Celebratory Sweets
Celebratory Sweets: exotic hot and cold desserts from Asia
Some people have commented that Asians aren't known for their desserts. Well, that's because the world of Asian sweets can be mystifying to the uninitiated.
Asian desserts can include disparate ingredients as red beans, corn, coconut milk , tapioca, pandan leaves, glutinous rice and spices – ingredients Westerners equate with savoury foods.
I will attempt an opening of the palate gates here by providing a unique-sounding Malaysian dessert served hot. And to make up for this exotic provision, I have included a fairly basic recipe from Food & Drink magazine for Exotic Milk Jelly.
You can also try out my other holiday Asian recipes: Festive Asian Appetizers, Asian Holiday Salads, No Bake Chinese Noodle Cookies and Exotic Drinks.
MALAYSIAN BUBOR CHA CHA (pronounced: boo boo cha cha)
- 4 cups coconut milk
- 1 small yam – peeled and cubed, then boiled for 5 minutes
- 3 tbsp sago pearls, soaked in cold water for 10 minutes and drained
- a few drops of pandan essence
- 2 to 3 tbsp sugar
- pinch of salt
- 1 large banana, halved lengthwise and sliced
- Place the coconut milk, yam, sago pearls, pandan essence, sugar and salt in a saucepan. Bring slowly to boil, stirring intermittently.
- Then lower heat and simmer uncovered until the yam is soft and the sago pearls are translucent: about 10 minutes.
- Add the banana slices and simmer another 3 minutes. Serve hot or at room temperature.
EXOTIC MILK JELLY
- 2 cups milk
- 1 package unflavoured gelatin
- ½ cup granulated suger
- 1 vanilla bean, split
- 6 green cardamom pods, crushed
- Grated zest of 1 lime
- Place ¼ cup of milk in a small bowl, sprinkle over gelatin.
- In a saucepan, bring the remaining milk, sugar, vanilla, cardamom and lime zest to a boil, stirring to dissolve.
- Remove from heat, add softened gelatin and stir well. Cover and let sit for 20 minutes.
- Rinse six ½ cup moulds with cold water and set on a flat tray.
- Strain the milk mixture through a fine sieve. Pour into the moulds and refrigerate until set. Turn onto plates and serve with fresh fruit.
Keep watching this space for more holiday recipes. The food writers at Suite 101 have other festive offerings:
- Shortbread Cookies from Jacqueline Church
- Almond Butter Cookies from Stephanie Gallagher
- Nana's Chicken and Dumplings
- Linda Larsen's Lemon Bars
- Devy Stone's Butternut Squash Coconut Curry
The copyright of the article Celebratory Sweets in Asian Cuisine is owned by June Chua. Permission to republish Celebratory Sweets must be granted by the author in writing.
