No one can resist a delicious cake or pudding or sweet dish, especially in Asia! As in other parts of the world, this usually generates the greatest enthusiasm at family gatherings and on festive occasions. Asian desserts have yet to be popularized outside of Asia simply because they are rarely served in restaurants. Many non-Asians therefore assume that "Asian's don't often eat dessert". Nothing could be further from the truth!

Asian desserts are often served as snacks in between meals rather than after a heavy meal (when no one has room for dessert anyway). How sensible! Ask anyone with a sweet tooth and they'll tell you there's an Asian dessert for every occasion. Luscious desserts such as Indonesian Banana Custard Surprise on page 49 are great for parties, while chilled desserts such as Malaysia's Sago and Honeydew Melon in Coconut Milk on page 84 are perfect after meals. Filipino Sweet Egg and Milk Bonbons on page 31 or Calamansi Lime Pie on page 8 are ideal afternoon snacks. Some rice-based desserts—Fluffy Sweet Rice Cakes on page 66 springs to mind—can even become substantial meals in their own right (although perhaps to the detriment of your waistline).

It is not surprising that rice flour features prominently in many Asian dessert recipes—rice is after all, the basic staple in most of Asia and can be found in almost every Asian pantry. And if you haven't tried rice flour desserts before you are in for a real treat! The flavor and texture is very different from that of normal boiled rice. It is prepared in many ways—steamed, baked, boiled and fried—and tastes different each time. Exotic rice varieties such as glutinous rice as well as other grains and starches like barley, tapioca, yam and sago provide added variety. Many other delightful dessert ingredients such as coconut cream, palm sugar, bananas, mangoes, water chesnuts, cashew nuts, honeydew melon and pandanus leaves each add their own dimension to the mix.

Many people think that Asian desserts are difficult to prepare but actually most recipes are quite simple. The trick is to find the right ingredients, understand how they are used, and then master a few simple techniques. Banana leaves, for example, are often used to wrap puddings and sweets before steaming or boiling. You can buy them fresh or frozen in most parts of the world now in speciality shops, but just remember to lightly "toast" them over a flame or steam them for a few seconds before using or you won't be able to bend them. And if you can't find them, aluminum foil makes a good substitute (though it lacks the delicate fragrance of banana leaves!).

So don't be put off just because you see a few things in the recipes you are not familiar with. Most everything is available and each new item opens up a whole new world of possibilities.