asian desserts

This Vietnamese version of creme caramel features the exotic flavours of coconut and lime.

Banh gan (coconut creme caramel)

(1 cup) white sugar

water

x coconut milk

milliliters (1 1/2 cups) milk

eggs, lightly whisked

(1/2 cup, firmly packed) brown sugar

vanilla bean paste

Toasted shredded coconut, to serve

lime

A very popular Malaysian sponge or chiffon cake with very light and fluffy soft texture made from olive oil, sugar, flour, baking powder and eggs infused with fresh pandan leaves juice.

Pandan Chiffon Cake Gluten Free

Dry Ingredients:

gluten free self-raising flour (Orgran)

baking powder

xantham gum

(0.8 ounces) sugar

Wet Ingredients:

extra virgin olive oil

vanilla extract

Pandan Juice:

juice

Meringue:

(3.5 ounces) caster sugar

(1.8 ounces) gluten free corn (maize) flour

teapoon cream of tartar

Dusting the cake:

Gluten free icing mixture

Special Equipment:

Non-stick Angel Cake Tube Pan 24cm (do not grease the

Icing spreader

Fine sieve

Making kiri mochi at home is easier than you think. All you need is a few ingredients and tools to make yourself a delicious treat.

Kiri Mochi Recipe

sweet rice

kinako

sugar

anko (red bean paste)

shoyu

nori (dried seaweed)

For the rice: Add rice and water to...

For the rice: Add rice and water to a rice pot of a rice cooker. Rinse the rice until the water runs generally clear. Place in rice cooker and cook according to directions.

Once rice has completed cooking, remove from the...

Once rice has completed cooking, remove from the rice cooker. Place cooked rice into the bowl of a stand mixer fitted with the dough hook attachment.

Set the mixer to low and mix for...

Set the mixer to low and mix for about 10-12 minutes or until the rice starts to form a sticky ball. Stop the mixer every few minutes and scrape down the sides of the bowl with a wet, rubber spatula.

Stop the mixer, remove the dough hook, and...

Stop the mixer, remove the dough hook, and put on paddle attachment. Mix on medium-low speed for 1-2 minutes, scraping the bowl every 30 seconds, or until the dough is sticky and smooth.

Remove the mochi from the mixing bowl and...

Remove the mochi from the mixing bowl and place into a zip top bag. The mochi is very sticky. Using a wet rubber spatula works well. Do not zip the bag yet. Lay the bag on a flat surface and use a rolling pin to flatten out the mochi.

Allow mochi to cool slightly. Zip up the...

Allow mochi to cool slightly. Zip up the bag and place in the refrigerator laying flat. Freeze for at least 2 hours.

Once mochi has hardened remove from the freezer....

Once mochi has hardened remove from the freezer. Keep the mochi in the zip top bag and cut into rectangle pieces.

Heat mochi with your method of choosing. *See...

Heat mochi with your method of choosing. *See notes below*.

For the kinako mochi: Mix kinako and sugar...

For the kinako mochi: Mix kinako and sugar in a small bowl. Boil mochi according to the directions below. Once mochi has softened remove from water and allow excess water to drip off slightly. Then place in the kinako mixture to coat the mochi. Flip mochi and coat the other side.

For the anko mochi: Heat mochi with your...

For the anko mochi: Heat mochi with your heating option of choice as listed below. Once mochi has been heated through, place the anko on the mochi. It can be eaten like this or folded in half.

For the isobeyaki: Mix shoyu and sugar in...

For the isobeyaki: Mix shoyu and sugar in a small bow and set aside. Cut nori sheet into about 2 inch strips. Heat mochi with your heating option of choice as listed below. Once mochi has been heated through, dip in shoyu sugar mix and wrap in nori.

https://www.youtube.com/watch?v=9MSbfw849iQ

Soft, chewy kiri mochi made all in the comfort of your own home. What used to take traditional tools and lots of work can now be made at home with little effort. Mochi is definitely a Japanese dish, but has become such a huge part of the local Hawai’i culture and cuisine. Today I'll show you how to make kiri mochi from scratch.


