Rice Cakes Stuffed with Coconut and Brown Sugar (Yi Bua). Jason Lang
For this dessert, from cookbook author Hiroko Shimbo, adzuki bean paste is wrapped in an extremely tender, sticky rice dough called gyūhi. The toasted green soybean flour that is dusted over the sweet is reminiscent of the revered bird, shaded in greens. Get the recipe for Hiroko Shimbo’s Ukuisu Mochi »
Rice Cakes Stuffed with Coconut and Brown Sugar (Yi Bua)
Sombi (Coconut Rice Pudding)
More like a creamy porridge than a pudding in consistency, this sweet dish is commonly eaten for breakfast or as an afternoon snack in Senegal.
This version of the classic Mexican rice-based drink, which writer Sara Deseran adapted from one at Fresno’s El Mercado Super, is made with a mix of coconut milk and coconut water for a beverage that is both luxurious and refreshing. Get the recipe for Coconut Horchata »