Desserts Recipes
379 recipes. Page 3 of 16
Desserts are the sweet finish to a meal or a enjoyable snack any time of day. This collection spans Korean traditional sweets - yakgwa (honey cookies), hotteok (sweet pancakes), injeolmi (rice cakes) - as well as puddings, parfaits, and frozen treats.
Bananas Foster
Bananas Foster is a New Orleans dessert invented in the 1950s at Brennan's Restaurant, built around the simple technique of caramelizing bananas in butter and brown sugar before serving them over vanilla ice cream. The sauce begins by melting butter in a skillet and stirring in brown sugar until the two combine into a thick, bubbling caramel. Halved bananas go in cut-side down and cook just long enough to absorb the syrup while holding their shape. Ground cinnamon folded into the sauce adds a warm spice layer that keeps the sweetness from reading as flat, and a squeeze of lemon juice sharpens the overall profile. Traditional preparation calls for igniting rum poured into the hot pan - the blue flame burns off the alcohol and concentrates the molasses notes in a few dramatic seconds. The step can be skipped at home without meaningfully altering the result. Spooning the hot caramelized bananas over cold ice cream generates immediate steam, and the contrast between molten caramel and frozen cream defines every bite. The entire dish takes roughly ten minutes.
Baba au Rhum (French Rum-Soaked Yeast Cake)
Baba au rhum originates from 18th-century Poland, where King Stanislaw Leszczynski is said to have soaked a dry kugelhopf cake in rum, naming it after Ali Baba from One Thousand and One Nights. The dessert traveled from Poland to Naples and then to Paris, where French patissiers reshaped it into the small, cylindrical, individual-portion yeast cakes recognized today. The dough is heavily enriched with butter and eggs, which produces a tender, porous crumb riddled with open air pockets. After baking, the cakes are submerged in a hot syrup of sugar, water, and dark rum in substantial proportion until those air pockets drink up the liquid and the cakes swell to close to double their baked size. The syrup must penetrate all the way to the center - soaking time cannot be rushed - and the finished texture is dense, spongy, and completely saturated, releasing a burst of warm rum with each bite as the crumb is compressed. A rosette of creme chantilly sits on top, made from lightly sweetened whipped cream with a vanilla note, and its cold, airy quality sits in direct contrast to the dense, alcohol-soaked base beneath. The rum is not a background flavor here but the primary one, which makes baba au rhum an unambiguously adult dessert.
Walnut Cakes (Korean Bite-Sized Red Bean Walnut Pastries)
Hodu-gwaja are bite-sized Korean walnut cakes baked in a dedicated walnut-shaped cast iron mold, made from a batter of cake flour, baking powder, eggs, milk, and melted butter. Each cavity is half-filled with batter, then topped with sweet red bean paste and a toasted walnut half, sealed with a second pour of batter, and cooked over medium-low heat for six to eight minutes per side. The result is a thin, lightly browned shell encasing a moist, soft interior. Toasting the walnut halves at 160 degrees Celsius for five minutes beforehand makes a noticeable difference: the finished cakes carry a deeper, more fragrant nut aroma compared to those made with untoasted walnuts. Resting the batter for ten minutes before using it relaxes the gluten, which reduces air pockets during pouring and produces a smoother exterior surface. The cake originated as a regional specialty of Cheonan in South Chungcheong Province and has since become one of the most recognized snacks sold at highway rest stops and traditional markets across the country.
Banoffee Pie
Banoffee pie is a British no-bake dessert whose name compresses banana and toffee, the two ingredients that define its character. A base of crushed digestive biscuits bound with melted butter is pressed firmly into a pan and chilled until set. Sweetened condensed milk is heated slowly over low heat, stirring constantly, until it darkens into a thick, amber-colored toffee that spreads over the biscuit base in a dense layer. Ripe bananas are sliced thickly and layered on top of the toffee, then the whole assembly is finished with a generous dome of softly whipped cream and a dusting of cocoa powder or grated dark chocolate. Each forkful delivers four textures in sequence: the sandy crunch of the biscuit base, the dense caramel pull of the toffee, the soft sweetness of banana, and the cool, airy lightness of cream.
