33+ Delicious Gluten-Free Asian Desserts Recipes You’ll Love

Asian desserts are known for their unique flavors, delicate textures, and often refreshing taste.

From chewy, sticky rice cakes to fragrant coconut puddings, there’s a vast range of sweets that highlight the diverse culinary traditions of the continent.

For those following a gluten-free diet, you might think that Asian desserts are off-limits, but that’s far from the truth! In this blog, we’ve gathered over 33 delicious gluten-free Asian dessert recipes that are as delightful as they are inclusive.

Whether you’re craving something sweet and creamy or a snack that’s light and fruity, these recipes will bring the magic of Asia’s desserts straight to your kitchen – with no gluten in sight!

33+ Delicious Gluten-Free Asian Desserts Recipes You’ll Love

hese 33+ gluten-free Asian desserts prove that you don’t have to compromise on taste or tradition when following a gluten-free lifestyle.

From the comforting richness of Japanese mochi to the tropical allure of Thai coconut sticky rice, each recipe offers a unique taste experience.

Not only are these desserts perfect for anyone avoiding gluten, but they also provide a wonderful opportunity to explore the flavors and techniques that make Asian sweets so special.

Try them out, and enjoy a sweet journey to the far reaches of Asia—all from the comfort of your own home!

Coconut Sticky Rice with Mango (Khao Niew Mamuang)

This Thai-inspired dessert features sweet coconut sticky rice served alongside ripe mango slices. It’s a perfect combination of sweet, savory, and creamy, making it a beloved gluten-free treat. Ideal for a light dessert or snack, this dish is naturally gluten-free and dairy-free, relying on coconut milk to add richness.

Ingredients:

• 1 cup glutinous (sticky) rice
• 1 1/4 cups coconut milk
• 1/4 cup sugar
• 1/2 tsp salt
• 2 ripe mangoes, peeled and sliced

Instructions:

1. Rinse the sticky rice under cold water until the water runs clear. Soak it in water for at least 1 hour or overnight for best results.
2. Steam the soaked rice for about 20-25 minutes or until tender.
3. While the rice is steaming, in a saucepan, heat the coconut milk, sugar, and salt over medium heat, stirring until the sugar dissolves.
4. Once the rice is done, transfer it to a bowl and pour the coconut milk mixture over the rice, stirring well. Let it sit for about 30 minutes to allow the flavors to meld.
5. Serve the sticky rice in bowls, topped with fresh mango slices.

This dessert provides a delicate balance of sweetness and texture, making it a delightful treat to enjoy at the end of a meal. The sticky rice, enriched with the creamy coconut milk, complements the fresh mango beautifully, bringing a tropical flair to the table. It’s simple to prepare, and the natural sweetness of mangoes and coconut makes it an ideal gluten-free option.

Black Sesame Paste Dumplings (Tang Yuan)

Tang Yuan is a classic Chinese dessert made from chewy rice flour dough filled with a sweet black sesame paste. These gluten-free dumplings are often served in a warm, sweet syrup, and they carry a slight nuttiness from the black sesame, making them both comforting and indulgent.

Ingredients:

• 1/2 cup glutinous rice flour
• 2-3 tbsp water
• 2 tbsp black sesame seeds
• 1 tbsp sugar
• 1 tbsp vegetable oil
• 3 cups water (for boiling)

Instructions:

1. Start by making the filling. Toast the black sesame seeds in a pan for 2-3 minutes over medium heat until fragrant. Let them cool slightly, then grind them into a fine powder in a blender or mortar and pestle.
2. In a bowl, combine the ground sesame, sugar, and vegetable oil to form a smooth paste.
3. To make the dough, gradually add water to the glutinous rice flour, mixing until a smooth dough forms. Divide the dough into small balls, each about the size of a golf ball.
4. Flatten each ball and place a small spoonful of the black sesame paste in the center. Carefully seal the dough around the filling and roll it back into a ball.
5. Bring 3 cups of water to a boil in a pot. Gently drop the dumplings into the boiling water, stirring occasionally. Once the dumplings float to the surface, continue to boil for another 2-3 minutes.
6. Serve the dumplings in a bowl with a little of the boiling water as a sweet broth.

