Sugar Puffs

Betty made a dessert in the South Arm Community Kitchen. Betty had just learned how to make this Sugar Puffs from her friend a day earlier. Betty is a fast learner.


The Sugar Puffs remind me of the fennel cake that I had at the PNE. However, this Sugar Puffs is slightly chewier. I ate a lot of this while others were indulging in the Green Cabbage and Egg Dumplings; my sweet tooth.


  • 2 cups of glutinous rice flour
  • 1/4 cup granulated sugar
  • 1 cup water

For coating:

  • 1/2 cup of peanut flour
  • 1/4 cup of icing sugar (if you cannot find peanut flour, you can just use icing flour alone)


Source: Betty


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Apple Crumble

Marian prepared a simple Apple Crumble for dessert at the South Arm Cooking Club for Seniors. This is just perfect as fall is the season for apple harvest.


This Apple Crumble is easy to make and the topping is flaky. A scoop of vanilla ice-cream will make this Apple Crumble a perfect dessert any time.


  • 5 to 6 medium size apples, peeled, cored and sliced
  • 1/2 cup brown sugar
  • 2 tablespoons butter
  • finely grated zest of 1 lemon
  • juice of 1 lemon
  • 1/4 cup water

For the Crumble:

  • 1 cup all-purpose flour
  • 1/4 cup butter, diced
  • 1/4 cup oats
  • 1/4 cup granulated sugar


Source: Marian

Serves 4 to 6


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Canning Apple Pie Filling

In the Food Preservation workshop at Garratt Wellness Center, Karen DW shared an Apple Pie Filling recipe for canning. She has quite a bit of apples on hand.


You will need 2 x 500ml jars (approximately 1 liter or 4 cups) of filling for a 9-inch or 24 cm pie.


  • 12 cups sliced peeled cored apples, treated to prevent browning and drained (about 12 medium size apples)
  • water
  • 2 3/4 cups granulated sugar (or same amount of brown sugar, not pack)
  • 3/4 cup corn starch
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 2 1/2 cups unsweetened apple juice
  • 1 1/4 cups cold water
  • 1/2 cup lemon juice
  • 7 (16 ounce or 500ml) pint glass preserving jars with lids and bands.


P/S: Apple juice missing from the picture above.

Source: @2010 Hearthmark, LLC dba Jarden Home Brands via Karen DW


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Lunch Box Idea: Chocolate Orbs

Chocolate Orbs are energy treats in the form of balls instead of bars.  These Chocolate Orbs have lots of protein and fat that children need for growth. They are filled with fiber and antioxidants from the cocoa powder. Tahini or sesame seed paste adds calcium for bone growth. These homemade orbs are lower in sugar than the store bought energy bar. They are made with natural ingredients that you know.


The Chocolate Orbs can be stored in the refrigerator for up to two weeks. They never lasted that long in my household. Arkensen simply loves this as snacks.


  • 3/4 cup (180ml) nut butter like almond, cashew, peanut, etc
  • 1/4 cup (60ml) tahini
  • 1/2 cup (125ml) maple syrup or honey
  • 1 cup toasted sesame seeds
  • 1/4 cup cocoa powder, sifted
  • 1 cup oat bran or quick cooking oats
  • 1/2 cup wheat germ or ground flax seeds
  • 1/2 cup unsweetened desiccated coconut


Source: this recipe is adapted from Alive Magazine

Yields 35 x 4 cm diameter balls


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Fruit Salad Mix

Marian prepared a Fruit Salad Mix for dessert in the South Arm Cooking Club for Seniors. This is a very simple recipe using can fruit cocktails but freshen up with the addition of  fresh fruits.


The Fruit Salad Mix is flexible as you may add any fresh fruit of your choice. Fruits in the season is preferred for they are cheaper and loaded with vitamins.


  • 2 cans fruit cocktail
  • 1/2 to 1 can condensed milk
  • 1 can all purpose thick cream
  • 1 cup strawberries, hulled and chopped
  • 1 cup pears, peeled, cored and chopped


Source: Marian

Serves 8 to 10


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Filipino Mixed Fruit Dessert (Halo Halo)

For dessert, Linda made a Filipino Mixed Fruit Dessert called Halo-Halo in the South Arm Community Kitchen.


The Halo-Halo is made up with store bought Halo-Halo mixture which is available in Filipino groceries store. You can add an assortment of can or jar preserved fruit like preserved shredded young coconut, palm nut, nata de coco, jello and etc. This is served with shaved ice. It is a great summer treat.

The words Halo-Halo is translated as “mix-mix” in Tagalog and is pronounced as “hah-lo-hah-lo” and not “hay-lo-hay-lo”. This is traditionally served in a tall glass even though it would have been easier if this is served on a plate or a bowl.

Halo-Halo is a variation of a popular regional ice dessert in hot countries in South East Asia. The ingredients are slightly different and the degree of sweetness varies but the concept are similar to the Ais Kacang of Malaysia, Cendol in Indonesia and Faluda in Myanmar. Of course there are the “ice plates” commonly found in Taiwan too.


  • 6 tablespoons Halo-Halo mixture, divided into 2 tablespoons each
  • 3 tablespoons macapuno (preserved shredded young coconut)
  • 3 tablespoons kaong (palm nuts)
  • 3 tablespoons nata de coco (coconut gel)
  • 3 tablespoons grated cantaloupe
  • 3 tablespoons diced preserved banana
  • 3 tablespoons assorted colored jello or agar-agar
  • crushed or shaved ice
  • 1/2 cup evaporated milk
  • vanilla ice-cream (or mango flavour)


The ingredients are flexible and up to your imagination to mix and match.

