The Sweet Spot: Asian-Inspired Desserts by Pichet Ong and Genevieve Ko

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  • Candied ginger

    from The Sweet Spot: Asian-Inspired Desserts The Sweet Spot by Pichet Ong and Genevieve Ko

    • Categories: Candy / sweets; Asian
    • Ingredients: fresh ginger
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  • Fresh coconut milk

    from The Sweet Spot: Asian-Inspired Desserts The Sweet Spot by Pichet Ong and Genevieve Ko

    • Categories: Beverages / drinks (no-alcohol); Asian
    • Ingredients: coconut
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  • Fresh soy milk

    from The Sweet Spot: Asian-Inspired Desserts The Sweet Spot by Pichet Ong and Genevieve Ko

    • Categories: Beverages / drinks (no-alcohol); Asian
    • Ingredients: dried yellow soybeans
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  • Sweetened condensed milk Chantilly

    from The Sweet Spot: Asian-Inspired Desserts The Sweet Spot by Pichet Ong and Genevieve Ko

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  • Banana cake

    from The Sweet Spot: Asian-Inspired Desserts The Sweet Spot by Pichet Ong and Genevieve Ko

    • Categories: Cakes, large; Dessert; Asian
    • Ingredients: store-cupboard ingredients; honey; ground cinnamon; baby bananas; yogurt; dark chocolate chips
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  • Condensed milk pound cake

    from The Sweet Spot: Asian-Inspired Desserts The Sweet Spot by Pichet Ong and Genevieve Ko

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  • Olive oil and yogurt cake

    from The Sweet Spot: Asian-Inspired Desserts The Sweet Spot by Pichet Ong and Genevieve Ko

    • Categories: Cakes, large; Dessert; Asian; Mediterranean
    • Ingredients: store-cupboard ingredients; yogurt; olive oil; orange marmalade
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  • Honey castella

    from The Sweet Spot: Asian-Inspired Desserts The Sweet Spot by Pichet Ong and Genevieve Ko

    • Categories: Cakes, large; Dessert; Asian; Japanese; Portuguese
    • Ingredients: store-cupboard ingredients; egg yolks; honey
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  • Steamed pandan layer cake

    from The Sweet Spot: Asian-Inspired Desserts The Sweet Spot by Pichet Ong and Genevieve Ko

    • Categories: Cakes, large; Baked & steamed desserts; Dessert; Asian
    • Ingredients: store-cupboard ingredients; coconut milk; pandan leaves; tapioca flour; glutinous rice flour
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  • Steamed almond cake

    from The Sweet Spot: Asian-Inspired Desserts The Sweet Spot by Pichet Ong and Genevieve Ko

    • Categories: Cakes, large; Baked & steamed desserts; Dessert; Asian
    • Ingredients: store-cupboard ingredients; almond flour; almond extract
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  • Steamed yuzu soufflés

    from The Sweet Spot: Asian-Inspired Desserts The Sweet Spot by Pichet Ong and Genevieve Ko

    • Categories: Baked & steamed desserts; Dessert; Asian
    • Ingredients: store-cupboard ingredients; yuzu juice; milk
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  • Ginger date pudding cakes with rum walnut toffee sauce

    from The Sweet Spot: Asian-Inspired Desserts The Sweet Spot by Pichet Ong and Genevieve Ko

    • Categories: Cakes, small; Sauces for desserts; Dessert; Entertaining & parties; Asian
    • Ingredients: store-cupboard ingredients; Medjool dates; fresh ginger; candied ginger; walnuts; heavy cream; dark rum
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  • Aromatic coconut soufflés

    from The Sweet Spot: Asian-Inspired Desserts The Sweet Spot by Pichet Ong and Genevieve Ko

    • Categories: Baked & steamed desserts; Dessert; Asian; French
    • Ingredients: unsweetened dried coconut; coconut milk; whipping cream; store-cupboard ingredients
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  • Coconut "twinkie" cupcakes with lemon filling

    from The Sweet Spot: Asian-Inspired Desserts The Sweet Spot by Pichet Ong and Genevieve Ko

