Asian Inspirations

Discover the authentic in Asian cuisine food

Dessert

Mango Sorbet

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To Make Sorbet
Bring the mirin to the boil with 100ml of water. Boil down to a syrup consistency, which will take about 5 minutes. Turn off the heat and allow to cool.
Peel and dice the mango, mix in the mirin syrup and blend until smooth.
Pour the mango mixture into either a shallow dish or half round moulds, and place in the freezer for at least 12 hours. Stir a few times during freezing period. Or if available, use an ice-cream maker and churn until it reaches sorbet consistency.

To Make Mango Coulis
Place all ingredients for coulis into a small saucepan and cook on low-medium heat until mango is soft.
Blend until very smooth and then run the mixture through a mesh strainer to remove any mango fibres and ensure a very smooth coulis.
Transfer to a small container and refrigerate overnight.

To Serve
Remove the sorbet from the freezer and allow to soften for a few minutes. Remove from the mould, or using a wet spoon take a scoop of the sorbet.
Swirl some swirls of coulis onto the plate and top with the fruits of choice. Dust with icing sugar.

Coconut Pancakes

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To Make
Place rice flour, coconut milk, sugar, salt in a large mixing bowl. Stir with a whisk to mix while pouring in the water. Mix until you get a medium runny batter.
Heat up a non-stick frying pan and brush with a light coat of oil.
Use a ladle to scoop the batter onto the frying pan (batter will spread out to about 10-11cm diameter), cover and cook for about 1½ mins. Then, flip over and cook for a further minute under low heat.https://asianinspirations.com.au/wp-content/uploads/2023/02/R03069-Coconut-Pancakes-3.jpg
Repeat until all batter is used up.https://asianinspirations.com.au/wp-content/uploads/2023/02/R03069-Coconut-Pancakes-4.jpg
Serve hot with coconut icecream!

Purple Sweet Potato Crystal Tang Yuan

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To Prep Filling
Peel and cut up your purple sweet potato, then steam until soft. Mash the sweet potato before adding in the condensed milk and butter and mix until incorporated.https://asianinspirations.com.au/wp-content/uploads/2023/01/R03068-Purple-Sweet-Potato-Crystal-Tang-Yuan-3.jpg
Divide into 8 equal portions and roll them into balls. Cover and chill in the refrigerator for 30 mins to firm up.

To Prep Dough
Place tapioca starch in a mixing bowl, pour in boiling water and mix quickly with a spatula. Once cooled, quickly knead with your hands until you get a pliable dough. Wrap up with a cling wrap and let it rest for 10 mins.https://asianinspirations.com.au/wp-content/uploads/2023/01/R03068-Purple-Sweet-Potato-Crystal-Tang-Yuan-4.jpg

To Prep Ginger Syrup
In a small pot, boil water with sliced ginger, knotted pandan leaves, and sugar. Boil until the sugar is completely dissolved, then reduce to low heat and boil for a further 15 mins. Set aside.

To Make Crystal Tang Yuan
Divide the dough into 8 equal portions, and roll into balls.https://asianinspirations.com.au/wp-content/uploads/2023/01/R03068-Purple-Sweet-Potato-Crystal-Tang-Yuan-5.jpg
Flatten each dough ball into a round disc and place a sweet potato ball in the centre. Wrap up slowly and pinch the seam to seal. Set aside and complete the remaining dough balls.https://asianinspirations.com.au/wp-content/uploads/2023/01/R03068-Purple-Sweet-Potato-Crystal-Tang-Yuan-6.jpg
Heat up a pot with water filling at least halfway. Once it is boiling, place tang yuan in and stir to avoid them from sticking to the bottom. Once they are cooked, they will float up. Remove from water and place into bowl of cold water to stop them from cooking further.https://asianinspirations.com.au/wp-content/uploads/2023/01/R03068-Purple-Sweet-Potato-Crystal-Tang-Yuan-7.jpg
Place crystal tang yuan into a serving bowl, pour ginger syrup on top, and serve.

Fried Crispy Tang Yuan

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To Prep the Filling
Grind toasted black sesame and mix with sugar and butter until you get a paste. Divide into 8 equal portions, roll into round balls, and place in the freezer for 30 mins to firm up.

To Prepare Fried Crispy Tang Yuan
In a mixing bowl, place glutinous flour and make a well. Pour in hot boiling water and let it sit for 10 mins before pouring in the cold water. Mix well with a spatula and continue to knead with your hand until you get a pliable dough.https://asianinspirations.com.au/wp-content/uploads/2023/01/R03067-Fried-Crispy-Tang-Yuan-3.jpg
Leave the dough to rest for 10 mins, then divide into 8 equal portions and roll into balls.https://asianinspirations.com.au/wp-content/uploads/2023/01/R03067-Fried-Crispy-Tang-Yuan-7.jpg
Take a dough ball and place on your palm. Flatten into a disc and place a sesame paste ball in the centre. Wrap the dough around the sesame ball and seal the opening.https://asianinspirations.com.au/wp-content/uploads/2023/01/R03067-Fried-Crispy-Tang-Yuan-4.jpg
Flatten each of the rolled balls slightly and keep aside while completing the remaining dough balls.https://asianinspirations.com.au/wp-content/uploads/2023/01/R03067-Fried-Crispy-Tang-Yuan-5.jpg
Heat up a non-stick pan with some oil and fry the flattened tang yuan for 3-4 mins on each side until they are slightly brown. Serve warm.https://asianinspirations.com.au/wp-content/uploads/2023/01/R03067-Fried-Crispy-Tang-Yuan-6.jpg

