Sure there’s and , but don’t stop there – now you can make your daily veg intake go further with, greater variety.
This custard-y loaf cake uses fresh corn kernels and sweetened condensed milk creating a moist texture similar to bread pudding. Juicy corn kernels that sink to the bottom help along with that soft silky layer. It also wouldn’t be the first time corn got in on the sugar mill in popular culture with the emergence of Momofuku Milk Bar’s .
Source: Alan Benson
No one will guess this dark chocolatey cake’s secret ingredient. The earthy filler helps bring an extra level of depth to colour and flavour. Poh’s recipe includes a layer of cream cheese icing in the middle, and chocolate ganache on top, which is definitely completely balanced out by 5 beets in the cake batter… right?
Source: Randy Larcombe Photography
Just when you thought eggplant couldn’t get any better, this soft and silky veg shows up for dessert! This recipe is backed by two doctors and contains almond meal, dates and dark chocolate so it’s a sensible indulgence. Time to see who you can trick.
Strange as it may sound, there is eggplant in this dark chocolate brownie. Definitely don't knock it 'til you try it. Source: Simon & Schuster
There’s no hidden veg here – halwa is a traditional confectionery found across the Middle East, Central and South Asia. It can take many shapes and forms, usually with a common factor of sweetness and density. Bright beetroot and carrot make for a colourful and confusing dessert, ready to woo your dinner guests at any time.
You didn’t think we would make this list and leave out everyone’s favourite sweet carby friend, the sweet potato? The dark, fudge cake filled with macadamia vanilla cream is a nod to the Oreo sandwich cookie – and while you won’t eat a whole packet of bikkies, you might end up eating the whole cake. Sorry, not sorry.
Chocolaty sweet potato & macadamia cream cake Source: Chris Middleton
Sure, it’s technically a legume and not a vegetable, but this bean-loaded brownie can be whipped up in a flash using a can from the cupboard and is naturally gluten-free. Beans actually already have a strong dessert game across Asia, like in these and sweet white beans in Philippine .
Source: Murdoch Books
Yep, you read that right, but it’s a far cry from entrée-style potato and mushroom soup you’ll find at a European restaurant. This Chinese dish uses a mild white fungus and sweet potato simmered in sugary ginger syrup. The fungus has a very neutral flavour and is mostly enjoyed for its texture, soaking up the spiced ‘soup’.
Sweet potato and white fungus soup Source: Adam Liaw
