desserts with an asian theme

[momoreg]

Thanks, Nicholas, I didn't know the name. It's originally from Malaysia, right?

[Nicholas]

I'm not entirely sure where it's from originally, but you can find them in both Malaysia and Singapore.
I believe it was first sold as a sideline dessert from drink store owners in the 50's and 60's.

[cooki]

wow, so many variety! thank you for all the ideas!

[egeefay]

A favorite Thai dessert that western people love to eat is called
"Khaw Niew Mah Mooang" or Sweet Sticky Rice with Mangos.
You can google Sweet Sticky Rice with Mangos for a photo
I'll post a photo and a video "how to" recipe later

Ingredients for Sweet Sticky Rice
(serves 4-5 people)

2 Cups of "Sweet Rice"
1 Cup of Sugar
½ Can (13.5 Fl. oz.) Coconut Milk
2 Ripe Mangos

Ingredients for Cream Sauce (topping)

½ Can (13.5 Fl. oz.) Coconut Milk
1 Tablespoon of Sugar ½ Tsp.. Salt
½ Tsp. of cornstarch

Cooking Instructions For the SWEET RICE:
Rinse the rice. Soak it in water for 30 minutes.
Drain some of the water, leave 1/4 inch of water remaining on top of rice. Cover container and microwave on high for 10 minutes (Note: Cooking times may vary. High by our standards means that it takes approximately 3 minutes to boil a cup of water. Adjust your cooking time accordingly). Mix rice after 10 minutes and return to microwave for an additional 4 minutes.
Mix sugar and 1/2 can coconut milk and stir until sugar dissolves.
Pour this sauce over the rice and coat completely.
Cover, and let stand for 20 minutes and serve at room temperature.
Slice mangos into bite size pieces and serve with sweet rice

Cooking Instructions For the CREAM SAUCE (topping):
Mix sugar and remaining 1/2 can coconut milk and stir until sugar dissolves. Add salt and cornstarch and put all ingredients in a saucepan.
Stir well. C
ook over low heat and stir constantly until just boiling, then turn off heat. Let cool.

[egeefay]

Here's the video on how to make Sticky Rice with Mangos
http://www.thaifoodtonight.com/thaif...tRiceMango.htm

[Lie]

Try to infuse dried rose bud with fresh cream.
and make some ganache with White couverture choc.... for filling, praline or cake.
combine with almond flavour of almond croquant will great !
rose ice cream with caramel ribbon look appetite also..

[OahuAmateurChef]

Originally Posted by momoreg

A Malaysian sundae of shaved ice, coconut syrup, sweet red beans, corn, agar jelly, and tapioca pearls.

This also sounds like the Philippino desert called halo halo. There is a similar and much tastier Thai version, but I don't know its name.

[ducky]

Originally Posted by momoreg

A Malaysian sundae of shaved ice, coconut syrup, sweet red beans, corn, agar jelly, and tapioca pearls.

Here in Portland, it's served in most of the vietnamese restaurants and they call it "three color". The first time I had it, it was one of those things of pointing and saying "I'lll have what she's having." It's been one of my favorite things ever since. I love 'em.