Experience the sweeter side of life with delectable desserts steeped in history, culture and deliciousness.
Words: Keeta Brennan
SONGPYEON
SOUTH KOREA
IMAGE: INMAGINE
Songpyeon are crescent-shaped dumplings made from glutinous rice with sweet fillings such as honey and sesame seeds, chestnut and red bean paste. In Korean, song means pine tree and pyeon means steamed rice cake. As the name suggests, the dumplings are steamed over pine needles, giving them a fresh fragrance. This delicacy is made by kneading rice flour with hot water and mung beans, and is traditionally steamed in an earthenware pot. Songpyeon is a popular dish during Chuseok, which is Korean Thanksgiving Day, when locals pay homage to their ancestors and deities for an abundant harvest. On this day, homes are opened to family and friends, and songpyeon is a must-have dish on the table. Songpyeon is usually colourful – pink, yellow, brown, black and/or white – and symbolises vitality and energy. A beanstuffed songpyeon symbolises fulfilment of one’s studies while the plain versions are believed to symbolise a keen desire for knowledge, good morals and a positive outlook.
LAMINGTONS
AUSTRALIA
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Lamingtons are square pieces of sponge cake coated in chocolate icing and rolled in desiccated coconut. The origin of this Australian dessert is unclear, but many believe that it was named after Lord Lamington, who became Governor of Queensland in 1896. Others claim that it was created by Lord Lamington’s chef who was given the task of whipping up a treat for unexpected guests. With nothing to offer but some vanilla sponge cake and chocolate icing, the chef ingeniously dipped the sponge cake into the chocolate icing and let it set, before rolling it in desiccated coconut for an exotic twist, as the use of coconut was unusual in western cooking at the time. Now, lamingtons are also served with strawberry jam or cream between two slices of cake, similar to the Victoria sponge cake. New flavours of lamingtons can also be enjoyed today, such as lemon lamingtons and raspberry lamingtons, which are popular in New Zealand as well. From its accidental beginnings, the lamington has become the pride of Australian cuisine and every year on July 21, the country celebrates National Lamington Day!
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DAIFUKU-MOCHI
JAPAN
IMAGE: GETTY
Daifuku-mochis are round glutinous rice cakes with various fillings. The most common types of daifuku come in pale white, pink or green, and contain a sweet azuki bean (a small red-brown bean) paste filling known as anko. Modern versions include chocolate and ice-cream fillings. A traditional New Year’s treat in Japan since the 8th century, daifuku was originally known as harabuto, with hara meaning belly and buto meaning thick. The name infers that eating this treat will keep people from getting hungry as the cake is filling. Later, its name was changed to daifuku-mochi, which means big belly rice cake. As the Japanese word fuku can mean both belly and luck, this sweet dessert came to be known as ‘great luck rice cake’ and is believed to bring good luck and prosperity. Traditionally, the process of making daifuku is long and tedious. First, glutinous rice is soaked in water overnight, and then pounded with a heavy wooden pestle called a kine in a stone or wooden mortar known as an usu. Today, daifuku is mostly machine-made, but many homes still practise the tradition of mochi-pounding or mochitsuki to usher in the New Year.
PORTUGUESE EGG TARTS
MACAU
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Portuguese egg tarts are flaky pastry cups filled with a sweet egg custard that is baked to a golden brown. Its origins may be traced back to the Portuguese dessert known as pastel de nata, which is a traditional Portuguese puff pastry with an egg custard centre similar to a crème brulee. Ironically, the Portuguese egg tart that is popular in Macau and most of Asia today was not created by a Portuguese or Chinese, but by an Englishman by the name of Andrew Stow. Originally a pharmacist with a penchant for baking, Stow moved to Macau in 1979. On a trip to Portugal soon after, Stow fell in love with pastel de nata and decided to produce his own version upon returning to Macau, using locally sourced ingredients. Stow and his wife, Margaret, opened their first bakery in 1989 and to this day, the original Lord Stow’s Bakery in the Coloane Village in Macau remains a must visit attraction for tourists and locals alike. Lord Stow’s bakery has made egg tarts synonymous with Macau, and alongside six outlets in Macau, the franchise has spread its wings to Hong Kong, Taiwan, Japan and the Philippines.
