In many Asian families, the highest compliment you can offer a dessert is, “it’s not too sweet!” Bringing in flavor profiles from Asian cultures like pandan leaves, black sesame, and ube, bakers around the Bay are reimagining Asian- American dessert offerings. There’s choux pastry covered in almond crunch and filled with durian cream or a thumbprint cookie with an umeboshi plum center. On the next edition of All You Can Eat with KQED food editor Luke Tsai, we’ll talk to bakers and cookbook authors about Asian-American desserts and the role they play in Lunar New Year celebrations.
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