04-07-2025
Desserts and traditions: 10 fascinating sweet rituals in Asia
2. Kakanin (Philippines)
Derived from the word 'kanin', the Tagalog word for rice, kakanin is the Philippines's umbrella term for sticky rice-based desserts (or snacks, depending on what type of day you enjoy it). Each piece is a showcase of colour and texture: the indigo sheen of puto bumbong, the layered jewel tones of sapin-sapin or the rustic caramelised top of bibingka. Rooted in community and often tied to Catholic traditions like Simbang Gabi, kakanin is as much about ritual as it is about taste. For heritage versions, Via Mare in Manila remains a staple, while Wildflour and other modern bakeries offer reimagined takes for the next generation of dessert lovers.
See more: Grain of nostalgia: Honouring kakanin across the Philippines 3. Luk chup (Thailand)
A legacy of the Thai royal kitchens, luk chup is where desserts become miniature sculptures. Mung bean paste is carefully moulded and hand-painted to resemble hyper-realistic fruits and vegetables, then glazed for shine. A symbol of culinary sophistication and status, these tiny works of art were once reserved for aristocratic tables. Today, you'll find them displayed with pride at Bangkok's Or Tor Kor Market or reinterpreted at Baan Khanitha Thai Dessert Café, where artisans continue the painstaking tradition. 4. Kuih (Malaysia and Singapore)
More than just sweets, kuih (or kueh) embodies a tapestry of Southeast Asian culinary history, with influences from Malay, Peranakan and Chinese cultures. Bite-sized and often steamed or baked, kuih comes in vibrant hues and playful textures: layered kuih lapis, molten-centred onde-onde or coconut-studded kuih talam. Essential to tea time, religious festivities and family milestones, kuih is both daily comfort and ceremonial showstopper. 5. Banh da lon (Vietnam)
Translating cheekily to 'pig skin cake' thanks to its chewy, elastic texture, banh da lon is a Vietnamese steamed layer cake made with mung bean, pandan and rice flour. The green and yellow layers, translucent and glistening, speak of good luck and harmony, making the dessert a fixture at family celebrations and ancestral offerings. Street vendors across Vietnam sell banh da lon in humble plastic trays. 6. Khao niew moon (Thailand and Laos)
Above A modern interpretation of mango sticky rice (Photo: Michala Li / Unsplash)
Sticky rice never looked this elegant. Khao niew moon, with its coconut-sweetened grains, is often paired with ripe mango (as in Thailand's iconic mango sticky rice) or lush durian. Its lustrous finish, thanks to a generous drizzle of coconut cream and a scatter of toasted mung beans, makes it as photogenic as it is filling. Beyond tourist dessert lists, khao niew moon holds deep cultural weight, marking new year celebrations like Songkran and Pi Mai Lao. 7. Mont lone yay baw (Myanmar)
A playful, almost participatory dessert, mont lone yay baw are glutinous rice balls stuffed with palm sugar, boiled until they float, then rolled in shredded coconut. Traditionally made during Thingyan, the Burmese New Year water festival, they're as much about the making as the eating. Friends and family gather to roll the dough, sometimes mischievously slipping in one chilli-filled dumpling for comic effect. Look for them at neighbourhood celebrations in Yangon or in local eateries, where traditional desserts still hold space on the menu. 8. Num ansom (Cambodia)
Above Num ansom (Photo: Dion Hinchcliffe / Wikimedia Commons)
One of Cambodia's most symbolically charged desserts, num ansom is a sticky rice cake often filled with mung beans or pork belly, wrapped in banana leaves and steamed until firm. Traditionally prepared for Pchum Ben (Ancestor's Day) and Khmer New Year, the cylindrical shape and intricate wrapping techniques speak to themes of continuity and familial bonds. While homemade versions are common, markets like Phsar Chas in Siem Reap sell ready-to-eat bundles for travellers curious to taste Cambodian festive sweets. 9. Mango pomelo sago (Hong Kong)
Above The original mango pomelo sago (Photo: Blowing Puffer Fish / Wikimedia Commons)
Born in the late 1980s at the Hong Kong fine-dining institution Lei Garden, Mango Pomelo Sago is arguably one of the city's most famous modern dessert exports. Originally created by the restaurant's culinary team as a refreshing finale for Cantonese banquets, the dessert blends fresh mango purée, pomelo sacs, chewy sago pearls and coconut milk into a bright, creamy bowl of tropical flavours. It's since become a staple in dessert shops across Hong Kong and beyond. 10. Wagashi (Japan)
Above Wagashi (Photo: Vicky Ng / Pexels)
Japan's approach to dessert is as much about aesthetics and seasonality as it is about taste. Wagashi, the umbrella term for traditional Japanese sweets, are often crafted to reflect the time of year—think cherry blossom-shaped sakura mochi in spring or autumn leaf-themed nerikiri in fall.
Made from ingredients like sweetened red bean paste, glutinous rice and agar jelly, these confections are delicate, intricate and meant to be enjoyed alongside a cup of matcha. Beyond the visual appeal, each wagashi carries poetic symbolism tied to Japanese nature and philosophy. For a taste of tradition, head to Toraya in Tokyo or Kyoto, a centuries-old wagashi maker still revered for its meticulous craftsmanship.
See more: 5 places to cool down with Japanese shaved ice desserts
