Desserts

Appears in
Ken Hom's Vegetarian Cookery
Ken Hom's Vegetarian Cookery

By Ken Hom

Published 1995

  • About
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.