16 Bucket List Desserts From Around the World You Can Make Without a Plane Ticket
Some desserts are so famous that people cross oceans just to taste them. A wobbly raindrop cake in Japan, stretchy ice cream in Istanbul, a bubble waffle on a busy Hong Kong street. The good news? You do not need a passport for these bucket list desserts. Here is where each one is famous, and how to make it in your own kitchen this weekend..
Bucket list desserts start in Hong Kong: the bubble egg waffle
The egg waffle, or gai daan jai, is one of Hong Kong’s most loved street snacks. The batter bakes into a sheet of little golden bubbles that are crisp outside and soft and eggy inside. Shops now roll them into cones and stuff them with ice cream and fruit. You need a special bubble waffle pan, and it is worth it. Would you eat it plain or loaded?
You will need: 1 cup flour, 2 tablespoons cornstarch or custard powder, 1 1/2 teaspoons baking powder, 1/2 cup sugar, 2 eggs, 3/4 cup milk, 2 tablespoons oil, 1 teaspoon vanilla. To serve: soft serve or ice cream, berries, chocolate sauce.
How to make it: Whisk the dry ingredients. Whisk in the eggs, milk, oil and vanilla until smooth and rest 20 minutes. Heat and oil both sides of the egg waffle pan. Pour batter into one side, close, flip and cook 2 to 3 minutes per side until golden. Cool on a rack 1 minute, roll into a cone in a paper sleeve and fill.
Bucket list desserts from Japan: raindrop cake
This is the dessert that looks like a giant drop of water, and that is almost exactly what it is. Raindrop cake comes from Japan, where it is known as mizu shingen mochi, and it caused lines out the door when it reached New York in 2016. It is made from water set with a little agar, then served with dark brown sugar syrup and roasted soybean flour. It barely tastes like anything on its own, and that is the magic. Would you try it?
You will need: 1 cup water (mineral water if you have it), 1/2 teaspoon agar powder, 1 tablespoon sugar. To serve: 2 tablespoons dark brown sugar simmered with 1 tablespoon water, 1 tablespoon roasted soybean flour (kinako) or toasted graham cracker crumbs.
How to make it: Whisk the agar and sugar into the water in a small pot. Bring to a full boil and boil 1 minute, stirring. Cool 2 minutes, then pour into round half sphere molds or small round bowls. Chill 1 hour until set. Turn out onto a plate and serve within 30 minutes with the syrup and soybean flour.
Turkey’s stretchy dondurma ice cream
Of all the bucket list desserts, this one comes with a show. In Istanbul, dondurma sellers are famous for their tricks. They flip the cone, snatch it back and stretch the ice cream on a long paddle while you laugh. Real dondurma gets its chewy pull from salep, a flour made from orchid roots, and mastic resin. Our home version uses cornstarch and a pinch of xanthan gum for a thick, chewy texture.
You will need: 2 cups whole milk, 2/3 cup sugar, 2 tablespoons cornstarch, 1/4 teaspoon xanthan gum, 1 cup heavy cream, 1 teaspoon vanilla, pinch of salt.
How to make it: Whisk the sugar, cornstarch, xanthan gum and salt, then whisk in the milk. Cook over medium heat, stirring, until thick like custard, about 6 minutes. Cool, then stir in the cream and vanilla and chill 4 hours. Churn in an ice cream maker. Beat it hard with a wooden spoon for 2 minutes to build the stretch, then freeze 2 hours.
Bucket list desserts from Korea: bingsu shaved ice
Bingsu is the snowy, milky shaved ice that Korean cafes pile sky high with fruit, sweet red beans and chewy rice cake bits. The secret is freezing milk, not water, so it shaves into soft, fluffy flakes instead of crunchy ice. A blender makes a great home version. One big bowl with a few spoons is the Korean way to share it.
You will need: 2 cups whole milk, 1/2 cup sweetened condensed milk, 1 cup sliced strawberries or mango, 1/4 cup canned sweet red beans (optional), 2 tablespoons extra condensed milk for drizzling, small mochi pieces (optional).
How to make it: Whisk the milk and condensed milk and freeze in ice cube trays for at least 6 hours. Chill your serving bowl. Let the cubes sit 5 minutes, then pulse them in a blender or food processor until fluffy like snow. Pile into the bowl, top with fruit, red beans and mochi, drizzle with condensed milk and share right away.
Thailand’s rolled ice cream
Rolled ice cream started on the street carts of Thailand, where sellers pour a sweet cream base onto an icy cold metal plate, chop in fruit and scrape it into neat little rolls. You can do it at home with a sheet pan and your freezer. It is a fun weekend project with the kids. Who would get to scrape the first roll in your house?
You will need: 1 cup heavy cream, 1/3 cup sweetened condensed milk, 1/2 teaspoon vanilla, 1/2 cup strawberries mashed, toppings like sliced strawberries and sprinkles.
