17 Traditional Southeast Asian Desserts You Need to Experience

Southeast Asia is a treasure trove of unique and flavorful desserts that reflect the region’s rich cultural diversity. From the fragrant aromas of pandan to the creamy textures of coconut, these traditional sweets are an experience for the senses. Whether you’re a seasoned foodie or just looking to explore new tastes, these desserts are a must-try for anyone wanting to delve into Southeast Asia’s culinary heritage.

Mango Sticky Rice

Cook 1 cup of glutinous rice until soft, then stir in 1 cup of coconut milk, 1/4 cup sugar, and a pinch of salt, mixing until the rice absorbs the liquid. Slice ripe mangoes and place them over the sticky rice. Drizzle additional coconut milk on top and garnish with toasted sesame seeds. Serve warm or at room temperature for a sweet and creamy dessert that perfectly balances the richness of coconut with the freshness of mango.

Pandan Chiffon Cake

In a bowl, whisk together 1 1/4 cups of flour, 1 1/2 teaspoons of baking powder, and a pinch of salt. In another bowl, beat 6 egg yolks with 3/4 cup sugar, 1/2 cup coconut milk, and 1/2 cup pandan juice. Gradually mix in the dry ingredients. Whip 6 egg whites with 1/4 teaspoon cream of tartar until stiff, then fold into the batter. Pour into a chiffon cake pan and bake at 350°F for 50-60 minutes. The result is a light, airy cake with a delightful pandan aroma.

Cendol

Prepare 1 cup of cendol by mixing rice flour with water and pandan extract, then cook until thick and shape into small worm-like pieces. Serve with crushed ice, 1 cup of coconut milk, 1/2 cup palm sugar syrup, and red beans or jackfruit as toppings. This cold dessert offers a refreshing blend of textures and flavors, perfect for hot weather.

Buko Pandan

Following instructions, boil 1 package of green gelatin, then cut into cubes. In a large bowl, combine the gelatin with 2 cups of shredded young coconut, 1 cup of nata de coco, and 1/2 cup sweetened condensed milk. Add 1 cup of coconut milk and 1/2 cup pandan juice. Mix well and chill in the refrigerator. Serve cold for a refreshing and creamy dessert that highlights the sweet, floral notes of pandan.

Bubur Cha Cha

In a pot, boil 1 cup of diced sweet potatoes and taro until tender. Add 1 cup of coconut milk, 1/4 cup sugar, and a pinch of salt. Stir in 1/2 cup of tapioca pearls and cook until they turn translucent. Simmer the mixture until thick and creamy. This comforting dessert combines the earthiness of root vegetables with the richness of coconut milk, perfect for a cozy treat.

Kuih Lapis

Mix 1 cup of rice flour, 1/4 cup tapioca flour, and 1/4 cup sugar in a bowl. Gradually add 2 cups of coconut milk, stirring until smooth. Divide the mixture into portions and color each with food coloring. Steam each colored layer in a greased pan for 5 minutes before adding the next layer. Once all layers are steamed, cool and slice. This colorful, layered dessert is a fun treat with a soft, chewy texture.

Serabi

In a bowl, combine 1 cup of rice flour, 1/4 cup sugar, and 1/4 teaspoon yeast. Gradually add 1 cup of coconut milk and mix until smooth. Let the batter rest for an hour. Heat a non-stick pan, pour in a ladleful of batter, and cook until bubbles form on the surface. Serve the pancakes with a drizzle of coconut milk and a sprinkle of shredded coconut or palm sugar. These fluffy, coconut-flavored pancakes are a delightful snack or dessert.

Kue Dadar Gulung

Make the green crepe batter by blending 1 cup of flour, 1 cup of coconut milk, 1 egg, 2 tablespoons of pandan juice, and a pinch of salt until smooth. Cook thin crepes in a non-stick pan. For the filling, cook 1 cup of grated coconut with 1/2 cup palm sugar and a splash of water until the sugar melts and thickens. Spoon the filling onto the crepes, roll them up, and serve. These pandan-flavored crepes with sweet coconut filling are a traditional Indonesian delight.