Tang Yuan is a versatile dessert that carries deep cultural significance, especially around the Lunar New Year. The black sesame paste offers a rich, nutty flavor that pairs beautifully with the chewy rice flour dough. Whether served as a warm, comforting treat or as a light, refreshing end to a meal, these dumplings are a perfect gluten-free dessert choice.

Japanese Matcha Mochi

Matcha Mochi is a delightful Japanese dessert that combines the earthy flavor of matcha with the chewy, soft texture of glutinous rice flour. This treat is naturally gluten-free and offers a unique and vibrant green color, making it a striking dessert for any occasion.

Ingredients:

• 1 cup glutinous rice flour (mochi flour)
• 1/2 cup sugar
• 1 tbsp matcha powder
• 1/2 cup water
• Cornstarch (for dusting)

Instructions:

1. In a mixing bowl, combine the glutinous rice flour, sugar, and matcha powder.
2. Gradually add water, stirring to form a smooth batter. The consistency should be thick, but pourable.
3. Pour the mixture into a heatproof dish or bowl. Cover it loosely with plastic wrap.
4. Steam the mixture over medium heat for about 20-25 minutes, stirring halfway through. The mochi should become thick and glossy once cooked.
5. Let the mochi cool slightly before turning it out onto a surface dusted with cornstarch to prevent sticking. Cut it into small squares or shapes.
6. Dust the pieces with additional cornstarch to prevent them from sticking together.

Matcha Mochi is a delicious blend of bitter-sweet matcha and the chewy texture of mochi, making it an unforgettable treat for those who love Japanese sweets. The earthy matcha flavor is balanced perfectly by the sweetness of the mochi, creating a harmonious dessert. The chewy consistency and vibrant color make this gluten-free dessert both visually appealing and deliciously satisfying.

Thai Coconut Ice Cream (Ice Cream Kanom Kati)

This homemade coconut ice cream is rich, creamy, and perfect for hot weather. It’s made with coconut milk and coconut cream, making it a dairy-free and gluten-free treat that doesn’t compromise on flavor. The addition of toasted coconut flakes provides a delightful texture, while the sweetness of the coconut milk balances the richness.

Ingredients:

• 1 1/2 cups coconut milk
• 1/2 cup coconut cream
• 1/2 cup sugar
• 1/2 tsp vanilla extract
• 1/4 cup toasted coconut flakes (optional)

Instructions:

1. In a mixing bowl, combine the coconut milk, coconut cream, and sugar. Stir until the sugar dissolves completely.
2. Add the vanilla extract and mix well.
3. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions. If you don’t have an ice cream maker, you can pour the mixture into a shallow dish and freeze it, stirring every 30 minutes until it reaches a creamy texture.
4. Once the ice cream reaches the desired consistency, transfer it to a container and freeze for at least 4 hours or overnight.
5. Before serving, sprinkle with toasted coconut flakes for added crunch.

Thai Coconut Ice Cream is a sweet, refreshing treat that will cool you down during warm days. The creamy coconut base is smooth and rich, while the toasted coconut adds a pleasant contrast. This dessert is easy to make and allows for variations, such as adding fruit or other flavors to suit your taste.

Sweet Red Bean Soup (Chilled or Warm)

This traditional Asian dessert is made with adzuki beans and sweetened with sugar. It can be served hot or chilled, depending on the season and preference. The beans are soft and flavorful, and the sweet broth creates a comforting yet light dessert.

Ingredients:

• 1 cup adzuki beans
• 4 cups water
• 1/2 cup sugar (adjust to taste)
• 1/4 tsp salt

Instructions:

1. Rinse the adzuki beans thoroughly and place them in a large pot. Cover with 4 cups of water and bring to a boil.
2. Once the water boils, reduce the heat and simmer for 1-1.5 hours or until the beans are soft.
3. Add the sugar and salt to the cooked beans, stirring until the sugar dissolves. Let the mixture simmer for an additional 10-15 minutes to thicken slightly.
4. Serve warm or chilled, as per your preference.

Sweet Red Bean Soup is a beloved dessert in many East Asian cultures. The adzuki beans provide a naturally sweet flavor and a creamy texture that pairs beautifully with the slight saltiness in the broth. This dessert is nourishing and offers a pleasant balance of flavors that’s sure to satisfy any sweet tooth.

