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Flans are found all over the world, from the fancy French crème caramels to, orange-infused versions in Mexico. This flan by Adam Liaw is inspired by the simplicity of leche flan from the Philippines.
The texture is firm and will hold up in transit but still gently melts on the tongue when eaten. Source: Camellia Aebischer
Steamed cakes are popular throughout Laos. This recipe by Luke Nguyen is dairy and gluten-free, and incredibly simple with just three ingredients - coconut milk, rice flour and sugar.
Source: SBS
This dessert conceals a syrupy base, which offers a seductive sauce to mop up some of the golden cake. Naturally, it’s irresistible with a creamy custard and dusted in icing sugar.
Golden syrup pudding Source: Chris Chen
Khao tom is a Laotian steamed dessert made with sweet sticky rice, coconut and a variety of additions to taste, all wrapped up in banana leaves, ready for unwrapping and devouring.
Sweet steamed sticky rice parcels. Source: SBS
Here, Poh Ling Yeow shares her grandma's fond Chinese cake recipe. "The texture is interesting – a cross between marshmallow and bread, with the flavour of custard," says Poh.
Source: Poh & Co.
These banana cakes are so moist and tender, that they cannot be matched by baking. Steaming many individual cakes on a stovetop can be difficult to manage, so we’ve baked these in a steam bath in the oven. The coconut custard drizzle works wonders with warm bananas.
Source: Chris Chen
What makes a rich, luscious, moist chocolate cake better? Why, a dark chocolate ganache, of course!
Source: Tammi Kwok
In the Philippines, making this and other rice treats (or suman) is often a group affair. It’s not difficult, but wrapping the bundles in banana leaves can be time-consuming, so extra hands come in handy. Once steamed, they can be frozen to eat later.
Source: SBS
This is Sri Lanka's version of steamed caramel custards. Watalappan, uses coconut milk, a ubiquitous ingredient on this coconut palm-fringed tropical island, and is embellished with roasted cashews for a counterpoint of crunch.
Source: Ben Dearnley
Ripe bananas, tapioca flour and coconut form these subtly sweet and bite-size puddings. Make sure they're served warm.
Source: Brett Stevens
This steamed treacle pudding makes a great, lighter alternative to a steamed fruit pudding. You can serve this comforting pudding with a warm treacle sauce drizzled over the top and the treacle toffee melts to give you a lovely, rich topping – delicious drizzled with some toffee sauce. If you’re short on time, you can also make four smaller, individual puddings by steaming them in the oven.