Baked Alaska
Baked Alaska is a dessert where sponge cake and ice cream are encased in Italian meringue without any gaps, then baked briefly at high heat. The meringue acts as an insulating shell, preventing the oven's intense heat from reaching the frozen core. For this to work reliably, the meringue must be applied thickly and cover every part of the surface. The ice cream needs at least four hours in the freezer before assembly so it stays solid through the brief bake, and the finished dome should go back into the freezer immediately after construction and stay there until just before browning. Egg whites whipped with sugar to stiff peaks form the meringue shell, which is then torched or placed in a 250-degree oven for two to three minutes until the surface turns golden brown. Adding vanilla extract to the meringue releases its aroma during browning. When sliced, three distinct layers become visible in cross-section: charred meringue, frozen ice cream, and moist sponge cake beneath. The contrast between the scorched, warm exterior and the frozen core is the defining quality of this dessert, and the visual reveal when the knife cuts through makes it as much a performance as a dish.
Korean Steamed Buns (Fluffy Yeast-Leavened Buns with Sweet Red Bean)
Hoppang is a Korean steamed bun made from yeast-leavened bread flour dough enriched with milk, filled with sweet red bean paste and cooked in a steamer. The dough rises during proofing to become pillowy and elastic, turning moist and springy once steamed. The dense sweetness of the red bean filling seeps into the surrounding bread layer, and placing the sealed side down during steaming prevents splitting. A small addition of salt to the dough sharpens the sweetness and creates a subtle contrast that keeps the flavor from becoming flat. Adequate proofing time is equally important: the longer the dough ferments within reason, the more evenly distributed the gas bubbles, which means a consistently light, open crumb after steaming. It is a classic Korean winter street snack, traditionally sold piping hot from steam carts at outdoor stalls and convenience stores throughout the cold season.
Black Sesame Tangyuan (Glutinous Rice Balls with Sesame Paste Filling)
Black sesame tangyuan are Chinese glutinous rice dumplings filled with a dense, jet-black sesame paste and traditionally served in a light ginger broth during Yuanxiao Festival and the Winter Solstice -- occasions when eating round dumplings represents family reunion and wholeness. The filling is made by grinding toasted black sesame seeds and mixing them with sugar and softened butter until a thick, almost solid paste forms; chilling this paste before wrapping makes it much easier to handle and prevents it from oozing out during shaping. The outer dough is shaped from glutinous rice flour mixed with just enough boiling water to create a smooth, pliable skin that seals without cracking. Dropped into boiling water, the dumplings are ready when they float to the surface, at which point they should be transferred promptly to avoid overcooking and tearing. A single bite breaks through the springy, chewy exterior and releases the molten sesame filling, which flows out with concentrated nuttiness. Served in a ginger syrup made by simmering fresh ginger slices with rock sugar, the warmth and mild spice of the broth complement the heavy richness of the sesame, making the bowl feel balanced despite its density. The textural contrast between the elastic skin and the flowing interior is what makes tangyuan distinctly satisfying.
Baklava
Baklava is a historical pastry dessert consisting of multiple layers, which holds a significant place in the culinary cultures of the Middle East, Turkey, and the Mediterranean region. The preparation involves taking extremely thin sheets of phyllo dough and stacking them one by one inside a baking pan that has been coated with grease. To achieve a uniform golden color and a crunchy consistency, every single layer of the dough is brushed thoroughly with a generous amount of melted butter. Between these stacked phyllo sheets, a mixture made of finely chopped walnuts and pistachios is distributed at specific intervals. This nut filling is typically seasoned with ground cinnamon to add a specific aromatic quality to the internal layers of the pastry. Before the assembled pastry is placed into the oven, it is carefully cut into diamond or square shapes. This scoring process is essential because it creates paths for the syrup to flow deep into every individual piece later. The baking process occurs at a temperature of approximately 175 degrees Celsius, continuing until the pastry reaches a deep golden hue across its entire surface. While the pastry is still hot from the oven, a liquid syrup consisting of sugar, honey, water, and a small amount of fresh lemon juice is poured over the whole pan. The crisp layers of the dough absorb this liquid over a period of several hours. This gradual absorption results in a specific final texture where the pastry remains both extremely brittle and noticeably moist at the same time. The inclusion of ground cinnamon within the nut layers provides a warm spice profile that helps to provide a contrast to the high level of sweetness from the honey syrup. In traditional settings, baklava is often presented on a plate next to a cup of unsweetened Turkish coffee or a serving of bitter tea. These beverages are chosen because their natural bitterness helps to balance the heavy richness of the dessert. When stored in an airtight container at room temperature, this pastry maintains its quality for more than a week.
