups (190g) all-purpose flour
– 1 cup (200g) granulated sugar
– 3 large egg whites
– 1/2 cup (120ml) pandan extract or 2-3 drops of pandan essence
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– 1/2 cup (120ml) vegetable oil
Instructions:
1. Preheat oven to 350°F (180°C). Grease a 9-inch (23cm) tube pan or Bundt pan and set aside.
2. In a medium bowl, whisk together flour, sugar, and baking powder.
3. In a large bowl, whip egg whites until stiff peaks form. Add pandan extract or essence and mix well.
4. Gradually add dry ingredients to egg mixture, alternating with oil, beginning and ending with dry ingredients. Beat just until combined.
5. Pour batter into prepared pan and smooth top.
6. Bake for 45-50 minutes, or until cake is golden brown and springs back when touched.
Cooking Time: 45-50 minutes
Thai Coconut Tapioca Pudding
This creamy dessert combines the richness of coconut with the comforting warmth of tapioca pudding, infused with the aromatic flavors of Thailand. Perfect for a sweet treat or special occasion.
Ingredients:
– 1 cup tapioca pearls
– 2 cups coconut milk
– 1 cup heavy cream
– 1/4 cup granulated sugar
– 1/4 teaspoon salt
– 1/2 teaspoon vanilla extract
– 1/4 teaspoon ground cardamom
– 1/4 teaspoon grated ginger
– Pinch of white pepper
Instructions:
1. Rinse tapioca pearls and soak in water for at least 4 hours or overnight.
2. Drain and rinse tapioca pearls again.
3. In a medium saucepan, combine coconut milk, heavy cream, sugar, salt, vanilla extract, cardamom, ginger, and white pepper. Heat over medium heat, stirring occasionally, until the mixture comes to a simmer.
4. Add drained tapioca pearls to the saucepan and cook for 10-12 minutes or until they have fully broken down and the pudding has thickened.
5. Remove from heat and let cool slightly before serving.
Cooking Time: 20-25 minutes
Red Bean Pancakes
Start your day with a flavorful twist on traditional pancakes by incorporating sweet red bean paste into the batter. These fluffy pancakes are perfect for a quick breakfast or snack.
Ingredients:
– 1 cup all-purpose flour
– 2 tablespoons sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/2 cup milk
– 1 large egg
– 1/4 cup red bean paste (homemade or store-bought)
– Butter or oil for greasing the pan
Instructions:
1. In a bowl, whisk together flour, sugar, baking powder, and salt.
2. In a separate bowl, mix milk, egg, and red bean paste until smooth.
3. Combine wet and dry ingredients, stirring until just combined. Do not overmix.
4. Heat a non-stick pan or griddle over medium heat. Grease with butter or oil as needed.
5. Drop 1/4 cupfuls of batter onto the pan. Cook for 2-3 minutes or until bubbles appear on surface and edges start to dry.
6. Flip pancakes and cook for an additional 1-2 minutes, until golden brown.
Cooking Time: 8-10 minutes
Lychee Rose Sorbet
This sorbet combines the sweet, floral notes of rose with the tangy flavor of lychees, creating a unique and refreshing dessert perfect for warm weather.
Ingredients:
– 1 cup fresh lychees, peeled and pitted
– 1 cup granulated sugar
– 1/2 cup rose syrup (or 1 tablespoon dried rose petals soaked in 1/4 cup water)
– 1 cup heavy cream
– 1 tablespoon lemon juice
Instructions:
1. In a blender or food processor, puree the lychees and sugar until smooth.
2. Add the rose syrup (or rehydrated rose petals) and blend until well combined.
3. In a medium bowl, whip the heavy cream until stiff peaks form. Fold into the lychee mixture until no white streaks remain.
4. Stir in the lemon juice.
5. Pour the mixture into an ice cream maker and churn according to manufacturer’s instructions.
6. Freeze for at least 2 hours before serving.
Cooking Time: None, as this is a chilled dessert.