Fortune Cookies

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To Make
Prepare printed quote strips and set them aside. Preheat oven to 190°C.
In a mixer bowl whisk egg whites until bubbly, then add in the sugar and beat until fluffy.https://asianinspirations.com.au/wp-content/uploads/2023/01/R03063-Fortune-Cookies-2.jpg
Next, add in vanilla extract, almond extract, salt, melted butter, and water and whisk together until well incorporated.
Add in sifted flour and corn flour and whisk gently until the flour is combined. Do not over-mix.https://asianinspirations.com.au/wp-content/uploads/2023/01/R03063-Fortune-Cookies-3.jpg
Using a tablespoon, scoop 1 tbsp of mixture onto a baking tray lined with a silicon mat (to prevent sticking) and slowly spread the batter out into a circle (8-9cm diameter) using the base of the spoon. Do 2 to 3 each time.https://asianinspirations.com.au/wp-content/uploads/2023/01/R03063-Fortune-Cookies-4.jpg
Bake for 6-8 mins or until the edges begin to brown. Remove the tray from the oven and using a knife spatula, flip it over quickly. Place a printed quote in the centre and quickly fold the cookie in half.https://asianinspirations.com.au/wp-content/uploads/2023/01/R03063-Fortune-Cookies-5.jpg
Immediately take the cookie and bend it on the edge of a heavy cup/mug (this has to be done before the tuile cooled or it will break) to form the fortune cookie shape.https://asianinspirations.com.au/wp-content/uploads/2023/01/R03063-Fortune-Cookies-6.jpg
Place the fortune cookie into the cavity of a cupcake tray to let the shape form and cool. Serve.https://asianinspirations.com.au/wp-content/uploads/2023/01/R03063-Fortune-Cookies-7.jpg

Hato Sabure (Japanese Butter Cookies)

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To Make
Beat butter and sugar together with whisk on a stand mixer till slightly pale about 5-6 mins, stop halfway through to scrape down any butter and sugar on the side of the bowl.https://asianinspirations.com.au/wp-content/uploads/2022/12/HS-1-edited.jpg
Add in beaten eggs and vanilla extract to the mixer, then whisk for 2 mins.https://asianinspirations.com.au/wp-content/uploads/2022/12/HS-2-edited.jpg
Pour in shifted flours and change to beater, then mix 3 mins.https://asianinspirations.com.au/wp-content/uploads/2022/12/HS-3-edited.jpg
Wrap up with clingy wrap and rest in the fridge for 1 hour.https://asianinspirations.com.au/wp-content/uploads/2022/12/HS-4-Edited.jpg
Pre-heat oven to 180°C.
Sprinkle flour on surface and roll out half of the dough using a pair of chopsticks as guide for thickness.https://asianinspirations.com.au/wp-content/uploads/2022/12/HS-5-edited.jpg
Cut out desired shapes with cookie cutters and placed shaped cookie dough onto floured baking sheet.https://asianinspirations.com.au/wp-content/uploads/2022/12/HS-6-Edited.jpg
Bake cookies for 15 mins or till slightly brown on the sides. Remove and cool on wire rack.
Cookies can be stored in air tight jar up to 2 weeks.https://asianinspirations.com.au/wp-content/uploads/2022/12/HS-13-for-Web.jpg

Hong Kong Style Cupcakes

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To Make
Preheat oven to 180°C.
In a large bowl, beat egg yolks and 40g castor sugar together with a whisk to slightly pale. Add in oil, milk and flour, then well mixed together.https://asianinspirations.com.au/wp-content/uploads/2022/12/HKC-4-edited.jpg
In a mixer bowl with whisk attachment, beat egg white till foamy on medium speed. Add in 60g of castor sugar in 3 additions on high speed till stiff peak.https://asianinspirations.com.au/wp-content/uploads/2022/12/HKC-5-For-Web.jpg
Fold in egg white meringue into egg yolks batter in 3 additions using a whisk or spatula.https://asianinspirations.com.au/wp-content/uploads/2022/12/HKC-7-For-Web.jpg
Scoop batter into cupcake cases till ¾ full, then put into preheated oven bake for 12-15 mins on centre rack or till cake tester comes out clean.https://asianinspirations.com.au/wp-content/uploads/2022/12/HKC-8-For-Web.jpg
Once removed from oven, put cupcakes on wire rack and let the cupcakes lying on the side to stop them from shrinking.https://asianinspirations.com.au/wp-content/uploads/2022/12/HKC-9-For-Web.jpg

Ais Kacang

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To Prepare
Prepare simple syrup and divide into 2 portions. One portion add with some red coloring and another portion with green coloring.
Heat up gula Melaka and water, cook until gula Melaka melted.

