Your Garage Best Books of the Month Amazon Fashion Learn more Discover it $5 Albums Fire TV Stick Sun Care Patriotic Picks Shop-by-Room Amazon Cash Back Offer roadies roadies roadies  Amazon Echo  Echo Dot  Amazon Tap  Echo Dot  Amazon Tap  Amazon Echo Introducing new colors All-New Kindle Oasis UniOrlando Best Camping & Hiking Gear in Outdoors
Customer Review

59 of 61 people found the following review helpful
5.0 out of 5 stars Longtime Needed Asian Dessert Cookbook, June 5, 2007
This review is from: The Sweet Spot: Asian-Inspired Desserts (Hardcover)
I've cooked Asian for many years now, and have owned at least a dozen different Asian cookbooks, but I've always found them lacking in desserts, or other sweet recipes. This book fills the void in my cookbook collection.

First of all, it is a beautiful book, with lots of color photos. It has more recipes then I thought possible, some being traditional Asian desserts, and others being more American with Asian infusions.

There is a short introduction in which the author agrees with me that Asian desserts have been quite overlooked in America. There is then a section on bakeware needed, most of which should already be in every decently supplied kitchen. Finally there is a chapter entitled The Sweet Asian Pantry, which not only describes different ingrediants used, (some of which should already be on hand in your kitchen, others which may need special ordering,) but also recommends brand names to get.

The first chapter of recipes in the book is devoted to cakes, which is further divided by type of cakes. It starts with loaf and sheet cakes, of which there are four recipes, including an olive oil and yogurt cake. Next there are three steamed cake recipes, which I had never heard of before this book, including steamed pandan layer cake. Next are five recipes for individual cakes including ginger date pudding cakes with rum-walnut toffee sauce. The next section of cakes is devoted to layer cakes, of which there are four recipes, including carrot cake with lime cream cheese frosting. The last section of cakes is cheesecakes, and there are three recipes, including a recipe for Grand Marnier tofu cheesecake.

Chapter two is devoted to cookies, begining with six recipes for drop cookies including ginger oatmeal raisin cookies. There are then eight recipes for Chinese-American cookies, which includes two recipes for what is probably the best known Asian dessert to America, the fortune cookie.

Pies and tarts are covered next, first with seven well known American pie with Asian twists, including a scrumptious coconut cream pie with a jasmine rice crust. There are then four recipes for desserts with Chinese puff pastry, including caramelized pineapple turnovers.

Next is a chapter for my favorite type of desserts; Puddings and Custards. There are ten recipes included, and unlike the other chapters, this one is not divided by type. Included are recipes like spiced chocolate pudding with caramel crisped rice cereal and coconut bread pudding.

There is an entire chapter devoted to candy, which is not found in many of the dessert cookbooks I own. This is divided by style again, but the first recipe, milk chocolate and peanut bars, seems to have no category. There are then five recipes for candy with caramel, including spiced caramel popcorn. That is followed by two recipes of candy with rice, which is a staple in Asia, including seasme balls with a fig filling.

Next is a chapter of desserts with fruit, which is a topic I'm very familar with, owning several books on the subject. The twelve recipes in this chapter have not been divided by type, but its not really needed anyway. Recipes including the cover picture sake-sauteed plums with ginger and star anise and fried bananas.

The last true dessert chapter in the book is devoted to frozen desserts, mainly ice cream and other similar items. Fourteen recipes are included and include fruit creamsicle pops and a very unusual sounding shaved ice with corn, avocado, and red beans.

The final chapter of the book, which I was suprised to see in a dessert book, is Drinks. There are seven recipes, including another unusual sounding "dessert" avocado milk shake.

Mr. Ong has also listed mail order sources for the ingrediants needed, including, of which I've searched, and found many of the more unusual ingrediants.

This is a great book, and I had needed it for my ever growing Asian cookbook collection.
Help other customers find the most helpful reviews 
Was this review helpful to you? Yes No

[Add comment]
Post a comment
To insert a product link use the format: [[ASIN:ASIN product-title]] (What's this?)
Amazon will display this name with all your submissions, including reviews and discussion posts. (Learn more)
This badge will be assigned to you and will appear along with your name.
There was an error. Please try again.
Please see the full guidelines here.

Official Comment

As a representative of this product you can post one Official Comment on this review. It will appear immediately below the review wherever it is displayed.   Learn more
The following name and badge will be shown with this comment:
 (edit name)
After clicking the Post button you will be asked to create your public name, which will be shown with all your contributions.

Is this your product?

If you are the author, artist, manufacturer or an official representative of this product, you can post an Official Comment on this review. It will appear immediately below the review wherever it is displayed.  Learn more
Otherwise, you can still post a regular comment on this review.

Is this your product?

If you are the author, artist, manufacturer or an official representative of this product, you can post an Official Comment on this review. It will appear immediately below the review wherever it is displayed.   Learn more
System timed out

We were unable to verify whether you represent the product. Please try again later, or retry now. Otherwise you can post a regular comment.

Since you previously posted an Official Comment, this comment will appear in the comment section below. You also have the option to edit your Official Comment.   Learn more
The maximum number of Official Comments have been posted. This comment will appear in the comment section below.   Learn more
Prompts for sign-in


Track comments by e-mail

Sort: Oldest first | Newest first
Showing 1-5 of 5 posts in this discussion
Initial post: Sep 1, 2008 8:50:57 AM PDT
C. Terzis says:
Hello. Thank you for your informative review. Can you please inform me if the recipes are in both in Metric weights and in cup and spoon measurements. I use only Metric and this book is useless to me in volume measurements only. Thanks.

Posted on Sep 1, 2008 8:51:41 AM PDT
[Deleted by the author on Sep 1, 2008 8:51:59 AM PDT]

In reply to an earlier post on May 15, 2009 3:38:18 PM PDT
morpheus says:
It may be a bit of a task but there are online conversion tables for recipes.

In reply to an earlier post on Aug 19, 2009 9:17:58 AM PDT
C. Terzis says:

Posted on Oct 10, 2013 4:39:55 PM PDT
Good review - thanks. :) I'm wondering if you experienced any of the issues another discovered such as incorrect cooking times and omitted instructions to cover while cooking? I also share C. Terzis' thoughts on metric. It's SO annoying to have everything in such an old school and inconsistent measuring system that only one country in the world still clings to. If one MUST cater to that market, then put both, you know?
‹ Previous 1 Next ›

Review Details



Top Reviewer Ranking: 20,672,571