Source: Linda

Prep time: 30 minutes;  Serve 3


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Creamy Couscous Almond Pudding

Minoo also prepared a creamy and rich Coucous Almond Pudding in the South Arm Community Kitchen. This recipe is a great way to start or finish your day, as it is ideal for breakfast or dessert.


This Creamy Couscous Almond Pudding makes a healthy breakfast or dessert because it is made with whole grains. Whole grains provide essential minieral such as chromium which helps insulin to regulate blood sugar. Grains also provide vitamin Bs, which are essential for cell reproduction and help to manage stress.


  • 1 3/4 cups (435ml) almond milk
  • 1/3 cup (75ml) sugar
  • 1 cinnamon stick
  • 3/4 cup (175ml) instant uncooked couscous
  • 1 teaspoon (5ml) ground cinnamon
  • 1/8 tsp (0.5ml) almond extract
  • 1/4 to 1/2 cup (60 to 125ml) natural vanilla yogurt to thicken
  • 1/3 cup (80ml) pistachios or almond powder as garnish
  • cinnamon as garnish


You can make your own almond milk by soaking almonds in water, pureeing the two in a blender, and then filtering the puree through cheesecloth.

Source: Minoo

Prep time: 30 minutes;  Serves 6


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Japanese Sweet Rice Cake Filled with Red Bean Paste (Yomogi Daifuku)

When we visited the Tera Nova Sharing Farm in spring, we were introduced to Yomogi, a Japanese herb. Terumi told us that Japanese made sweet rice cake with Yomogi and she volunteered to show us how to make it in the South Arm Community Kitchen. We were all very excited to learn how to make the popular Japanese sweet rice cake.


The Japanese Sweet Rice Cake which Terumi demonstrated in the South Arm Community Kitchen is filled with Red Bean Paste. She calls it Yomogi Daifuku.


For the Yomogi paste:

  • 120g fresh Yomogi leaves
  • pinch of salt and baking soda
  • 40 cc hot water

For the filling:

  • 500g sweetened red bean paste

For the sweet rice cake:

  • 1 pound sweet rice flour (mochiko)
  • 3 cups hot water
  • 1/2 cup granulated sugar
  • 1/2 cup soy flour (kinako) or corn starch


Source: Terumi

Prep time: 30 minutes;  Yield 24 pieces


Yomogi is a herbal medicine used for treating asthma, inflammatory joint disease, inflammatory skin disease, sciatic pain, coughs, colds and infection. For more information, check out the following links:


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Bubble Fruity on Saba Road, Richmond

I asked Suanne to write this post. She refused.

I don’t want to write a post about a dessert place. I don’t know how to write about desserts. Dessert places are a girl thing. Guys hang around in these places just because we want to keep the girls happy. Tell me, you have never caught a group of guys going for desserts have you? It’s always the girls. And if you happen to see a guy there, it is always with a girl.

Like me.


A couple of weeks ago, I wrote about the only dessert place we know of in Richmond. It was in this post about the 100% Healthy Desserts. Cathy who writes on the blog Yum-Yum in My Tum-Tum told us about this other place called Bubble Fruity on Saba Road.

So with that, Suanne made sure that we went at the slightest hint of heat. We drove to Saba Road. It is a quiet stretch of road right off the middle of the busiest area in Richmond. I know, it is kind of weird. On No 3 Road, you risk life and limbs crossing the road there but the moment you turn into Saba Road, you can jaywalk across the street anytime.

The biggest problem of this location is the lack parking … no, I mean the lack of free parking. The city Richmond had learned from Vancouver the ridiculous habit of gouging folks like us through street pay parking. There are plenty of parking spots along Saba Road and yet no one wants to park there. It is $2.50 an hour and it is in effect until 9PM, seven days a week!

Richmondites are mostly stingy people. We don’t believe in pay parking.

You could try to park in the Richmond Public Market and walk over. But when we where there, it was already 7:30PM. I remember that the Richmond Public Market closes their parkade at 8PM.

Without any choice, we had to park on the street.


The inside of Bubble Fruity is small. Anyway, dessert shops like these need not a lot of space to operate. It is bright, clean and neat. The chairs and tables are definitely from IKEA.

I was surprised to see that they have a CRA award plaque hanging behind the counter. They apparently won the CRA award for Best Dessert. Looks like we are in the right place.

This little dessert place is manned by a husband and wife team. The man who works the front was helpful and friendly especially when we could not decide what we wanted. He even brought Suanne a printout of the menu when he saw Suanne taking notes from the menu on the table.


The menu above is clickable to display a larger image.

Bubble Fruity serves mainly Hongkong style desserts. Most of the desserts are $4 with some off the menu specials at $6. Those are posted on the windows and walls. They also serve light food like sandwiches and noodles too.


Suanne had the Durian Flavour Sago Cream ($4). This is served with basil seeds and sago. If you love durians … (more…)

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Lemon Curd Tartlets

For dessert, Jorge made some Lemon Curd Tartlets. This is not for the faint hearted people as the recipe calls for lots of eggs, sugar and butter. Portion control is the key to a healthy diet.


We learned from Jorge that we have to understand the recipe well before we start working on the recipe. For example, this recipe calls for some special equipments that needs to be prepared first. Stainless steel pan is crucial in this recipe as we are cooking with lemon. Also, a bowl of iced water is needed in this recipe to immediately cool down the lemon curd to prevent it from curdling.  Jorge uses this phrase ‘Mise en Place’  i.e. making sure everything is in place.


  • 12 tart shells
  • 200ml lemon juice
  • finely grated zest of 4 lemons
  • 4 eggs
  • 1 1/4 cups granulated sugar
  • 3/4 cup unsalted butter


Source: Jorge  Viduenez

Prep time: 30 minutes;  Yield 12 servings.


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