ORIENTAL DESSERTS
INTRODUCTION
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 .
GEOGRAPHY
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.
KEY INGREDIENTS
Following are the main ingredients used
in Oriental Desserts
•
Sugar
•
Sticky or Glutinous Rice
•
Fresh Coconut
•
Coconut Milk
•
Agar-Agar
•
Sweet Beans Paste
•
Flour
•
Shaved Ice
•
Eggs
The key ingredients may vary depending upon the regional ingredients available and the traditions
followed.
POPULAR PREPARATION METHODS
Following are the preparation methods that are commonly
used in preparation of Oriental Desserts
•
Steaming
•
Baking
•
Frying
•
Freezing
•
Jelly Making
DESSERT LIKING HABITS
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
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,
JAPANESE DESSERTS
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 DESSERTS
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.
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.
SOUTHEAST ASIAN DESSERTS
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
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
THAI DESSERTS
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.
VIETNAMESE DESSERTS
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.
FEW
OTHER VARIETIES OF ORIENTAL DESSERTS
•
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.
EUROPEAN DESSERTS
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
DIFFERENCE BETWEEN EUROPEAN AND
ORIENTAL DESSERTS
ORIENTAL DESSERTS
The basic
difference between European and
Oriental Desserts
Can be observed Based On
following Points
Texture
Flavor
Chocolate
Base Ingredient
Cooking Method
BIBILIOGRAPHY
INTERNET SOURCES
https://en.wikipedia.org/wiki/List_of_Chinese_desserts
CONCLUSION
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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