    • Categories: Cakes, small; Frostings & fillings; Dessert; Asian
    • Ingredients: lemons; whipping cream; egg yolks; unsweetened shredded coconut; store-cupboard ingredients
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  • Dragon devil's food cupcakes

    from The Sweet Spot: Asian-Inspired Desserts The Sweet Spot by Pichet Ong and Genevieve Ko

    • Categories: Cakes, small; Dessert; Asian
    • Ingredients: store-cupboard ingredients; cocoa powder; ground cinnamon; buttermilk; dark chocolate; Lapsang Souchong tea; whole star anise; bourbon; whipping cream; honey; dried cherries
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  • Chocolate cakes with matcha truffle centers

    from The Sweet Spot: Asian-Inspired Desserts The Sweet Spot by Pichet Ong and Genevieve Ko

    • Categories: Cakes, small; Dessert; Asian
    • Ingredients: white chocolate; whipping cream; matcha; dark chocolate; store-cupboard ingredients
    show

  • Yuzu jelly roll

    from The Sweet Spot: Asian-Inspired Desserts The Sweet Spot by Pichet Ong and Genevieve Ko

    • Categories: Cakes, large; Dessert; Asian; Chinese
    • Ingredients: yuzu juice; whipping cream; egg yolks; gelatin leaves; store-cupboard ingredients
    show

  • Green tea cream and fresh fruit cake

    from The Sweet Spot: Asian-Inspired Desserts The Sweet Spot by Pichet Ong and Genevieve Ko

    • Categories: Cakes, large; Dessert; Asian
    • Ingredients: store-cupboard ingredients; matcha; whipping cream; milk; Fuyu persimmons
    show

  • Carrot cake with lime-cream cheese frosting

    from The Sweet Spot: Asian-Inspired Desserts The Sweet Spot by Pichet Ong and Genevieve Ko

    • Categories: Cakes, large; Dessert; Asian
    • Ingredients: store-cupboard ingredients; ground cinnamon; nutmeg; carrots; raisins; dark rum; limes; sour cream; cream cheese
    show

  • Malted chocolate layer cake

    from The Sweet Spot: Asian-Inspired Desserts The Sweet Spot by Pichet Ong and Genevieve Ko

    • Categories: Cakes, large; Dessert; Asian
    • Ingredients: Dutch-process cocoa powder; store-cupboard ingredients; egg yolks; buttermilk; Horlicks; dark chocolate; Vietnamese coffee; condensed milk; gelatin leaves; milk
    show

  • Grand Marnier tofu cheesecake

    from The Sweet Spot: Asian-Inspired Desserts The Sweet Spot by Pichet Ong and Genevieve Ko

    • Categories: Cheesecakes; Dessert; Asian
    • Ingredients: graham crackers; ground cinnamon; ground ginger; silken tofu; heavy cream; gelatin leaves; oranges; Grand Marnier
    show

  • Kabocha squash cheesecake with walnut crust

    from The Sweet Spot: Asian-Inspired Desserts The Sweet Spot by Pichet Ong and Genevieve Ko

    • Categories: Cheesecakes; Dessert; Thanksgiving; Asian
    • Ingredients: kabocha squash; cream cheese; ground cinnamon; ground ginger; nutmeg; brandy; walnuts; graham crackers
    show

  • Chocolate-mango cheesecake parfait with chocolate macadamia cookie crumbs

    from The Sweet Spot: Asian-Inspired Desserts The Sweet Spot by Pichet Ong and Genevieve Ko

    • Categories: Cheesecakes; Mousses, trifles, custards & creams; Dessert; Asian
    • Ingredients: macadamia nuts; Dutch-process cocoa powder; cream cheese; crème fraîche; mango purée; limes; heavy cream; milk chocolate; dark chocolate; mangoes; Thai chiles
    • Accompaniments: Sweetened condensed milk Chantilly
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  • Coconut chocolate chip cookies

    from The Sweet Spot: Asian-Inspired Desserts The Sweet Spot by Pichet Ong and Genevieve Ko

