Tag Archives: vegan

Super Soft Mochi 超軟又Q的麻署

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One of my favourite foods is mochi. That soft, chewy texture and fragrance of glutinous rice never fails to trigger my appetite. In Taiwan, I ate some of the best mochi I’ve ever had in my life, from 一之軒. It was super soft and almost melt-in-the-mouth, with the right amount of chewiness. I decided to come up with a copycat recipe, and here it is, made healthier.

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Sorry for the short post! Enjoy the mochi! 😀

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Strawberry Caramel Layer Cake (Vegan, Whole Wheat)


Yeah, its me. Back after twisting another foot, surviving a fever that’s (thank God) not due to dengue, and bearing with the aftermath of the fever– the worst kind of cough that causes even air to tickle the throat. Yikes. Now I have Show Luo’s eye bags, my bro’s practically permanent panda eyes and a toad’s voice. 

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The Nonsense I learned this week:

Kiwis aren’t friend material. They bite.

When your fringe gets too long, it gets into your eyes. Its prickly and painful. 

Leaving a book untouched for too long causes it to cake on dust.  

Shoes that are too tight make feet hurt.

Guyliner still sucks. 

Cockroaches are creepy. 

A dancing detached tail of a frantic lizard is freaky.

If golden highlights don’t work, get bright red ones. 

Caramel cake tastes pretty good. Especially with strawberries (since their prices have dropped). 

Ps: strawberries are  are chockfull of antioxidants and other essential nutrients that can flavorfully help you reduce your risk of cancer, heart disease, inflammatory diseases, and birth defects as well as mouthwateringly manage your weight. (source).

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Can you believe it? I made healthier (practically fat free) dulce de leche in 40 minutes, without stirring continuously all the time, from scratch. Some people are just lazy. Its easy.

800ml skim milk (vegan: non dairy milk of your choice)

300g sugar

1/4 baking soda

heat milk and sugar in a heavy and VERY deep saucepan over high heat. stir with wooden ladle till sugar melts completely. lower heat and allow mixture to simmer until mixture becomes slightly brownish. quickly stir in baking soda. let mixture continue to simmer. after mixture seems to have thickened, start stirring continuously. turn off heat when a dollop of dulce de leche won’t fall off your spoon. scoop everything into a heat proof metal bowl. Do not touch with bare hands. The dulce de leche is really really hot.

The ‘buttercream’ you see contains no butter, shortening or cream. My frosting skills have not matured. Let’s just pretend a three-year-old frosted it. Guy must be a genius.

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Recipe notes:

Recipe for vegan white cake is adapted from My Vegan Cookbook.

Recipe for non-vegan cake is adapted from Honey What’s Cooking.

Recipe for syrup is from Technicolour Kitchen.

Recipe for strawberry filling is from Chockohlawtay.

Cocoa powder in caramel frosting may be omitted!

I am submitting this post to Aspiring Bakers #18: Layers of Love (April 2012) hosted by Sam of Sweet Samsations.

Peanut Butter & Jelly Frangipane Pie with PB&J Ice Cream (vegan and gluten free)

That’s it. I give up being boring. Wry , senseless dry humour, incoherent thoughts, nonsensical behaviour (I’m guessing no second person has ever dislocated their ankle by being asleep) is the definition of my name, which I must add people have found many ways to pronounce– some in a way that terrifies every fibre in my body, some downright insulting, some ingenious… but almost never correctly.(PS, its not ‘cheating’, that’s a lame shortcut I respond to but no longer want to. QT is the safe way to go.) From next post on, I’m going back to my roots (or whatever they are).  These couple of days, I’ve been downing bowls of dead bitter medicine instead of yummy herbal chicken soup, exercising like a crazy person, studying, baking, trying to record the sound of my brother snoring for my ringtone (how fun would that be?), going for physio, learning to drive and so on. 

I’ve been experimenting on frangipane for the longest time. Typical frangipane is clogged with lumps of butter, sugar and eggs. Trying to make it healthy is one of the most difficult challenges I’ve ever taken on. I wanted to make it vegan, lower in fat and with peanuts instead of almonds since almonds are pricey. And finally, this happened.

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Peanut butter and Jelly Frangipane Pie with a gluten free crust, healthier frosting, berry cream and Peanut Butter & Jelly Ice Cream, of which all components are significantly healthier than typical counterparts.

And the best thing about this pie is that it is really easy to make!

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Recipe for Shortbread Crust is inspired by Chockohlawtay.

Recipe for Berry Cream is also from Chockohlawtay.

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Peanut Butter & Jelly Pie — The Ultimate Makeover

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Imagine a delicious, guilt-inducing pie that’s all these…

Alright, quit imagining because its reality. 

Just look at that! A square piece of Peanut Butter & Jelly Pie and a cup of Homemade Soy Milk. A vegan high tea set! 

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I like the pie frozen, but if you’re not into an ice-cream like,  peanut butter and jelly confection, and more into a creamy, mousse-like pie, just have it chilled and equally delicious. 

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Recipe for shortbread crust is adapted from Chockohlawtay, one of my favourite blogs.

