Asian sweet treats

Ahhhh, noodles… my ultimate comfort food.

When I first arrived in Bury St Edmunds 34 years ago, I once served green bean soup to a group of English friends. They struggled with the concept and said: “Green beans are for savoury dishes, not desserts!”

Green beans, also called mung beans, are boiled in water until tender. Then sugar and sometimes sago are added to make green bean soup, which is popular in Asia's hot and humid climate for their detoxifying properties and ability to cool the body. The soup can be eaten hot or cold.

Well… we have come a long way since then. Today, many popular Asian desserts and concepts are widely accepted by Western palates and readily available in our shops. In this month’s column, I am delighted to share some of my favourite sweet treats, I hope you enjoy reading about them and perhaps trying some out.

STICKY RICE WITH FRESH MANGO & SALTED COCONUT CREAM

Thailand’s most celebrated dessert, found everywhere from street food stalls, desserts cafés to high-end restaurants. Sticky rice, also known as glutinous rice or sweet rice, is a short-grain rice variety that earned this name because it sticks together readily when cooked. The rice contains no gluten, its ‘glutinous’ name refers to its sticky texture, making it suitable for gluten-free diets.

Read more in https://www.suffolknews.co.uk/whats-on/if-you-have-a-sweet-tooth-you-will-love-this-9427441/