Korean Sweet Pancake (Chewy Yeast Dough with Brown Sugar Cinnamon Filling)
Hotteok is a pan-fried Korean street snack made from yeast-risen dough blended with wheat flour and glutinous rice flour, stuffed with a filling of brown sugar, cinnamon powder, and chopped peanuts. The glutinous rice flour gives the dough a distinctly chewier bite than plain wheat dough, and the brown sugar filling melts into hot syrup during cooking as the dough presses flat against the pan. Flattening the ball with a spatula caramelizes the outer surface to a golden crust while the cinnamon-scented liquid pools inside. A variation called ssiat hotteok incorporates sunflower seeds and mixed grains into the filling, adding a nutty crunch alongside the sweet syrup. Proper fermentation of the dough is critical for a tender, elastic skin; pressing too thin risks the filling leaking onto the pan and burning. Street vendors serve hotteok straight off the griddle in a small paper cup, and the challenge is eating it before the syrup drips out.
Ude Manju Boiled Red Bean Buns
Ude manju is a Saitama bun made by scalding wheat flour with boiling water, wrapping the dough around sweet red bean paste, and boiling it in plenty of water instead of steaming. The buns are stirred gently so they do not stick to the pot, lifted as soon as they float, rinsed in cold water to remove the slippery surface starch, and fanned immediately for a glossy finish. The name is a local form of yude manju, meaning boiled manju. Made with fragrant newly harvested wheat, it was offered during the Bon festival and also prepared for equinox observances, farm occasions, festivals, and sharing with neighbors.
Banana Bread
Banana bread is a quick bread leavened with baking soda rather than yeast, which means no rising time and a straightforward one-bowl process. The most important variable is the banana: heavily blackened, overripe fruit is essential because the starches have converted to sugar, the flesh mashes effortlessly, and the concentrated banana aroma permeates every part of the crumb. Melted butter adds richness without creaming, a single egg provides structure, and vanilla extract amplifies the banana's fragrance. The batter mixes in one bowl and goes directly into the oven at 170 degrees Celsius for roughly sixty minutes. A toothpick inserted into the center should come out clean. The bread is good warm from the oven, but the flavor is measurably deeper the following day as banana sugars continue to penetrate the interior. Walnuts or chocolate chips folded into the batter add textural contrast without changing the essential character of the loaf.
Ssiat Hotteok (Korean Sweet Seed Pancake)
Ssiat-hotteok is a Korean street snack made from a yeast-leavened dough stuffed with a mixture of brown sugar, cinnamon, sunflower seeds, and pumpkin seeds, then pressed flat in an oiled pan until the outside crisps and the inside turns molten. The dough must proof until it doubles in size before dividing into eight portions; each portion is filled and the seam pinched shut firmly, because a loose seal allows the melted sugar to escape and burn against the pan. Slow cooking on low heat develops a thin, crisp crust on the exterior while the brown sugar inside dissolves into a sticky syrup that carries the warmth of the cinnamon and the crunch of the seeds. Activating the yeast in warm milk rather than water adds a subtle dairy richness to the dough, producing a softer, more rounded result than versions made with water alone.
