Bua Loy, literally translates to floating lotus. And one can see where this dessert got its name when you see the glutinous rice balls floating in the sweetened coconut milk. It’s chewy with subtle flavors. Similar to mochi balls, except that they have been boiled and steeped in sweetened coconut milk. Though this dessert may
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This super moist coconut cake with whipped cream cream cheese and toasted coconuts has won over the family, young and old alike. It’s not very sweet, but so aromatic and even the family members who typically don’t like cake saved a second piece for later. This cake is dedicated to and was made for my
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This super easy recipe for coconut flan features a nice Asian twist with pandandus leaves. The smooth custard with subtle pandan flavors reminds me of khao pard, except more custardy. I was in dessert heaven. It’s so smooth and the flan itself it’s not too sweet. I think it would have been even better if
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Salee haw kaab, which literally translate to corn wrapped in husk is a lesser known Lao dessert made of sticky rice, coconut and corn. The ingredients are traditionally pounded together in a mortar and pestle, sweetened and then steamed. It’s similar to khao thom, which is the coconut sticky rice with banana parcels steamed in
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Kanom Kok – is a popular street treat that can be found throughout Southeast Asia. Each country has a slightly different variation. Some serve it with a little bit of coconut sauce on the side. It is soft and coconut-y. It’s not very sweet and depending on the topping can be salty-sweet, almost savory as
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This is one of my favorite desserts. It’s  made of caramelized coconut stuffed in glutinous rice dough wrapped in banana leaves and steamed. You can find these in markets all over Southeast Asia, but here they usually make appearances on special occasions and celebratory events. Typically, they are a favorite offering during Alms Givings. Perhaps
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These are fluffy yeast doughnuts, fried, tossed with sugar and filled with a coconut pastry cream. I’m not sure what I was thinking when I decided I wanted to make yeast doughnuts from scratch. I’ve attempted before, but my preferred doughnuts to make are the baked ones. They just don’t take quite as long. With
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Glutinous Rice Dumplings with Mung Bean Filling (Kanom Thua Paep)  – This dessert is a sticky glutinous rice dough filled with the classic mung bean filling, coated with coconut flakes and topped with a salty sweet and sesame nutty topping. The best part about this dessert is that every component can be customize to suit
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