The popular and delicious vegan kueh dadar is a pandan-infused springy pancake stuffed to the brim with mouthwatering sugared coconut.
Make a healthier version of Ribena syrup with roselle, sugar, and water. Roselle is high in vitamin C and aids digestion. Great for kids!
These naturally-coloured galaxy tang yuan rice balls filled with sweet ube are a beautiful twist to the traditional Chinese dessert.
Binignit is a Visayan stew of fruit and tubers. eaten as a snack or dessert. This thick, starchy, creamy stew is a Holy Week staple.
Sweet and fragrant mango puree topped with coconut cream, mango cubes, and tangy pomelo. This mango pomelo sago is a favourite!
Tub tim grob is a tasty Thai dessert where crunchy water chestnut bits coated in chewy tapioca starch are served in sweetened coconut milk.
Khanom tako is a layered pudding in a pandan cup. The bottom is tapioca sago and water chestnut while the top is a coconut custard.
This kuih sago is a delicately fragrant nyonya snack / dessert that uses only a few ingredients like tapioca pearls and pandan.
Qing tuan are beautifully shiny, round, and green glutinous rice flour dumpings associated with Qing Ming and the coming of spring.
This sago pudding is simple to prepare and combines accessible ingredients to create a sweet and smoky tropical dessert.
Cezerye is a naturally vegan and gluten-free Turkish dessert made carrots, nuts, sugar, and desiccated coconut. It is nutritious and sweet!
This simple granita recipe uses fresh mint, basil, and calamansi juice to create an easy but very refreshing icy dessert for hot summer days.