Creamy Rhubarb Dessert

Minoo prepared a rhubarb dessert in the Gilmore Park Church Community Kitchen since rhubarb is in season in June.


This rhubarb dessert is creamy and a little tangy. A refreshing dessert.


  • 3 cups chopped rhubarb plus 2 tablespoons water if using fresh rhubarb
  • 1/2 cup granulated sugar
  • 1 teaspoon lemon juice
  • 1 teaspoon grated orange peel, optional
  • 1 cup whipping cream
  • fresh strawberries or raspberries for garnish, optional


Source: via Minoo


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Filipino Cassava Cake with Coconut String

Minoo shared a Filipino Cassava Cake recipe for dessert at the South Arm Multicultural Community Kitchen.


This is a sweet and sticky cake. Refrigerate the cake will make it a bit firmer.


This recipe uses frozen grated cassava. The grated cassava is from the root of a woody shrub. Cassava is a major source of carbohydrates. When dried to a starchy, powdery form, it is called tapioca.


Coconut string is the flesh of young coconut. You can buy the above coconut string from stores that carry Filipino products like Great One Supermarket, 99 cent Dollar Store, Wah Shang Supermarket, etc.


  • 4 cups grated cassava (from 2 packets of 454g)
  • 2 cups coconut milk
  • 1 small  can (380g) condensed milk
  • 1 cup evaporated milk
  • 1/2 cup sugar; omit this if using coconut string (Makapuno)
  • 2 eggs
  • 1 teaspoon salt
  • 2 tablespoons melted butter
  • 1 jar (340g)  coconut string, divided


Source: via Minoo


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Strawberry Rhubarb Cobbler

Colleen prepared a Strawberry Rhubarb Cobbler for dessert at the last South Arm Seniors’ Kitchen.


Rhubarb is in season in spring. We served the Strawberry Rhubarb Cobbler with whipped cream for a little indulgence.


Frank will be celebrating his 90th birthday in June 11th. Since this was the last kitchen, we celebrated his birthday in advance. Somehow, I managed to schedule this post to be released on his birthday. We used the Strawberry Rhubarb Cobbler as a substitution to birthday cake. We wished Frank many more birthdays to come.


  • 4 1/2 cups chopped rhubarb
  • 1 1/2 cups strawberries, hulled and sliced
  • 1/2 cup granulated sugar
  • 1 tablespoon cornstarch
  • 1 teaspoon orange zest
For Crust
  • 2 tablespoons granulated sugar
  • 1 cup flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/4 cup butter
  • 1/4 cup milk
  • 1 large egg, lightly beaten
  • 1/2 teaspoon vanilla extract


Source: via Colleen

Yield 6 servings


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Tres Leches Cake

D’nis made a Tres Leches Cake for the South Arm Multicultural Community Kitchen. This is a sponge cake soaked in a milk syrup made with three kinds of milk, i.e. evaporated milk, condensed milk and heavy cream.


Tres Leches Cake is not a low-cal by any means, but once in a while indulgence is fine. We substituted the heavy cream with half and half for a slightly lower fat content.



  • 1 cup sugar, divided into 1/4 and 3/4 cup
  • 1/3 cup milk
  • 1 cup all purpose flour
  • 1/2 teaspoon cream of tartar
  • 5 large eggs, separated
  • 1/2 teaspoon vanilla extract
  • 1 1/2 teaspoons baking powder
Milk Syrup:
  • 1 can (12 ounce) evaporated milk
  • 1 cup sweetened condensed milk
  • 1 cup whipping cream (or half & half)
  • 1 teaspoon vanilla extract
  • 1 tablespoon light rum


Source: D’nis


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Baked Plantains

In this South Arm Seniors Kitchen, Colleen introduced yet another new ingredient for dessert.


The dessert is Baked Plantains. Plantain cannot be consumed raw. It is used for cooking. When buying plantain, look for those with darken skin which indicate that it’s ripe. Colleen had a hard time finding ripe plantain when she went groceries shopping for the kitchen.


  • 4 large, very ripe (black) plantains
  • 1/4 cup brown sugar
  • pinch of allspice (we substituted with nutmeg)
  • 1/4 teaspoon cinnamon powder
  • 2 tablespoons butter


Source: via Colleen


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Stewed Apples

For dessert, Minoo prepared a Stewed Apples for the South Arm Community Kitchen.


The Stewed Apple if topped with vanilla ice-cream will make an exquisite dessert.