Filipino Leche Flan

Leche Flan, a creamy custard dessert, is a popular Filipino treat. It’s rich, velvety, and caramelized to perfection. This gluten-free version is made with eggs, condensed milk, and coconut milk, making it both a dairy-free and gluten-free dessert.

Ingredients:

• 6 large eggs
• 1 can (14 oz) condensed milk
• 1 can (13.5 oz) coconut milk
• 1/2 cup sugar (for caramel)
• 1 tsp vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C). Prepare a baking dish by greasing it lightly with butter or oil.
2. In a small saucepan, melt the sugar over medium heat to create a caramel. Swirl the pan occasionally until the sugar turns a golden amber color. Carefully pour the hot caramel into the prepared baking dish, swirling to coat the bottom.
3. In a mixing bowl, whisk together the eggs, condensed milk, coconut milk, and vanilla extract until well combined.
4. Pour the custard mixture over the caramel in the baking dish. Cover the dish with foil.
5. Place the dish in a larger baking pan filled with water to create a water bath. Bake for 45-60 minutes, or until the flan is set (you can check by inserting a knife into the center – it should come out clean).
6. Allow the flan to cool completely before flipping it onto a plate. Serve chilled.

Leche Flan is a divine treat with a smooth, rich texture. The caramel adds a layer of sweetness that contrasts wonderfully with the custard. This dessert is both simple and indulgent, perfect for any occasion where you want to impress your guests with something delicious and gluten-free.

Chinese Almond Cookies

These almond cookies are light, crispy, and slightly nutty. They are often served as a snack or dessert during Chinese festivals and celebrations. This gluten-free recipe uses almond flour as a base, making them naturally gluten-free but still delightfully crunchy.

Ingredients:

• 1 1/2 cups almond flour
• 1/4 cup sugar
• 1/4 cup butter, softened
• 1 egg
• 1/4 tsp almond extract
• Whole almonds for topping (optional)

Instructions:

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a bowl, mix together the almond flour and sugar. Add the softened butter, egg, and almond extract, and stir until a dough forms.
3. Roll the dough into small balls and place them on the baking sheet. Flatten each cookie slightly with your fingers or a fork.
4. If desired, press a whole almond onto the center of each cookie.
5. Bake for 12-15 minutes, or until the edges of the cookies are golden brown.
6. Let the cookies cool on a wire rack before serving.

Chinese Almond Cookies have a delightful nutty flavor and crisp texture, with a subtle sweetness that isn’t overwhelming. The almond flour gives them a light, delicate crumb, while the almond extract enhances their flavor. These cookies are perfect for a gluten-free snack or a light dessert.

Japanese Sweet Potato Cake (Daigaku Imo Cake)

Ths moist and flavorful cake is made from Japanese sweet potatoes, which give it a natural sweetness and vibrant color. The cake is gluten-free and often topped with a honey glaze, making it both a comforting and indulgent treat.

Ingredients:

• 2 medium Japanese sweet potatoes
• 1/2 cup almond flour
• 1/4 cup sugar
• 2 eggs
• 1/4 cup coconut milk
• 1/4 tsp cinnamon
• 1 tbsp honey (for glaze)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a baking pan and set aside.
2. Peel the sweet potatoes and steam them until soft, about 20-25 minutes. Once cooked, mash them until smooth.
3. In a bowl, mix the mashed sweet potatoes with almond flour, sugar, eggs, coconut milk, and cinnamon.
4. Pour the batter into the prepared baking pan and smooth the top.
5. Bake for 30-35 minutes, or until the cake is golden and a toothpick inserted into the center comes out clean.
6. While the cake is baking, warm the honey slightly and brush it over the top of the cake once it’s done baking.
7. Allow the cake to cool before slicing and serving.

Japanese Sweet Potato Cake is a rich, sweet, and flavorful dessert that showcases the natural sweetness of the potatoes. The coconut milk and cinnamon bring depth to the flavor, while the honey glaze adds a glossy finish. It’s a unique and satisfying gluten-free cake perfect for any occasion.

Vietnamese Sweet Potato Balls (Bánh Khoai Mì)

These sweet potato balls are crispy on the outside and soft on the inside, filled with the sweet flavor of yams. A traditional Vietnamese dessert, they are coated with a bit of sugar and coconut, making them gluten-free and irresistible.

