Basic Asian Ingredients

Azuki beans are small red beans that are boiled until soft and eaten whole in desserts. They are also boiled and mashed to make sweet red bean paste, a filling used in many Japanese cakes and desserts. They may be substituted with red kidney beans.

Banana leaves are often used in Asian cuisine to wrap food or to line trays before cooking, much as waxed paper or aluminum foil are. This imparts a subtle fragrance to the food. Banana leaves should be passed over an open flame for a few seconds before use to soften them, so they do not crack when folded. Alternatively, dip the leaves in boiling water until they just start to soften. They are sold in rectangular sheets in Asian grocery stores. If banana leaves are not available, substitute aluminum foil.

Calamansi limes are smaller than regular limes. They add an aromatic citrus flavor to desserts and are available fresh in supermarkets and Asian grocery stores. If calamansi limes are not available, substitute with regular limes.

Cardamom pods are used to flavor many Indian sweets. The tiny black cardamom seeds inside the pods are available both whole and ground. They are available in Asian food markets and well-stocked supermarkets.

Coconut cream and coconut milk are used in many Asian desserts much the same way that cow’s milk and cream are used in the West. To obtain fresh coconut cream, grate the flesh of 1 coconut into a bowl (this yields about 3 cups of grated coconut flesh), add ½ cup water and knead thoroughly a few times, then squeeze the mixture firmly in your fist or strain with a muslin cloth or cheese cloth. Thick coconut milk is obtained by the same method but by adding more water to the grated flesh (about 1 cup instead of ½ cup). Thin coconut milk is obtained by pressing the coconut a second time—adding 1 cup of water to the same grated coconut flesh and squeezing it again. Although freshly pressed milk has more flavor, coconut cream and milk are now widely sold canned or in packets that are quick, convenient and quite tasty. Canned or packet coconut cream or milk comes in varying consistencies depending on the brand, and you will need to try them out and adjust the thickness by adding water as needed. In general, you should add 1 cup of water to 1 cup of canned or packet coconut cream to obtain thick coconut milk, and 2 cups of water to 1 cup of coconut cream to obtain thin coconut milk. These mixing ratios are only general guides however. For best results, follow the package instructions.

Dried mung beans are small green beans that must be soaked and boiled in water before use. They are sold in large supermarkets and Asian grocery stores.

Gelatin is a thickening agent sold in powdered form in small bottles and packets in supermarkets. As gelatin is obtained from animal tissue, it cannot be used in vegetarian dishes; substitute with kanten or agar-agar.

Ghee is the rich clarified butter oil used in Indian cooking. It is made by removing the milk solids from the oil. It keeps well at room temperature. Substitute with vegetable oil or butter.

Ginkgo nuts have a large, yellow kernel protected by a hard, smooth shell that must be discarded first. A bitter germ inside the nut must also be removed.

Glutinous rice comes in two varieties: white grain and black grain. Glutinous rice is commonly available now in Asian grocery stores.

Lentils are protein- and fiber-rich legumes that feature prominently in Indian cuisine. Black lentils or urad dal are sold either with their black skin on or husked. Husked black lentils are creamy white in color and are also known as white gram.

Mung bean flour, or green pea flour is a fine, white starch obtained from mung beans. It is used to make chendol jellies (see the recipe for Pandanus Jellies in Coconut Milk on page 48) and cellophane noodles and may be substituted with cornflour or arrowroot starch.

Nutmeg is the seed of the nutmeg fruit. It is covered by a lacy red web known as mace, which is also widely used as a spice. Dried nutmegs should be grated or crushed just before using.

Palm sugar is made from the juice of the aren or coconut palm fruit, and has a rich flavor. Substitute with dark brown sugar, maple syrup or regular sugar with a touch of molasses.

Pandanus leaves or screwpine leaves add fragrance and green coloring to sweet dishes. They may be substituted with vanilla essence though the flavor will be different.

Pearl barley is obtained by removing the outer husks from barley grains. They are boiled until tender for use in Asian desserts, and are sold fresh in Asian grocery stores.

Rice flour is sold in packets in supermarkets and grocery stores. It can be made in small quantities at home by grinding uncooked rice grains in a blender or food processor. To make 1 cup of rice flour, soak ¾ cup (150 g) uncooked rice in water for 5 hours, then drain and grind.

Sago pearls are tiny dried beads of sago obtained by grinding the pith of the sago palm to a paste and pressing it through a sieve. It is glutinous, with little taste, and is frequently used in Southeast Asian desserts. Sago pearls should not be confused with fresh sago, which is starchy and sticky.

Tapioca starch is obtained from the strained pulp of cassava roots that have been dried to a paste and then ground. The paste is heated to form small beads known as tapioca pearls. Both tapioca starch and tapioca pearls are used as thickeners, and tapioca pearls are also eaten whole in desserts.

Water chestnuts have thin brown skins and crispy, sweet flesh that retains its crunchy texture when cooked. They are available fresh from Asian grocery stores or canned from supermarkets. Water chestnut flour is made from dried, ground water chestnuts. It is used as a thickener and to give fried foods a crunchy texture. It is sold in Asian grocery stores and supermarkets.