Advertisement
Desserts
Appears in
By Ken Hom
Published 1995
Chinese, Japanese and Southeast Asian cookery is known throughout the world for its rich variety and savoury tastes rather than for its desserts. Many tend to be oversweet, heavy and rather unappealing to the Western palate. I think fresh fruit in season is generally the best dessert to serve after the subtle richness of this cuisine, but in this short chapter are several more traditional desserts, some based on fruit or delicate egg custard, and including chewy rice balls and sweet crunchy wontons.
Become a Premium Member to access this page
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Best value
In this section
Advertisement
Advertisement
The licensor does not allow printing of this title