KHAO NIAO MAMUANG
THAILAND
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Khao niao mamuang or sticky rice with mango is a Thai gastronomic delight. Glutinous rice is soaked for several hours before it is steamed and then mixed with coconut milk, sugar and a pinch of salt. It is served with cubed or sliced mango, usually with an extra dollop of coconut cream for added creaminess. Any type of ripe mango can be used for the dish although the nam dawk mai variety, known for its slightly pungent sweetness, is a favourite. Found across Thailand, this dessert used to only be available when mangoes were in season but modern agriculture has allowed for it to be served all year round. Another version of this dessert is khao neow toorien, which uses durian instead of mango.
TANGYUAN
CHINA
IMAGE: GETTY
Tangyuan is made from glutinous rice flour and then boiled and served in simple or ginger infused syrup. Some varieties are served without fillings, while others come with sweet fillings such as red bean, black sesame and pumpkin. The texture of the rice ball is chewy, similar to the Japanese daifuku-mochi. Tangyuan can also be a savoury snack with minced meat or vegetable fillings, served in a clear meat-based broth. Traditionally, tangyuan was eaten during important cultural events such as the Lantern Festival and the Winter Solstice Festival, but now this popular dessert is available all year round. In Chinese culture, tangyuan plays an essential role in family reunions and gatherings, as the Chinese believe that round dumplings served in a round bowl symbolise unity and family togetherness.
BUBUR CHA-CHA
MALAYSIA
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Bubur cha-cha is a combination of soft-boiled sweet potatoes, yams, bananas and sago pearls served in a sweet coconut milk broth, made aromatic with pandan (screwpine) leaves. The name bubur cha-cha, which literally translates to cha-cha (dance) porridge is a popular dessert of the Peranakan Chinese people. The Peranakan Chinese people trace their ancestry to wealthy Chinese merchants who first came to Malacca (now Melaka) between the 14th and 15th centuries. Initially, these merchants came for trade but soon fell in love with Malacca and ended up making it their home, intermarrying with the local community. As they acclimatised to this new way of life, they began adopting the local Malay language and culture while still holding on to their Chinese traditions. From here, a fusion of great cuisine was born and the bubur cha-cha stands out as a classic example of a mouthwatering Peranakan Chinese dessert. Predominantly found in Peranakan Chinese restaurants, it has become a favourite for many Malaysians and is often served during Chinese festivals like Chap Goh Mei (the last day of the Lunar New Year).
JALEBI
INDIA
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Similar to a funnel cake, jalebi is a circular pretzel-shaped batter cake that is fried and then soaked in syrup. It has a chewy texture and the sugary syrup is sometimes enhanced with lime juice or rose water, for added flavour. Although extremely popular in India, jalebi is believed to have been brought to ancient India by Persian settlers. Old Indian texts dating back to the 14th century mention this delightful sweet, which was traditionally found on the dinner tables of the rich and powerful. Soon, it became available to the masses and was given as a gift during weddings and births, and also distributed as alms to the poor. In the olden days, jalebi batter was made with yoghurt for its active cultures and had to sit overnight, but today active dry yeast is used instead. This has significantly cut down preparation time, making jalebi more readily available. Found in both swanky restaurants and street stalls, jalebi is a staple during celebrations for Indian communities across the world.
SUGARY CRAVINGS
ICE KACANG
Singapore
A favourite in both Singapore and Malaysia, this is a local concoction of shaved ice topped with sweet corn, kidney beans and peanuts, drizzled in rose and gula Melaka (palm sugar) syrup, and often, chocolate sauce. This refreshing dessert is perfect for a hot day.
SORBETES
Philippines
Uniquely Filipino, sorbetes is an ice-cream made from coconut milk or carabao (water buffalo) milk mixed with cassava flour. Sorbetes comes in strawberry, melon and jackfruit flavours, and is served in sugar cones or between slices of bread. Sorbetes is sold on the street by vendors known as sorbeteros, who operate from colourful wooden carts.
CA PHE TRUNG
Vietnam
Coffee is an essential part of Vietnamese life, so it’s no surprise that ca phe trung has coffee as its main ingredient. Part dessert, part drink, this treat is made by beating an egg yolk with condensed milk until it turns light and frothy, then pouring this creamy mixture into a glass of freshly brewed Vietnamese coffee, resulting in a sweet and decadent dessert.
MARTABAK MANIS
Indonesia
Also known as terang bulan, which means bright moon, martabak manis is a sweet stuffed pancake. First, a flour and egg mixture is poured over a hot skillet and a variety of fillings including chocolate rice, condensed milk, peanuts and grated cheddar cheese are added, before it is folded in two and flipped over.
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