Dishing Out The Desserts

Asian desserts are chock-full of unique, delectable tastes and textures. The largest continent in the world boasts a variety of people and cultures, who inevitably come to the party with their own vast ranges of desserts. With recipes handed down through the generations, these sweet treats are steeped in tradition. From southeast to east, and west to the south, we bring to your plate the plethora of dishes and their ingredients from all corners of the continent.

- Shreya Acharya

SOUTHEAST ASIA

CAMBODIA

Sankhya Lapov

This tasty treat consists of a small pumpkin filled with creamy custard containing coconut milk or cream, palm sugar paste, eggs, and salt, which is then steamed. It is usually prepared with kabocha squash, which is dark green on the outside and has a bright orange interior with a sweet flavour.

VIETNAM

Banh Chuoi

Usually made with plantain, this steamed banana cake is a popular Vietnamese dessert. The cake is commonly served with a creamy coconut sauce and the cooked plantain often appears purplish-red in colour. Banh chuoi comes in two versions: Banh chuoi nuong, which is baked, and Banh chuoi hap, which is steamed with the addition of rice starch.

MYANMAR

Mont Lone Yay Paw

The name of this dish translates to “food floating on water”, which accurately describes what it looks like when it’s being cooked. These glutinous rice balls filled with jaggery (dark unrefined sugar) are served with fresh grated coconut, and are commonly made during the New Year.

BRUNEI

Kuih Cincin

This Bruneian kuih is made with both red palm sugar and brown sugar, and coated with rice flour before deep-frying. Fun fact: The word cincin translates to “ring”, which refers to the distinctive shape of these “cakes”.

PHILIPPINES

Halo-halo