  • 3 cups cubed apples
  • 1/4 cup honey
  • 1 cup water or apple juice
  • 1/4 cup milk
  • dash of salt
  • 1/2 teaspoon cinnamon
  • pinch of nutmeg


Source: via Minoo


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Mexican Flan

Minoo asked me to demonstrate the Japanese Purin, a kind of custard for dessert along Lez Mexican dishes. I thought Mexican dishes and Japanese dessert does not jive. So, I looked up from the internet a Mexican Flan recipe instead.


The Mexican Flan is more dense than the Japanese Purin. Nevertheless, it’s a great dessert to go along the Mexican theme.


  • 1 cup granulated sugar
  • 1 cup whole milk
  • 1 can (295ml/380g) sweetened condensed milk
  • 3 eggs
  • 3 egg yolks
  • 1 tablespoon grated orange peel from 1 large orange
  • 1/4 cup freshly squeezed orange juice from 1 large orange
  • 1 tablespoon vanilla extract
  • 1 tablespoon cornstarch
  • 1 cup heavy cream


Source: this recipe is adapted from


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Macau Vanilla Custard Tart

ChowtimesNoWord32x32Complete Disclosure: This post is written based on a complimentary newly published book for review.

These Macau Vanilla Custard Tart are wonderful treats for tea time. The aroma of vanilla perfumed the whole kitchen when these were baked in the oven.


This recipe is from a new culinary and traveloque book by Mary Kate Tate and Nate Tate called Feeding the Dragon. We get a lot of newly published books for review offer but I normally decline the offer. But this book caught my eye because it’s a traveloque through China.


I’m looking forward to visit Ben in Beijing and I would love to learn more about Beijing through the eyes of Mary Kate Tate and Nate Tate. You can check out Mary Kate Tate & Nate Tate travelogue via their blog Feeding the Dragon.


Feeding the Dragon is part cookbook and part cultural travelogue. It is arranged by the author’s travel itinerary starting from Beijing, the capital city and then running down China’s east coast, looping through the southern jungles of Yunnan Province, over the Tibetan Plateau in the west, through the Taklimakan Desert in the north near Afghanistan, and then back to the capital. The book is filled with photos of their travel.


Feeding the Dragon features 100 recipes from the various regions from Buddhist vegetarian dishes to lamb kebabs to Macau’s famous egg custard tart.

I love sweet treat and this is the first recipe that I tried from this book.


  • 1 large egg
  • 3 large egg yolks
  • 1 cup whole milk (I substituted with 1 cup of half & half since I cant find a one cup size whole milk carton in stores)
  • 1 cup heavy whipping cream
  • 1/3 cup sugar
  • 1/4 teaspoon salt
  • 2 teaspoons vanil1a extract
  • 1 sheet frozen puff pastry, thawed but still cold


Source: Feeding the Dragon by Mary Kate Tate & Nate Tate

Yield: 18 egg tarts (the original recipe makes 12 egg tarts but the excess filings is more than enough to make another 6 egg tarts)


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Coconut Chocolate Cluster

Minoo prepared a no bake snacks cum dessert for the Gilmore Park Church Community Kitchen to end the meal.


We enjoyed this Coconut Chocolate Cluster as it’s chewy with a crunch and not too sweet. I brought a couple home for Arkensen to try and he kept asking me to make it.


  • 2 1/2 cups plus 1 tablespoon finely shredded unsweetened coconut, lightly toasted and cooled
  • 1/2 cup toasted almonds, cooled and chopped
  • 7 to 8 ounces dark chocolate, chopped
  • 1 tablespoon finely ground espresso beans (optional)
  • a big grain finishing salt – we omitted this


Source: this recipe is adapted from 101 cookbooks

Makes 36 clusters.


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Grilled Peanut Butter Banana Tortilla

What do you do when you have left over ripen bananas? Normally, I will bake a banana cake. But, since it’s summer, I would not want to heat up the home with the oven. Another of my favourite recipe with banana is Steamed Banana Cake but I don’t feel like having it this time round. So, I made something even simpler and sweet for lunch.


This Grilled Peanut Butter Banana Tortilla is great for snack or dessert. It is warm, gooey, sweet, nutty, crunchy and crisp. I love it so much that I had this three days in a row.

It can be messy eating this though because the filling will be squeezed out when you bite into it. At times, the natural syrup from the warm banana will dripped from the tortilla. I also find that the Nutella is more messy as it turns more liquid when heated.


  • 1 large tortilla
  • 1 ripe banana, peel and slice
  • 1 1/2 tablespoons crunchy peanut butter or Nutella


Source: Suanne

Serve 1


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