Posts in asian dessert
Mooncake with Sweet Lotus Paste (Banh Trung Thu Nhan Hat Sen)

Mooncakes are round or square pastries with various savory and sweet filings. Typical mooncake fillings include different sweet pastes, mixed nuts and salted egg yolks. The pastes are typically sweetened lotus seed paste, red bean paste, black sesame paste and mung bean pastes. Before going into the oven to bake, the mooncakes are molded and stamped with an elaborate designs, usually a Chinese characters expressing good will, flowers or a simple beautiful geometric pattern.

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Vietnamese Coconut Pandan Waffles (Banh Kep La Dua)

Vietnamese Coconut Pandan Waffles (Banh Kep La Dua) are made with a combination of all-purpose flour, tapioca starch, baking powder, sugar, coconut milk and, of course, pandan extract. Pandan is the vanilla of Southeast Asia and is what gives these Vietnamese waffles their iconic green color and wonderful aroma. 

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Sweetened Coconut Milk Sauce for Asian Desserts (Nuoc Cot Dua An Che)

You will often find Vietnamese desserts topped with a rich and sweet coconut sauce called Nuoc Cot Dua. I like to call this sauce the Asian whipped cream. It is made by simmering coconut milk and sugar, and thickened with a bit of tapioca starch. Pandan leaves (the vanilla extract of Southeast Asia) is then added to steep and flavor the sauce.

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Vietnamese Silken Tofu in Ginger Syrup Dessert (Tau Hu Nuoc Duong)

Silken Tofu in Ginger Syrup (Tau Hu Nuoc Duong) is a light and delicate Vietnamese/Chinese dessert. You may have seen this dessert as one of the many offerings at Dim Sum. In Vietnam, this dessert is commonly sold as street food.

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Vietnamese Magenta Sticky Rice (Xoi La Cam)

My favorite breakfast item during my stay in Vietnam was Xoi La Cam, a sweet version of glutinous rice. Xoi La Cam is made from naturally dying the rice grains purple/magenta from boiling Magenta leaves. It is then steamed with coconut milk and sugar, then topped with a mixture of freshly grated coconuts, toasted sesame seeds, roasted peanuts, sugar and salt.

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Vietnamese Avocado Shake (Sinh Tố Bơ) Recipe

In Vietnam, we use avocados in desserts. Sinh Tố Bơ is a ice-blended drink of ripe avocados, sugar, milk and sweetened condensed milk. It's refreshing, semi-healthy summer time drink.

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Vietnamese Mung Bean Pudding (Che Hoa Cau)

My favorite Vietnamese dessert (chè) is the simplest of them all: Chè Hoa Cau. It is named after the flowers of an Areca Nut Palm Tree because of the resemblance of the cooked mung beans to the flower petals. The main ingredients are mung bean and coconut milk. It's simple, sweet and delicious.

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