Monday, November 27, 2017



Oriental cuisine can actually refer to very different styles of Asian cooking depending on the nation or area. The Oriental section of Asia covers a huge chunk of eastern Asia known as the Far East, and thus encompasses a wide range of culinary traditions. What might be called Oriental cooking in one nation might be considered something else in another nation .


There are many cultures & cuisines that encompass to form a wide variety food consumed all over the oriental regions & also they have a huge range of desserts in different forms.The geography of the area that makes up "the Orient" stretches from east Siberia south all the way to Indonesia and includes Mongolia, Japan, Korea, Vietnam, Thailand and most of  China.Oriental cuisine almost always refers to some type of Asian cooking from the Far East region, eliminating most dishes from Siberia and Indonesia.


Following are the main ingredients used
 in Oriental Desserts
          Sticky or Glutinous Rice
          Fresh Coconut
          Coconut Milk
          Sweet Beans Paste
          Shaved Ice
The key ingredients may vary depending upon the regional  ingredients available and the traditions followed.


Following are the preparation methods that are commonly
  used in preparation of  Oriental Desserts
          Jelly Making


Mostly they like to consume their desserts before they eat their main meal. The desserts are either consumed along with the tea or as a part of main meal.Communal eating & sharing.The desserts are generally too sweet & more traditional.



Chinese desserts are sweet foods and dishes that are served with tea,, along with meals or at the end of meals in Chinese cuisine. The desserts encompass a wide variety of ingredients commonly used in East Asian cuisines such as powdered or whole glutinous    rice, sweet bean pastes, and  agar.Due to the many Chinese cultures and the long history of China, there are a great variety of desserts of many forms

Niangao:  It is sometimes translated as Chinese New Year's cake as it is prepared on new year in china. Niangao is usually made from glutinous rice flour, wheat starch, salt, water, and sugar. It is delicious when steamed, fried, or even eaten cold.

MOONCAKE: A mooncake is traditionally eaten during the Mid-Autumn Festival. Mooncakes consist of a thin, tender pastry skin enveloping a sweet, dense filling, and may contain one or more whole salted egg yolks in their center as the symbol of the full moon.

Huangqiao: (sesame cake) is  one of the oldest cakes in china These Cakes are formed through several layers of yeast-fermented dough separated by lard that are flattened, stuffed, and baked with a coating of sesame seeds

Egg custard tart: Egg custard tart is a kind of custard tart found in Hong Kong, which consists of an outer pastry crust that is filled with egg custard and baked.

Chongyang Cake: It is a kind of traditional cake eaten on the Chong yang Festival. It is baked and steamed, mainly made up of rice flour and sugar, then decorated with jujube, chestnuts and almonds. 

GuIlínggAo: It is also known as Tortoise Jelly or Turtle Jelly,  It was traditionally made from the powdered (bottom shell) from the turtle. But as it is very expensive turtle-derived ingredients are used in commercially available guīlínggāo,


Traditional Japanese sweets are known as wagashi. Ingredients such as red bean paste and mochi are used. More modern-day tastes includes green tea ice cream, a very popular flavor.

A dessert very popular among the children in Japan are dorayaki. They are sweet pancakes filled with a sweet red bean paste and are served hot.

Daifuku: It is a glutinous rice cake stuffed with sweet filling, most commonly anko, sweetened red bean paste made from azuki beans.

Sata andagi: They are sweet deep fried buns of dough similar to doughnuts, native to the Japanese prefecture of Okinawa.  Traditionally it is made by mixing flour, sugar and eggs. The ingredients are mixed into a ball and deep fried.

Mochi ice cream: It is a confection made from Japanese mochi with an ice cream filling. It has red bean paste, rice flour and sugar as its main ingredients and was invented by Japanese-American businesswoman  

Amanattō : It is a Japanese traditional confectionery that is made of azuki or other beans, covered with refined sugar after simmering with sugar syrup and drying.

Imagawayaki: It is a Japanese dessert often found at Japanese festivals as well as outside Japan. It is made of batter in a special pan, and filled with sweet azuki bean paste.

Dango: It is a Japanese dumpling and sweet made from mochiko, related to mochi. It is often served with green tea.


Korean cuisine is another form of Asian cooking that can fall under the umbrella term of Oriental cuisine.
Traditionally, Korean meals don't usually have desserts served at the end. The sweet things in this category are meant to be served on special occasions, by themselves as refreshments, or with tea.
Kkultarae: Also known as Korean court cake, is a type of Korean dessert made with honey and maltose, as well as various fillings.


Kkultarae: Also known as Korean court cake, is a type of Korean dessert made with honey and maltose, as well as various fillings.

