This frozen treat pairs well with fruit, almond-based desserts, and chocolate.
"Served hot or cold, this is one of the few Chinese desserts I clamored for as a child," says Recipe Tester Fiona Kennedy
This silky-smooth sorbet was inspired by the lush flavors of Thailand. Thanks to the convenience of frozen mango chunks, it can be an everyday treat.
Nonhydrogenated vegetable shortening stands in for lard to make light-and-flaky crusts for these custardy Chinese treats.
When Araminta David was assigned to create a fruit dessert for her Light and Healthy Desserts class at Johnson & Wales University in Denver, Colo., she put together this recipe. “It features carbs and fruit for energy and can be made ahead of time to be eaten on the go,” she says.
When we were children, we adored zeen doy. They are eaten on special occasions like New Year's and birthdays. The dough is fried until golden brown so it's both crisp and chewy from the glutinous rice flour. The Chinese believe that just as the dough expands when fried, so will your fortunes if you eat sesame balls.
Here, starchy sushi rice replaces the sweet glutinous rice traditionally called for in this dessert. If you can’t find sushi rice, use Arborio or another high-quality short-grain rice.