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Kiri Mochi Recipe
Ingredients:
- For the mochi
2 cups sweet rice
2 cups water


- For kinako mochi (4 pieces)
1 tablespoon kinako
1 tablespoon granulated sugar



-For anko mochi (4 pieces)
1 tablespoon anko (red bean paste)

- For isobeyaki mochi (4 pieces)
1 tablespoon shoyu
1/2 tablespoon granulated sugar
1 sheet nori (dried seaweed)

Directions:
1. For the rice: Add rice and water to a rice pot of a rice cooker. Rinse the rice until the water runs generally clear. Place in rice cooker and cook according to directions.
2. Once rice has completed cooking, remove from the rice cooker. Place cooked rice into the bowl of a stand mixer fitted with the dough hook attachment.
3. Set the mixer to low and mix for about 10-12 minutes or until the rice starts to form a sticky ball. Stop the mixer every few minutes and scrape down the sides of the bowl with a wet, rubber spatula.
4. Stop the mixer, remove the dough hook, and put on paddle attachment. Mix on medium-low speed for 1-2 minutes, scraping the bowl every 30 seconds, or until the dough is sticky and smooth.
5. Remove the mochi from the mixing bowl and place into a zip top bag. The mochi is very sticky. Using a wet rubber spatula works well. Do not zip the bag yet. Lay the bag on a flat surface and use a rolling pin to flatten out the mochi.
6. Allow mochi to cool slightly. Zip up the bag and place in the refrigerator laying flat. Freeze for at least 2 hours.
7. Once mochi has hardened remove from the freezer. Keep the mochi in the zip top bag and cut into rectangle pieces.
8. Heat mochi with your method of choosing. *See notes below*.
9. For the kinako mochi: Mix kinako and sugar in a small bowl. Boil mochi according to the directions below. Once mochi has softened remove from water and allow excess water to drip off slightly. Then place in the kinako mixture to coat the mochi. Flip mochi and coat the other side.
10. For the anko mochi: Heat mochi with your heating option of choice as listed below. Once mochi has been heated through, place the anko on the mochi. It can be eaten like this or folded in half.
11. For the isobeyaki: Mix shoyu and sugar in a small bow and set aside. Cut nori sheet into about 2 inch strips. Heat mochi with your heating option of choice as listed below. Once mochi has been heated through, dip in shoyu sugar mix and wrap in nori.

For nutrition information please visit my blog in the link above.

#keepingitrelle #mochi #homemade

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Make This Japanese Dessert From Scratch | It's EASIER Thank You Think

Morning hotcakes become an exotic dessert with fresh banana, kaffir syrup and creamy ice cream.

Banana buttermilk hotcakes with kaffir lime syrup

(1 1/2 cups) self-raising flour

tbsp caster sugar

cinnamon

milliliters (1 cup) Dairy Farmers buttermilk

bananas, peeled, mashed

kaffir lime leaves,

butter,

kaffir lime leaves, extra, coarsely shredded, to serve

Lime wedges, to serve

Vanilla ice-cream, to serve

Discover bursts of sweetness from chewy sultanas in this sticky Indian rice pudding.

Rice pudding with sultanas

1.5L (6 cups) milk

(1 cup) Basmati rice

(1/2 cup) caster sugar

cardamom pods, crushed

tbsp sultanas

butter

(1/4 cup) flaked almonds

This ground of delicious asian dessert recipes is sure to inspire. Make these easy asian desserts at home, including this easy mango pudding.

Asian Desserts

gelatin

coconut milk

mango puree

Whisk together boiling water and unflavored gelatin.

Whisk the sugar into gelatin mixture.

Stir in mango puree and coconut milk.

Pour the mixture into four small serving bowls. Cover each bowl with plastic wrap and chill for at least 3 hours.

綠豆沙 Sweet Mung Bean Soup is a delicious, refreshing and hearty Chinese dessert that can be served hot or as a chilled dessert soup. So quick and easy to make in an Instant Pot pressure cooker, this Traditional Chinese Medicine sweet soup made with green beans, tangerine peel, and other herbs requires no soaking. A bowl of this liver detoxing recipe guarantees to restore the balance in your body from eating too much heaty food and help to remove dampness!

Easy Chinese Sweet Mung Bean Soup 綠豆沙 

Cups Green Mung Beans 绿豆

Chinese mandarin peel 陳皮

rock sugar 冰糖

Cups Cold Water

Lotus Seeds 乾白蓮子

Raw Coix Seeds 生薏米

5-6 Red Dates 紅棗

Wash and rinse Chinese herbs and dry ingredients.