Ingredients:

• 2 medium sweet potatoes, peeled and boiled
• 1/2 cup tapioca flour
• 1/4 cup coconut sugar
• 1/4 cup shredded coconut (for rolling)
• 1/4 tsp salt

Instructions:

1. Boil the sweet potatoes until soft, then mash them well.
2. In a bowl, combine the mashed sweet potatoes, tapioca flour, coconut sugar, and salt. Stir until the mixture forms a dough.
3. Roll the dough into small balls, about the size of a golf ball.
4. Roll each ball in shredded coconut to coat.
5. Heat a pan over medium heat and fry the sweet potato balls until golden brown and crispy on the outside.
6. Remove from the pan and drain on paper towels before serving.

These Sweet Potato Balls are a crunchy yet soft dessert that delivers a lovely sweetness from the coconut and sweet potatoes. They’re simple to make but incredibly satisfying, and their golden crust offers a perfect contrast to the tender inside.

Thai Pandan Jelly (Woon Bai Toey)

This refreshing dessert from Thailand is made from pandan leaves, giving it a distinct green color and a mild, sweet fragrance. The jelly is smooth and gelatinous, perfect for a cool, light treat that is both gluten-free and dairy-free.

Ingredients:

• 1 cup pandan juice (or 1-2 pandan leaves steeped in warm water)
• 1 cup coconut milk
• 1/4 cup sugar
• 1 tsp agar-agar powder (or gelatin if preferred)
• 1/4 tsp salt

Instructions:

1. In a saucepan, combine the pandan juice, coconut milk, sugar, and salt. Stir well over medium heat until the sugar dissolves completely.
2. Sprinkle the agar-agar powder into the mixture and stir continuously. Bring the mixture to a boil and cook for 2-3 minutes until it thickens slightly.
3. Pour the mixture into a mold or shallow dish and let it cool to room temperature.
4. Refrigerate for at least 2 hours or until the jelly is firm.
5. Once set, cut the jelly into cubes or desired shapes and serve chilled.

Pandan Jelly is a delicately sweet, fragrant dessert that provides a refreshing contrast to heavier treats. The use of pandan leaves gives it a unique flavor and vibrant green color. This dessert is a great option for those looking for a light and gluten-free finish to their meal.

Korean Honey Butter Chips

Though often considered a snack rather than a traditional dessert, Korean Honey Butter Chips have gained popularity as a sweet, salty treat. They’re gluten-free and have a unique, addicting combination of flavors with a rich honey glaze and buttery taste.

Ingredients:

• 2 large potatoes
• 2 tbsp unsalted butter
• 2 tbsp honey
• 1/4 tsp salt
• 1/4 tsp cinnamon (optional)
• Oil for frying

Instructions:

1. Peel and slice the potatoes thinly into chips using a mandolin or sharp knife.
2. Heat oil in a deep frying pan to about 350°F (175°C). Fry the potato slices in batches until golden brown and crispy. Remove from the oil and drain on paper towels.
3. In a separate pan, melt the butter over low heat, then add the honey and salt. Stir well to combine, and cook for 2-3 minutes.
4. Toss the fried chips in the honey butter mixture until evenly coated.
5. Optional: Sprinkle a little cinnamon over the chips for added flavor.
6. Allow the chips to cool slightly before serving.

These Honey Butter Chips are irresistible with their crispy texture and sweet, salty, and buttery flavor. The honey glaze gives them a perfect balance of sweetness, while the fried potatoes provide that satisfying crunch. They’re a fun and unique gluten-free snack or dessert.

Taiwanese Pineapple Cakes (Feng Li Su)

Taiwanese Pineapple Cakes are small, golden pastries filled with a sweet pineapple jam. These soft, buttery treats are naturally gluten-free and have a delicate balance of flavors that are sweet, tart, and melt-in-your-mouth delicious.

