Syrup

For the dough: • glutinous rice flour (about 400 grams) • magenta plant water (about 50 ml) • butterfly pea flower water (about 50 ml) • beet juice (about 50 ml) • gardenia seed water (about 50 ml) • warm water, about 104°F (about 50 ml) • For the filling: • split mung beans, hulled (about 300 grams) • granulated sugar (about 200 grams) • For the ginger syrup: • water (about 500 ml) •

toasted sesame seeds (about 50 grams) • shredded coconut (about 50 grams) • coconut milk (about 100 ml) • little tapioca starch and a pinch of salt • split mung beans, hulled (about 150 grams) • granulated sugar (about 50 grams) • salt • coconut milk (about 40 ml) • vanilla extract • glutinous rice flour (about 400 grams) • warm water or warm coconut milk (about 150 ml) • red-fleshed dragon fruit •

glutinous rice flour (about 200 grams) • whole milk (about 130 ml) • sweetened condensed milk • roasted peanuts (about 100 grams) • peanut butter (about 200 grams) • Granulated sugar

white grass jelly powder • whole milk • Pandan syrup • Ice

glutinous rice flour (about 400 grams) • red beans (about 300 grams) • rock sugar (about 300 grams) • golden granulated sugar (about 100 grams) • fresh ginger • toasted white sesame seeds (about 20 grams)

brown sugar (about 40-55 grams) • Grass jelly (Thach An brand or any grass jelly) • whole milk, 6 oz each (180 ml each) • water (about 120 ml)

gelatin (soak in 2 2/3 tablespoons water to bloom) • heavy whipping cream (250 ml) • whole milk (250 ml, unsweetened) • sugar (50 g) • Canned fruit (lychee, peach, or use longan syrup) • rock sugar (100 g)

grass jelly powder • golden sugar (about 350 grams) • pineapple • Ginger, lemon

Thai glutinous rice flour (about 100 grams) • water (75-80 ml, add gradually) • Thai glutinous rice flour (about 60 grams) • steamed and mashed pumpkin • water (200 ml) • fresh ginger • pandan leaves • sugar • salt

glutinous rice flour (about 14 ounces or 400 grams) • Palm sugar or brown sugar • Toasted sesame seeds • Butterfly pea flowers, beetroot powder, matcha powder • Rock sugar • Tapioca starch • small piece of ginger

Tang yuan (sweet rice balls), brown sugar, sliced ginger, pandan • You can make tang yuan from scratch • Or buy a frozen package at the Asian grocery store

glutinous rice flour (about 200 grams) • mashed avocado (about 150 grams) • hulled mung beans (about 150 grams) • sugar (about 200 grams) • ginger (about 30 grams)

water (200 grams) • rock sugar (30 grams) • ginger • pandan leaves • cooked coconut milk • toasted sesame seeds • glutinous rice flour (50 grams) • gac fruit pulp • water (30 ml) • glutinous rice flour (50 grams) • magenta plant water (10 ml) • water (20 ml) •

A. Filling: • black sesame seeds (about 100 grams) • roasted peanuts (about 50 grams) • shredded coconut (about 50 grams) • sugar (about 50 grams) • little hot water • B. Dough: • glutinous rice flour (about 300 grams) • hot water (about 100 ml) • Syrup: • brown rock sugar or palm sugar (about 300 grams) • Fresh ginger, washed and lightly crushed

glutinous rice flour (about 500 grams) • rice flour (about 50 grams) • peanuts (about 300 grams) • Granulated sugar • Fresh ginger

Sweet rice flour and regular rice flour in a 9:1 ratio

soy milk (about 6 1/3 cups) • rice flour (about 85 grams) • agar agar powder (about 1 1/2 teaspoons) • half and half (about 240 ml) • sweetened condensed milk (about 120 ml) • fresh ginger • tapioca pearls • palm sugar (about 2 1/4 cups, chopped) • coconut milk (about 13.5 oz/400 ml) + a little tapioca starch

all-purpose flour (about 500 grams) • golden syrup (about 300 grams) • vegetable oil (about 50 grams) • egg yolks • baking soda (about 2 grams) • alkaline water (about 5 grams)

fresh plums • white vinegar for washing plums • lemon for making plum jam • sugar • ginger • fine salt (for making preserves)

ume syrup (ume chan) • unsweetened soda water • lemongrass • lime • mint leaves • Crushed ice

lemon • strawberry syrup • soda (about 300 ml) • Mint leaves (optional)

Hanoi plums • sugar (about 450 grams) • little ginger (optional)

cherries • light brown sugar • large clean glass jars

chicken thighs • honey or maple syrup • paprika • garlic powder • soy sauce

avocado • sweetened condensed milk • crushed ice • chocolate syrup

🍎Filling: • sugar (250 g) • vegetable oil (100 g) • all-purpose flour (50 g) • cooked glutinous rice flour (10 g) • durian (100–300 g; I used 10 1/2 oz/300 g) • cooked, hulled mung beans (500 g; from 1 cup/200 g dried, hulled mung beans) • salted egg yolks • 🍎Dough: • all-purpose flour (500 g) • mooncake syrup (360 g) • egg yolks •

glutinous rice flour (about 400 grams) • all-purpose flour (about 8 grams) • gac seeds (for color) • Water • Filling: • split mung beans (about 250-300 grams) • vegetable oil (about 15 ml) • salt (about 5 grams) • sugar (about 12 grams) • Syrup: • Water • Sugar (to taste) •

all-purpose flour (about 350 grams), plus extra for dusting • warm water (about 200 grams, 130–140°F/55–60°C) • salt • sugar • ground pork (about 130 grams) • napa cabbage kimchi • ginger • solo garlic • beaten egg (about half an egg, 25 grams) • Salt and ground pepper, to taste • ground pork (about 130 grams) • –3 leaves napa cabbage •

fresh glutinous rice flour (150 grams) • black beans (50 grams) • red dragon fruit syrup (50 ml) • fresh ginger • palm sugar • vanilla extract • salt

Pork shoulder (or pork butt) • Seasonings: fish sauce, sugar, sweetened condensed milk, honey, caramelized palm sugar syrup, seasoning powder • Minced garlic and shallots • Rice vermicelli noodles • Fresh herbs, cucumber