emblem of a dragon

I cut myself a sliver of this rich sweet and think about how this simple dessert has evolved over the centuries. The varieties of moon cake are endless and I won’t even try to begin to describe them all. The most traditional is the lotus bean paste pastry sometimes with the yolk of a salty duck egg in the center. It may sound odd but the contrast of the sweet and salty flavours are quite pleasant to the palette.

Can't help myself to have a slice

If you walk into a Chinese or Vietnamese bakery or supermarket you’ll be sure to find a flavour that suits you. I personally love the simplicity of the traditional flavour. Try this one and then use it as a spring board to try all the others. Often you’ll be able to buy them individually at the bakeries but the tins of four you buy them in are just so lovely.

moon cakes are usually sold in boxes of 4

Happy Moon Festival!

Banh Da Lon

Asian desserts are full of nutrition. Mung bean, also known as Green bean, is the star legume in this number. This tiny bean is low in fat and a rich source of protein and fiber which lowers the cholesterol levels. The high fiber in mung bean improves digestion and the complex carbohydrates helps to stabilize blood sugar by preventing rapid rise after a meal. In the Indian Ayurveda approach to health, Mung Beans are one of the most cherished foods as it is believed they balance all three doshas.

Two bites

Bánh da lợn is a coconut flavoured sweet, with alternating mung bean and pandan layers. The green colour in the cake is made from pandan leaf which is commonly used in Vietnamese desserts. What makes this such a treat in the mouth is the texture. It’s chewy and has the texture pig skin which is what ‘da lợn’ means. Sounds gross but actually the bounciness of the dough reminds me of firm jello.

If you are wondering where to pick up one of these cheap thrills, Chinatown is a good place to start. Drop by one of the Vietnamese sandwich shops and you’ll probably find a package with four for about a toonie. You’ll eat it and feel smart!

a large durian tree with lots of baby durians

Most of those who enjoy durian live in southeastern Asia, where the fruit is indigenous.  The locals here love it with a passion! But even in this part of the world, many people are repelled by the strong “week old dirty socks” odor that emits from this fruit.  Many hotels and public spaces in Asia ban the presence of durian because its strong smell might disturb the unsuspecting public. 

inside a durian

The fruit can grow to be as big  as an irregular shape watermelon, and consists of a spiky greenish brown armour  protecting the delicate pale yellow flesh.  The size, odor, and husk of the fruit earned it the label King of Fruits.

The taste of the pulp is sweet and the texture is consistent with that of avocado or pudding.  I’ve had this fruit many times, both fresh and frozen.  The combination of sweet taste and creamy texture almost puts me at ease when I’m enjoying it.  But one would have to taste it personally to really know if it’s something they’d like.  It definitely is an acquired taste.

If you are not bold enough to dive into a fresh piece of durian flesh, you could work your way up by training yourself first with durian flavoured products such as ice cream or cake.  Both of these contain durian, but their flavours are much lighter and more tolerable than the real fruit.  And once you’ve built up your tolerance, you could then go for the durian shake – a personal favourite of mine.  Durian shakes are offered in almost every Vietnamese restaurant.  Traditionally, sweet condensed milk is added to the shake to give it more flavours.  This cold, sweet, and creamy combination makes for a refreshing beverage!

some supermarkets sell packaged durian

And finally, when you are ready to test your courage against the King, you could look for durians at fruit stands in almost every Chinatown.  If you don’t live near a Chinatown, the local Asian supermarket might carry it.  This wikihow article details how to go about purchasing and preparing it. 

Good luck, and enjoy!

Photo Credits: durian.com, Massa, Yeoh Thean Kheng

Ca phe sua da - Vietnamese coffee

Vietnamese coffee or Ca phe sua da typically consists of either coarsely ground, dark, chicory-infused French coffee beans or medium, imported Vietnamese beans without chicory, which are placed in individual drip filters that fit over mugs (hot variation) or glasses (cold variation) that have a generous layer of condensed milk at the bottom.

The use of condensed milk is unique and likely due to the fact that fresh milk was not readily available back when coffee was introduced to Vietnam by the French colonists. The filter is filled with boiling water and the coffee drips directly on the sweetened milk yielding a strong but smooth brew. If wanting the cold version, a small bucket of ice is given and you’re free to top up your glass as you please.

iced coffee

Perhaps the best part of this drink – it can be easily made at home. All you need is the drip filter for authenticity (though a coffee press would work as well), about 2 to 4 tablespoons of strong coffee per serving, a personalized amount of sweetened condensed milk and some ice. Perfection.

Photo Credit: C. P.

Banh Deo Dau Do and Banh Deo Dau Xanh

But for now, let’s talk about the Vietnamese version. They are round flat cakes the size of a small peach made from ground glutinous rice flavoured with a hit of banana essence and filled with red or mung bean. It doesn’t sound that appetizing but it’s the consistency of the rice dough that makes me happy. The Vietnamese rice cake compared to the Japanese one is slightly less chewy and slightly softer with and hint of banana infusion. Another nice thing about this treat is that they are not so sweet. It’s something lovely to have with some cold green tea.
In Toronto, you’ll usually find them at Vietnamese sandwich joints, at Chinese bakeries or in the bakery section of Chinese grocery stores.