Dessert and drink recipes originating from countries all over ASIA.
“En j oy yourself. It’s later than you think.”
- Chinese Proverb
SWEET
This cookbook uses the traditional flavor from different Asian countries ranging from Thailand to Taiwan. Asian desserts are more than just a fortune cookie, it includes sago pudding, mochi and more. The cookbook has been divided into three sections. The ingredients can be found at your local farmer’s market or grocery store. With easy to follow directions, you will be making these delicious sweets in no time.
3-4.
desserts
5-6.
sweet drinks
7-8.
ice sweets 2
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Berry Wontons directions Toss the blueberries with the sugar until coated. In a small saucepan, combine the blueberries, strawberry jam or coulis and cornstarch and cook over mediumhigh heat until a thick fruit sauce is formed. Heat the oil for frying in a deep pan to medium heat. Spoon a small amount of the blueberry mixture into the center of each wonton wrapper. Moisten the edges of each wonton wrapper with a bit of water or 1 eggwhite, then press the edges of the wonton together until sealed. Transfer the wontons carefully into the hot oil and fry until golden brown on one side. Use a pair of tongs to gently flip the wonton. Fry on the other side until golden brown. Remove from oil, transfer to a plate lined with a paper towel. Dust just before serving. Serve alone or with some ice cream!
ingredients 1 cup frozen or fresh blueberries 3 tablespoon strawberry jam 1/4 cup sugar 1/2 tablespoon cornstarch 6-8 wonton wrappers 1 1/2 cups oil for frying powdered sugar eggwhite or water
ingredients 2 large egg whites 1/2 cup white sugar 1/8 teaspoon salt 1 teaspoon lime juice 1 package toasted flake coconut 1 tablespoon unsweetened cocoa powder
Thai Coconut & Cocoa Macaroons directions Preheat an oven to 300 degrees (F). Beat egg whites until foamy in a large glass or metal mixing bowl. Gradually add the sugar, continuing to beat until soft peaks form. Lift your beater or whisk straight up: the egg whites will form soft mounds rather than a sharp peak. Add the salt and lime juice and continue beating until the egg whites form a sharp peak that holds its shape when you lift your beater or whisk. Gently fold the coconut and cocoa powder into the mixture. Drop mixture by tablespoonfuls onto the prepared baking sheets. Bake until golden brown and firm to the touch, about 20 minutes. Cool on the pans on wire racks. Store in an airtight container.
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Watermelon Bubble Tea igredients
directions
WATERMELON MILK TEA: 1 1/2 cups of watermelon slices 1/4 cup of cold water 2 tablespoons sugar 2 tablespoons black tea leaves 1/2 cup of hot water 1 cup milk
RED BOBA: 1/4 cup large tapioca pearls 3 cups water 2 drops red food colouring 1 1/2 tablespoon sugar
TO SERVE Load up the boba into tall glasses until 1/3 is filled. Pour in the watermelon milk tea and top with some ice. Adjust the sugar to your taste. Don’t forget the big straws!
Steep the tea leaves in hot water and set aside to brew for 10-15 minutes. Combine the watermelon, cold water and sugar and blitz until smooth. Strain the juice and set aside. When the tea has been brewed long enough, strain it into a pitcher. Add the watermelon juice and the milk. In a deep pot, heat the water, food colouring and sugar at high heat. When it starts to boil, add in the tapioca pearls and let it mill about for 1 minute until the pearls surface. Turn the heat down to medium-high and close the pot with a lid and set a timer to 20-25 minutes. When the time has passed, turn off the heat and keep the pearls in there for another 20-30 minutes. Drain and rinse with water and set aside.
ingredients 2 cups coconut milk 1 cup condensed milk 3tbsp cornflour 1/3 cup cooked tapioca pearl/ sago 1 mango 2 star anise 1 tsp salt
Mango-Sago Pudding directions Heat the coconut milk on low heat in a pan. Add HALF the amount of condensed milk, stir. Throw in star anise and salt. Let simmer for 10-15 mins. Add in the cornflour. Then throw in the cooked tapioca pearls/sago. Give it a little whisk and leave to simmer for about 10 mins. Meanwhile... Cut the mangoes as close to the seed/center as possible to get 4 “cheeks. �Take the mango cheek and make a grid with your knife, NOT cutting all the way through the skin.Then scoop the dices with a spoon. Use dices from 2 cheeks to add to the pudding mixture. Stir. Turn off heat and leave for 10 mins. Add the rest of the condensed milk. Use the diced mango from the other 2 cheeks to make mango puree.
TO SERVE Fill your with the pudding. Top with mango puree, sprinkle with some toasted coconut and almond slices. Great to eat chilled.
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Green Tea Ice Cream & Red Bean Paste
ingredients
6 egg yolks 1 cup milk 1 cup thickened cream 1/2 cup fine sugar 1 tablespoon matcha powder 1 cup red bean (adzuki bean) 1 cup sugar, 3 cups water a pinch of salt
directions Mix milk, cream and green tea powder in a saucepan over medium-high heat, bring to a boil. Stir gently. Immediately remove saucepan from heat once it boils. Beat yolks with caster sugar at medium speed unitl sugar dissolves. Pour the hot green tea mixture into the egg mixture and stir. Put mixture into saucepan and cook over low-medium heat. Stir for 4-5 minutes. Transfer mixture to bowl sitting on top of an ice bath. Once the ice cream mixture completely cools, use an ice cream maker and follow the it’s instructions. Wash beans and put in a pot filled with water. Bring it to the boil. Drain and discard the water. Add water again, bring to a boil. Reduce heat to medium, cover pot and simmer beans until soft. Add water as needed. Gently mix in sugar and pinch of salt. Use a potato masher to help crush beans. Serve the bean paste with green tea ice cream.
ingredients 1 cup glutinous rice flour 1/4 cup icing sugar 2/3 cup water 1/2 cup anko (adzuki bean paste) 6 strawberries Combination of corn flour + icing sugar for dusting (Makes 6 mochi)
Ichigo Daifuku (Strawberry Mochi) directions Wash strawberries and remove the calyxes. Wrap a strawberry with a spoonful of adzuki bean paste to make a ball. Making the Mochi: Put 2/3 cup of water and 1/4 cup of sugar in a heat-resistant bowl and mix well. Add glutinous rice flour in the bowl and mix well. To cook the dough the traditional way; steam the dough above briskly boiling water covered with a lid that’s been wrapped with a clean cloth or tea-towel. Leave the dough to steam for 10-15 minutes. Assembly: Dust a flat pan or a board with some corn flour. Also, dust hands with some flour. Remove the hot mochi from the bowl to the pan by hands. Divide mochi into 6 pieces. Put one strawberry and adzuki filling on a mochi piece and wrap it by stretching the mochi. Round the daifuku and repeat the process until all the dough has been used up.
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SWEET by Emily Chu Source: http://youcandoitathome.blogspot.com/2010/10/ perfect-match-green-tea-ice-cream-and.html http://allrecipes.com/recipe/thai-coconut-and-cocoamacaroons/ http://peegaw.tumblr.com http://www.flickr.com/photos/pickledpepper/