dessert – Crafts to Crumbs

Home Adventures of a Lao American

Khao Pad (Khao Pard)

Khao pad (or khao pard) is a Lao dessert typically made with fresh pandan and coconut milk. When made correctly,

This is my version of the mochi doughnut. There are two notable types of Japanese doughnuts. The main differences between

A little while back, I made butter mochi, and knew that I had to make a pandan version. This aromatic

Butter mochi or sweet rice cake is chewy, sweet and coconut-y. Sweet rice flour or glutinous rice flour lends it

Kanom thom, which literally translates to boiled cakes is just that. It is a small cake made of glutinous rice

Egyptian pumpkin pie, kar assaly, is Egypt’s version of a pumpkin pie and at a glance is more of a

This is the kind of soft buttery sponge cake that you would find at your favorite Asian market or bakery.

It’s nearing the end of peach season in the south. They are plentiful at the grocers, farmer’s market, and fruit

It’s that time of year when it’s too hot to have the oven on. This is bright, tangy, summery no

Cannoli is a fried pastry originating from Italy, specifically Sicily. The dough for the shells is typically made with marsala