best asian desserts

Asia is famous for its various desserts and snacks, and each country has many foods that have its own unique taste and history. Below, we introduce the representative desserts and snacks of many Asian countries.

Japan

Mochi (Mochi)

History: Mochi is a traditional Japanese rice cake with a history of more than 1,000 years. It has been regarded as an important food in festivals and ceremonies since ancient times.
Ingredients: glutinous rice, water, sugar, starch
How to make it: Steamed glutinous rice in water, pound it, knead it, and make it into a small size.
Taste: It features a chewy and soft texture, and some are sweet. You can enjoy a variety of flavors with red bean filling or ice cream.
Famous types: Daihoku (mochi with red bean paste), Ichigo Daihoku (mochi with strawberries and red bean paste)

Daifuku (Daifuku)

History: A traditional Japanese rice cake made from the Edo period (1603-1868), especially famous for mochi with red bean paste.
Ingredients: glutinous rice flour, water, sugar, red bean paste
How to make it: Mix glutinous rice flour with water to make dough, and add red bean paste to make it round.
Taste: It features a combination of soft and sweet red bean paste and chewy mochi.

China

Egg Tart (Egg Tart, 蛋挞)

History: Egg tarts developed in Hong Kong in the late 19th century under Portuguese influence. They have since gained popularity throughout China.
Ingredients: Flour, butter, sugar, egg, milk
How to make: Make a tart dough with flour and butter, then pour the egg and milk mixture into it to bake.
Taste: Features a combination of crispy tart skin and soft and sweet custard filling

Tangyuan (汤圆)

History: Tangyuan is a traditional Chinese dessert that started to be eaten during the Song Dynasty (960-1279). Originally eaten in the winter season, it can now be enjoyed year round.
Ingredients: glutinous rice flour, water, sugar, sesame seeds or peanuts
How to make it: Mix glutinous rice flour with water to make a dough, then add sesame seeds or peanut filling to make a round shape and boil it in boiling water.
Taste: Features a chewy outer skin and sweet filling.

India

Gulab Advisory (Gulab Jamun)

History: Gulab Jamun is a traditional Indian dessert, made in the 16th century during the Mughal Empire.
Ingredients: Milk, sugar, flour, baking powder, rosewater
How to make it: Mix the mawa (milk mass) made by boiling milk with flour and baking powder to form a dough, shape it into small balls, fry it in oil, and dip it in sugar syrup.
Taste: Featuring a soft and sweet taste, it blends with rosewater scents.

Jalebi (Jalebi)

History: Jalebi is a favorite dessert in India since the 10th century, and originated in the Middle East.
Ingredients: flour, yogurt, sugar, water, saffron
How to make it: Mix flour and yogurt to form a dough, then spiral fry it in hot oil and dip it in sugar syrup.
Taste: Featuring a crispy, sweet taste, it blends with saffron scents.

Vietnam

Bánh Chu ̛ng

History: Vinejay is a rice cake eaten during T̂t, a traditional Vietnamese holiday, and has a history of more than 2,000 years.
Ingredients: glutinous rice, green beans, pork, banana leaves
How to make it: Add mung beans and pork to sticky rice to make it square, wrap it in banana leaves and steam it.
Taste: It features a combination of savory glutinous rice, green beans and pork.

Chè

History: Che is a traditional Vietnamese dessert made using different kinds of beans, fruits, jelly, and more.
Ingredients: green beans, red beans, tapioca, coconut milk, sugar
How to make it: Cook each ingredient separately, then mix in coconut milk and sugar.
Taste: Sweet and refreshing, it blends the flavors and textures of different ingredients.

Thailand

Mango Sticky Rice (ข้าวเหนียวมะม่วง)
History: A traditional Thai dessert that has been eaten for centuries.
Ingredients: glutinous rice, coconut milk, sugar, salt, mango
How to make: Steamed sticky rice, flavored with coconut milk, sugar and salt, and served with mango.
Taste: It features a combination of sweet and savory glutinous rice and refreshing mangoes.

Luke Chup (ลูกชุบ)

History: Luque Choupou is a Thai royal cuisine that originally originated in Portugal.
Ingredients: green beans, sugar, coconut milk, food coloring, gelatin
How to make it: Cook and crush mung beans, add sugar and coconut milk to make a dough, shape it into a small fruit, paint it with food coloring and soak it in gelatin.
Taste: It features a sweet and soft blend of green beans and coconut.

Philippines

Halo-Halo (Halo-Halo)

History: A traditional Filipino dessert, it originated from kakigori, Japan. 'Halo' means 'to mix.'
Ingredients: Ice, condensed milk, ube ice cream, jelly, beans, fruit, red beans, cereal
How to make: Layer various ingredients in a cup, grind ice, sprinkle with condensed milk and top with ube ice cream.
Taste: Sweet and refreshing, it blends the flavors and textures of different ingredients.

Biko (Biko)

History: A traditional Filipino dessert, eaten during major holidays and festivals.
Ingredients: glutinous rice, coconut milk, sugar, salt
How to make it: It is made by boiling glutinous rice with coconut milk, sugar and salt.
Taste: Featuring a savory and sweet taste.

Experience their unique taste and culture while enjoying a variety of desserts and snacks from each country.