Vegan Chocolate Chips

Vegan Chocolate Chips

This is the one I want to make a long time ago, just wondering when it started on my to-do-list?

Nevermind, I am going to wipe off from the list today!

Chocolate chip is the essential item for baking a chocolate cake or making cookies. And I always think to buy the vegan chocolate chips are too far expensive to me. That’s the reason I always want to make it myself.

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Best Ever Vegan Fruity Scones with Vegan Clotted Cream

Best Ever Vegan Fruity Scones with Vegan Clotted Cream

This is the one I made especially for the mother’s day, 31st, March, Sunday. Happy Mother’s day to all moms.

Nowadays, afternoon tea or cream tea is so popular. You can tell when you walk along the cafe or restaurant, lots of people (mostly ladies) sipping their cuppa during the time after school.

One of the essential items must be the scone on the shelf with a little pot of creamy clotted cream, and another pot is the sweet jam.

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Vegan Pancakes With Aquafaba for A Lazy Day

Vegan Pancakes With Aquafaba for A Lazy Day

I have been a few weeks not very well and stay at home after I came back. Just too lazy to think about what I’ll cook.

When I flick and browse around the web without any idea, then lots of pancakes appear. So I think is it pancake’s day? Nope, it’ll be in March this year. But who said we can’t make pancakes when it is not a pancake’s day!!!

So, this saves my day when I’m feeling low. Wish you all like it and give me a blessing!

Vegan Pancakes With Aquafaba for A Lazy Day

Ingredient: 

  • 1 Cup Plain flour + 1 Cup Buckwheat Flour (can use 2 cups buckwheat flour for gluten-free)
  • 1 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1 tbsp Unrefined Brown sugar
  • 1 1/4 cup Nut milk of your choice
  • 1 Can of chickpea, salted-free, reserved 1 cup of the liquid, chilled in the fridge
  • 1 1/4 tsp Apple cider vinegar
  • 1 tbsp Oil

Topping:

  • Maple syrup
  • Any fruits or berries of your choice
  • Peanut butter sauce or other nut butter
  • Any dairy-free cream, (like cashew cream, oat cream, soy cream or coconut cream), optional

Method:

  1. In a large mixing bowl, mix the dry ingredients and set aside.
  2. To make the buttermilk, mix the baking soda into the nut milk, stir to well combined, set aside for 10 minutes. Then add the vegetable oil, stir well.
  3. Beat the reserved chickpea brine: aquafaba to a stiff form, it’ll take 10 to 15 minutes.
  4. Add the buttermilk to the dry ingredients and use a hand whisk to mix until just combined. It’s better not to over-whisk the batter, keep the texture light and fluffy.
  5. Use a spatula to fold the whipped aquafaba into the batter, remember gently.
  6. Keep a frying pan over low heat, rub some oil, and put a dollop of the batter onto the pan. Let the pancakes to cook until small bubbles appear and the edge firm up. Flip it over and cook quickly on the other side.
  7. Cover the cooked pancakes with a clean tea towel when you cook the others.
  8. Serve with nut cream and fresh berries when it is still warm.

Fruit and Nut Paste & Taro Paste for Mooncakes 五仁月餅餡,芋頭茸

Fruit and Nut Paste & Taro Paste for Mooncakes 五仁月餅餡,芋頭茸

Here we come again! I have two more mooncake paste for you all, that’s fruit & nut paste and Taro paste 五仁月餅餡,芋頭茸.

The fruit & nut paste is my hubby’s favourite one. I thought the old people love it only, but he loves it all the years. It is so easy to prepare and the ingredients I take it from my daily breakfast. Gather all together and form a ball, chill in the fridge to firm up. Then divide it within 35g for 50g cake mould. OR make it 50g for 75g cake mould.

And the other most popular one is taro paste, I bought it from the Oriental supermarket. The frozen one is cheaper and the result is the same as the fresh one.

