Asian Cuisine

A thick, tangy, and deeply aromatic dessert made from the pungent pulp of the wood apple, mixed with sweet jaggery and rich coconut milk.

Soft, pillowy cubes of aerated sugar, traditionally colored pink and white, heavily dusted in icing sugar. A nostalgic bakery favorite.

A brightly colored, translucent, and highly chewy gummy sweetmeat studded with cashew nuts, commonly found in sweet shops.

A rich, creamy, and incredibly simple everyday dessert: ripe avocado mashed with cold milk and sugar until pudding-like.

A dark, gelatinous, and chewy dessert made from sago pearls (sau), kithul treacle, and thick coconut milk, studded with cashew nuts.

Bite-sized, deep-fried sweets containing a sweet, spiced coconut and jaggery center (pani pol) encased in a crispy rice flour batter.

The classic, no-fuss Sri Lankan bakery staple. Incredibly soft, dense, and rich, featuring a dark golden crust and a distinct vanilla-butter aroma.

A staple at every Sri Lankan birthday and wedding: a buttery, vanilla-scented cake beautifully layered with vibrant pink and green stripes.

The undisputed king of Sri Lankan sweets: a deep-fried, sponge-like cake made of rice flour and treacle, famous for its distinct 'top knot' (konda).

A warm, comforting, gelatinous dessert soup made from sago pearls boiled in rich coconut milk, sweetened with jaggery.

Simple, highly energetic roasted rice and jaggery balls, spiced aggressively with black pepper. The perfect accompaniment to afternoon tea.

A unique, rustic sweet made by steaming tiny, sand-like beads of rice flour, which are then bound together with rich kithul treacle.