Vegan chive pockets – like a crisp and chewy dumpling, stuffed with a fragrant chive tofu filling. Warm and comforting. Looks like a curry puff, tastes like a dumpling. No? We are using a hot water dough to make these vegan chive pockets. In short, flour can absorb more hot water than cold water. Since …
These vegan coconut buns are soft, fluffy and stuffed with a sweet gula melaka infused coconut filling. Made completely by hand. Coconut is the superior filling for sweet baked buns, according to my Malaysian taste buds. I mean come on, freshly shredded coconut simmered down in a fragrant gula melaka syrup and stuffed in soft …
Crispy fried ‘fish skin’ coated in an umami ‘salted egg’ seasoning powder. Irresistible crunch, big flavour. There are so many creative ways to use rice paper, and I love deep-frying it because it gets so crispy (like this tofu recipe). When layered with nori, it looks exactly like fish skin. Salted egg fish skin is …
These vegan potato croquettes are creamy, stuffed with cheese and coated in rice puffs to give a unique crunch. Some time ago, I wanted to deep-fry something but realized that my stock of breadcrumbs had run out. A big bag of rice puffs I purchased a few months back caught my eye and I thought, …
Vegan vegetable bao – Fluffy buns filled with a peppery, umami vegetable mushroom filling. Freshly steamed bao is perfect on a chilly day. As mentioned in my Vegan Char Siu Bao blog post, bao was my go-to lunch for school. I would pack one char siu bao and one cai bao (vegetable bao). Vegetable bao …
Pulut tai tai is a famous Nyonya kuih, made by colouring and pressing glutinous rice overnight. This is served with kaya, a rich and fragrant coconut jam. I love glutinous rice and kaya, and this kuih has both of them! I showed you guys how to make Vegan Pandan Kaya from soft tofu a few …
Pulut Tai Tai/Pulut Tekan (Pressed Glutinous Rice Cake w/ Coconut Jam) Read More »
Behold, your new favourite way to eat tofu. Wrapped in rice paper and deep-fried to get an incredibly crispy crust. This method of wrapping tofu in rice paper is inspired by a YouTube video I watched a few weeks ago. They used chicken in the video, and the rice paper crust sounded so incredibly crispy! …
Cekodok pisang, a common dessert/snack you’ll find in the streets of Malaysia. They remind me of banana bread, except these are deep fried to get a crispy skin. Cekodok pisang, also known as jemput-jemput or kuih kodok, is probably the easiest snack you can make with overripe bananas. Yup, even easier than banana bread. The …
“Boss, roti canai satu!” (Roti = bread) This flatbread has many names: roti canai, roti prata, roti kosong (literally translates to “empty bread”), Malaysia’s favourite roti, etc… When I was younger, I would stand by the roti canai man and watch as he skillfully flipped the dough over and over. It seemed effortless, but now …
A fun twist to Chinese black sesame bao, 黑芝麻包 – these fluffy vegan steamed buns are filled with a smooth, sweet and aromatic black sesame paste. Red bean paste is delicious and matcha cookies are fantastic, but have you ever tried a black sesame bao? Somehow, I feel like there are only a handful of …