25. Four East Asian dessert recipes to indulge in this month

BRUBEY HU

As finals and graduation approach, you might be experiencing stress or anxiety. An effective cure for me whenever I feel mentally-strained is to slow down and make a dessert! During the cooking process, my negative thoughts are gradually dissolved, and getting to enjoy the dessert once it is ready fuels my energy and motivation.

Here are four East Asian recipes I have learned over the years that are simple to make and use ingredients you can find in most Asian markets.

DOUBLE SKIN MILK WITH RED BEANS

I first encountered this tasty, pudding-like dessert when I traveled to Hong Kong in middle school. Double Skin Milk is a famous Cantonese sweet dish that uses simple ingredients such as milk, egg whites, and sugar. In my version, I add red beans for some texture to complement the smoothness of the milk.

• 500 ml whole milk • 3 egg whites • 3 tbsp white sugar • ⅔ cup red beans • 500 ml water • Lemon juice (optional)

1. Soak the red beans overnight. 2. Cook the beans with water on high heat. When the water begins to boil, turn to low heat then simmer for 50 minutes until the red beans are soft and falling apart. Filter the water out and mix the beans with some white sugar. 3. Pour milk into small bowls and cover with plastic wrap. Place the bowls into a steamer pot and bring water to a

Snow Fungus Soup is a refreshing soup that can be served warm or cold at breakfast or after dinner. CREDIT: BRUBEY HU

boil. Steam for 5 minutes and allow a layer of skin to form on top of the milk. 4. Take the bowls out of the steamer. Carefully flip up a corner of the milk’s skin and pour the milk into another bowl, being careful to leave the skin. 5. Mix the egg whites, sugar, and liquid milk together.

Add drops of lemon juice if you don’t like the flavour of plain milk and mix well.

Pour the mixture back into the bowls with the skin using a strainer to make the dessert smoother and silkier. Make sure the mixture is under the milk skin! 6. Cover the bowls with plastic wrap again. Steam for about 15 minutes. 7. Add the red beans on top and your dessert is done! Serve warm or cold.

SNOW FUNGUS SOUP

This is my mother’s recipe and it is super easy and yummy! When I was a kid, she usually made a large pot of this dessert soup for the family for breakfast or after dinner. This light soup leaves a refreshing feeling in the mouth. In my version, I add some soy milk for a smooth taste. Serve it warm or cold—both ways are delicious.

• 1 snow fungus • 8 dry red dates • 2 tbsp dried goji berries • 2 tbsp rock sugar • Milk (optional) • Water

1. Soak the dry snow fungus in hot water until it’s soft. Cut the snow fungus into small pieces with scissors and trim off the dark yellow part. 2. Add water to a pot and bring it to a boil, then add in the snow fungus. Simmer for 40 minutes. 3. Stir the soup then add in red dates, goji berries, and rock sugar. Simmer for another 10 minutes. Make sure the rock sugar is completely dissolved. 4. The soup is done! Add in milk if you desire.

Coconut Mango Black Rice is a healthy, comforting, and gluten-free dessert option. CREDIT: FOODIES FEED

COCONUT MANGO BLACK RICE

Coconut milk and mango are a perfect match used in many Cantonese and Thai dishes. In addition, black rice is rich in antioxidants and naturally gluten-free. What we have here is a healthy and comforting dessert option.

• 1 mango • 1 cup of black rice • 2 tbsp sugar • ¾ cup coconut milk • ¾ cup milk • 1 ¼ tbsp condensed milk

1. Wash the black rice and cook it with sugar using a rice cooker if you have one. 2. Dice the mango. 3. Mix the milk, coconut milk, and condensed milk together in a cup. 4. Put the cooked black rice in a bowl or deep plate. Add the diced mangos on top, then drizzle with the milk mixture. 5. Voila! Enjoy the different textures that mingle in your mouth. STRAWBERRY MOCHI

Mochi is a traditional chewy Japanese dessert with sweet bean paste fillings. In this version, I replace the filling with fresh strawberries to create a juicy and crisp texture. This good-looking dish is wonderful for a picnic or an afternoon tea—share it with your family and friends!

• 1 cup glutinous rice flour • ¼ cup cornstarch • 5 tbsp powdered sugar • 160 ml water • 1 tbsp butter • 160 ml whole milk • 10 strawberries • Shredded coconut

1. Clean the strawberries and remove the crown. 2. Mix the glutinous rice flour, corn starch, and powdered sugar with water in a bowl until there are no dry clumps. 3. Cover the bowl with plastic wrap and steam for 20 minutes. 4. Take the bowl out of the steamer. The mixture is the mochi that you will use to

wrap the strawberries. 5. While the mochi is hot, mix in the butter until melted. 6. Divide the mochi into 10 equal portions. 7. Flatten the mochi and use it to wrap an individual strawberry. 8. To prevent sticking, cover the mochi with shredded coconut. Enjoy!