7 of the Best of Summer Desserts From The Hartland of East Asia That Deserves The Spotlight

East Asian countries when it comes to desserts, especially the summer ones, involve a lot of plump and juicy fruits, coconut milk, jellies and as is the specialty, red beans. Rice is also a common ingredient with plenty of chilled goodies and ice thrown in the mix. We encourage you to try making these at home, for most have quick dessert recipes, if the ingredients are available at hand. East Asian countries include, China, Korea, Japan, Mongolia, Taiwan, Macau and Hong Kong.

1. Bingsu

Straight from South Korea, Bingsu is nothing but shaved ice that is considered an elite dessert in the country because it was once a delicacy only accessible to the wealthy due to the lack of modern refrigeration equipment. It gains popularity during summer for its refreshing taste and cooling properties. Bingsu consists of finely shaved flavored ice, such as milk, chocolate, or green tea, accompanied by a variety of ingredients like ingeolmi, fresh fruits, powders, jams, and cereal flakes, often topped with ice cream or gelato.

2. Mango Sago

A dessert of Hong Kong origin, sago or tapioca pearls, which you might know from boba tea, are suspended in a bowl of fatty coconut milk, topped with juicy mango. It surges in populatury during the hot summer months with Indonesia and Malaysia being the lead producers of sago. This dessert is best served chilled and you will find it being sold in most Chinese shops and restaurants in during summer. It is also popular beyond China with minor tweaks in the recipe to appeal to local tastes.

3. Anmitsu

Anmitsu is a refreshing Japanese dessert composed of agar jelly, diced fruits, and red bean paste. It is often served with a sweet syrup or alongside green tea, just like most of Japan’s sweets. As a light and delicate treat, anmitsu makes for an ideal summertime indulgence and kids love this simple dessert. The simplicity of its preparation also makes anmitsu an accessible option for those interested in trying new and traditional Japanese desserts at home.

4. Grass Jelly Dessert

Grass jelly is a unique food item made by boiling and processing the leaves of the Chinese mesona plant, along with starch and potassium carbonate. The result is a gelatinous, translucent jelly that has a mostly neutral flavor, with just a subtle hint of bitterness. The texture of grass jelly is soft and jiggly, similar to that of gelatin-based desserts. While grass jelly has a fairly innocuous taste on its own, it is commonly used as an ingredient in various Asian desserts and beverages, especially in China. The jelly cubes or pieces can be added to sweet soups, bubble teas, shaved ice treats, a popular choice for summer desserts.

5. Bao Bing

Taiwanese bao bing, akin to Korean bingsu, is a popular and refreshing shaved ice dessert featuring ribbon-like ice topped with a variety of fruits and sweet accompaniments. Readily available in major Taiwanese cities, bao bing commonly features a base of finely shaved, sweetened ice, often dressed with toppings like seasonal fruits, ice cream, azuki beans, sweet potato, aiyu jelly, and grass jelly. Mango bao bing, in particular, is a beloved local favorite. Though similar to its Korean counterpart, Taiwanese bao bing puts a greater emphasis on fresh fruit, making it a delightful and cooling treat, especially during the warm summer months.

6. Tokoroten

Tokoroten is a delightful Japanese summertime treat made from agar-agar, a gelatinous type of seaweed. Known for its refreshing flavor and distinctive slippery texture, tokoroten is traditionally prepared by soaking dried agar-agar in water, then steaming and cooling it in a mold.This chilled Japanese delicacy can be served with a variety of tasty toppings, such as fresh fruits, nuts, or sweet syrups. The combination of the jelly-like agar base and the complementary accoutrements creates a light and revitalizing dessert experience.

7. Lemon Tea Ice Cream

This dessert is associated with Macau, where a particular brand of lemon ice tea is used to flavour ice cream. The ice cream is more slushy than the typical smooth texture that is served in a cup. For many locals this kind of ice cream is a nostalgic treat that is still served in Hong Kong and Macau, peaking in summers to refresh hot travellers and locals.