Icon
LamaKitchen

Mini Cheese Tarts (Lemony Blueberry & Chocolate Swirl)

Picture 1 of 7

Lemony Cheese Tart with Blueberry Toppings

I love cheese cake; I love the creamy filling that goes so perfectly with the crust; I love the taste; I love the smell. It is so good to be true. Yes, one piece probably costs you  300 – 500 calories depending on the size and ingredient. Although I have a sweet tooth, I will still eat it because I love it.  If we buy a cheesecake, I would be the one who is eating up the whole cake. So after a while I am not buying anymore and nor making anymore because no one in the house will eat more than one piece.  It will just sit there. Can’t even remember when the last time was but it was long enough.

I once saw these ready made bottom crust in the grocery store and gosh, they are the mini tarts in a pack of six! I was so excited when I found them. This is great because it is small portion perfect for individual size.  So during one lovely Saturday afternoon about two weeks ago, I made these Mini Cheese Tarts as an after dinner dessert for my dear girlfriends. They loved it.

Read the rest of this entry »



Share on:
  • Facebook
  • Twitter
  • Digg
  • del.icio.us
  • StumbleUpon
  • email
  • Print

Bubur Cha Cha

Picture 1 of 6

Who’s up for a bowl of Bubur Cha Cha (摩摩查查)? Bubur Cha Cha is a popular sweet dessert originated from Nyonya cuisine. It is also known as Sweet Potato And Yam Dessert. The dessert typically uses varieties of sweet potatoes (yellow, orange, purple), taro/yam, colorful tapioca jelly/sago pearls with palm sugar cooked in thick coconut milk dessert. Sometimes you can even add beans like black-eyed beans, red beans and green beans. To make the dessert more colorful, you can also make different colors of tapioca jellies to go with it.

Bubur Cha Cha is a sweet, delightful, colorful yet fulfilling dessert that you cannot resist. You can always serve it hot or put in some ice to get an icy cold Bubur Cha Cha. This is actually very similar to Hong Kong recipe of sweet sago in coconut milk (西米露). Great to serve in any occasions.

Read the rest of this entry »



Share on:
  • Facebook
  • Twitter
  • Digg
  • del.icio.us
  • StumbleUpon
  • email
  • Print

Marble Cake

Picture 1 of 8

Nothing much… I baked this Marble Cake a couple weeks back on a nice and cozy Sunday afternoon. I was thinking to pick up my baking tools again and to prepare a decent sweet dessert for the lay back afternoon. Browsing over a couple of cake varieties and finally I decided to make the Marble Cake with the ingredients available on hand.

I referred to Martha Steward’s Marble Cake Recipe but did some modifications. I cut down the sugar because cake recipes always called for too much sugar. Also I used Ghirardeli 60% dark chocolate morsels mixed with some cocoa powder for the cocoa batter. Do make sure to cool the melted chocolate chips before mixing it into the batter to prevent from cooked.

Read the rest of this entry »



Share on:
  • Facebook
  • Twitter
  • Digg
  • del.icio.us
  • StumbleUpon
  • email
  • Print

Cooling Winter Melon Dessert (冬瓜盅)

Picture 1 of 10

We went grocery shopping on Sunday afternoon to the Asian supermarket just beside our place for a quick trip. While we were there by the produce section, I saw winter melons (冬瓜) available in the market for sale. I was so excited as it was the first time to see such whole big and fresh young winter melons (not water melons) available for sale in the market. Usually the market sell them in cut pieces and Bel would buy it to cook with pork ribs as a savory soup. I was thinking to make the Double Boiled Sweet Winter Melon Dessert(冬瓜盅) with the whole fresh winter melon because Bel said she never really had one before. So I picked up a huge and nice one,  about 12 pounds and went home smiling!

Read the rest of this entry »



Share on:
  • Facebook
  • Twitter
  • Digg
  • del.icio.us
  • StumbleUpon
  • email
  • Print

Pandan Chiffon Cake

Picture 1 of 9

I started to learn baking chiffon cakes two years back from one of my coworkers when she was learning from her roommate. I always love chiffon cake because it is light, fluffy and soft with enough moisture and not greasy at all.  I love all kind of desserts but Eric doesn’t. However chiffon cake is officially one of those cakes that he can gobble up a couple pieces with no problem and be gone the other day. That is one of the reasons I first learned the recipe so that we can enjoy it together.

I’ve tried a couple of chiffon cake recipes such as coffee, green tea and black tea versions. I would like to share the all- time favorite Pandan Chiffon Cake recipe. Pandan leaves also known as screwpine leaves. It has a sweet taste and nice aroma, it is used widely in cooking and baking in Malaysian cuisine with complement of a bright shade of green. In my previous posts, you can find a couple of dishes prepared with pandan leaves such as Pandan Shrimps, Black Glutinous Rice Dessert and Yam Dessert.

Read the rest of this entry »



Share on:
  • Facebook
  • Twitter
  • Digg
  • del.icio.us
  • StumbleUpon
  • email
  • Print

  • Page 1 of 2
  • 1
  • 2
  • >

Welcome

Lama Kitchen is a food and cooking blog fills with savory food with great cooking recipes and ideas for those of you who love food and home cooked meals. Read more