How to make it: Freeze a rimmed sheet pan for 1 hour. Whisk the cream, condensed milk, vanilla and mashed berries. Pour onto the cold pan and spread very thin, about 1/8 inch. Freeze 4 hours until firm. Let it sit 1 minute, then push a straight metal spatula along the pan to roll up strips. Stand the rolls in a cup and add toppings.
Chicago’s chocolate cake shake
Not all bucket list desserts are overseas. Chicago is famous for deep dish and hot dogs, and also for a shake with a whole slice of chocolate cake blended right in. It sounds a little crazy, but it is thick, fudgy and unforgettable. This is the easiest dessert on the list. Just do not plan on eating anything else for a while. Be honest, would you finish the whole thing?
You will need: 3 large scoops vanilla ice cream, 1 slice chocolate cake with frosting (about 1/8 of a 9 inch cake), 1/3 to 1/2 cup cold milk, whipped cream and cake crumbs for topping.
How to make it: Put the ice cream, cake and 1/3 cup milk in a blender. Pulse a few times, then blend just until smooth. Add more milk if it is too thick to pour. Pour into a tall chilled glass and top with whipped cream and a few cake crumbs. Serve with a wide straw and a spoon.
Japan’s fish shaped taiyaki
Taiyaki are one of the cutest bucket list desserts: warm, fish shaped cakes sold by street vendors all over Japan, usually filled with sweet red bean paste. The name means baked sea bream, a fish linked with good luck. Some shops now make them as open mouthed cones stuffed with soft serve. You will need a taiyaki pan, but a waffle iron makes a fine non fish version.
You will need: 1 cup flour, 1 teaspoon baking powder, 2 tablespoons sugar, pinch of salt, 1 egg, 3/4 cup milk, 1 tablespoon melted butter, 1/2 cup sweet red bean paste or thick vanilla custard, oil for the pan.
How to make it: Whisk the dry ingredients, then whisk in the egg, milk and butter. Heat and oil both sides of the taiyaki pan over medium low heat. Fill one side halfway with batter, add a spoon of filling, cover with a little more batter and fill the other side. Close and cook 2 to 3 minutes per side until golden.
Bucket list desserts from Belgium: Liege waffles
The waffle you get on the streets of Belgium is not a breakfast waffle. Liege waffles are made from a rich yeast dough studded with pearl sugar, which melts and turns to crunchy caramel in the iron. They are chewy, buttery and best eaten warm out of a paper sleeve. You will never look at frozen waffles the same way again.
You will need: 2 1/2 cups flour, 2 1/4 teaspoons instant yeast, 2 tablespoons sugar, 1/2 teaspoon salt, 1/2 cup warm milk, 2 eggs, 1 teaspoon vanilla, 3/4 cup soft butter, 1 cup Belgian pearl sugar.
How to make it: Mix the flour, yeast, sugar and salt. Add the milk, eggs and vanilla and knead 5 minutes. Knead in the butter a little at a time until smooth. Cover and let rise 1 1/2 hours. Knead in the pearl sugar and divide into 10 balls. Rest 15 minutes, then cook in a hot waffle iron 3 to 4 minutes until deep golden.
Italy’s affogato
Some bucket list desserts are wonderfully simple. Affogato means drowned in Italian, and this two ingredient dessert is just that: a scoop of cold gelato drowned in a shot of hot espresso. The ice cream melts into a creamy, bittersweet sauce in seconds. It is what Italians often order instead of a heavy dessert. Make it with decaf after dinner. If you love simple scoops, our old fashioned soda fountain ice cream desserts are a fun trip back in time.
You will need: 1 to 2 scoops vanilla gelato or good vanilla ice cream, 1 shot (about 1 1/2 ounces) hot espresso or very strong coffee, shaved dark chocolate (optional).
How to make it: Chill a small glass or cup in the freezer for 10 minutes. Add the gelato. Brew the espresso and pour it over the top right at the table. Add a little shaved chocolate if you like and eat it right away with a small spoon.
Brazil’s brigadeiros
No birthday party in Brazil is complete without brigadeiros, and they belong on every list of bucket list desserts. These soft chocolate truffles are made by cooking sweetened condensed milk, cocoa and butter until thick, then rolling the fudge into balls and coating them in chocolate sprinkles. Three pantry ingredients, one pot, and a whole lot of happy faces.
You will need: 1 can (14 ounces) sweetened condensed milk, 2 tablespoons unsweetened cocoa powder, 1 tablespoon butter plus more for your hands, pinch of salt, 1 cup chocolate sprinkles, small paper candy cups.
How to make it: Stir the condensed milk, cocoa, butter and salt in a nonstick pan over medium low heat. Keep stirring 10 to 12 minutes, until thick enough to pull away from the bottom of the pan. Pour onto a buttered plate and cool. With buttered hands, roll into 1 inch balls, coat in sprinkles and set in paper cups.
Australia and New Zealand’s pavlova
Australia and New Zealand still argue about who invented the pavlova, a dessert named after the Russian ballerina Anna Pavlova. Everyone agrees it is gorgeous: a crisp meringue shell with a soft, marshmallowy middle, piled with whipped cream and fresh fruit. Who do you think made it first?