Japanese Dorayaki
Experience the sweet and savory delight of Japan’s favorite sandwich cake with this easy-to-make recipe.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1/4 cup cornstarch
– 1/4 cup granulated sugar
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– 3/4 cup whole milk
– 1 large egg
– Filling of your choice (e.g., red bean paste, chocolate chips, fruit)
Instructions:
1. Preheat oven to 375°F (190°C). Grease a 9-inch square baking pan.
2. In a medium bowl, whisk together flour, cornstarch, sugar, baking powder, and salt.
3. In a large bowl, whisk together milk and egg until smooth. Gradually add dry ingredients, mixing until just combined.
4. Pour batter into prepared baking pan and smooth top.
5. Bake for 25-30 minutes or until toothpick comes out clean.
6. Let cool completely before cutting into small squares.
Cooking Time: 25-30 minutes
Vietnamese Che Ba Mau
Che Ba Mau, a popular Vietnamese dessert, consists of three colors – green, yellow, and white – representing the harmony and balance that the dish symbolizes. This simple yet delightful recipe is perfect for any occasion.
Ingredients:
– 1 cup glutinous rice flour
– 1/2 cup sugar
– 1/4 cup coconut milk
– 1/4 cup pandan extract (or substitute with vanilla extract)
– Food coloring (green and yellow)
– Fresh coconut flakes for garnish
Instructions:
1. In a large bowl, combine glutinous rice flour and sugar.
2. Gradually add in coconut milk and pandan extract until a dough forms.
3. Divide the dough into three portions and color each portion with green, yellow, and white food coloring respectively.
4. Shape each colored dough into thin strips and layer them on top of each other to create a striped effect.
5. Garnish with fresh coconut flakes and serve.
Cooking Time: 30 minutes
Korean Bingsu with Sweet Red Bean
Beat the heat with this classic Korean dessert, Korean Bingsu! This sweet treat is made with shaved ice, sweet red bean paste, and topped with a variety of toppings. Perfect for hot summer days or as a unique dessert option.
Ingredients:
– 1 cup shaved ice
– 1/2 cup sweet red bean paste (made from azuki beans)
– 1 cup milk
– 1 tablespoon sugar
– Toppings: whipped cream, mochi, fruit, nuts, etc.
– Ice cubes
Instructions:
1. Start by shaving the ice into fine flakes. You can use a manual or electric ice shaver for this step.
2. In a large bowl, mix together the shaved ice, sweet red bean paste, and milk until well combined.
3. Add sugar to taste and mix well.
4. Top with your desired toppings and serve immediately.
Cooking Time: 5-7 minutes (depending on how quickly you can shave the ice!)
Taro Bubble Tea Pudding
This creamy pudding combines the unique flavor of taro with the sweetness of bubble tea, perfect for a refreshing dessert or snack.
Ingredients:
– 1 cup taro puree
– 2 cups heavy cream
– 1/2 cup granulated sugar
– 1/4 teaspoon kosher salt
– 1 tablespoon vanilla extract
– 1/2 cup tapioca pearls (bubble tea bubbles)
– Ice
Instructions:
1. In a medium saucepan, combine taro puree, heavy cream, sugar, and salt. Whisk until smooth.
2. Cook over medium heat, whisking constantly, until the mixture comes to a boil.
3. Reduce heat to low and simmer for 5 minutes or until slightly thickened.
4. Remove from heat and stir in vanilla extract.
5. Allow pudding to cool to room temperature.
6. Refrigerate for at least 2 hours or overnight.
7. Just before serving, rehydrate tapioca pearls by soaking them in hot water for 30 seconds. Drain and add to the pudding.
Cooking Time: 10 minutes (plus chilling time)
Enjoy your Taro Bubble Tea Pudding!
Chinese Almond Jelly
A classic Chinese dessert, this jelly-like treat is a popular snack or dessert that’s surprisingly easy to make at home. With just a few simple ingredients and some basic cooking techniques, you can create a delicious and refreshing treat that’s perfect for any occasion.
