Phyllo Walnut Pastry with Lemon Vanilla Syrup
Introduction You build this pastry by brushing each sheet of phyllo with melted butter, adding the…
Vanilla Egg Custard
Introduction Scalded milk, tempered into 4 eggs and baked in a water bath at 300-325°F, gives…
Rice Flour Coconut with Palm Sugar
Introduction You steam the rice flour first, then mix it with grated coconut, salt, and sugar…
Sweet Potato with Ground Coconut and Cinnamon
Introduction The sweet potato is baked or steamed until soft, then mixed with a cinnamon syrup…
Chocolate Cake with Dark Chocolate Ganache
Introduction The batter for this cake is supposed to be very thin because of the boiling…
Cream Cheese and Sour Cream Cocoa Espresso Dessert
Introduction Cream cheese, sour cream, baking cocoa, and instant espresso powder blend into a thick, tangy…
Chocolate Mousse with Heavy Cream and Stevia
Introduction The heavy cream and half and half give this chocolate mousse a soft, rich texture,…
Semolina Pudding with Butter and Cardamom
Introduction Toasting the semolina in butter until it turns golden brown gives this pudding its nutty…
Sweet Moong Dal with Cardamom and Cashews
Introduction Sweet moong dal with cardamom and cashews starts with dry-roasted lentils, then cooks down with…
Rice Flour Pastry with Jaggery Coconut and Sesame
Introduction You cook the rice flour dough on the stove first, stirring it into sweetened water…