Recipes | I've Been Cooking

Mont Lone Yay Baw

Mont Lone Yay Baw is a classic Myanmar Thingyan (Water Festival) dessert of tender glutinous rice balls with a jaggery center, boiled until they float, then coated in fresh coconut and sesame. Often scented with pandan and finished with a splash of creamy coconut milk, it’s chewy, fragrant, and gently sweet.

🇲🇲 Myanmar$$

Sankhya Lapov

A Cambodian-inspired savory take on Sankhya Lapov: creamy pumpkin and coconut rice gently cooked with aromatics, turmeric, and chili, brightened with lime and cilantro.

🇰🇭 Cambodia$

Anguillian Coconut-Coated Crayfish

Crisp, aromatic crayfish coated in a golden coconut crust with lime, garlic, ginger, and a touch of Scotch bonnet heat—an Anguillian-inspired bite that’s zesty, spicy, and satisfying.

🇦🇮 Anguilla$$$

Bougna au Basilic Kanak

A traditional Kanak feast from New Caledonia: chicken and mixed root vegetables bathed in coconut milk, basil, and aromatics, wrapped in banana leaves and gently baked/steamed for deep, fragrant flavors.

🇳🇨 New Caledonia$$

Saksak

Saksak is a traditional Papua New Guinean treat: soft sago-and-ripe-banana dumplings wrapped in banana leaves, steamed, and finished with lightly sweetened coconut milk.

🇵🇬 Papua New Guinea$

Nauruan Coconut Shortbread

Buttery, tender shortbread infused with desiccated coconut and a hint of vanilla—crisp at the edges, melt-in-the-mouth at the center. A simple island-inspired treat perfect for tea or coffee.

🇳🇷 Nauru$$

Chukuchuk

Chukuchuk is a Marshallese coconut rice ball—soft, lightly salted sticky rice rolled in fresh grated coconut with a hint of sweetness. It’s simple, comforting, and perfect as a snack or light dessert.

🇲🇭 Marshall Islands$

Chè ba màu

Chè ba màu is a classic Vietnamese three-color dessert of sweet mung beans, red beans, pandan jelly, and rich coconut sauce over crushed ice—refreshing, creamy, and delightfully layered.

🇻🇳 Vietnam$$

Jaan̄kun

Jaan̄kun is a Pacific Island-style banana-leaf-wrapped reef fish gently steamed with aromatic coconut milk, ginger, garlic, chili, and pandan, served alongside taro and breadfruit flour dumplings. Bright lime lifts the rich, savory coconut sauce for a balanced, comforting main.

🇲🇭 Marshall Islands$$

Kalamay

Kalamay is a classic Filipino sticky rice dessert made by slowly cooking glutinous rice flour with coconut milk, coconut cream, and brown sugar, perfumed with pandan and set on banana leaves. Chewy, glossy, and rich, it’s often finished with a sprinkle of toasted sesame seeds.

🇵🇭 Philippines$

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