In this article, we will tell you about the most liked desserts in all Asian Countries. These desserts are very popular in their country. There is a total of 48 countries in Asia and we tried to add each popular dessert of every Asian country.
1. Gulab Jamun (India)
It is believed that India, Pakistan, Nepal, the Maldives, Bangladesh, and perhaps Myanmar are the birthplaces of the delicious sweet treat known as gulab jamun, which is also known as mithai. In India and many other Asian countries, this dessert is one of the very well-liked.
2. Baklava (UAE)
Baklava is a delicious pastry that is made by layering filo dough, which is then filled with chopped nuts and drizzled with syrup or honey. Baklava can also be made with honey. It was widely considered to be the best of the Ottoman Asian desserts.
3. Chè 3 Màu (Three-Color Dessert) (Vietnam)
The delicious delicacy known as Che Ba Mau is comprised of four distinct components: pandan jelly, red beans, mung beans, and coconut sauce. On top of the whole structure is a layer of crushed ice. Typically, it is served in a tall glass, which allows you to take in the stunning display before you begin eating or drinking it. This is also one of the best Asian desserts.
4. Halvaitar (Tajikistan)
A traditional sweet from the Middle East, Halvaitar is made up of alternating layers of sugar syrup and nuts that have been pulverized. This meal can also be prepared in a manner known as Halvaitar. This traditional Tajik meal is built on a foundation of flour, and the addition of nuts is entirely discretionary and not required. Additionally included is fat from mutton.
5. Kunafah (Israel)
Two layers of shredded and buttered kataifi or knefe dough, a creamy cheese cream that is occasionally perfumed with orange zest and cardamom, and a sugar syrup that is infused with lemon juice and orange blossom water are the components that go into the making of Kunafah.
6. Baklava (Turkey)
This meal, which comprises layers of phyllo dough that are baked and then filled with ground pistachios, is the crown gem of Turkish cuisine. It is made by baking layers of phyllo dough. After baking, it is showered in a sugar syrup that has a sweetness comparable to that of honey and a tinge of lemon in its flavor. The aroma of a decadent, buttery richness is there in tandem with each delectable crunch.
7. Masghati (Iran)
Masghati, an Iranian and one of the famous Asian desserts known for its velvety texture and vivid hues, is considered a national treasure there. This classic sweet has a foundation of liquids such as water or milk, which is then combined with starch and sugar for the final product. When the liquid is cooled, the starch in it causes it to solidify into a treat that is delicate, firm, and almost exactly like jelly.
8. Khabzey (Bhutan)
During the festivities that mark the beginning of the Bhutanese New Year, known as Losar, a delectable fried biscuit called Khabzey is prepared and then presented as a sacrifice at a local Lhakhang. The cookies can be molded into elaborate designs, such as flowers and plaits, or simpler shapes, such as twists and kulkuls. Both options are possible.
9. Khao Lam (Laos)
As a result of Khao Lam’s widespread popularity, one may get this dish at each event in Laos that is worth visiting. The sticky rice, coconut milk, chopped taro, and sugar combination should be stuffed into bamboo tubes, and then grilled. The greatest way to grill is over a wide open fire that’s being fueled by wood.
10. Mango Sticky Rice (Thailand)
This is one of the most popular Asian desserts in Thailand and is unquestionably one that consists of mango and sticky rice. Imagine a tropical rice pudding with the flavor of coconut and you’ll have a good idea of what the taste of this well-known Thai dish is like.
The sweet and supple texture of mangoes is a perfect complement to the chewy texture of coconut sticky rice. Because they complement one another so well, the flavor and the consistency are both exactly where they should be. This dish is a mainstay in Thai cuisine and may be purchased from virtually any vendor on the street or in any of the country’s restaurants.
11. Maamoul (Lebanon)
Maamoul is one of the traditional Asian desserts that is made during Easter and eaten with family and friends. These desserts get their start with a base of semolina flour and butter that has been clarified, and then they’re topped with either dates or walnuts. As is the case with the vast majority of other desserts from Lebanon, they include a significant amount of calories and fat.
12. Tan-Mosho (Kyrgyzstan)
Tan-mosho is considered to be among the most representative sweets of Kyrgyz culture. Tan-mosho is a dessert that is similar to small plaits and is sweetened with powdered sugar. It is traditionally served hot with tea.
13. Bekmes (Turkmenistan)
Bekmes can be seen as either an all-natural syrup or a concentrated kind of fruit juice. Because it does not include any additional sugar, it is sometimes referred to by its more common term, “fruit honey.” In Turkmenistan, a typical option for dessert is a sugary drink similar to this one. Because each Turkmen tribe uses the berries and fruits that are in season in their particular region, there is no single recipe for Bekmes that is universally accepted.
14. Chendol (Singapore)
Singaporeans enjoy chendol, or cendol. Singaporeans put their own touch on Chendol, a Malaysian and Indonesian favorite. Coconut milk and palm sugar syrup soak ice shavings. This delicacy’s green color comes from Pandan and Mung Bean jelly. Sweetened red adzuki beans add color and flavor. Golden color from creamed corn.
