Fresh fruit slices and a sweet custard filling on top of a bite-sized cookie shell–these mini fruit tarts aren’t just beautiful, they’re delicious and refreshing. Growing up (and even now), fruit tarts were a big staple for birthday parties. Maybe it’s because the use of fruit on top of sugary custard gave some semblance of a healthier treat, at least…
Razon’s style of halo-halo is different than the traditional–and it is DELICIOUS. It’s a collaboration of sweet and icy layers of caramelized banana sauce, rich coconut strings of macapuno jam, refreshing shaved ice, sweetened evaporated milk, and topped with slices of creamy leche flan. Halo-halo in Tagalog means “mix mix” as in this dessert is meant to be mixed together…
There are many variations on biko, but this biko recipe will give you a sweet dark brown-sugared sticky rice cake topped with a caramelized coconut sauce and latik (crispy coconut curds). Each decadent bite of this traditionally Filipino dessert is filled with flavors of palm sugar, dark brown sugar, and rich coconut. Glutinous rice vs. jasmine rice Like Vietnamese Chè…
Also known as cassava bibingka, this cassava cake has a thick, but tender layer of fresh cassava root, condensed milk, evaporated milk, sugar, and coconut cream with an extra topping of silky custard. And it’s allllmost flourless, except for two tbsp for the topping! After eating cassava cakes at many Filipino restaurants and family parties throughout the years, I’ve come…
Rich coconut sauce drizzled over a bed of warm sticky rice and chilled, perfectly ripened mangoes is an amazing way to end a meal. Mango sticky rice originated from Thailand and is understandably one of its most famous desserts that you can find at many Thai restaurants in America. Now, this easy to follow recipe allows you to make it…
I love the sweet aroma of mangoes filling the room anytime I bring home a case. Surprisingly, mangoes are actually part of the cashew family and are classified as stone fruit. Originally, they came from India and have traversed many culinary cultures from then. The different varieties of mangoes range from Kent, which are sweet with sour hints of flavor,…
When you want extra texture in your desserts or drinks, white tapioca pearls are a great way to get that extra chewy bite without introducing additional flavors. These plain white balls of tapioca starch are ever popular in Asian cuisine and this recipe shows you an easier way to cook them. After testing and cooking out about seven different types…
Tapioca pearls, or boba, are translucent and sweet pops of goodness that give drinks and desserts an extra chewy bite. While I love asking, “Boba?” after every meal, I also like to cook these at home since it’s pretty easy and worth it if you’re making drinks for a group of people. Where to start If you have white boba,…
Please take my word for it, that these Belgian waffles are the crispiest waffles I’ve ever had the pleasure of trying. Yes they look normal on the outside, but they are SO crispy that I almost feel they aren’t waffles. Just, trust. My generous friend and her generous family are so kind to invite us into their home, and on…
This bánh kẹp lá dứa recipe from my mom will let you fill your home with that same aroma from Vietnamese shops with waffles and put your housemates into a waffley trance too. These are technically pizzelles, which end up thin and crispy, yet still pliable when it’s hot off the press–it is AMAZING. If you’re looking for the traditional…
