Japanese Black Sesame Cheesecake with Tofu (No Bake) 日式黑芝麻豆腐芝士餅 (免焗)

People always ask me this question: How do you keep your weight under control with all the yummy desserts and breads you make? I usually will reply with a big smile : )) It is a secret!

Actually, there is no secret to keep a healthy weight while enjoying the foods you like. Recently I read a cookbook on Japanese desserts. The author claimed that she lost a total of 80 pounds while eating Japanese desserts using the recipes in the book over a period of 7 years. And the fact that she is an Italian, not Japanese, made me want to find out more. Of course, eating just any dessert would not make you lose weight. But eating the right kind of desserts--not excessively sweet, not too high in calories, and eating them in moderation--can satisfy your cravings without making you put on some extra pounds.

More Library Cooking Programs 更多免費圖書館烹飪示範

Below is the line up of open-to-the-public Los Angeles county library cooking programs for the rest of 2015 and 2016:

Pork Sung Roll 肉鬆麵包卷

I called it the Taiwanese version of cinnamon roll. Instead of using sugary filling and glaze, it is replaced by pork sung and topped with shredded cheese. Any type of bread dough, like tong zhong, whole wheat or all white, etc, could be used. Perfect option for those who prefer savory instead of sweet bread.

Mooncake Fever 中秋節快樂

cute cartoon characters

Mooncake Mold On Sale! 月餅模大特賣

$15/set, free shipping within US. $12 for local (Diamond Bar, CA) pick up. 15% off for 3 sets or more. Size: 63g . Four designs to choose from with limited quantity. Email me if you are interested: phoebechow@morethanbread.net

Steamed Pandan Coconut Multilayer Cake 班蘭椰汁千層糕

The first time I had this dessert, I thought it was made from glutinous flour because it was soft, chewy, and starchy. But how wrong was I! There is another kind of flour which produces a very similar texture. It is tapioca flour. Being a very popular flour in Asia, it is used in various kinds of dishes, especially in desserts. For people living in North America, the word tapioca is synonymous with boba. The pearl-like balls, usually black, are commonly found in milk tea and other drinks. If you like them, then you will appreciate the texture of this Indonesian dessert.

Coffee Bun 咖啡味墨西哥包

It is often said that we eat with our eyes. I totally agree with that. Presentation, plating and color coordination enhance the appeal of a dish tremendously. Yet another important factor that attracts our attention is aroma.

This coffee bun is an good example. I am drawn to this bun not only by its aesthetic but by its strong coffee aroma. I seldom drink coffee but its aroma is so attractive that it makes me want to take a bite. This bun is similar to the bo lo bao/pineapple bun, except the crust is not as crunchy.

Red, White and Blue Panna Cotta 三色奶凍

Happy 239th Birthday America! 

Strawberry mousse, panna cotta and blueberry mousse--made with fresh fruits, vanilla pods, fresh cream and milk. A great way to celebrate with this wholesome and refreshing dessert!

Portuguese Egg Tart Recipe Comparison 葡撻大比拼

Ever since I posted the Portuguese Egg Tart recipe a few weeks ago, I have been thinking how I can make improvements on it. After doing more searches and experiments with different recipes, baking temperatures, etc, I am very pleased with the final results.

All the tarts in the following experiment have been made using the same store bought puff pastry as the crust.

Recipe references: dimcookguide.com (with video); "The Birth of an Egg Tart" by Egg Tart King ( "一個蛋撻的誕生" 蛋撻王著)p.40-41; morethanbread.net Portuguese Egg Tart

Raspberry Chocolate Mousse Panna Cotta 紅桑子朱古力奶凍

This is my take on the classic Italian dessert panna cotta. It means "cooked cream" in Italian and is very much like a Western version of a popular Chinese dessert, steamed eggs with milk. By adding two other flavors--raspberry and chocolate mousse--I have created a new combination that compliments each other and at the same time adds depth to the flavor. With the right amount of gelatin to firm up the liquid, the texture of the panna cotta becomes delicately smooth and silky. They are served in small glasses of the perfect serving size. Mmm....yummy!

Since there are three layers and they all need to be refrigerated and set before adding another one, a bit of patience is needed. It can be prepared one to two days before serving.