Oxymorons:Easy run.
Holy crap.
Asian dessert.
My professional role model, Jeffrey Steingarten, once compared Indian desserts to face creams. Indians aren't the only Asians whose sweets stink. Japanese mochi - gelatinous wads of rice paste filled with red beans - are retired wrist rests. Taiwanese bubble tea is not even bubbly; it's watered-down tapioca pudding. You could argue that most Asian cultures, living as they do on lands fertile with fruit, have little incentive to develop desserts. But I wouldn't listen.
The world's largest continent needs bar desserts like Africa needs foreign investment. Because I am good and because I am American, I will bestow unsolicited brownie and blondie recipes upon the populous nations of Asian. Thank me later guys.
This one's for you, Thailand: ginger-spiked blondies studded with dried papaya and pineapple and drizzled with a lime-coconut glaze. You can call the blondies Phom See Thwaangs, which may or may not mean "blonde hair color." I'm calling them Thai Thaangs. Since yours is a wet country, I've made these bars a little dry; use stale Thai Thaangs to wipe up monsoon messes! Finding ingredients for this recipe should pose no problem: ginger, pineapple, lime, and coconut all grow in Thai soil.You know what else grows in Thai soil? Athletic shoes. Just kidding.
