Classic Crepes (gluten-free option)

3535284 Processed with VSCO with a1 preset Processed with VSCO with f2 preset

Fall, friends! It’s here, and I don’t know about you but I’m ready. Hello, excessive amounts of anything with pumpkin and apple pies. Hello, my favourite season.

The term has once again started, and with it comes a sense of both excitement and dread. To be intellectually stimulated is one thing, but it’s important to not let the intimidation of new, bright faces obfuscate any goal, be it professional or personal.

Enough with my obsession with pancakes. I let crepes take over this time. Sometimes a change of breakfast routine is all you need to feel excited about a new season, a new beginning, a new.. anything. These crepes can be made with any flour you wish, however buckwheat or spelt does result in a fluffier crepe with a more interesting flavour dimension. I never was a buckwheat gal, but decided to experiment with the rather wholesome-looking grain after a friend of mine whipped up a delicious buckwheat veggie dish for me last year, and since it’s free of gluten, it’s worth a try for my increasing number of gluten-free peeps. What’s more, more buckwheat, barley, brown rice and basically anything not scarily white is a good way of reducing intake of refined sugar and carbohydrate, for as much as I (and most of us) love the stuff, it does nothing for the brain or body, and can possibly trigger terrible eating habits.  Furthermore, it’s exciting just knowing that buckwheat:

  • is full of the bioflavonoid rutin, which contains quercetin (also abundant in apples), and is thus of higher nutritional value than many other grains. Rutin helps with blood circulation and lowers cholesterol, to name just a few things.
  • is full of magnesium (supports respiratory health and helps restore normal sleep patterns), copper (helps the body absorb iron), and manganese (can improve bone health and reduce inflammation)

Makes it all a bit more exciting to put together. So you just whisk a few ingredients together, smack a quarter-cup of batter each time onto a hot pan, spread it out a little, flip to cook the other side for a short while, and there you have it– incredibly soft, tender crepes. The uniqueness of this dangerously delicious breakfast lies in its versatility– there’s a lightly toasted nutty flavour that can be combined with almost any flavour topping, although my personal favourite is coconut yoghurt and plenty of frozen but thawing summer berries on top.

3747238 Processed with VSCO with a2 preset Processed with VSCO with a1 preset3833101 Processed with VSCO with f2 preset

Crepes (makes 4-6, enough for one hungry person, scale up as necessary)

Ingredients

65g buckwheat flour (sub: plain or spelt flour)

pinch of salt

200ml plant milk of choice (I used oat)

1/2 tbsp ground flaxseed

1/2 tsp cinnamon

1 tbsp vegetable oil/melted vegan butter (sub: normal butter)

Directions

In a medium mixing bowl, mix together all the ingredients well. The batter should be pourable but not too wet, so if it seems too thick, add a tablespoon of milk, and if it seems too thin, add a little more flour. Heat your pan (add a little oil if it’s not a nonstick pan) on medium heat. Flick a splash of water on it to see if it sizzles, to check if the pan is hot enough to use. Once it is hot enough, add a quarter-cup of batter to the pan and use the back of the cup measurement to spread the batter out into a thin circle. Be careful here– you don’t want the batter to be too thin, as this will lead to easy breakage afterwards when you try and flip the crepe.  Cook the first side until you see the edges of the crepe firm up, then slide your spatula carefully underneath and flip the crepe. Cook the second side for a little shorter, about a minute or so. Place the cooked crepe on a paper towel and roll it up before placing on a serving plate. Continue to do this for the remaining amount of batter. Serve with thick coconut yoghurt, tahini, berries and maple syrup!

 

Blackberry Orange Sweet Rolls

2865310 Processed with VSCO with f2 preset

‘Too often, we do something for the sake of reward. But usually there is a delay between action and reward… If you can make the process of making an effort your primary source of happiness, then you have succeeded in the most important challenge of your life.”– Ken Mogi

On that note, why not dance or sing with no one to hear you? Why not bake when there’s no one to bake for? Like this blackberry orange sweet cinnamon roll, ready for you like nothing else in the world, sometimes. There’s something pretty magical about the way two dimensions of tart marry perfectly with each other. Can we just talk about blackberries for a second?