Yeot:  yeot is a variety of hangwa, or Korean traditional confectionery. Yeot is made from steamed rice, glutinous rice, glutinous sorghum, corn, sweet potatoes, or mixed grains

YAKWA:To try it is to love it. Yagkwa, a fried doughy dessert flavored with sesame oil and ginger and drenched in honey. Slightly sticky, a bit granulous and very sweet.

Hwangnam-PPANG: Thesesweet little bites of heaven eat themselves! A traditional round pastry consisting of a razor-thin layer of a dough made from a mixture of eggs and wheat flour, it is filled with a dense, compact sweet red bean paste. 

Bupyeon: Bupyeon is a type of korean rice cake, consisting of doughs of glutinous rice flour and a sweet filling and covered with gomul,a kind of beans. 

Songpyeon: It is a traditional Korean food  which consists of small rice cakes. Songpyeon is a type of rice cake made by kneading rice powder with hot water and stuffing the dough with beans, sesame, chestnuts and other fillings.


Thai desserts are a sweet and sometimes filling snack opposed to a light and airy Western style dessert.  They are characterized by sweet syrups, coconut cream, tropical fruits, and sweet sticky rice.
In Vietnam, not all Vietnamese eat desserts as we know them, although an array are always on sale to tempt. Generally, meals are finished off with platters of fresh fruit


KHAO NEOW TOORIEN:  Durian coconut milk soup with sticky rice. Sticky rice with a chunk of Durian is surely one of the most unique Thai desserts.  

Khao lam: It is basically sticky rice in bamboo. Sticky rice is sweetened with black beans and thick coconut syrup and roasted in bamboo poles over low heat. 

Foy thong: Foy Thong (Gold Egg Yolks Thread) is an ancient Thai dessert, which is served on auspicious days. It’s a traditional  Portuguese sweet food made  of egg yolks drawn into thin strands and boiled in sugar syrup

Khanom Chan: In Thai, the word “Khanom” means dessert, “Chan” means layer. It is usually steamed in the complete 9 layer form. Khanom Chan is frangrant, subtly sweet and slightly oily from the addition of coconut milk.


Chè Bắp – Vietnamese Sweet Corn Pudding: Chè bắp” is a typical Vietnamese pudding, or dessert soup, made with sweet corn, glutinous rice, and is often topped with thick, syrupy coconut milk and toasted sesame seeds. 

Chè Ba Màu – Three Color Dessert: “chè ba màu” include three types of colored beans and jelly, covered with slightly sweetened coconut milk. 

Chè Bà Ba - Sweet potato, Taro  Dessert: “Chè bà ba” is a typical Southern Vietnamese dessert, which is delicious dessert is made with square pieces of taro, cassava and long sweet potato, well cooked in coconut milk, and decorated with translucent tapioca pearls.

Chè trôi nước   : “Chè trôi nước” is a kind of glutinous rice dumpling, filled with mung bean paste and cooked in sweet ginger syrup.  


          BING(CHINA): Bing are baked wheat flour based confections. These are either similar to the short-pastry crust of western cuisine or flaky puff pastry.

           CANDIES(CHINA): These are usually made with cane sugar, malt sugar, and honey. These sweets often consists of nuts or fruits that are mixed into syrup.
          GUO (JAPAN): Guo are rice based snacks that are typically steamed and may be made from glutinous or normal rice. 

          BUPYEON(KOREA): Bupyeon are doughs of glutinous rice flour and a sweet filling and covered with gomul (powdered beans).

           CHE CHUOI(VIETNAM) – Banana with Sago Pearls and Coconut Milk Sweet Soup.
           TONG YORD(THAI) An Egg yolk fudge balls cooked in syrup.

          EGG TARTS – basically a egg based custard tart with a hard & sweet crust

          Fried Ice Cream – Was invented by Japanese Tempura Restaurants. Commonly made by scoop of ice cream frozen possibly coating it in raw egg, rolling it in cornflakes or cookie crumbs or dipped in tempura batter and briefly deep fried. 

          JELLIES - Chinese jellies are known collectively in the language as jellies or ices (dòng or bīng). Many jelly desserts are traditionally set with agar and are flavored with fruits, though gelatine based jellies are also common in contemporary desserts. Some Chinese jellies, such as the Grass Jelly and the Aiyu Jelly set by themselves.


They are fluffy, porous, light   and dense in texture    
The desserts are based on  dairy products like milk and       
  Flour, Eggs, Chocolate and its   products, Sugar are other major  ingredients


The basic difference between European and

Oriental Desserts Can be observed Based On
following Points
Base Ingredient
Cooking Method




Oriental desserts when compared to desserts of other regions are  mainly rice based and are eaten only on special occasions unlike European dessertsThe.y are unique in terms of the ingredients used , textures attained, variety & skill required in preparing them which makes these desserts more special in the dessert world. They are rich and concentrated in flavor and so are eaten in limited quantities for a splendid treat.

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