    • Categories: Cookies, biscuits & crackers; Dessert; Afternoon tea; Asian
    • Ingredients: unsweetened shredded coconut; store-cupboard ingredients; chocolate chips
    show

  • Ginger oatmeal raisin cookies

    from The Sweet Spot: Asian-Inspired Desserts The Sweet Spot by Pichet Ong and Genevieve Ko

    • Categories: Cookies, biscuits & crackers; Dessert; Afternoon tea; Asian
    • Ingredients: store-cupboard ingredients; candied ginger; ground cinnamon; milk; raisins; rolled oats
    show

Notes about this book

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Notes about Recipes in this book

  • Ginger oatmeal raisin cookies

    • pluralcow on March 27, 2013

      This has been my go-to cookie recipe for about five years. The candied ginger takes an already delicious oatmeal raisin cookie to another level.

    • Kinhawaii on September 28, 2021

      I agree with pluralcow- delicious & love the candied ginger addition. I got almost 60 cookies & made them bigger than an inch of dough. Will make again. The next day they were quite soft so heated the oven to 325F, put them back in on a rack on a sheet pan, turned off the oven & left it for several hours- then they were crunchy. Maybe it was too humid here- I did cook them for 12 minutes, the recommended maximum time.

  • Condensed milk pound cake

    • chawkins on March 07, 2018

      Very good, not too sweet with a crisp crust and very tender crumb.

  • Banana cake

    • yassoma on August 15, 2016

      Words cannot describe how absolutely great this banana cake is. I've been making banana bread for years, and once I tried this, I couldn't go back.

  • Jasmine rice pudding

    • fultre on October 11, 2022

      Delicious, despite not fully following recipe. Still tinkering with it—last time I used 2 cans coconut milk in place of all liquids and I found that a little heavy. Next time will use 1 can plus cream/half and half.

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  • ISBN 10 0060857676
  • ISBN 13 9780060857677
  • Linked ISBNs
  • Published Jun 01 2007
  • Format Hardcover
  • Page Count 320
  • Language English
  • Countries United States
  • Publisher Morrow Cookbooks
  • Imprint Morrow Cookbooks

Publishers Text

When it comes to Asian desserts, most Americans think of fortune cookies. But, in fact, the Far East is home to a dazzling array of sweets rich with tropical fruits, crunchy nuts, aromatic spices, and, yes, even chocolate.

In The Sweet Spot, renowned pastry chef Pichet Ong presents a collection of one hundred recipes for cakes, cookies, pies, tarts, puddings, ice creams, candies, and more. There are traditional Asian desserts with innovative twists, such as Sesame Balls, Mango Sticky Rice, and Almond Tofu, and classic American favorites, like Spiced Coconut Brownies, Banana Cream Pie, and Cream Puffs, livened up with Asian ingredients and cooking techniques.

Eschewing the heavy use of butter and sugar, Ong instead highlights the vibrant flavors of Asia - jasmine, lychee, orange blossom water, passion fruit, yuzu, mangosteen, and sesame, to name just a few. And despite the complexity of flavors and textures, all of the recipes are easy enough to make in home kitchens, requiring minimal effort for maximum results. Dazzle dinner-party guests with elegant showstoppers - Thai Tea White Chocolate Tart, Coconut Cream Pie with Toasted Jasmine Rice Crust - or delight the family with simple weeknight treats - Pomegranate Sherbet, Ginger Oatmeal Raisin Cookies.

The Sweet Spot includes lush color photographs of almost all of the finished dishes, and a foreword from legendary restaurateur and chef Jean-Georges Vongerichten. Savory Asian cuisine has been popular in America for years. Now it's time to embrace the enticing range of exotic desserts.

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