Asian Desserts: Sticky, Crunchy and Damn Addictive

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Asian pastries are a universe of surprising textures, balanced flavors and age-old techniques. Forget sweet and heavy desserts; here the sweetness is subtle, the creaminess blends with the crunchiness and chewing becomes an art.

If you’ve ever wanted to make Japanese mochi, lotus cream-filled baozi, black sesame cookies or the iconic Mango Sticky Rice Thai, but have been faced with confusing recipes, unattainable ingredients and poorly explained techniques, this book is your salvation.

What will you find in this book?

Step-by-step techniques → From handling glutinous rice flour to the exact point of Japanese cheesecake soufflé.

Traditional recipes and adapted versions → So you can make authentic Asian desserts with easily accessible ingredients without losing their essence.

The science behind each texture → Why mochi is springy, how to achieve the perfect crunch of a sweet tempura and what makes matcha a luxury and not just a fad when used correctly.

Unpretentious decorating → Beauty without ridiculous fondant and decorations that are only good for Instagram.

Where to buy ingredients without getting ripped off → Shopping guide to finding what you need without paying absurd prices.

Who is this book for?

For pastry lovers who want to expand their repertoire with desserts full of history and tradition. For curious beginnerswho want to learn without being frustrated by poorly explained recipes. For gastronomic entrepreneurs who want to add authentic Asian desserts to their menu. For anyone who is fed up with the same old desserts and is looking for something new, exotic and delicious.

What makes this book unique

It’s not just a recipe book: it’s a complete guide to the ingredients, techniques and secrets of Asian baking.

Written with a practical and simple approach: no unnecessary technical details or impossible recipes.

Includes realistic pictures of finished desserts, ingredients and key processes so you don’t get lost.

Designed for the real world: If you don’t have a bamboo steamer or can’t find sticky rice flour in your area, here are some practical solutions.

Are you ready to discover real Asian baking?

Leave the mediocre recipes behind and learn how to make desserts that surprise, delight and, above all, taste the way they should.

Buy now and start baking, frying and kneading like an Asian pastry chef.

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