Asian desserts are as much about texture as flavour – think chewy, wobbly, crunchy or icy, often in the same bite. They’re inventive, often playful and always designed to delight. From Hong Kong’s custard-smooth egg tarts to Korea’s matcha-tinged dorayaki, there’s plenty of inspiration for home bakers and curious cooks.
Some are centuries-old classics, like burfi in India or halo-halo in the Philippines, while others, such as Taiwanese snowflake crisps, are modern creations that have quickly become cult favourites. Whether you’re chasing comfort or adventure, this collection brings together treats that are simple to make yet transport you instantly – a sweet way to travel from your own kitchen.
Crisp-edged and golden, these pan-fried cakes are made with mashed pumpkin and glutinous rice flour, then rolled in sesame seeds. Chewy inside, nutty outside – they’re a street snack with just the right amount of sweetness.
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.
In Singapore, scoops of velvety ice cream are encased in soft, fluffy bread – often rainbow-coloured – or tucked into thin wafers. This version sticks with the bread, a nostalgic street-side treat that’s as fun to eat as it is to look at.
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Golden and crisp from the pan, these Korean pancakes hide a molten centre of brown sugar, cinnamon and toasted walnuts and – are a warming fixture of Korean winter street food. Bite in and you get the crunch of nuts, the chew of glutinous rice dough and a rush of spiced caramel.
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!
Popularised in Taipei’s markets and bakeries, these bars deliver a salty–sweet mix that keeps people coming back. Butter and marshmallows bind milk powder, crackers, nuts, and dried fruit into bars with chew, crunch and snap.
Tiny pearls of sago suspended in coconut milk create a silky, lightly chewy pudding. A spoonful of tart passionfruit on top cuts through the creaminess, giving this classic Chinese dessert a sunny, tropical edge.
Inspired by the Indonesian combination of chocolate and cheese, Dan Hong adds his twist to the traditional pierogi.
Golden on the outside and springy inside, these doughnuts conceal a smooth, sweet mung bean paste at their centre. Rolled through grated coconut for a final snowy coating, the combination of a creamy filling, spongy dough and chewy coconut gives them intriguing, moreish layers of texture.
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.
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.
A cha chaan teng (Hong Kong café) classic, this dish riffs on Western French toast with a distinctly local twist. Thick bread is layered with peanut butter, deep-fried until golden, then drenched in syrup and crowned with butter. It emerged in post-war Hong Kong cafés, where East met West on the menu, and quickly became a comfort food staple.
In Thailand, mango sticky rice is a seasonal favourite when golden Nam Dok Mai mangoes are at their sweetest. Served with coconut cream and fragrant palm sugar, it’s a showcase of the country’s prized ingredients.
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.
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.
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.
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.
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.
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.
Freeze milk with orange syrup, shave it into fluffy crystals, then finish with pickled pears, pomegranate, and a whisper of olive oil. Bright, citrusy and icy – a playful twist that stays refreshingly light. This popular Korean shaved ice dessert is endlessly adaptable – toppings range from sweetened red beans and mochi to chopped fruit, cereal and scoops of ice cream.
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