Ingredients:

• 1 1/4 cups rice flour
• 1/2 cup tapioca flour
• 1/4 cup butter, softened
• 1/4 cup powdered sugar
• 1 egg
• 1 tsp vanilla extract
• 1/2 cup pineapple jam (store-bought or homemade)

Instructions:

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a mixing bowl, combine the rice flour, tapioca flour, and powdered sugar. Add the softened butter and rub it into the flour mixture until it resembles coarse crumbs.
3. Add the egg and vanilla extract, then knead the dough until it comes together and is smooth.
4. Roll the dough into small balls and flatten them into discs. Place a teaspoon of pineapple jam in the center of each disc, then fold the edges of the dough over to seal the filling inside.
5. Place the filled dough on the prepared baking sheet and bake for 15-18 minutes, or until the pastries are golden brown.
6. Let the cakes cool before serving.

Taiwanese Pineapple Cakes are a delightful gluten-free dessert that blends the tartness of pineapple with the rich, buttery pastry. These small treats are popular as gifts or as part of festive celebrations, making them an elegant choice for special occasions.

Japanese Anmitsu

Anmitsu is a classic Japanese dessert made with agar-agar jelly, red bean paste, fruits, and sweet syrup. It’s a light and refreshing dessert that is naturally gluten-free, offering a variety of textures and flavors in every bite.

Ingredients:

• 1/2 cup agar-agar powder
• 2 cups water
• 1/4 cup sugar
• 1/4 tsp salt
• 1/2 cup sweetened red bean paste (anko)
• 1/2 cup fruit (such as melon, peach, or strawberries), chopped
• 1/4 cup syrup (such as kuromitsu or honey)

Instructions:

1. In a saucepan, combine the agar-agar powder and water. Heat over medium heat, stirring until the agar-agar dissolves completely.
2. Bring the mixture to a boil, then lower the heat and simmer for 2-3 minutes. Add the sugar and salt, stirring to dissolve.
3. Pour the agar-agar mixture into a mold or dish and allow it to cool and set in the refrigerator for about 2 hours.
4. Once set, cut the agar-agar into small cubes.
5. To assemble, place the agar-agar cubes in a bowl, then add the sweetened red bean paste, fruit, and drizzle with syrup.
6. Serve chilled and enjoy!

Anmitsu is a versatile and refreshing dessert that offers a variety of flavors and textures, from the chewy agar-agar to the smooth anko and fresh fruits. The syrup adds an extra layer of sweetness, making it a perfect dessert to cool off during warmer weather.

Japanese Mochi Ice Cream

Mochi Ice Cream is a fun and delightful fusion dessert, combining chewy mochi dough with ice cream filling. This treat is gluten-free and perfect for any occasion, offering a refreshing way to enjoy the chewy texture of mochi paired with the creaminess of ice cream.

Ingredients:

• 1 cup glutinous rice flour (mochi flour)
• 1/4 cup sugar
• 3/4 cup water
• Cornstarch (for dusting)
• 1 pint ice cream (flavor of your choice)

Instructions:

1. Lightly grease a tray or dish and prepare a surface dusted with cornstarch for rolling the mochi.
2. In a bowl, combine the glutinous rice flour and sugar. Slowly add water, stirring until smooth.
3. Transfer the mixture to a heatproof bowl, cover with plastic wrap, and steam for 15-20 minutes or until it becomes thick and translucent.
4. Allow the mochi to cool slightly, then knead it until smooth. Dust your hands with cornstarch and roll the dough into small balls.
5. Once the dough is rolled out, flatten each ball into a small disc. Place a scoop of ice cream in the center and gently fold the edges of the mochi around the ice cream to seal.
6. Freeze the mochi ice cream for at least 2 hours before serving.

Mochi Ice Cream is a delightful, chewy dessert that combines cold ice cream with soft, pillowy mochi dough. It’s easy to customize with your favorite ice cream flavors, making it a versatile dessert for any occasion.

Chinese Steamed Egg Cake (Zheng Gao)

Zheng Gao is a soft and light Chinese steamed cake that is traditionally served as a dessert or snack. Made with rice flour, this gluten-free cake has a delicate texture and a slightly sweet flavor. It’s often topped with shredded coconut or sesame for added flavor and texture.