Vegan: Use tofutti cream cheese.

A visual presentation of the process of making soy bean flour:

1. bake soy beans at 200C for 15 minutes. let cool.
2. grind in a grinder till powdery.

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Till next time!

Exploding Cream Buns 爆浆面包 (Whole Wheat & Vegan)

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One of the things I love most of Taiwan is the varied speeds of change in the country. The rocky path to my grandparents’ house  have those same old rocks embedded, the same old metal spring buried at one side, rows of crops of 槟榔叶 (betel leaves) grown by the same old farmers at the other, the same kinds of grass growing at the side, the same family of daisies swaying along to the wind. Largely the same people, plus a few babies, minus some who passed away, the same smiles, the same faces, with a few more wrinkles. The same breakfast shops that had not changed in any way since before I was born. Things like that stay the same. They make the place we come from what it is.

Cycle a couple kilometres along the sort-of-expressway into the city. Most things would be different a year on. The same lady selling my favourite pancakes 车轮饼 stands at the same spot, but in front of a different shop. Shops promoting PDAs with wireless network connection spring up. Just 5 years ago, barely anyone owned a computer, let alone knew what the hell the internet was. [Even today, in the area my mum was born, few people have an internet connection (an estimated 1 in 3).] And right in the middle of the Pingtung city, now stands at least 3 new french bakeries, 1 Japanese bakery, and 1 modern Taiwanese bakery. That’s where I found 爆浆面包, or as I translate– Exploding Cream buns. An innovation unto the traditional tiny buns accompanying Western meals. Today, they are one of the most popular buns in Taiwan. Though they’re typically filled with a buttercream filling, I decided to go the healthier way with, well, tofu. If you don’t tell the people you’re serving that the buns contain tofu, there is little chance they’ll find out.

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The cream is injected into the bun rather than pre-inserted. DO NOT inject the cream into the bun while the bun is warm lest you want baked cream (a mistake a made for 2 buns, one of which’s innards are in the photo below).

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I’m providing 2 choices of filling. The Oreo Cream.

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The Coffee Cream version.

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And now the recipe! The recipe for buns is adapted from Christine’s Recipes. There are errors though! Add another 1 tsp of lemon juice for Coffee Cream and 1/2 tsp for Oreo Cream.

Assembly: stuff cream of choice into a piping bag. Make a hole in the corner of the bun and fit the piping nozzle into the hole to squeeze cream into the bun. If you press too hard such that too much cream enters, the bun literally explodes. So be careful!

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Hopefully, I’ll have something great for you tomorrow!

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This post is going to YEASTSPOTTING!!!

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Oreo Coffee Cream Layered Cake for One (with the Perfect vegan Whipped Cream)

I’ve been up to so many crazy stuff these days. Like making my idiotic right arm more horrible than it already is (I think its badly sprained), convincing my brother that a B in Math (for ‘A’ levels) means I’m incapable of helping him with his math homework, sulking over the gold dye (for highlights) that left my hair with barely visible red streaks (not complaining about the red), studying for a very important test, wondering whether I’ll get my driving instructor killed (worst case scenario), thinking about blue highlights, filling up university applications and more. Somewhere in between, I finally (!!!) found some time to bake and experiment to get a perfect tofu whipped cream. With one hand because I’m afraid of furthering injuring the hand which is disgustingly swollen. Its one of those times I wish I don’t have Erb’s Palsy. I’m sort of scared that one day I won’t be able to use it anymore. Sort of. 

You probably think its weird that I dumped Oreos and coffee into the same cake. Rest assured I don’t promote the activity of poisoning. I’m all for the caffeine and sugar boost. 

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Unfortunately, I have the frosting skills of a 4 year old. You can tell, I’m sure.

Nonethless, don’t let my horrible frosting skills deter you from trying this whipped cream! I swear you won’t be disappointed and I don’t do promises like this often (because results vary sometimes but this is so easy! The secret to this whipped cream is the fresh extra firm tofu (NOT silken) and lemon juice. Its stable, creamy, tastes so unhealthy, VEGAN, gluten free, raw, costs much less than regular whipped cream (in Singapore anyway), is so easy to make, you don’t even have to whip it and basically everything normal people love about whipped cream. I’ll never ever buy regular whipped cream again. Why purchase some when you can have this?

NOTE: for recipe, you will have lots of tofu whipped cream left over. Quarter the recipe if you know you won’t need any whipped cream in the next 3 days.

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Yeah, I consume cakes layer-by-layer. That’s the point of them being layered cakes. I’m not weird; I just have an exotic way of swallowing layered pieces of cake. 

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Take a look at my DIY mini cake stand (for cakes serving 1-3). For someone who usually handles flour instead of glue, cardboards and tape, it felt odd. My clumsy hands made it crooked. Not on purpose of course.

The ribbons are scraps I found around the house. The round top is made of round cake boards and the ‘pyramid’ stand is actually 2 stacked Styrofoam cups. 

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Sadly, its now time to part. Sarcasm comes in handy at this time because words sound genuine.

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