--- Join chef Dan Hong in his kitchen where he cooks up global street food favourites in The Streets with Dan Hong, 8pm Thursdays on SBS Food and streaming free on SBS On Demand. For recipes and more head to the . ---
These classic Hong Kong tarts don't call for many ingredients, but the tricky part is to not overcook the egg to ensure that perfect creamy consistency. Think soft, light custard and a delicate, crumbly pastry that melts in your mouth and you're right here.
Source: Adam Liaw
The difference between mochi and daifuku is one thing: filling! Daifuku is a mochi that has a sweet filling, often a red bean paste (or it could have ice cream, or even a fresh strawberry). Here, this version is stirred with crushed freeze-dried strawberries into the red bean paste… all-in-one deliciously colourful!
Source: Anna's Occasions
Inspired by the Indonesian combination of chocolate and cheese, Dan Hong adds his twist to the traditional pierogi.
Source: SBS Food
There's no food colouring to be seen in this cake - the vibrant green is thanks to pandan extract. Pandan leaves add colour and a softly herbaceous and aromatic note to any baking adventure.
Pandan cake Source: Donal's Asian Baking Adventure
From the Philippines, this icy dessert, halo-halo is the ultimate summertime treat. Translating to "mix-mix", you can enjoy various layers of flavours and textures, all in a cup. Think sweetened beans, banana, shaved ice, sago and evaporated milk to name a few of the heavy hitters.
Halo-Halo Source: SBS Food
Hello, FROSTY FRUIT
Frosty Fruits halo-halo
Burfi or barfi is a sweet, fudgy Indian confectionery. Quite like its Western counterpart, it is made with loads of sugar and milk, but here it is flavoured with cardamom, saffron, fruit extracts or rosewater.
This dish is also made in Iran and India, however, this recipe is inspired by the version made in Pakistan. Think rose and basil heading out alongside ice cream, milk and thin sev noodles perfect for sweetly slurping.
Rooh afza can be used to make falooda. Source: Chris Chen
These plump, doughnut-like sweets are just the thing you need with a fresh cup of tea and call on glutinous rice flour for chewiness and also a rich red bean filling.
Sesame balls with red bean paste filling Source: Andrew Dorn
Tofu is such a wonderful ingredient to use for its versatility. This is a cheat version of the Vietnamese pudding, tau hu nuoc duong that is easy to make at home and will have you going back in for thirds.
Tofu can make a dish, whether it's a traditional or a new recipe. Source: Danielle Abou Karam
Dorayaki makes a tasty teatime cake rather than an after-dinner dessert. However, simply adding matcha to the cake batter – and serving with cream – gives you a smarter-looking dish more appropriate for a dessert course.
Source: (Cook Japan / Bloomsbury)
These simple-to-make cakes are popular in Indonesia, especially during Ramadan as part of a fast-breaking spread. Cantik means “pretty” in Bahasa and manis means “sweet”, although they are not so sweet as the name might suggest. Their prettiness comes from the deployment of pink and green dyed sago pearls, which you can easily find in any Asian grocer.
Vanilla-scented sago cakes (cantik manis) Source: China Squirrel
Spices like cardamom, nutmeg and cloves bring an enchanting edge to this custardy coconut milk cake and we are dreaming of custard all the time thanks to this easy flan-favourite.
Watalappan (Steamed spice cake) Source: Asia Unplated with Diana Chan