Ingredients:

• 1 cup rice flour
• 1/4 cup sugar
• 1/2 cup coconut milk
• 1 tsp vanilla extract
• 1/2 tsp baking powder
• Water for steaming

Instructions:

1. Prepare a steaming setup by filling a large pot with water and bringing it to a simmer.
2. In a bowl, combine the rice flour, sugar, coconut milk, vanilla extract, and baking powder. Stir until smooth and well mixed.
3. Pour the batter into a greased steaming dish or mold.
4. Steam the cake for about 20-25 minutes, or until the cake is set and firm to the touch.
5. Allow the cake to cool slightly before serving. Optionally, top with shredded coconut or sesame seeds for added texture.

Chinese Steamed Egg Cake is a moist and light dessert that’s perfect for those who prefer gluten-free, simple desserts. The coconut milk adds a subtle richness, while the steam method gives the cake its delicate, airy texture. This cake is often served with tea and is a perfect ending to any meal.

Filipino Biko (Sweet Rice Cake)

Biko is a traditional Filipino dessert made from sticky rice, coconut milk, and brown sugar. It’s a warm, comforting treat often enjoyed during festivals or special gatherings. This gluten-free dessert has a chewy texture, a rich coconut flavor, and a delightful sweetness that makes it incredibly satisfying.

Ingredients:

• 2 cups glutinous rice
• 1 1/2 cups coconut milk
• 1 cup brown sugar
• 1/4 tsp salt
• 1/2 cup toasted coconut flakes (optional)

Instructions:

1. Rinse the glutinous rice under cold water until the water runs clear. Then, cook the rice in a rice cooker or on the stove with water, following the normal cooking instructions for sticky rice.
2. In a large saucepan, combine the coconut milk, brown sugar, and salt. Heat over medium heat, stirring occasionally, until the sugar dissolves and the mixture becomes syrupy.
3. Once the rice is cooked, add it to the coconut mixture. Stir well until the rice absorbs all the syrup and becomes sticky.
4. Press the mixture into a greased 9×9-inch pan or baking dish. Optionally, sprinkle toasted coconut flakes over the top for extra flavor.
5. Allow the Biko to cool before slicing and serving.

Biko is a sweet, sticky dessert that showcases the richness of coconut and the comforting chewiness of glutinous rice. It’s perfect for sharing with friends and family during festive times or as a delightful treat after dinner.

Thai Mango Sticky Rice (Khao Niew Mamuang)

Mango Sticky Rice is a classic Thai dessert that combines sweet, ripe mangoes with sticky rice flavored with coconut milk. This gluten-free dessert is refreshing and indulgent, with the soft, sweet mango providing a lovely contrast to the creamy, chewy rice.

Ingredients:

• 1 cup glutinous rice
• 1 1/2 cups coconut milk
• 1/4 cup sugar
• 1/4 tsp salt
• 2 ripe mangoes, peeled and sliced

Instructions:

1. Rinse the glutinous rice until the water runs clear. Steam the rice for about 25-30 minutes or until soft.
2. In a saucepan, combine the coconut milk, sugar, and salt. Heat over medium heat, stirring until the sugar dissolves.
3. Once the rice is cooked, transfer it to a large bowl and pour the coconut milk mixture over it. Stir well to combine, then let the rice absorb the coconut milk for 15-20 minutes.
4. Serve the sticky rice on a plate with sliced mango on the side. Optionally, drizzle with extra coconut milk for added richness.

Mango Sticky Rice is a perfect balance of flavors with the natural sweetness of mango, the richness of coconut, and the chewiness of sticky rice. It’s a delightful way to enjoy seasonal mangoes, and it’s a favorite gluten-free treat that’s often served during celebrations.

Chinese Black Sesame Soup (Hei Zhi Ma Tang)

Black Sesame Soup is a smooth, velvety dessert soup that’s warm and comforting. It’s made with ground black sesame seeds, which provide a rich, slightly bitter flavor that balances beautifully with the sweetness of sugar. This dessert is gluten-free and offers a unique taste of Chinese culinary traditions.

Ingredients:

• 1/2 cup black sesame seeds
• 2 tbsp glutinous rice flour
• 4 cups water
• 1/4 cup sugar (or more to taste)
• 1/4 tsp salt

Instructions:

1. Toast the black sesame seeds in a dry pan over medium heat for a few minutes until fragrant. Then, grind them into a fine powder using a mortar and pestle or spice grinder.
2. In a pot, combine the sesame powder, rice flour, water, and sugar. Stir well to avoid lumps.
3. Cook the mixture over medium heat, stirring constantly, until it thickens to a smooth, soup-like consistency.
4. Add salt to taste, and serve hot.