To Serve
Scoop a spoonful of grass jellies, sweeten red beans and creamed corn into each bowl.https://asianinspirations.com.au/wp-content/uploads/2022/11/AK-1-Fnal.jpg
Place ice cubes into blender and blend till ice turned into fluffy shaved ice. Divide shaved ice between the two bowls.
Spoon the three different syrups onto shaved ice, scoop more grass jellies, creamed corn and sweeten red beans onto shaved ice. Finish off with condensed milk and evaporated milk over the shaved ice.

Tamarind Jellies

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To Make
Boil tapioca pearls in a small sauce pan fill ¾ full with water. Cook tapioca pearls till they turned translucent. Filter through a fine sieve and wash with running water to remove the starch.https://asianinspirations.com.au/wp-content/uploads/2022/11/TJ-4-Final.jpg
Scoop one spoonful of tapioca pearls into each glass or mould.
Boil water and steep tea bags for 30 secs. Remove tea bags. Add in sugar, tamarind paste, jelly powder and stir till everything is dissolved.https://asianinspirations.com.au/wp-content/uploads/2022/11/TJ-2-Final.jpg
Pour tamarind jelly into glasses or moulds. Leave them to cool on the counter and then keep chill in the fridge.

Indonesian Sticky Rice with Savoury Coconut Flakes (Ketan Serundeng)

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To Make
Drain off water from soaked glutinous rice and place onto a wide plate. Heat up steamer or wok with enough water and steam glutinous rice with a knotted pandan leaf for 20 mins.
In a small saucepan, heat up coconut milk with salt and bring to a slow boil constantly stirring. Pour onto steamed glutinous rice, mix it around to combine and steam a further 20 mins or until glutinous rice is soft but not mushy. Remove from steamer and let it cool.https://asianinspirations.com.au/wp-content/uploads/2022/09/Indonesian-Sticky-Rice-with-Savoury-Coconut-Flakes-Ketan-Serundeng-3.jpg
To prepare the Serundeng, blend all the ingredients for the spice mix together until you get a smooth texture. Then, mix blended spices into the grated coconut and stir to coat.
Heat up a frying pan on low heat without any oil and fry the grated coconut with bay leaves, galangal and kaffir lime leaf until completely dry, crispy, light and golden brown. Remove from frying pan and let it cool.https://asianinspirations.com.au/wp-content/uploads/2022/09/Indonesian-Sticky-Rice-with-Savoury-Coconut-Flakes-Ketan-Serundeng-4.jpg
To assemble, take about 50g of cooled glutinous rice and place it into some cling wrap. Mould into a ball and flatten it slightly into a thick disc. Scoop 2 tsp of the serundeng onto glutinous rice discs and serve.

Nam Van Sal Lee (Laos Corn Sago Dessert Soup)

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To Make
Into a bowl, place sago pearls and enough water to submerge the pearls under 2 cm of water. Soak for 10 minutes, then drain.https://asianinspirations.com.au/wp-content/uploads/2022/09/R03007-Nam-Van-Sal-Lee-Corn-Sago-Dessert-Soup-3.jpg
Prepare the corn. On a cutting board, firmly hold the side of a corn ear, and using a knife with the other hand, slice the corn kernels down the length of the cob.https://asianinspirations.com.au/wp-content/uploads/2022/09/R03007-Nam-Van-Sal-Lee-Corn-Sago-Dessert-Soup-4.jpg
Into a pot, add water, sliced corn kernels, sugar and salt. Place the pot on high heat and bring the contents to a boil and then add the rehydrated sago pearls. Let it simmer until the sago has cooked and translucent. It may take 10 to 15 minutes depending on the size of the sago pearls.
Turn the heat off and let the contents sit for 10 minutes (allowing the sago to completely cook through).
Return the pot to low heat, to bring it to a boil again. Add coconut cream and immediately turn off the heat.https://asianinspirations.com.au/wp-content/uploads/2022/09/R03007-Nam-Van-Sal-Lee-Corn-Sago-Dessert-Soup-5.jpg
Serve the dessert hot in winter, or chilled in summer.

Kyauk Kyaw (Burmese Coconut Jelly)

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To Make
Into a pot add water, agar agar powder, sugar and salt. Place the pot over heat and bring the contents to a boil.
Reduce the heat to let the contents simmer until all the agar agar has dissolved.
Add coconut milk and bring the contents to a boil again, allowing it to simmer for 30 seconds.https://asianinspirations.com.au/wp-content/uploads/2022/09/R03006-Kyauk-Kyaw-Coconut-Jelly-3.jpg
Pour into a mould. Let it cool completely before placing it into the refrigerator to set overnight.https://asianinspirations.com.au/wp-content/uploads/2022/09/R03006-Kyauk-Kyaw-Coconut-Jelly-4.jpg
Invert the jelly and cut to serve.https://asianinspirations.com.au/wp-content/uploads/2022/09/R03006-Kyauk-Kyaw-Coconut-Jelly-5.jpg