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Pastry 28A (CSCA)

Asian and Latin Desserts

TermDefinition
ARROZ CON LECHE translates to "rice with milk" in English and is a popular dessert. A form of rice pudding, many countries have their own versions.
FLAN a variant of plain custard (crème) where some sugar syrup, cooked to caramel stage, is poured into the mold before adding the custard base. After the custard has baked and set, it can be turned out, leaving a caramel sauce on top
DOCINHOS Brazilian sweets served at birthday parties, weddings, and any festive occasion These are marvelous concoctions of eggs, sugar, and a variety of fruits and nuts, including coconut, dates, prunes, walnuts, Brazil nuts, peanuts, etc
MOCHIKO Sweet rice flour ground from short-grain glutinous rice, aka "sticky rice." There is no gluten in sticky rice, rather, this rice has a much higher starch content than other kinds of rice, making it an extremely efficient thickening agent
WA-GASHI traditional Japanese sweets.
YO-GASHI western-style desserts in Japan
ANKO made from azuki beans, sweet red bean paste that is a typical ingredient in wa-gashi. Used as filling for manju (steamed cake), dorayaki (pancakes with anko filling), taiyaki (carp shaped cake), and so on. Snko can be eaten with mochi (rice cake), such as
AZUKI BEANS Tiny red beans that when cooked and pureed taste similar to good chocolate.
PANDANUS LEAVES from the pandanus plant, they are the source of a well-loved flavoring that goes into an assortment of desserts and sweet treats. The juice extracted from the fresh leaves provides a natural green food coloring as well
GULA MELAKA palm sugar from Malaysia that’s boiled down from the sap of palm trees. It is called gur in India, jaggery in Sri Lanka and Burma, or gula jawa in Indonesia. Palm sugar can be light in color and mild in flavor or dark in color and smoky in flavor dependin
Created by: CSCAStudy