Korean Black Raspberry Jelly
Bokbunja jelly cups are a chilled Korean dessert made by setting bokbunja, the Korean black raspberry, with gelatin sheets and a measured addition of lemon juice for acidity balance. The process requires dissolving the bloomed gelatin sheets into sugar syrup that has been removed from the heat; adding gelatin to boiling liquid breaks down its protein chains and compromises its setting ability. A single pass through a fine strainer removes air bubbles and sediment, producing a perfectly smooth surface that lets the deep purple of the bokbunja come through cleanly and without distortion. Topping each cup with fresh blueberries and a mint leaf reinforces the berry flavor while providing a sharp visual contrast against the dark jelly beneath. Bokbunja is well known in Korea as a traditional medicinal ingredient and as the base of the country's signature fruit wine; these jelly cups translate its tartness and intense pigmentation into a simple refrigerator dessert that can be prepared ahead and served straight from the cold. The result is a bright, clean finish that sits light on the palate.
Banana Walnut Bread
As a quick bread, this loaf relies on baking soda instead of yeast for its structure. The process begins by mashing bananas that have developed dark spots or turned entirely black on the outside. This level of ripeness indicates that the starches have shifted into sugars, providing a natural sweetness to the batter. Combining these bananas with melted butter, eggs, and brown sugar creates the base. When adding the flour and baking soda, it is important to fold the mixture gently. Overworking the dough leads to gluten development, which results in a tough, dense crumb instead of the intended soft texture. Ground cinnamon provides a warm aromatic layer that complements the fruit. Roughly chopped walnuts are stirred in last; their irregular sizes ensure that every bite offers a different level of crunch. During the fifty-minute bake in a 9 by 5 inch pan, the walnuts toast within the crumb and release their natural oils. Slicing the bread while warm can cause a sticky interior, so the loaf should reach room temperature before being cut. It yields roughly eight slices and stays fresh for two to three days when wrapped. Reheating a slice in a toaster helps the exterior regain its crisp texture and brings out the scent of the toasted nuts.
Korean Injeolmi Toast (Buttery Toast Topped with Rice Cake and Soybean Powder)
Injeolmi toast starts with bread pan-toasted in butter until golden and crisp, then topped with sliced injeolmi rice cake, a generous dusting of roasted soybean powder, and a drizzle of honey. The textural contrast between the brittle toast and the sticky, elastic rice cake is the defining feature of the dish, while the soybean powder adds a toasty, nutty flavor that unifies both components. Pan-frying the injeolmi briefly before placing it on the toast improves its elasticity and creates a light caramelization on the outer surface, changing the chew in a noticeable way. Jocheong or maple syrup can replace honey without altering the overall balance, and a spread of cream cheese beneath the rice cake adds a creamy tanginess that deepens the flavor profile. Store-bought soybean powder becomes considerably more aromatic after a minute in a dry pan over low heat, so a quick toast before dusting makes a real difference. The dish comes together in under ten minutes and has become a common menu item at Korean cafe-style snack bars.
Bomboloni (Italian Cream-Filled Deep-Fried Yeast Doughnuts)
Bomboloni are Italian filled doughnuts made from an enriched yeasted dough that is shaped into balls, deep-fried, and piped full of cream or jam while still warm. The dough - built on bread flour, eggs, butter, and milk - develops strong gluten during proofing, which gives the fried result a thin, crisp outer shell enclosing a pillowy soft interior. Rolling the hot doughnuts in granulated sugar immediately after frying coats them in a crunchy, sweet layer that crackles on the first bite. Vanilla custard is the classic filling, its smooth richness contrasting with the airy bread, though strawberry jam and chocolate cream are equally popular variations. Bomboloni are best eaten within minutes of frying.
