I love ice cream very much....and I love chocolate so I made today chocolate ice cream .....#EidKiMeethas

I made this delicious dessert from the recipe of my dear friend Ms Akbari@cook_22375196

This is the extremely popular hau pia dessert that my Aunty showed me how to make when I lived in Hawaii. Aunty used 1l coconut milk but I've adjusted it a more manageable amount for this recipe.It's very important to mix after adding the cornstarch mixture. If you cut corners and pour it into the tin too soon, it won't set properly and you'll end up with a powdery mixture. Heat the mixture well (on a low heat, so as not to burn) to separate the coconut milk from any oil content. Heat until you have a lovely glossy finish!! There are lots of ways to make this dessert, but by adding the cornstarch mixture in this way ensures a smooth finish without any lumps. Recipe by ALOHA

I was introduced to agar from another user's baked cake agar recipe. I really came to like the texture of it. This time around I had some half-used jam left over in the refrigerator, so I tried making this using jam as a replacement for sugar.Use whatever you like for the jam. Both berries and citrus go well with cocoa. I made it with strawberry and blueberry jam. There's no need to drain the tofu. I used a pound cake pan, but you can bake these in a muffin pan. Recipe by CAFE703

I only have eyes for things with a springy texture. Especially when making my beloved pao de queijo, I tried various recipes by making it with shiratama rice flour, glutinous rice flour, and potatoes etc., but making it with tapioca powder was the best! This is a personal preference, but turning on the heat after adding in the tapioca powder will make it even springier.Most pao de queijo is cheese-flavored, but I arranged it in a manner that would compliment sweet red beans.Make sure that it doesn't burn when you add the powdered ingredients to the pot and turn on the heat. This will turn out to be a rather heavy dough, but keep kneading it without taking a break, and the springiness will increase even more. Recipe by Chokohoney

My mother in-law, who lives in Moscow, is really good at making this sweet. I recreated it based on the taste I remember and a recipe in Russian. 'Pirozhnoe' is cake, and 'kartoshka' is potato in Russian. The name of this sweet comes from its shape resembling to a potato. Please bear in mind that you will make tons of them using the amounts of ingredients in this recipe.Actually, they used to use 'petunia cookies' to make it, not with breadcrumbs. Apparently, you need this poor quality 'petunia cookies (a.k.a 'Soviet Union cookies)' that were commonly used in the Soviet Union era to make a real taste of this sweet. So I took my husband's advice and substituted with breadcrumbs to make this. Recipe by Danae

Black sambo is a dessert made of double-layered gelatin of chocolate and milk flavor.It is a dessert popular i the Philippines.Very easy to make and requires only a few ingredients.

A small dessert porridge; a low(er) calorie treat that packs a punch of porridge flavor!

Toast & Cream Pistachio dessert

#RamadanSpecial #CookingSpecial