Here is the link that I followed, thanks! 🙂

Taro Paste 芋頭茸

Ingredient & steps:

  1. 350g taro, defrosted and cut into thick slices, steam about 20 minutes until soft. Mashup when it is still hot and sieve in a fine mesh.
  2. Put the mashed taro in a wok. Add the 120g sugar and pinch of salt.
  3. Get 1/2 tbsp of Sweet glutinous rice flour, mix with 120g water until well combined. Pour over the taro mixture and add 20g of vegetable oil, like peanut oil.
  4. Put on the medium-low heat, cook and stir all the time until the paste form thick. Off heat and wrap in a piece of cling film. Let it cool completely and chill in the fridge to firm up.

Fruit and Nut Paste 五仁月餅餡   

Ingredient: 

  • 130g Plain flour, fried on a frying pan without oil until it starts to turn yellowish. Off heat. Let cool and set aside.
  • Mixed nuts, like cashew nuts, walnuts, almonds, hazelnuts, or Brazil nuts, pumpkin seeds about 65g.
  • Dried fruits, like raisins, cranberries, candied orange peel slices 糖漬橙片, about 50g.
  • 15g toasted black or white sesame seeds
  • 15g Stem ginger, chopped
  • 100g Light brown sugar or use pitted dates soak in a little bit of water to soften, drained
  • 85g Neutral oil, like peanut oil but not olive oil nor coconut oil
  • 50g Water or orange juice

Steps: 

  1. Toast the mixed nuts and finely chopped with the mixed dried fruits as well, set aside.
  2. Mix all ingredients in a large mixing bowl. Gather all together to form a ball. Add a little bit of water if needed.
  3. Divide into each ball around 35g each for 50g cake mould or 50g for 75g cake mould. Store in an airtight container and chill in the fridge.

Note:  Sorry, I messed up the taro and the yam. It updated and corrected already.

Adzuki Bean Fried Rice Cake 煎紅豆糯米餅

Adzuki Bean Fried Rice Cake 煎紅豆糯米餅

Adzuki bean is the same as the red bean.

Japanese create lots of beautiful mochi もち or daifuku with this tiny, cutey red beans. It can make cakes, dessert, Chinese sweet soup, and bread as well.

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Green Smoothie & Pickled Cucumber for Chilling Up

Green Smoothie & Pickled Cucumber for Chilling Up

YES, please! Can I have one more, please? What’s that?

For sure, 100%, that is my green smoothie, it is cool, delicious, full of nourishment, and refreshing for 32°C temperature wrap around.

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Japanese Matcha Kuanzumochi 抹茶葛餅 (抹茶くずもち)~Vegan, Gluten-free

Japanese Matcha Kuanzumochi 抹茶葛餅 (抹茶くずもち)~Vegan, Gluten-free

It is one of the popular Japanese snacks with matcha. Serve with the brown sugar syrup (but I use the dates syrup this time), certainly it is the perfect match. Even though the pure matcha powder has a little bitter taste.

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Cool Down by Refreshing Homemade Elderflower Cordial

Cool Down by Refreshing Homemade Elderflower Cordial

Hi everyone! What’s the temperature in your country?

We are soaking in a heat wave in England by the temperature jumped up to 29°C to 31°C in these few weeks. Still can’t see the sign to lower from the weather forecast. We can’t complain about it cause we had been through a long cold, damp and icy winter. The globe weather was going to extremely cold or sweating hot.

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Vegan Double Chocolate Brownie Cookies with Mixed Nuts

Vegan Double Chocolate Brownie Cookies with Mixed Nuts

Wish all the mummy have a happy mother’s day today! 🙂

Have you made cookies recently? What kind of the cookies you made, also what is your favourite cookies? I think I haven’t made cookies for so long. Have I missed it? Yes, surely I miss it so much. I love cookies for my coffee. But I also a chocolate brownies fan. Which one shall I make? It is quite struggling.

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