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Traditional Asian desserts and kuih, cakes, sweets, pastries, pudding, and jelly recipes for all
southeast asian countries both traditionally
or local are easy and simple desserts to make at home. Comforting and familiar, Asian desserts
and
sweets have been an
addiction since man discovered sugar and honey during the dawn of
civilization. Today, we flock the many outlets of kuih, desserts
and sweets stalls for that sugar-fix.
Although much loved by many, the secrets and how to make or prepare these
homely, tasty and delicious treats are fast becoming lost artforms. Take a delicious
trip down memory lane and get busy with our Asian traditional nyonya
or peranakan kuih
and desserts recipes. Asian sweets and desserts are served either at the
last course of a meal or during teatime. It was usual to offer
an array of kuih and desserts after a meal which
might be a pudding, custard, paste, fruit, candies, cream, sweet and
savory dumplings or soups, delectable snacks or 'dim sum',
fancy cake or pastries. Besides the usual kuih
or crackers - excite jaded palate and sight with this exotic
platter laden with Malaysian Peranakan or Nyonya kuih
and desserts - nyonya kuih talam, huat kuih or
fluffy sweet rice cake, kuih koci, and kuih kosui, teochew dessert -
au nee or sweet yam paste;
beautifully crafted Japanese desserts and confectionary - green
tea ice cream, milk kanten or Japanese milk jelly; Thai desserts -
Thai fried pineapple, Thai tapioca pudding, and jellies;
Indonesian desserts and kuih - barongkolo pisang, kuih abuk-abuk, kuih
nagasari and crackers; Indian desserts - Indian almond ice cream,
Kashmiri apple pudding, saffron and cardamom yogurt and sweetmeats;
Filipino desserts - Leche Flan, iced fruit mix, and purple yam
pudding. Nowadays, the habit is to offer one or more of the kuih
and desserts - but the importance of the sweets and desserts course remains
undiminished.
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