Soul-warming Asian desserts to cure any rainy-day blues
When grey skies settle overhead and rain taps persistently against the windows, there’s something primal about craving warmth and sweetness. Across Asia, dessert-lovers have perfected the art of transforming simple ingredients into soul-soothing concoctions designed to push back against the gloom. From the bustling streets of Manila to the quiet kitchens of Seoul, these warm desserts offer the perfect antidote to dreary weather—each one a delicious embrace that melts away the chill.
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Taho (Philippines)
Taho is silky tofu layered with chewy sago pearls, all coated in a rich brown sugar syrup.
The melodic cry of “Taho!” drifting through Filipino neighbourhoods signals the arrival of this beloved breakfast dessert. Taho is comfort in a cup, featuring fresh silken tofu with a smooth custard-like consistency. The magic lies in its textural harmony: silky tofu layered with chewy sago pearls and coated in arnibal, a rich brown sugar syrup. This warm, protein-packed treat also reflects ingenuity, adapting Chinese tofu traditions with local ingredients and influences to create something uniquely Filipino.
Tang yuan (China)
Made from glutinous rice flour, tang yuan delivers the soft, sticky chewy texture beloved across East Asia.
These symbolic dumplings embody the Chinese philosophy of family togetherness, their round shape representing wholeness and unity. Made from glutinous rice flour, tang yuan delivers the signature chewy texture beloved across East Asia: soft, sticky and wonderfully satisfying. Bite through the pliable outer layer to release the warm black sesame, red bean or peanut filling. Served in warming ginger broth, this dessert has evolved from a festival speciality to a year-round comfort food.
Gajar ka halwa (India)
Red carrots are simmered into a rich, moist indulgence to create the gajar ka halwa.
This North Indian treasure exemplifies the art of slow cooking, where red carrots transform into a rich, moist indulgence over hours of patient simmering. The coarsely grated carrots are slowly cooked in milk until they achieve a dense, pudding-like consistency, then enriched with ghee and fragrant cardamom. Often studded with roasted almonds and pistachios for a delightful crunch, this glossy dessert reflects Mughlai culinary influences while remaining a beloved comfort food. The long cooking process fills homes with irresistible aromas, making the wait truly worthwhile.
Bua loy (Thailand)
Bua loy are small rice balls with that distinctive bouncy, chewy texture of comfort desserts.
These “floating lotuses” bring visual joy to gloomy days with their rainbow of natural colours: vibrant green from pandan, purple from taro, orange from kabocha squash. The small rice balls made from glutinous rice flour offer that distinctive bouncy, chewy texture that defines Southeast Asian comfort desserts. They bob gracefully in warm, velvety coconut milk infused with pandan’s vanilla-like fragrance. The delightful contrast between springy dumplings and smooth, creamy sauce creates a comforting experience that’s both satisfying and cheerfully bright when skies turn grey.
Hobakjuk (Korea)
The velvety hobakjuk feels like a warm hug in a bowl.
This golden-orange porridge represents Korean comfort at its finest: a velvety embrace made from sweet kabocha squash and glutinous rice flour. The naturally sweet pumpkin breaks down into a smooth purée, creating a thick, pudding-like consistency that feels like a warm hug in a bowl. Often served with saealsim (small chewy rice cake balls) and cooked red beans for textural contrast, hobakjuk bridges the gap between food and medicine. Traditionally given to recovering patients and new mothers, this substantial porridge offers both nourishment and comfort.
Che chuoi (Vietnam)
Che chuoi features cooked bananas, coconut cream and chewy tapioca pearls.
This tropical dessert soup transforms rainy days into a moment of warmth and comfort, with its mix of textures. Tender cooked bananas—preferably firm varieties like chuoi xiem that hold their shape—float in rich coconut cream alongside chewy tapioca pearls. The result is simultaneously soft, creamy and gelatinous, often finished with crushed roasted peanuts for a welcome crunch. Part of Vietnam’s extensive che dessert family, this warm, soupy treat offers an introduction to Vietnamese comfort food.
Hong dou tang (China)
The hong dou tang is sweetened with rock sugar and enhanced with dried tangerine peel’s citrus fragrance.
The soul of this classic Cantonese dessert lies in its elegant simplicity—tender adzuki beans slowly simmered until soft and infused with earthy sweetness. The texture varies from thin, brothy soup with whole beans to a heartier, partially mashed consistency. Sweetened with rock sugar and often enhanced with dried tangerine peel’s citrus fragrance, this tong sui (sugar water) dessert embodies Traditional Chinese Medicine principles. Whether served warm in winter or chilled in summer, it offers comfort and a connection to home.
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