Basbousa (Middle Eastern Semolina Syrup-Soaked Cake)
Basbousa is a Middle Eastern cake made by baking a thick semolina and yogurt batter until deeply golden, then saturating it with lemon sugar syrup. The semolina gives the crumb a distinct coarse grain, while yogurt and melted butter bind the interior into a firm but tender slice. Mix the semolina, sugar, and baking powder thoroughly before adding the wet ingredients so the leavener is evenly dispersed. Once yogurt and butter enter, stir just until every grain is moistened and spread the heavy batter level in the pan without compacting it. Shallow diamond scoring marks the portions before baking, and an almond pressed into each section gives every finished piece a toasted center. Bake at 180C until the top is a deep golden color, the edges feel set, and the center has lost its wet appearance. While the cake is in the oven, simmer sugar, water, and lemon juice until the sugar dissolves. Pour the hot syrup evenly over the cake as soon as it leaves the oven. The porous semolina absorbs the liquid quickly, leaving a faintly crisp surface over a moist, syrup-rich crumb. Rest it for at least 10 minutes, then follow the score lines for clean portions.
Korean Grilled Jjondeugi (Sweet Spicy Glazed Wheat Cracker Snack)
Jjondeugi-gui is a nostalgic Korean street snack made by gently heating thin pressed-wheat sheets over low heat until they become pliable, then applying a sauce of gochujang, soy sauce, sugar, oligosaccharide syrup, minced garlic, and sesame oil before returning them to the heat. The warming process shifts the sheets from rigid to genuinely chewy, and the sugars in the sauce caramelize slowly against the surface, building a sticky, sweet-spicy glaze that concentrates with each pass. Because the marinade has a high sugar content, applying it in a single thick coat scorches the outside before the heat can work evenly through the sheet. The correct technique is to brush on a thin layer, grill briefly, then repeat two or three times until the glaze has depth and the interior is fully softened. The finished pieces are cut into bite-size sections with kitchen scissors and served immediately while still warm.
Barley Puff Brittle (Korean Puffed Barley Walnut Sesame Candy)
Bori-gangjeong is a Korean barley puff brittle made by tossing puffed barley and roughly chopped walnuts with toasted sesame seeds in a syrup of rice malt, sugar, and honey cooked precisely to 118 degrees Celsius. Temperature is the deciding variable: below that threshold the brittle never fully sets and stays soft and sticky even when cool, while above it the result hardens into something that resists the teeth uncomfortably. Once the correct temperature is reached, the mixture must be worked quickly - the syrup sets fast. Sesame oil stirred in at the very end coats the barley in a layer of nutty fragrance that ties the toasty grain, the honey sweetness, and the dense crunch of walnut together. Scoring the slab while it is still pliable is essential: cuts made after the brittle fully sets tend to crack rather than slice cleanly, and the pieces lose their uniform shape. The deep sweetness of the rice malt syrup and the nuttiness of the barley combine into a straightforward but lingering flavor that keeps the hand returning to the plate.
Basque Burnt Cheesecake
Basque burnt cheesecake is baked directly in a tall parchment-lined pan, giving it a deeply browned top and a soft, custardy center without a separate crumb base. Begin with cream cheese softened at room temperature and work it smooth with the sugar before adding the eggs one at a time on low speed. This gradual mixing keeps the batter cohesive. Heavy cream and vanilla loosen the cheese, while a small amount of sifted flour gives the rich center enough structure to hold a slice after chilling. Parchment extending above the pan rim contains the dramatic rise in the oven. Bake at 230C for 30 to 35 minutes and keep the oven door closed so the intense heat remains steady. The cake is ready when the top is dark brown and set but the center still moves with a broad, jelly-like wobble. Strong browning gives the surface a bittersweet caramelized flavor, while the interior remains dense, smooth, and creamy. Cool the cake at room temperature, then refrigerate it for at least 4 hours so it can set cleanly. Let the chilled cake approach room temperature before serving to soften the center and bring the dark top and rich cheese flavor into balance.
Korean Honey Bread Balls (Fried Yeast Dough Balls Glazed with Honey and Peanut)
Kkul-ppang is a regional street snack from Tongyeong made by deep-frying yeast-leavened dough balls at 170 degrees Celsius until the outside firms into a thin, crisp shell. The fermentation process fills the interior with air pockets, producing a soft, bread-like crumb rather than the dense texture of unbaked dough. Whole dough is fried without any batter coating, which is what keeps the shell thin and crackly rather than puffy or thick. Immediately after frying, while still hot, the balls are brushed generously with warm honey so it soaks into the crust, then rolled in finely chopped peanuts for a layer of roasted nuttiness. Using rice syrup instead of honey softens the sweetness and brings the flavor closer to traditional Korean confectionery. Once cooled the shell stiffens and loses some of its snap, so these are best eaten fresh from the oil.