15. Htamanè (Myanmar)
The sticky rice, coconut shavings, peanuts, ginger, sesame seeds, sesame oil, water, and water that go into making Htamane, a classic dish in Burmese cuisine, are all shaved off of fresh coconut. The Htamane Festival is a celebration of the rice harvest that takes place once a year on or near the Full Moon Day of the lunar month of Tabodwe. The planning for this festival is a group effort (February).
16. Huni Folhi (Maldives)
One of the popular Asian desserts, Huni Folhi is made of rice flour pancakes, and the batter for these pancakes is flavored with grated coconut, sugar, eggs, and rosewater. Huni Folhi is served with rosewater syrup.
17. Tteok (South Korea)
Tteok is a classic form of rice cake that can be prepared using either glutinous or non-glutinous rice. Despite the fact that most varieties are sweet and work well as desserts, the versatility of the cakes allows them to be used in savory applications as well.
18. Omani halwa (Oman)
Omani halwa is a delicacy that is frequently served at events such as weddings, birthdays, and even during the holy month of Ramadan because of its sticky and gelatinous consistency. Even though the particulars may vary from one halwa cook to the next, the majority of them start with a base that consists of water, sugar, butter made from ghee, and cornflour.
19. Knafeh (Palestine)
Knafeh is a Middle Eastern pastry delicacy that has its roots in Jerusalem’s historic old city. Nablus, which is located in Palestine, is a significant hub for the sale and consumption of Knafeh. This dessert which is similar to cheesecake is drizzled with sugar syrup and cut into tiny slices before serving.
20. Pipis (Brunei)
These bite-sized packets are made by stuffing rice flour that has been steamed with sweetened shredded coconut, wrapping them in palm leaves, and then securing them with a toothpick. The rice flour is steamed to make it easier to work with.
21. Ghuraiba (Kuwait)
Ghuraiba is confections that resemble crackers and are created with flour, butter, powdered sugar, and cardamom. They are flavored with cardamom. Arabic coffee is the customary beverage to go along with it. This one of the famous Asian desserts has a great deal of popularity among the people of Kuwait. It has a taste that is dry when consumed on its own.
22. Baklava (Iraq)
Baklava is a sort of traditional Middle Eastern pastry that is made by layering filo dough with dried fruits and then topping it with a sweet syrup scented with rose or orange blossom water. Baklava may be found in many Middle Eastern countries, including Turkey, Lebanon, and Syria.
23. Pelamushi / Tatara (Georgia)
Pelamushi and Tatara are both names for a pudding-like dish that is traditionally prepared in Georgia using grape wine and wheat. In western Georgia, this sweet dish is commonly referred to as Pelamushi. Corn flour, which makes up the majority of the product, is readily available and does not cost too much. Tatara is the name given to the same delicacy in those parts of the country that are located to the east; however, Tatara is made with wheat flour rather than rice.
24. Gosh-e fil (Afghanistan)
The gosh-e fil (fried sweet pastry) that is fashioned like an elephant’s ear is frequently referred to by its more common moniker in Afghanistan. The base of the dough is comprised of flour, sugar, eggs, and milk. The dough is then rolled out very thinly and deep-fried for just a few seconds on each side.
25. Klaija (Saudi Arabia)
This sweet delight is one of the most well-known Asian desserts in Al-Qassim. It is famous for its soft interior, which is created from molasses, dates, and cinnamon, as well as its crispy exterior. Go to this page if you want to learn how to make these scrumptious cookies, which are baked in the oven until they are fully cooked and then served hot with Arabic coffee.
26. Parvarda (Uzbekistan)
This delicious caramel Asian dessert has been prepared at home by families in Uzbekistan and Tajikistan for hundreds of years. Once upon a time, celebrations of festivals, holidays, and other noteworthy events would find them being prepared at their owners’ homes. Confectionary firms currently create these candies on a massive scale, and they are available for purchase in shops and supermarkets.
27. Boortsog (Mongolia)
These wonderfully delectable butter cookies are what’s served for dessert. They are a puff pastry that is light and fluffy, and they pair nicely with honey or any other kind of sweetener. This sweet dessert provides an excellent counterpoint to the hearty and savory flavors of traditional Mongolian main dishes.
28. Ais kacang (Malaysia)
The foundation of the traditional Malaysian dessert known as ais kacang is shaved ice topped with colored syrup and various toppings. These toppings can include red beans, peanuts, agar agar, and atap chee. Ice cream, chocolate, and even local fruits and jelly-filled variations of these sweets might be available in some of the city’s many restaurants and food courts.
29. Masoub (Yemen)
Masoub is a sweet dish that originated in Yemen but has now gained widespread popularity across the Arabian peninsula. The recipe begins with mashed bananas and bread, which are then seasoned with butter, cream, spices, honey, and dates. Dates are also used as a sweetener. Because masoub is intended to be consumed communally by a large number of people, it is typically presented on giant platters when it is served.
30. Gata: Sweet Bread (Armenia)
Gata is one of the Asian desserts that represents Armenia the most. Outside of Armenian churches located all over the world, you’ll frequently see this. The yeast dough that is used to produce this meal can be stuffed with butter, flour, or walnuts; alternatively, it can be made using yogurt; nevertheless, there are many different ways to prepare this dish.
