Steep roasted hojicha in warm milk, bake in a water bath, and flip onto dark caramel. A silky baked custard that keeps 2 to 3 days in the fridge.
Category: Asian-Inspired Sweets
Hojicha Burnt Cheesecake with Toasty Caramelized Top
Bake a crustless hojicha burnt cheesecake at 230 C / 445 F for a dark top, soft center and toasty roasted tea flavor. Needs 15 minutes of prep.
Griddled Serabi Pancakes with Palm Sugar Kinca Sauce
Griddle lacy rice flour serabi pancakes in a nonstick pan, then pour over warm palm sugar kinca sauce for a classic Indonesian snack.
Creamy Bubur Cha Cha: Sweet Potato Coconut Dessert
Simmer creamy bubur cha cha with sweet potato, taro, and sago pearls in coconut milk for a warm Malaysian dessert.
Yeot: Homemade Chewy Korean Rice Taffy From Scratch
Simmer malted rice into homemade yeot, a chewy Korean taffy pulled to a satiny sheen after hours on the stove.
Crunchy Korean Gangjeong Rice Puff Candy with Seeds
Simmer rice syrup and sugar, fold in toasted puffed rice and seeds, then press into crisp Korean gangjeong bars in about 40 minutes.
Gotgamssam: Traditional Korean Persimmon Walnut Rolls
Roll dried persimmons around toasted walnuts for gotgamssam, a no-cook Korean treat ready in under an hour with just two main ingredients.
Gyeongdan Rice Balls with Honey Sesame Filling
Boil chewy gyeongdan rice balls stuffed with honey-sesame filling, then roll in toasted soybean powder for a soft, nutty Korean dessert.
Soft and Nutty Injeolmi Rice Cakes with Soybean Powder
Steam and pound glutinous rice into soft injeolmi, then roll in toasted soybean powder for a chewy Korean rice cake ready in under an hour.
Korean Hotteok with Molten Brown Sugar Filling
Pan-fry Korean hotteok with a chewy yeasted dough and molten brown sugar-cinnamon filling for a crisp shell and gooey center.
Easy Pan-Fried Imagawayaki Japanese Red Bean Cakes
Pan-fry imagawayaki, Japanese red bean cakes with a soft pancake shell, in mold pans until golden. Ready in under an hour with 6 pantry ingredients.
Three-Color Hanami Dango: Soft Japanese Mochi Skewers
Boil three-color hanami dango in about 25 minutes for soft, chewy mochi balls colored pink, white, and green for hanami picnics.
Kohakutou: Sparkling Japanese Sugar Crystal Candy
Simmer agar and sugar into kohakutou crystal candy, jewel-shaped Japanese sweets with a crackly sugar shell and soft jelly center.
Crisp Homemade Monaka Wafers with Red Bean Filling
Simmer azuki beans into sweet anko and sandwich between crisp monaka wafer shells for a light Japanese treat.
Homemade Anmitsu Japanese Dessert with Kanten Jelly
Simmer kanten jelly cubes for this homemade anmitsu recipe with anko, fruit, and kuromitsu syrup, a cooling Japanese teahouse classic.
Yokan Red Bean Jelly: Silky Japanese Kanten Dessert
Simmer kanten (agar) with sugar and red bean paste, then chill this silky yokan into firm, sliceable squares in under 3 hours.
Fluffy Dorayaki Pancakes with Sweet Red Bean Paste
Griddle fluffy dorayaki pancakes in 20 minutes and fill with sweet red bean paste for a classic Japanese teatime treat.
Green Tea Butter Cookies
Crisp, buttery shortbread cookies with earthy matcha flavor. Ready in 40 minutes with one bowl and simple pantry staples.
Coconut Tapioca Mango Pudding
Creamy coconut tapioca pudding topped with fresh mango – ready in 40 minutes, naturally dairy-free, and made with pantry staples.
Japanese Soufflé Pancake Dessert with Whipped Cream and Fresh Berries
Make jiggly Japanese soufflé pancakes at home with this tested recipe. Tall, cloud-soft stacks topped with whipped cream and fresh berries in under 45 minutes.