Botamochi (Rice Cakes Coated with Red Bean Paste)
Botamochi combines partly pounded glutinous and regular rice with a complete outer layer of smooth, sweetened red bean paste. Mix 150g glutinous rice and 300g regular rice, rinse until the water runs clear, and soak the grains in cold water for 1 hour. Drain for 15 minutes, cook with 3 cups water on a standard rice-cooker cycle, and leave the closed cooker for a 10-minute rest. Move the hot rice to a pounding bowl. Wet the pestle or spatula and work only until about half the grains have broken down. Keep the remaining grains visible, dampen your hands, and shape 30 small ovals of about 30g each. For the coating, dissolve 240g sugar in 160ml water over medium-low heat in a heavy pan. Add 400g unsweetened smooth red bean paste in two portions and stir continuously with a wooden spatula. Draw the spatula across the bottom: when the path stays visible for about 1 second, mix in 0.125 teaspoon salt and stop cooking. The paste firms as it cools, so take it off the heat before it becomes stiff and cool it completely. Divide the cold paste into 30 portions on plastic wrap or a damp cloth and flatten each into a thin oval. Place one rice oval in the center, pull the paste up around every side, and set the joined edge underneath. Use a long spatula because hot bean paste can spit during reduction. The rice center remains very sticky, so cut the finished cakes into small bites and chew slowly, especially when serving children or older adults.
Beet Chocolate Cake
Beet chocolate cake uses the moisture in beet puree to produce a substantial, soft crumb around dark chocolate and cocoa. Preheat the oven to 170 C. Coat the inside of a round cake pan with a thin layer of butter, dust it lightly with flour, and tap out the excess so the bottom and sides release cleanly later. Chop 150 g dark chocolate into small pieces and place it with 100 g butter in a heatproof bowl. Set the bowl over gently simmering water without allowing its base to touch the water, and stir until the chocolate and butter form a smooth mixture. Remove it from the heat. In a large bowl, whisk 3 eggs with 120 g sugar until the color becomes pale and the volume increases noticeably. Add the melted chocolate mixture and 200 g beet puree. Fold from the bottom with a rubber spatula, preserving as much of the whipped air as possible rather than beating the mixture again. Sift together 150 g all-purpose flour, 30 g cocoa powder, 5 g baking powder, and 2 g salt directly over the wet ingredients. Fold only until no dry streaks remain; continued mixing after that point can make the crumb firm. Pour the batter into the prepared pan, level the surface, and bake at 170 C for 40 minutes. Because the beet puree keeps the center moist, avoid extending the bake merely to make the cake appear dry. Insert a toothpick in the center and remove the cake when it no longer carries wet batter. Let it cool completely in the pan before loosening the sides and lifting it out. The crumb is fragile while warm, and early removal can split the cake or leave part of it attached to the pan.
Korean Twisted Doughnuts (Chewy Double-Proofed Spiral Fried Doughnuts)
Flour dough enriched with egg, milk, and butter is kneaded, proofed for one hour, twisted into spiral shapes, proofed again for 30 minutes, then deep-fried at 170 degrees Celsius. The double proofing creates a chewy interior with enough air pockets to keep the texture light, and the sugar coating must be applied immediately after frying while the surface is still hot so it adheres firmly. The addition of butter gives these twisted doughnuts a richer, more fragrant taste compared to plain flour fritters. Fresh from the oil, the contrast between the thin, crisp exterior and the springy inside is what makes kkwabaegi worth eating on the spot.
About Desserts
Sweet treats brighten the day and add a little joy to the routine. From no-oven quick desserts to traditional confections that take patience and care, find the right recipe for any occasion.