Soak the herbs for 20 minutes in a small bowl to remove traces of impurities. This will help remove dust and debris. Rinse and set aside in a small bowl.

Soak aged, dried tangerine peel separately in a small bowl. Take a small teaspoon once the orange peel softens and scrape off the white pith. This will remove the bitterness.

Double-stew Chinese dessert soup recipes in the Buydeem Health Beverage Maker.

It is easy to use, and you do not need to watch the water boils for long hours of cooking time.

Simply put all the main ingredients into the stew pot and fill the main kettle with 1.5 litres of water.

Turn on the stewing "dessert" function for 60 minutes or the "soup" function for 90 minutes. Both cooking times work. It depends on how "broken down" you prefer your whole mung beans to be.

Double Stew Method

Add all the ingredients into a large pot not made of stainless steel like this Perfect Pot.

Although not all Chinese herbs react with metal, it is best not to use a metal pot when making Chinese medicinal herbal soups.

Cover ingredients with cold filtered water and boil at high heat.

Once the hot water is boiling, reduce heat to low heat and continue cooking for 90 minutes.

If you prefer this sweet dessert soup to have a thicker consistency, in the end, boil it for a few minutes to emulsify and reduce a little water.

Stovetop Method

Making sweet mung bean soup instant pot is just like making adzuki beans soup. It is super easy and can be done without soaking!

Using an Instant Pot pressure cooker reduces the cooking time by half!

Pressure cooking cooks a pot of beans without soaking a fraction of the time compared to using an electric pressure cooker or a slow cooker.

In the past, so much time is used prepping and soaking the beans overnight!

The perfect way to cook this Hong Kong-style green bean soup is to pressure cook on high pressure for 45 minutes and let it naturally release pressure. The natural release will take approximately 20 minutes. If you are in a hurry, just Quick Release.

Afterwards, I like to emulsify my Chinese mung bean soup by bringing the soup to a boil using the "Soup Mode" - I find this brings out the nutty flavours of legumes better!

Instant Pot Method

Chinese people prefer a light sweet taste compared to Western desserts. Once the green bean soup is done cooking, stir in rock sugar to your desired sweetness level.

Adding Sugar and Sweeteners

Thank you for sharing so many different ways to cook this mung bean soup. Made the cooking process so east.

This sounds healthy, nutrient rich, comforting and delicious. Looking forward to making this for my family.

A dessert soup that is good for you! Very informative and always great to read about herbs and healthy foods and beverages.

Amazing! I loved having all of the tips and tricks to make this yummy soup all together in one place. Very helpful for such a tasty treat.

Love the idea of a dessert soup. The addition of tangerine is perfect.

Hearty, refreshing and delicious. This Chinese dessert soup is new to me but I can't wait to try it.

This was my first time trying Mung Beans.  They're delicious!  This was an important part of a recent liver detox.  Thanks so much for the recipe!

I love learning about new recipes and this is definitely a new one for me! I had no idea that mung beans could actually reduce body heat! I'm going to save this recipe for the summer to really enjoy its cooling effect!

Such a nice and cozy soup, perfect for this time of year!

I have never heard of it before, Sounds so amazing. It is going to be so helpful for me during the summer.  Thank you for sharing it seriously!

Thanks Nancy! I found the ingredients for this soup. Love all your authentic Chinese medicine recipes.

This was so good and I really appreciated the in depth explanation of the different herbs. I used my instant pot and it came out perfect. I have been feeling under the weather and it really helped perk me up!

this was perfect to reduce my symptoms after eating too much fried food. I love your substitutes. thanks for the listed health benefits in English! it was really helpful

We loved this recipe - it was so simple to make and had such a delicious flavour. It was a new dish for us to try, and I am so happy that we did!

This was so delicious! Thank you for sharing this recipe!

This dessert was a refreshing change, we really enjoyed the flavors. I tried it chilled, next time I will try it hot!

I love the information provided here about TCM! What an interesting and informative post. I’ll be making this as soon as I source all of the ingredients - thanks for the links, too!

Love that you included an Instant Pot option!  Doesn't get easier than that!