Chinese Black Sesame Soup is a creamy, comforting dessert that balances sweet and savory flavors. The rich sesame flavor is deeply satisfying, and the texture is smooth and silky. This dessert is often enjoyed for its health benefits and is perfect for colder months.

Korean Sweet Potato Porridge (Goguma Juk)

Goguma Juk is a traditional Korean dessert porridge made from sweet potatoes. This gluten-free dish is sweet and creamy, with a natural sweetness from the sweet potatoes, and is often served during colder months as a comforting treat.

Ingredients:

• 2 medium sweet potatoes, peeled and chopped
• 4 cups water
• 1/4 cup rice flour
• 1/4 cup sugar (or more to taste)
• 1/4 tsp salt
• Sesame seeds or pine nuts for garnish (optional)

Instructions:

1. In a large pot, boil the chopped sweet potatoes in water until they are soft, about 15-20 minutes.
2. Once the sweet potatoes are cooked, use a potato masher or blender to mash them until smooth.
3. Mix the rice flour with a little bit of water to make a slurry, then add it to the mashed sweet potatoes.
4. Stir in sugar and salt, and cook the mixture over medium heat, stirring frequently, until it thickens to a creamy porridge consistency.
5. Serve the porridge warm, garnished with sesame seeds or pine nuts if desired.

Goguma Juk is a soothing, creamy dessert porridge that is perfect for chilly days. The natural sweetness of sweet potatoes makes this dish comforting and satisfying, while the rice flour gives it a rich, velvety texture.

Thai Coconut Pandan Cake (Khanom Chan)

Khanom Chan is a popular Thai dessert made with layers of pandan-flavored coconut jelly. The cake has a vibrant green color and a chewy texture, with layers that melt in your mouth. This gluten-free dessert is simple but full of flavor, perfect for special occasions.

Ingredients:

• 1 1/4 cups coconut milk
• 1/2 cup pandan juice (or 2-3 pandan leaves steeped in water)
• 1/2 cup rice flour
• 1/2 cup tapioca flour
• 1/4 cup sugar
• 1/4 tsp salt

Instructions:

1. In a saucepan, combine the coconut milk, pandan juice, rice flour, tapioca flour, sugar, and salt. Stir well to dissolve the sugar and ensure the mixture is smooth.
2. Heat the mixture over medium heat, stirring continuously, until it thickens slightly.
3. Pour the mixture into a square mold, about 8×8 inches, and steam it for about 15 minutes.
4. Repeat this layering and steaming process until all the mixture is used, allowing each layer to cool and firm up before adding the next.
5. Allow the cake to cool completely before slicing into squares.

Khanom Chan is a beautifully layered dessert that showcases the delicious combination of coconut and pandan flavors. The smooth, chewy texture is enhanced by the natural sweetness of coconut milk, making it a delightful gluten-free treat.

Chinese Almond Jelly (Almond Tofu)

Almond Jelly is a light, refreshing dessert that’s often served chilled in Chinese restaurants. It has a silky texture and a mild almond flavor, typically paired with fruits like lychee or mandarin oranges. This simple, gluten-free dessert is easy to prepare and is perfect for hot weather.

Ingredients:

• 1 cup almond milk
• 1/4 cup sugar
• 1/4 tsp almond extract
• 1 tsp agar-agar powder
• Fruit for topping (e.g., lychee, mandarin oranges)

Instructions:

1. In a saucepan, combine the almond milk, sugar, and almond extract. Heat over medium heat, stirring until the sugar dissolves completely.
2. Sprinkle the agar-agar powder into the mixture and bring it to a boil. Stir constantly for 2-3 minutes to activate the agar-agar.
3. Pour the mixture into a mold or shallow dish and let it cool to room temperature. Once cooled, refrigerate for at least 2 hours to allow it to set.
4. Serve the almond jelly topped with fresh fruit, such as lychee or mandarin oranges.

Chinese Almond Jelly is a delicate, refreshing dessert that’s perfect for a light end to any meal. The silky texture and subtle almond flavor pair beautifully with fresh fruit, making it a gluten-free dessert that’s both delicious and satisfying.

Note: More recipes are coming soon