31. JERI (Nepal)
One of Nepal’s most popular treats is jeri, or jalebi in Nepal’s neighboring India. Delicious, especially when newly baked, are these pretzels- or rather free-shaped loops doused in saffron syrup. Jeri, a sugary paradise rich in perfume and flavor, may lose some of its crispness if you wait until the next day to eat it, but fear not: they are still excellent. Swaari, a mild Nepalese bread, is traditionally served alongside Jeri.
32. Baklava (Qatar)
Bakhlava, a delicacy that consists of layers of filo pastry filled with chopped nuts like hazelnuts or pistachios, is regarded as one of the tastiest desserts that can be found in Qatar. The layers of the pastry are held together using honey or sugar syrup.
Klepon is one of the most well-known candies that originates from Indonesia. These bite-sized green balls covered with crushed coconut are a hit with people from all parts of the country. From region to region, kleptomania is known by a variety of names.
34. Dasik (North Korea)
In a nutshell, Dasik is a cookie that would be appropriate for a king. These tea pastries were served alongside traditional Korean tea during the Silla and Goryeo dynasties. During that time period.
35. Shahi tukray (Pakistan)
It is believed that Pakistani desserts like shahi tukray, which literally translates to “emperor’s morsels,” were adapted from Mughlai cuisine. Shahi tukray is one of the popular Asian desserts in Pakistani households. The dessert is prepared by frying bread and then coating it in a sugar syrup that has cardamom and saffron infused into it. To finish it off, chopped nuts are sprinkled on top.
36. Aasmi (Sri Lanka)
This delicacy, which is drizzled with decadent sugar syrup and may seem as though it would melt in your lips if you ate it, is not easy to prepare. The batter for this traditional sweet dish from Sri Lanka is made using rice flour, coconut milk, and the juice extracted from a few cinnamon leaves.
37. Chak Chak (Kazakhstan)
Chak Chak is a typical delicacy in Kazakhstan that is made by combining things like noodles, honey, sugar, and butter. Chack chack is a traditional dish that must be served for all Kazakh holidays. It’s something that can be found in most kitchens.
38. Awameh (Syria)
To produce the sweet Syrian delicacy known as awameh, small balls of dough are first baked in hot oil, and then they are dipped in honey, cinnamon, or sugar syrup and allowed to soak. When awameh is being served, a garnish of sesame seeds is a wonderful touch. The fact that the balls float to the top of the oil as they are being cooked is the origin of the dish’s name in Arabic, which translates to “floater.”
39. Maamoul (Bahrain)
To put it another way, maamoul is a type of cookie that is filled with dates. Even while the date variety is the one that is consumed the most frequently in Bahrain, there are other sorts available with fig fillings and nut fillings such as pistachios and walnuts. The cookie is made with both flour and semolina; neither ingredient is substituted for the other.
40. Sankhya Lapov (Cambodia)
In Cambodian culture, it is traditional to stuff a small pumpkin with a custard consisting of coconut milk or cream, palm sugar paste, eggs, and salt. The custard would then be baked. Sankhya lapov is the name of this delicious dish. Kabocha squash, which has a flavor that may be described as pleasantly sweet and dark green on the outside and vivid orange on the inside, is one of the items that is utilized frequently.
41. Chomchom (Bangladesh)
Chomchom is a famous sweet dish in Bangladesh that is made by cooking homemade cottage cheese, also known as chana, in sugar syrup. Chomchom is known locally as chana. In order to improve the flavor, many people add lemon juice and ground cardamom. The sweet is available in a variety of various flavors, such as with chopped almonds, malai cream, or grated coconut, amongst others.
42. Youtiao (China)
A typical dish served for breakfast in China is called youtiao, and it consists of two fried Chinese breadsticks that are connected together in the middle. The end goal is to have a snack that is airy on the inside and has a crispy outside with a chewy center.
43. Anmitsu (Japan)
Anmitsu is one of the traditional Asian or Japanese desserts that is similar to a parfait and is composed of sweetened red bean paste, jelly, and fresh fruit that has been soaked in a black sugar syrup known as kuromitsu. The dessert is then topped with black sugar syrup. In more recent times, shiratama, which are mochi rice dumplings of a miniature size, have been thrown into the mix.
44. Helva (Cyprus)
North Cyprus’ Helva comes in pistachio, cocoa, coffee, and vanilla tastes. Semolina can be used for sesame seeds (tahini) in the traditional recipe for Helva (also spelled halva). Airy, crumbly, and nutty, it’s perfect after a heavy meal.
45. Halo-Halo (Philippines)
This one of the refreshing Asian desserts known as halo-halo is prepared with shaved ice and is especially scrumptious during the dog days of summer. After you have prepared it with sweetened beans, fruits, and milk, you may serve it topped with any kind of ice cream that you like.
46. Warbat (Jordan)
Phyllo dough that has been soaked in sugar syrup and filled with a slice of soft cheese or custard is used to make this dessert, which is quite similar to the well-known dessert known as Baklava.