Such a refreshing soup! I love all the different methods you provided, especially with how easily it comes together in the instant pot.

Added in fresh lily buds to my soup as suggested. Wow! Loved it. Thanks!

Can't wait to try this soup. I just bought the ingredients on Amazon! Thanks for the inspiration.

Soup for dessert sounds delicious. I could never make this but I read through to learn about the mung beans and the herbs. Food as medicine is so interesting.

I love TCM and always enjoy reading more about it and keeping my body healthier. Thank you for your knowledge and recipes.

This tea would be a lovely way to finish a meal.

Great recipe and very thorough. I hadn't head of mung beans but now I can't wait to give it a try!

This sweet mung bean soup looks delicious.

this soup turned out so delicious! so easy to make too!

A lovely combination of flavours!  So unlike anything I’ve tried before and easy to make too.

This was just the recipe I was looking for. I had this at a friend's house and wanted to try to make this at home. Love it! Thanks!

This was such a unique and unexpected drink! Easy and delicious; definitely, a new favorite tea!

I like mung beans but haven't made soup with them yet. Your soup looks delicious!

This was so delicious! I love that you include Instant Pot instructions to make it even easier!

I love that I always find something new and undiscovered on your blog! This was one of our favourites on a cold winter day! We followed your stovetop method and it turned out amazing!

this mung bean soup turned out so delicious! perfect for a weeknight meal!

This popular Vietnamese dessert is the perfect way to enjoy summer&#039;s sweetest corn crop. A dollop of rich coconut topping compliments the sweet corn flavor tremendously.

Vietnamese Sweet Corn Pudding (Chè Bắp)

corn (2 ½ cups or 260 grams)

glutinous rice (60 grams)

tbsp sugar ((or more to taste))

coconut milk (403 grams)

salt

½ tbsp corn starch

Remove the husk and silk from your corn and wash the cobs thoroughly. Using a knife, cut the kernels off of the corn cob.

Place the leftover corn cobs in a large pot with 6 cups of water and simmer for about an hour or until the corn broth water is fragrant.

Remove the cobs and add the glutinous rice.

Simmer until rice kernels have swelled up and absorbed most of the water. They should still be holding their shape. This should take 15-20 minutes.

Add the corn and simmer another 15-20 minutes until the mixture has thickened to a porridge consistency. Stir occasionally to prevent the rice from sticking to the bottom of the pot and burning. Add more water a little bit at a time if the soup becomes too thick.

Add sugar to taste.

For the sweet soup

Pour the coconut milk into a small saucepan and add sugar and salt.

Heat and stir on medium heat until sugar is dissolved and the mixture begins to bubble on the edges of the pot. Don&#039;t let the mixture boil.

Add the corn starch and water slurry into the coconut milk. Continue to simmer until the mixture has thickened. When you run your spoon through the center of the sauce, you should be able to see the bottom of the pot for a second before the mixture pools back into the pot.

For the coconut milk topping

I could not get either the corn mixture or the coconut topping to the thickness I think they were supposed to be. I kept boiling the corn and rice, about ten minutes past the recommended time hoping it might get thicker if I did, but it seemed like way too much liquid, it stayed very soupy. The coconut also never got to the thickness described in the recipe, even when I doubled the corn starch. My final product was edible I guess, but very "one note" in flavor. I think it would have benefitted from more rice, and some salt and pandan leaves.

Top 8 asian desserts recipes from across the web

The most viewed asian desserts recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Banh gan (coconut creme caramel)

Pandan Chiffon Cake Gluten Free

Kiri Mochi Recipe

Banana buttermilk hotcakes with kaf...

Rice pudding with sultanas

Asian Desserts

Easy Chinese Sweet Mung Bean Soup 綠...

Vietnamese Sweet Corn Pudding (Chè ...

Top 8 asian desserts recipes from across the web

The most viewed asian desserts recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Banh gan (coconut creme caramel)

Pandan Chiffon Cake Gluten Free

Kiri Mochi Recipe

Banana buttermilk hotcakes with kaf...

Rice pudding with sultanas

Asian Desserts

Easy Chinese Sweet Mung Bean Soup 綠...

Vietnamese Sweet Corn Pudding (Chè ...

The most viewed asian desserts recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine