Crêpes with Sweet Coconut Cardamom Filling(Patishapta)

Posted on 03. Thu, 2011 by grace in Asian Snacks, Holi, Indian, Sweets

By Soma Rathore, ecurry.com

This east Indian Crêpe is special – reminds me of the Bengali New Year or Poila Boishak, which usually is celebrated during the month of April. The winter and the early spring times are usually the times that these used to be cooked up at home along with many other sweets. Traditionally the patishapta is not exactly served as a dessert; it is more like an anytime snack kind of recipe.

Green Tea & Adzuki Bean French Macaroons

Posted on 02. Wed, 2011 by grace in Sweets

By Michelle Huynh, Une-deux senses

Matcha Mochi Cake (Green Tea Mochi Cake)

Posted on 01. Sun, 2011 by grace in Japanese, Sweets

Courtesy of Joanne Choi, WeekofMenus

adapted from Gourmet Magazine | May 2005

Oolong Tea Chiffon Cake

Posted on 01. Fri, 2011 by grace in Japanese, Sweets

By Sarah Marx Feldner, A Cook’s Journey to Japan: Fish Tales and Rice Paddies, 100 Homestyle Recipes from Japanese Kitchens

Like most Japanese desserts, it’s still fairly good for you—or not that bad for you, depending on how you look at your glass. But the thing I like most about this chiffon cake is that it’s simple. When making the cake, you can use whatever type of tea you prefer.

Sweet Coconut Tarts

Posted on 01. Thu, 2011 by grace in Asian Snacks, Sweets

By Periplus Editors, Quick & Easy Asian Tapas and Noodles

The ambrosial flavor of coconut is the very essence of tropical cuisines—as the juice, milk and flesh of the coconut are all utilized. The unmistakable, sweet savor of desiccated coconut is baked into these dainty little tarts, making them the perfect thing to serve with a relaxing cup of tea or coffee.

Pandanus Chiffon Cake

Posted on 01. Wed, 2011 by grace in Singaporean, Sweets

By Terry Tan and Christopher Tan, Singapore Cooking

Asian pandanus leaves and coconut milk infuse the American chiffon cake with a happy marriage of flavours. A time-honoured Singaporean party staple, this is often purchased nowadays but is vastly better homemade.

Mango Natilla

Posted on 01. Tue, 2011 by grace in Filipino, Sweets

By Trissa Lopez, Trissalicious

My Mango Natilla starts with a layer of rum soaked sponge fingers and then a rich blanket of a mango infused custard and finally topped with a burnt sugar topping. The technique of infusing the custard with mango was inspired from a recent visit to Etch restaurant in Sydney. I love the idea of infusing the custard because with every spoonful you get the mango flavour without any of the pulp.

Prosperity Cakes (Fatt Gou)

Posted on 01. Sat, 2011 by grace in Fast Asian Recipe, Lunar New Year, Sweets

By Cheryl Lu-Lien Tan, A Tiger in the Kitchen

Auntie Hon Tim has been showing me how to make some of her favorite lunar new year recipes. On her must list every year is fatt gou, or prosperity cakes — cupcake-sized desserts that she makes to send friends wishes of riches and sweetness in the new year. Auntie Hon Tim’s cakes are super simple to make — they require just four ingredients (all-purpose flour, pancake mix, water and brown sugar) and the instructions basically involve stirring and steaming.

Black Sesame Lace Cookies

Posted on 12. Fri, 2010 by grace in General Asian, Sweets

By Joanne Chang, Pastry Chef/Owner of Flour Bakery in Boston, MA

It’s a wonderfully simple recipe made with ingredients that you’re likely to have around the house except for the black sesame seeds. Seek them out – they make such a beautiful contrast in the golden brown cookie and add a distinct flavor. Serve them like I used to with a bowl of ice cream or sorbet as an unusual and delicious garnish.

Indonesian Sweet Pretty Cakes (Cantik Manis)

Posted on 12. Tue, 2010 by grace in Indonesia, Ramadan, Sweets

By Pepy Pattern-Nasution, Indonesia Eats, Indonesian Food, Cooking & Recipes

Cantik means “pretty” while manis means “sweet.” It’s very easy to make, there is no steaming or baking process. Cantik manis is also popular during Ramadan in Indonesia.