You will need: 4 large egg whites at room temperature, 1 cup superfine sugar, 1 teaspoon cornstarch, 1 teaspoon white vinegar, 1 teaspoon vanilla, 1 1/2 cups heavy cream whipped, 2 cups mixed berries.
How to make it: Heat the oven to 250 degrees F. Beat the egg whites to soft peaks, then add the sugar a spoon at a time and beat until thick and glossy. Fold in the cornstarch, vinegar and vanilla. Spread into an 8 inch circle on parchment. Bake 1 hour 15 minutes, then cool in the oven with the door closed. Top with cream and berries.
Japan’s fruit sando
In Japan, the fruit sando is a fancy treat sold in bakeries and convenience stores alike, and it belongs on any list of bucket list desserts. Soft white bread, lightly sweet whipped cream and whole strawberries are arranged so that every cut shows a pretty flower pattern. The trick is to wrap and chill it before slicing. It is as fun to cut as it is to eat.
You will need: 4 slices soft milk bread or soft white bread, 3/4 cup heavy cream, 1 1/2 tablespoons sugar, 6 to 8 strawberries hulled, 1 kiwi peeled and cut in wedges, plastic wrap.
How to make it: Whip the cream with the sugar to stiff peaks. Spread a thick layer on 2 slices of bread. Press the fruit into the cream in a diagonal line so the cut will go through the middle of each piece. Cover with more cream and the other bread. Wrap tightly and chill 1 hour. Trim the crusts and cut diagonally with a sharp knife.
Hokkaido milk soft serve
Hokkaido, Japan’s northern island, is home to one of the creamiest bucket list desserts. The island is famous for its rich dairy, and its milk soft serve tastes like the creamiest, freshest milk you have ever had. You do not need a soft serve machine to get close. This no churn version uses milk powder for that deep milky flavor. Let it soften 10 minutes before scooping for a soft serve feel.
You will need: 1 1/2 cups cold heavy cream, 1/2 can (7 ounces) sweetened condensed milk, 1/3 cup whole milk, 1/4 cup dry whole milk powder, 1 teaspoon vanilla, pinch of salt, cones.
How to make it: Whisk the condensed milk, milk, milk powder, vanilla and salt until smooth. Whip the cream to stiff peaks and fold it into the milk mixture. Spread in a loaf pan, cover and freeze 6 hours. Let it soften 10 minutes, then pipe or scoop into cones.
Bucket list desserts from Mexico: fresas con crema
Fresas con crema is a favorite treat in Mexico, sold in cups by street vendors and made at home in minutes. Fresh strawberries are folded into a sweet, silky cream made with crema and condensed milk. It is cold, creamy and tastes like summer. Poll: A) Plain B) With granola C) With a sprinkle of cinnamon?
You will need: 1 pound strawberries hulled and sliced, 1/2 cup Mexican crema or sour cream, 1/2 cup heavy cream, 1/3 cup sweetened condensed milk, 1 teaspoon vanilla.
How to make it: Whisk the crema, heavy cream, condensed milk and vanilla until smooth and slightly thick. Fold in the strawberries. Chill 30 minutes so the flavors blend. Spoon into cups or glasses and serve cold.
Fried ice cream
A cold scoop of ice cream wrapped in a hot, crunchy shell is a favorite at many Mexican restaurants in the US. The trick is to freeze the coated scoops until they are rock hard so the outside crisps before the inside melts. Top it with honey and cinnamon. Have you ever tried fried ice cream?
You will need: 6 scoops vanilla ice cream, 3 cups cornflakes crushed, 1 teaspoon cinnamon, 2 tablespoons sugar, 2 eggs beaten, oil for frying, honey and whipped cream to serve.
How to make it: Scoop the ice cream onto a lined tray and freeze 1 hour. Mix the cornflakes, cinnamon and sugar. Dip each scoop in egg, roll in the crumbs, then repeat for a thick coat. Freeze at least 3 hours. Heat oil to 375 degrees F and fry one scoop at a time for 10 to 15 seconds. Drain and serve with honey and cream.
Bucket list desserts from Paris: street crepes
Walk the streets of Paris and you will smell crepes cooking on round griddles at little stands. Thin, buttery and folded around sugar and lemon, chocolate or fruit, they are a simple joy. You can make them in any nonstick pan. Which of these bucket list desserts will you make first this weekend?
You will need: 1 cup flour, 2 eggs, 1 1/4 cups milk, 2 tablespoons melted butter plus more for the pan, 1 tablespoon sugar, pinch of salt. Fillings: lemon and sugar, chocolate sauce, or sliced bananas and strawberries.
How to make it: Blend all the batter ingredients until smooth and rest 20 minutes. Heat a nonstick pan over medium heat and brush with butter. Pour in about 1/4 cup batter and swirl to coat the pan thinly. Cook 1 minute until the edges lift, flip and cook 30 seconds. Fill, fold into quarters and serve warm.