Sago Pudding

Soak 1 cup of sago pearls in water for 2 hours, then cook in boiling water until translucent. Drain and rinse under cold water. In a saucepan, combine 1 cup of coconut milk, 1/4 cup sugar, and a pinch of salt, and cook until the sugar dissolves. Stir in the sago pearls and transfer the mixture to a mold. Chill in the refrigerator until set. Serve with a drizzle of coconut milk and a sprinkle of palm sugar syrup for a smooth and sweet dessert.

Pisang Goreng

Peel and halve ripe bananas lengthwise, then dip them into a batter made from 1 cup of flour, 1/4 cup rice flour, 1 tablespoon sugar, and 1/2 cup water. Deep fry the bananas until golden and crispy. Drain on paper towels and serve warm, drizzled with honey, or dusted with powdered sugar. These crunchy, sweet banana fritters are a popular snack in Southeast Asia.

Tau Foo Fah

In a pot, bring 4 cups of soy milk to a boil, then stir in 1/4 teaspoon of gypsum powder dissolved in 1/4 cup of water. Pour into a mold and let it set into a soft tofu. For the syrup, dissolve 1/2 cup of palm sugar in 1/2 cup of water and add a few slices of ginger. Serve the soft tofu with the ginger syrup for a smooth, silky dessert with a hint of spice.

Klepon

In a bowl, mix 1 cup of glutinous rice flour with 1/2 cup of water and 2 tablespoons of pandan juice to form a dough. Shape the dough into small balls and fill each with a piece of palm sugar. Boil the balls until they float, then roll them in grated coconut. These sweet rice cakes with a molten sugar center are a delightful, bite-sized treat.

Halo-Halo

In a tall glass, layer 1/4 cup each of sweetened banana slices, sweetened jackfruit, red beans, nata de coco, and macapuno. Add a generous amount of shaved ice on top, then pour in 1/4 cup of evaporated milk. Top with a scoop of ube ice cream and a slice of leche flan. This Filipino classic is a vibrant, refreshing dessert that combines various textures and flavors, making it a perfect treat for hot days.

Es Campur

In a bowl, combine 1 cup of shaved ice with 1/2 cup of assorted fruits like jackfruit, avocado, and lychee. Add 1/4 cup of grass jelly, 1/4 cup of cendol, and 1/4 cup of nata de coco. Pour over 1/2 cup of coconut milk and a drizzle of condensed milk. This colorful, refreshing dessert is perfect for cooling down on a hot day.

Ais Kacang

In a bowl, mix 1 cup of shaved ice with 1/2 cup of sweet corn, 1/4 cup of red beans, 1/4 cup of grass jelly, and 1/4 cup of nata de coco. Drizzle with condensed milk, evaporated milk, and rose syrup, then top with a scoop of ice cream if desired. This popular Malaysian dessert is a colorful and refreshing treat, perfect for cooling down on a hot day.

Leche Flan

In a mixing bowl, whisk together 10 egg yolks, 1 can of sweetened condensed milk, 1 can of evaporated milk, and 1 teaspoon of vanilla extract until smooth. Pour the mixture into a caramel-lined mold, cover with foil, and steam for 30-40 minutes until set. Let it cool before inverting onto a plate. This rich and creamy custard dessert is a staple in Filipino celebrations, known for its velvety texture and sweet caramel topping.

Buko Salad

In a large bowl, combine 2 cups of shredded young coconut, 1 can of fruit cocktail (drained), 1 cup of nata de coco, and 1/2 cup of sweetened condensed milk. Stir in 1 cup of all-purpose cream, then chill in the refrigerator. Serve cold for a creamy, tropical dessert that’s a favorite in the Philippines, especially during festive occasions.

This article originally appeared on RetailShout.

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