Icon
LamaKitchen

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

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

Taro / Yam Cake (芋頭糕)

Picture 1 of 10

When I go to the Chinese restaurant for Dim Sum, I always order the daikon radish cake (蘿蔔糕) or taro / yam cake (芋頭糕). However every time after I taste it, it always disappoints me, there aren’t enough ingredients and flavor in it, plus the texture is either too mushy or too hard. They just never taste the same like home made rice cake. Back home my grandma’s cousin sister (姨婆) always made a big serving of  taro cake for us, fully loaded with ingredients and flavor. She truly made the best taro cake. I missed it so much that I decided to try this complicated dish.

Taro or Yam Cake (芋頭糕) is not that kind of sweet cake that you find in dessert, in fact it is a savory cake made with the main ingredients of taro or yam and rice flour. It is also one of the Chinese New Year recipes that you can prepare. Traditionally it is cooked and steamed for long period of time in a big round deep mold. When it is done, they are cut into cute diamond shapes. Now they can be found in dim sum cuisines, usually cut into slices, you can either eat it as original or pan fried for extra crunchiness and fragrant.

Read the rest of this entry »



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

Peanut Butter Pancakes

Picture 1 of 7

Peanut Butter Pancakes with Peanut toppings and Honey Syrup

It was a nice Thanksgiving holiday morning without having to go to work, I felt so lazy to get up from the bed but my stomach was growling. Hungry. Time for breakfast. I opened the fridge and looked at all those leftover food from Thanksgiving. Thinking  “Nah, that is not the kind of food I want now, I need some real breakfast. I am making some pancakes. Yes, peanut butter pancakes.”

I grabbed some peanut butter from the cabinet, flour, egg, sugar, honey and butter. Starting my pancake preparation. About half an hour, breakfast was ready with a cup of hot coffee. Enjoy!

Read the rest of this entry »



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

Coffee Pecan Muffins

Picture 1 of 4

I’ve made a batch of muffins this Sunday mainly for my breakfast of the week. I always love the banana nut muffins but since I didn’t have bananas on hand, I had to use whatever I could find in the house. Then it just came across my mind of using my favorite instant coffee Nestle Taster’s Choice with pecans I’ve found and brown sugar. Let’s make the Coffee Pecan Muffins. This recipe calls for a perfect combination of a nice strong coffee flavor complemented with the sweetness of brown-sugared pecans.

Read the rest of this entry »



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

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