Top 5 Easy Asian Dessert Recipes
Master authentic homemade Asian desserts with simple ingredients and foolproof techniques, featuring mochi ice cream, mango sticky rice, egg tarts, sweet pancakes, and three-color dessert.
Ingredients
Japanese Mochi Ice Cream
- 1 cup glutinous rice flour Substitute: sweet rice flour or mochiko flour
- 1 cup water
- ¼ cup granulated sugar Substitute: coconut sugar for healthier option
- Cornstarch for dusting Substitute: potato starch
- 2 cups vanilla ice cream Any preferred flavor
- Food coloring Optional, for visual appeal
Thai Mango Sticky Rice
- 1 cup glutinous rice Must soak overnight
- 1 can coconut milk (400ml) Substitute: homemade coconut cream
- ⅓ cup palm sugar Substitute: brown sugar or coconut sugar
- 1 tsp salt
- 2 ripe mangoes Tommy Atkins or Ataulfo varieties work best
- 2 tbsp cornstarch For thickening sauce
Chinese Egg Tarts
- 12 pieces pre-made tart shells Substitute: homemade shortcrust pastry
- 2 large eggs
- ⅓ cup granulated sugar
- ½ cup whole milk Substitute: evaporated milk for richer flavor
- ¼ cup heavy cream
- 1 tsp vanilla extract Optional
Korean Sweet Pancakes
- 2 cups all-purpose flour
- 1 tsp active dry yeast
- 1 tsp sugar For yeast activation
- ¾ cup warm water
- ½ cup brown sugar For filling
- 2 tbsp chopped walnuts Substitute: peanuts or almonds
- 1 tsp cinnamon powder
- Vegetable oil for cooking
Vietnamese Three-Color Dessert
- ½ cup red beans Soaked overnight
- ¼ cup tapioca pearls
- 1 packet unflavored gelatin
- ½ cup coconut milk
- ⅓ cup sugar Divided
- Green food coloring
- Crushed ice For serving
Instructions
Japanese Mochi Ice Cream
- Prepare the ice cream balls: Scoop ice cream into 8 portions using an ice cream scoop. Place on a parchment-lined tray and freeze for 30 minutes until firm.
- Create the mochi dough: Whisk glutinous rice flour, sugar, and water in a microwave-safe bowl until smooth.
- Cook the mochi: Microwave for 2 minutes, stir, and continue in 30-second intervals until the mixture becomes translucent.
- Prepare workspace: Dust a clean surface with cornstarch.
- Shape and fill: Divide warm mochi into 8 portions, flatten each piece, and gather edges to seal around the ice cream ball.
- Final freeze: Place completed mochi on a tray and freeze for 15 minutes.
Thai Mango Sticky Rice
- Steam the rice: After soaking, steam glutinous rice for 25-30 minutes until tender.
- Prepare coconut sauce: Heat ¾ of the coconut milk with palm sugar and salt until sugar dissolves.
- Combine rice and coconut: Pour warm coconut mixture over hot rice and let absorb for 10 minutes.
- Prepare mangoes: Slice mangoes into pieces.
- Make finishing sauce: Thicken remaining coconut milk with cornstarch.
- Plate and serve: Mold rice using a small bowl, arrange mango slices alongside, and drizzle with thickened coconut sauce.
Chinese Egg Tarts
- Preheat oven to 375°F (190°C) and arrange tart shells on a baking sheet.
- Create custard base: Whisk eggs and sugar until dissolved.
- Add dairy components: Incorporate milk and cream, and strain the mixture.
- Fill tart shells: Pour custard mixture into shells.
- Bake to perfection: Bake for 20-25 minutes until custard is set but slightly jiggly.
- Cool properly: Allow to cool in pan for 10 minutes before removing.
Korean Sweet Pancakes
- Activate yeast: Dissolve yeast and sugar in warm water and wait until foamy.
- Make dough: Combine flour with yeast mixture and knead until smooth.
- First rise: Cover dough and let rise for 30 minutes until doubled in size.
- Prepare filling: Mix brown sugar, chopped nuts, and cinnamon.
- Shape and fill: Divide dough, flatten each, add filling, and seal edges.
- Cook pancakes: Heat oil and cook filled dough balls until golden brown.
Vietnamese Three-Color Dessert
- Prepare red beans: Boil red beans until tender and lightly sweeten.
- Cook tapioca pearls: Boil tapioca pearls until transparent.
- Create green layer: Dissolve gelatin in hot water with green coloring and sugar, pour into glasses to set.
- Layer components: Add cooked red beans as a middle layer.
- Add tapioca layer: Top with cooked tapioca pearls and sweetened coconut milk.
Notes
Asian desserts typically contain more fiber and natural sugars, making them nutritionally dense and popular among health-conscious dessert lovers. Serving suggestions enhance presentation.