I’ve always believed that baking is more about skill and technique than it is about ingredients. That doesn’t mean that ingredients don’t play a crucial role in the process, though.
That’s why I like to try new ingredients now and then and discover new realms of flavor. Well, this time, I went a little East with my exploration, and It was a magical experience.
So, in this post, I’ll show you how to spice up your baking with sweet flavors from the East.
1 – Pistachio Nuts
Ah, pistachio nuts. Where do I begin with these tiny drops of pure joy? I love eating them on their own, but when I add them to my pastries, they increase their texture and flavor tenfold.
You can pretty much add it to any recipe you make, be it cakes, cookies, or croissants.
Here’s the thing: Most people use pistachio as a garnish, sprinkling it at the end after the pastry is done baking. While that’s definitely an effective way to use it, I think it’s too limiting.
There’s so much more to this incredible ingredient. There are plenty of recipes out there that use pistachio as the base of the dessert, like pistachio cakes, pistachio babka, and pistachio macarons.
So, start making full use of your pistachios and explore a new world of flavor and texture.
2 – Rose Water
As the name suggests, rose water is a liquid derived from rose petals. It has a pleasant smell and a unique taste, which is why it’s used in desserts and sweets to add a floral flavor.
Whether it’s cookies, tarts, or scones, rose water can take your desserts a long way. That said, it comes with one flaw: Its strong flavor.
“What are you talking about? A strong flavor isn’t a flaw.” I know, but this one might be a bit too overpowering.
If you go a little bit overboard, it’ll feel like you’re eating raw flowers. So, when you’re adding rose water to your batter, do it ¼ teaspoon at a time until you get the desired flavor.
3 – Dates
I have to admit that my relationship with dates has been confusing. They’re sticky and unappetizing to look at but rich and flavorful at the same time.
How? Anyway, the deep, sweet flavor of dates makes them a perfect ingredient for baked desserts. You want to know what I like the most about these fruits?
Their diversity! You see, there are different types of dates on the market, each with its own flavor and sweetness level.
For example, Medjool dates are large, soft, rich, and sweet. Khadrawy dates, on the other hand, have a slightly more tangy flavor.
So, the taste of your pastries will differ depending on the type of dates you choose to add. If that’s not flexibility, I don’t know what is.
4 – Matcha
We all know how trendy matcha has become these days, but most people only think of it as a refreshing drink. Many don’t know that using it in baking recipes adds new levels of depth and flavor.
It’s also a versatile ingredient that can effortlessly blend with other components thanks to its smooth consistency.
Now comes the million-dollar question: Which type of matcha should you use in baking? Yes, if you don’t know, there are different types on the market.
You might have heard of Nagomi or Kokoro. These are high-quality variants, but I advise you to avoid baking with them, as their nuanced flavor is best enjoyed with only hot water.
Adding other baking ingredients would only ruin that refined taste. Then, what should you use?
I recommend sticking to culinary-grade matcha, like Aprika Life or Leopard Fine matcha.
5 – Sweet Rice Flour
Sweet rice flour is unlike any flour you’ve ever used in baking. It has a subtle sweet flavor, which is why it’s popular with dessert recipes.
It also acts as a binding agent, prompting different ingredients to come together to create a more balanced, moist pastry.
One problem, though: That type of flour won’t work well for recipes where you want subtle flavors to shine, as it might overpower them.
6 – Coconut Milk
Don’t let the name fool you. Coconut milk isn’t actually milk. It’s shredded coconut meat that has been soaked in water until it forms a creamy paste.
So, if a recipe calls for a cup of milk, and you’re lactose-intolerant, you know what to substitute it with.
What does coconut milk taste like? Obviously, it tastes like coconut, but the flavor isn’t as overwhelming as you might think.
What I like the most about this ingredient is the subtle nutty flavor and creamy texture it adds to my pastries.
Final Thoughts
Now you know how to spice up your baking with the sweet flavors of the East. Each ingredient on that list has different uses and will put a unique touch on your recipe.
So, identify the flavors and textures you want to achieve and use the ingredients that suit your goal.
Sarah is the founder of Baking Kneads, LLC, a blog sharing guides, tips, and recipes for those learning how to bake. Growing up as the daughter of a baker, she spent much of her childhood learning the basics in a local bakery.