Dessert

Sticky rice, as desired • ripe Nam Dok Mai mango • Coconut milk, as desired • chocolate ice cream • This recipe does not use any nuts

large eggs • coconut oil • salt • cocoa powder • homemade monk fruit syrup (or use 1/3–1/2 cup (70–100 grams) of another sweetener) • baking powder • vanilla extract • coconut flour (30 grams) (or use 2/3–1 cup (70–100 grams) almond flour)

sugar (75 grams) • vanilla extract • large egg • salted butter, at room temperature (130 grams) • cake flour (150 grams) • baking powder • chocolate chips

large sweet potato • large egg • milk (30 ml)

almond flour (150 grams) • coconut flour • large egg • baking powder • erythritol (60 grams) • salt • unsalted or salted butter (110 grams)

cake flour (80 grams) • cornstarch (10 grams) • baking powder • vegetable oil (60 grams) • whole milk (80 grams) • large egg yolks • vanilla extract • large egg whites • granulated sugar (80 grams) • salt • cocoa powder • hot water

large egg • cake flour (150 g) • vanilla extract • vegetable oil • baking powder • salt • sugar (100 g) • milk (100 ml) • water (70 ml) or clear limewater • egg yolks • sugar (60 g) • salt •

frozen roti dough (available at supermarkets or online) • Sugar, butter, sweetened condensed milk

young coconut with water and flesh • cold-pressed coconut oil (100 ml) • unsweetened almond milk (100 ml)

unsalted butter (100 grams) • cake flour (90 grams) • baking powder • large eggs • whole milk (20 grams) • to 1/3 cup plus 2 1/2 teaspoons granulated sugar (60–80 grams)

medium carrot, about 6 inches (15 cm) long • walnuts (50 grams) • cake flour (105 grams) • ground cinnamon • baking soda • baking powder • salt • vanilla extract • large eggs • light brown sugar (110 grams) • grapeseed oil • cream cheese (250 grams) •

Purple Sweet Potato QQ Balls • purple sweet potato • tapioca starch • pumpkin • tapioca starch • mashed purple sweet potato • vegan sweetened condensed milk or simple syrup • (about 60 grams) cooked Job's tears (coix seeds) • (about 80 grams) cooked red beans • (about 80 grams) cooked split soybeans • dried longan • brown sugar •

large egg (about 60 grams) • 99% dark chocolate • coconut oil • powdered erythritol • unsweetened cocoa powder • almond flour • salt

all-purpose flour (250 grams) • egg • unsalted butter (60 grams) • sugar (25 grams) • salt (5 grams) • yeast (1/4 tablespoon) • unsalted butter (50 grams) • ground cinnamon (1/2 tablespoon) • superfine sugar (50 grams) • syrup • water • salt

cake flour (130 grams) • cornstarch (60 grams) • baking soda • salt • unsalted butter (115 grams) • granulated sugar (50 grams) • light brown sugar, packed (60 grams) • large egg • vanilla extract

For the batter: • cake flour (110 grams) • baking powder (9 grams) • sugar (30 grams) • salt • Carrot mixture: • grated carrot (150 grams) • large egg • sugar • whole milk • melted butter

Dough recipe at the link below 👇🍞 • butter (about 14 grams) • mashed pumpkin (about 1/3 cup) • brown sugar • granulated sugar • ground cinnamon • egg yolk • vanilla extract • whole milk • simple syrup • whole milk • powdered sugar (about 1/3 cup) •

unsalted or salted butter • sweetened milk powder • powdered sugar • cake flour • baking powder • vanilla extract • salt (only if using unsalted butter) • Food coloring, as desired

jicama bulbs • tapioca starch (about 300 grams) • coconut milk (250 ml) • salt • sugar • Simple syrup • red food coloring

simple syrup • red syrup (such as sala syrup) • toddy palm seeds • green jelly (lod chong or pandan jelly) • grass jelly • ice cubes (for shaving) (about 240 ml)

rice flour (250 grams) • tapioca flour (125 grams) • arrowroot flour (or substitute with cornstarch) • cooked and finely mashed purple sweet potato (60 grams) • thin coconut milk (700 ml) • palm sugar (100 grams) • granulated sugar (150 grams) • salt • thick coconut milk (700 ml) • salt (adjust to taste) • rice flour (60 grams)

salak fruit, peeled and seeded (about 300 grams) • Coconut sugar, to taste • salt • water (300 ml)

(500 grams) Thai glutinous (sticky) rice • Large piece of alum for scrubbing rice • Shelled mung beans, as desired • coconut cream (220 grams) • plus 2 tablespoons granulated sugar (225 grams) • salt • pandan leaf juice • butterfly pea flower juice • coconut cream (250 grams) • plus 2 tablespoons water (130 grams) • salt • rice flour

sticky rice (about 500 grams) • Alum (for soaking the sticky rice) • thick coconut milk (about 350 grams) • sugar (about 70 grams) • salt (about 7 grams) • thick coconut milk (about 150 grams) • salt • corn starch (about 2 grams) • water • ripe mango (about 12 ounces or 350 grams)

coconut milk (250 ml) • sugar (40 g) • salt • pandan leaf • coconut milk (150 ml) • pandan juice (100 ml) • sugar (40 g) • salt • thick coconut cream (150 ml) • cornstarch dissolved in 4 teaspoons water (20 ml) • salt • glutinous rice (about 300 g) •

large box coconut milk • glutinous rice (about 300-400 grams) • salt • Sugar • toasted mung beans or sesame seeds • ripe mangoes

For the base: • rice flour (about 1/3 cup) • mung bean flour • arrowroot flour • palm sugar (about 100 grams; adjust to taste) • thin coconut milk (about 240 ml) • concentrated pandan juice (about 60 ml; you can use store-bought pandan extract) • For the topping: • rice flour (about 1/4 cup) • thick coconut milk (about 480 ml) • salt

mature winter melon (about 4 kg) • granulated sugar (about 2 kg) • coconut milk (about 2 liters, infused with candle smoke if available) • Flesh from 10 young coconuts, sliced into strips (add jackfruit if you have it) • fine salt • Natural food coloring, such as pandan leaves, butterfly pea flowers, mulberries, or gardenia seeds

tapioca flour (about 40 grams) • rice flour (about 40 grams) • granulated sugar (about 30 grams) • palm sugar (about 30 grams) • small cup coconut milk (about 1/2 cup or 120 ml) • (about 2/3 cup) purple sweet potato, blended until smooth • coconut milk (240 ml) • salt • rice flour (about 8 grams)