Stir a cocoa-butter sauce into broken tea biscuits, chill 4 hours, slice. Lithuanian tinginys is a no-bake chocolate biscuit cake that keeps a week.
Homemade Bengali Sandesh Milk Sweet with Pistachios
Curdle whole milk with lemon, knead the chhena smooth, and cook it with sugar into homemade Bengali sandesh. Soft, milky, and ready in 80 minutes.
Easy Homemade Nigerian Puff Puff with Crisp Golden Edges
Fry Nigerian puff puff from a simple yeast batter: 1 hour rise, 350 F oil, golden balls with a crisp shell and soft, chewy middle. Makes about 28.
Jamaican Gizzada Coconut Tarts with Ginger and Nutmeg
Bake 12 Jamaican gizzada coconut tarts with a pinched butter crust and ginger-nutmeg filling. Make ahead, they keep 5 days refrigerated.
No-Bake Finger Lime Cheesecake Cups with Graham Base
Chill no-bake finger lime cheesecake cups with a buttery graham base and tart citrus pearls. Make them a day ahead and top just before serving.
Upside-Down Kumquat Olive Oil Cake with Candied Slices
Simmer kumquat slices in syrup, then bake them under a tender olive oil batter. This upside-down cake keeps 2 days on the counter and whisks in one bowl.
Moist Feijoa Almond Cake with a Crunchy Almond Top
Bake a moist feijoa almond cake with almond meal and 250 g fresh feijoa. Mixed in one bowl in 20 minutes, with a crisp flaked almond top.
Chewy Tamarind Caramel Cookies with Flaky Sea Salt
Fold a spoonful of tangy tamarind caramel into brown-sugar dough, bake 12 minutes, and finish with flaky salt for 12 chewy cookies.
Baked Calamansi Coconut Bars with Shortbread Crust
Press a coconut shortbread crust, pour in tart calamansi custard, and bake 16 bars in one 20 cm pan. No mixer needed.
No-Bake Sea Buckthorn Mousse Cake with Biscuit Base
Chill a no-bake sea buckthorn mousse cake: buttery biscuit base, tart orange mousse, thin berry glaze. Mousse sets in 4 hours and slices cleanly.
Gooseberry Custard Cake with Crumble Topping
Bake a vanilla sponge topped with stovetop custard, tart gooseberries and buttery crumble. Serves 10 from one 23 cm pan.
Silky Black Currant Curd Tart with Shortbread Crust
Bake a press-in shortbread shell, fill it with black currant curd, and chill 3 hours. A sliceable, make-ahead tart for tea or dessert.
Baked Hojicha Caramel Custard with Toasty Tea Flavor
Steep roasted hojicha in warm milk, bake in a water bath, and flip onto dark caramel. A silky baked custard that keeps 2 to 3 days in the fridge.
Hojicha Burnt Cheesecake with Toasty Caramelized Top
Bake a crustless hojicha burnt cheesecake at 230 C / 445 F for a dark top, soft center and toasty roasted tea flavor. Needs 15 minutes of prep.
Griddled Serabi Pancakes with Palm Sugar Kinca Sauce
Griddle lacy rice flour serabi pancakes in a nonstick pan, then pour over warm palm sugar kinca sauce for a classic Indonesian snack.
Bánh Ít Lá Gai: Steamed Vietnamese Sticky Rice Cakes
Steam bánh ít lá gai, Vietnamese gai leaf rice cakes filled with mung bean and coconut, wrapped in banana leaf.
Lod Chong: Chewy Thai Pandan Noodles in Coconut Milk
Simmer pandan rice flour dough, press it into ice water for lod chong noodles, then top with palm sugar coconut milk and crushed ice.
Tub Tim Grob: Crunchy Thai Red Rubies in Coconut Milk
Boil tapioca-coated water chestnuts until glossy, chill in coconut milk, and top with jackfruit for authentic tub tim grob.
Khao Tom Mad: Thai Banana Sticky Rice Parcels
Simmer khao tom mad in banana leaf parcels with coconut sticky rice, ripe banana, and black beans for a chewy, portable Thai snack.
Pulut Tai Tai: Steamed Blue Rice with Coconut Topping
Steam pulut tai tai with butterfly pea flowers for its blue hue, then top with caramelized gula melaka coconut. A Peranakan kuih worth the wait.