Ingredients:
– 1 cup water
– 1 envelope (0.25 oz) unsweetened gelatin
– 1 cup granulated sugar
– 1/2 cup boiling water
– 1 tablespoon almond extract
– 1/4 teaspoon pink food coloring (optional)
– 1/2 cup sliced almonds or almond flakes for garnish
Instructions:
1. In a small bowl, sprinkle the gelatin over 1/4 cup of cold water and let it sit for 5 minutes to soften.
2. In a medium saucepan, combine the sugar, boiling water, and softened gelatin. Stir until the gelatin is fully dissolved.
3. Remove from heat and stir in the almond extract and pink food coloring (if using).
4. Pour the mixture into small individual serving cups or a 9×13 inch baking dish.
5. Refrigerate for at least 3 hours or overnight until set.
6. Garnish with sliced almonds or almond flakes before serving.
Cooking Time: 3-4 hours refrigeration time
Ube Halaya
Ube halaya is a classic Filipino purple yam jam that’s sweet and nutty, perfect for spreading on toast, using as a topping for rice cakes or yogurt, or as a filling for cakes and pastries. This recipe makes about 2 cups of delicious ube halaya.
Ingredients:
– 1 large purple yam, peeled and cubed
– 1 cup granulated sugar
– 1/4 cup water
– 1/4 teaspoon salt
– 1 tablespoon vegetable oil
Instructions:
1. In a medium saucepan, combine the cubed ube, sugar, water, and salt.
2. Cook over medium heat, stirring occasionally, until the mixture comes to a boil.
3. Reduce the heat to low and simmer for about 30 minutes, or until the ube is soft and the mixture has thickened.
4. Remove from heat and stir in the vegetable oil.
5. Let cool completely before transferring to an airtight container.
Cooking Time: About 45 minutes
Pandan Kaya Toast
A classic Malaysian breakfast treat that combines the sweetness of kaya (coconut jam) with the nutty flavor of pandan leaves, all on toasted bread.
Ingredients:
– 4 slices of white bread
– 2 tablespoons of pandan extract
– 1/2 cup of unsalted butter, softened
– 1/4 cup of kaya (coconut jam)
– Salt to taste
Instructions:
1. Preheat a toaster or toaster oven to toast the bread until lightly browned.
2. In a small bowl, mix together the pandan extract and softened butter until well combined.
3. Spread one side of each toasted bread slice with the pandan butter mixture.
4. Top the pandan butter with kaya (coconut jam).
5. Serve immediately and enjoy!
Cooking Time: 10-15 minutes
Steamed Coconut Milk Cake
This moist and flavorful cake is a perfect treat for any occasion. With the addition of coconut milk and a hint of sweetness, it’s sure to be a crowd-pleaser.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup granulated sugar
– 1/4 teaspoon salt
– 1/2 cup unsweetened coconut milk
– 2 large eggs
– 1 teaspoon vanilla extract
– 2 tablespoons unsalted butter, melted
Instructions:
1. Preheat a steamer basket with 2 cups of water.
2. In a medium bowl, whisk together flour, sugar, and salt.
3. In a separate bowl, combine coconut milk, eggs, and vanilla extract.
4. Add the dry ingredients to the wet ingredients and stir until just combined.
5. Pour in the melted butter and mix until smooth.
6. Place the mixture into a greased 8-inch round cake pan or ramekins.
7. Steam for 25-30 minutes, or until a toothpick inserted comes out clean.
Cooking Time: 25-30 minutes
Banana Fritters with Palm Sugar Syrup
Sweet and crispy banana fritters are a delightful treat, especially when served with a drizzle of warm palm sugar syrup.
