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 UBE HALAYA BIKO BUKO PANDAN INDONESIAN DESSERTS CENDOL BUBUR PULUT HITAM KOLAK AIS CAMPUR BUBUR KACANG HIJAU THAI DESSERTS TAPIOCA PUDDING KLUAY KAEK WITH ICE CREAM RAINBOW RICE CAKE FAK THONG SANG-KA-YA TAM TIM GROB IN COCONUT MILK VIETNAMESE DESSERTS BANH PHU THE RAU CÂU BANH FLAN SUA CHUA BANH CHUOI NUONG Other books by Charles Ho Conversion Tables About The Author INTRODUCTION When it comes to desserts, Asia is the perfect place to taste almost all international flavours. Although western desserts have been introduced in the region, almost all Asian countries and their culture has successfully preserved the delicacies they truly own. Brief background on Asian dessert heritage and tradition Asian desserts are closely connected to the local culture and traditions. These unique desserts came into existence not because of cravings but of necessity. It is only during the recent years that chefs and homes have reinvented some of these desserts for people’s enjoyment. Early in history, desserts were considered part of everyday meal. Mixing of sugar and sweets was a mean of preserving the food while people waited for the next harvest season. In some cultures, earliest desserts were prepared during festivals and other celebrations that honour their local gods, deity, and patrons. Majority of Asian desserts also have their own meanings and purposes. In China for example, the sticky rice cakes and desserts would symbolize the stickiness and closeness of family relationships, while the moon cakes and the nian gaos symbolizes good luck, prosperity, and bountiful harvest. Most of Asian desserts also purposely adapt to the changing seasons. During the summer, Asians have their own versions of ice creams like the several kinds of sorbets, mixed fruits on ice, and ice cones flavoured with tropical fruit syrups. During the rainy and colder seasons, the steaming puddings and sticky cakes reign in the dining tables. Popular Asian Desserts The following are some of the popular and commonly served desserts in Asia. And because of their diversity, some desserts may found their similarities or can have their varieties in other countries or cultures. - Rice or sticky rice cakes. Rice is the staple food of Asians. It is not surprising therefore that rice has been reinvented and used to make various kinds of desserts. Cakes and sweets made out of rice have their own names in almost each Asian country. The Chinese call them the gao, the Filipinos bibingka and puto, the Japanese mochi, the idli in India, etc... - Tapiocas. Not known by many westerners, tapioca has its roots from Asia. And if you would search for tapioca in the Asian region, there could be hundreds of varieties and versions. To cite an example there is the steamed tapioca cake, pandan tapioca, tapioca pudding, candied tapioca, tapioca sweetened by coconut milk, etc... - Sweetened or glazed fruits and root crops. Another popular category of Asian desserts are the use of numerous fruits and root crops that are sweetened and glazed with syrup, honey, sugar, or coconut milk. Popular examples include the sweetened or candied bananas, taro root, cassava candies and sweets, beans in syrup, pumpkin in sweetened coconut milk, and many others. These kinds of desserts are simple and very easy to prepare. - Fruits and mixed fruits on ice. Asia has a tropical hot weather which makes the different ice-based desserts popular. Asia has also a wide variety of tropical fruits and produce like mangos, pineapple, coconut, banana, etc. The concept of mixing these tropical fruits and chilling them with ice has been very popular. The Philippines has its very popular halo-halo while Japan has its cherry ice cones. Ingredients Commonly Used As can be noticed from the categories of desserts above, much of the ingredients used are those native and common in Asia. Rice is one major ingredient specifically the sticky rice variety. Root crops such as taro, cassava, and potato are also heavily used in making cakes, puddings, and sweets. Plus, the tropical flavours of various fruits like mango, banana, pineapple, durian, and others won’t be absent. These ingredients are sweetened either by one or a combination of sugar, honey, sugarcane, milk and dairy products, coconut milk, etc... This recipe book will show you the best, hassle-free way to cook Asian desserts in your own kitchen. So your days of rushing to Asian restaurants are over; whenever your heart craves for one, go to your kitchen, keep this book handy and amaze everyone with your newly-discovered culinary skills.
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