Ingredients:
– 3 ripe bananas, mashed
– 1 cup all-purpose flour
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– 1/4 cup granulated sugar
– 1/4 cup whole milk
– Vegetable oil for frying
– Palm sugar syrup (see below)
Palm Sugar Syrup:
– 1 cup palm sugar, dissolved in 1 cup water
Instructions:
1. In a bowl, whisk together flour, baking powder, salt, and granulated sugar.
2. Add mashed bananas, milk, and mix until smooth.
3. Heat about 2-3 inches of vegetable oil in a deep frying pan over medium-high heat.
4. Using a spoon, drop small amounts of the banana mixture into the hot oil, about 1/4 cupfuls.
5. Fry for 2-3 minutes on each side, or until golden brown and crispy.
6. Remove fritters from oil with a slotted spoon and drain on paper towels.
7. Serve warm with palm sugar syrup drizzled over.
Cooking Time: 10-12 minutes
Grilled Sticky Rice with Mango
Grilled sticky rice is a popular street food in Southeast Asia, and adding sweet mango takes it to the next level. This simple recipe combines the creamy texture of grilled rice with the natural sweetness of ripe mango.
Ingredients:
– 1 cup uncooked glutinous rice (also known as “sweet rice”)
– 2 cups water
– 1/4 cup granulated sugar
– 2 tablespoons vegetable oil
– 1 ripe mango, diced
– Salt to taste
Instructions:
1. Rinse the glutinous rice and soak it in water for at least 4 hours or overnight.
2. Preheat a grill or grill pan to medium-high heat.
3. Drain the rice and mix with sugar, vegetable oil, and salt. Form into patties about 1 inch thick.
4. Grill the sticky rice patties for 5-7 minutes per side, until caramelized and slightly charred.
5. Serve warm with diced mango on top.
Cooking Time: 15-20 minutes
Sweet Tofu Pudding with Ginger Syrup
Sweet Tofu Pudding with Ginger Syrup: A creamy and refreshing dessert that combines the simplicity of silken tofu with the warmth of ginger syrup.
Thai Banana in Coconut Milk
A creamy and sweet dessert that combines the natural sweetness of bananas with the richness of coconut milk, flavored with a hint of Thai spices.
Ingredients:
– 3 ripe bananas
– 1 can (14 oz) full-fat coconut milk
– 2 tablespoons palm sugar or brown sugar
– 1/4 teaspoon salt
– 1/4 teaspoon ground cinnamon
– 1/8 teaspoon ground cardamom
Instructions:
1. Peel the bananas and slice them into 1-inch pieces.
2. In a blender, combine the banana slices, coconut milk, palm sugar, salt, cinnamon, and cardamom.
3. Blend until smooth and creamy, stopping to scrape down the sides of the blender as needed.
4. Pour the mixture into individual serving cups or ramekins.
5. Refrigerate for at least 2 hours or overnight to allow the flavors to meld together.
Cooking Time: None (chill time)
Sticky Rice Dumplings with Peanut Filling
These chewy dumplings filled with creamy peanut goodness are a delightful twist on traditional Chinese treats. Perfect for snacking or as a dessert, they’re easy to make and sure to please.
Ingredients:
– 2 cups sticky rice flour
– 1/4 cup warm water
– 1/4 cup peanut butter
– 1 tablespoon honey
– 1/4 teaspoon salt
– Vegetable oil for cooking
Instructions:
1. In a large bowl, combine sticky rice flour and warm water to form a dough.
2. Knead the dough for about 5 minutes until smooth and pliable.
3. Divide the dough into small balls, about 1 inch in diameter.
4. Flatten each ball into a disk shape and place a tablespoon of peanut butter mixture (peanut butter, honey, and salt) in the center.
5. Fold the dough over the filling to form a triangle or square shape, and press edges together to seal.
6. Heat about 1-2 inches of vegetable oil in a deep frying pan over medium heat. Fry dumplings for about 3-4 minutes on each side until golden brown.
7. Drain and serve warm.
Cooking Time: About 15-20 minutes
Summary
Get ready to indulge in a world of exotic Asian desserts! This collection of 20 mouth-watering recipes will take you on a culinary journey across the continent. From classic Japanese mochi and Korean bingsu to Thai coconut tapioca pudding and Vietnamese che ba mau, each dessert is a unique blend of flavors and textures. Discover the sweet treats that define the region’s rich cultural heritage – from steamed coconut milk cake to grilled sticky rice with mango and banana fritters with palm sugar syrup. Treat your taste buds to a thrilling adventure!