With summer comes berries. Let there be berries. Frozen berries are, and always will be, my kryptonite. I haven’t lived through a day without frozen berries for quite a few years now. Aside from their health benefits, they just taste amazing no matter what time of year. I’m also quite in love for how thawing frozen berries adds a sorbet-like quality to anything. So why not chuck this magic into a classic cinnamon roll recipe? Blackberries in particular are so underrated. Blueberries and raspberries seem to garner all the attention, all the time. You can go right ahead and use those as substitutes in this recipe, although I do think this power-packed berry is a special one, with a flavour all its own. Tucked in folds of brioche-like bread, this roll is simple goodness at its finest.

4606489 Processed with VSCO with f2 preset3801205 Processed with VSCO with f2 preset

Think messy, sticky, sweet fingers. Bursting, warm sweet berries elevate your classic cinnamon roll, mushing into cinnamon-coated innards of each fluffy roll.

There’s no reason to shudder at the word ‘yeast’. I have a few no yeast recipes in the archives, but I tell you now, using yeast this time won’t do you any harm with luck or time, or both. It’s a simple matter of chucking instant yeast into the dry mix, mixing in the wet ingredients, kneading, and letting nature get to work on its own. Sometimes shortcuts make life less of a hassle, it’s true, but instant yeast does make this whole thing a breeze.

Just like how best part about eating granola is the sweet milk after letting the milk soak into every surface and crevice of the granola, the best part, to me at least, of eating a cinnamon roll is tearing apart a fresh and warm one, letting the tear end wherever the brioche fails to stop seizing under pressure, unveiling the speckles of cinnamon, filling spilling everywhere. Rich, superior filling with an interesting salty top. I like to have a part of this as a snack since it is quite rich, best enjoyed with a cup of hot black coffee.

621C2F08-A1CF-43AF-BA05-416E54CBE3A4.jpg

Ingredients

For the dough:

450g plain flour (sub: use half whole-wheat and half plain for something a little more wholesome, although the buns will not turn out as fluffy)

65g (around 1/4 cup) cane/coconut/white sugar

7g instant yeast

1 tsp fine salt

zest of one orange

240ml (1 cup) unsweetened almond milk

50g (1/4 cup) coconut oil (sub: the same weight of melted vegan butter)

 

For the filling: 

250-280g frozen blackberries

1 tsp ground cinnamon mixed with 2 tsp white/cane/coconut sugar

 

For the salted vanilla icing:

160g icing sugar, sifted

1 tsp fine salt

1/2 tsp vanilla bean paste

5 tbsp almond milk

1 tbsp orange juice

 

Directions

First, make the dough. In a large bowl, tip in the flour, then put the salt, yeast and sugar on opposite sides of the bowl. Mix briefly, then pour in the milk and coconut oil. Add the orange zest. Using a wooden spoon, mix everything together until you get a taut, firm dough. Flour your hands and work surface and knead the dough for around 5 minutes. Alternatively, you could actually leave the dough in the bowl and use the spoon to ‘knead’ (I like to call this spoon kneading, kill me if you wish) the dough by mimicking the same movement you would do with hands with the spoon. This technique means less dough on your hands and more left in the bowl for you to enjoy…. duh! You just have to make sure that you’re thorough and not complacent with the kneading. It gets tiring, but it’s worth it. Just 5 minutes, you know.

Cover the bowl with a towel and leave it in a warm place (skip this if you’re in Singapore currently, ha) for 1.5 hours. Leave for longer, or up to 2 hours, if your surrounding temperature is under 25C. During the time you have to wait, take your frozen blackberries out to thaw, and mix the ground cinnamon with the sugar in a small bowl. Line a baking tray with a piece of baking parchment and set this aside.

After 2 hours, tip the ball of dough out onto a lightly floured surface, and then roll this out into a relatively large rectangle of 20x30cm. Sprinkle on the cinnamon sugar, then put on as many berries as you can fit, leaving the juice behind. Alternatively, you can use fresh blackberries microwaved for a minute. Leave a border of about an inch on each side of the rectangle. Mash the berries a little using a fork. Roll the rectangle lengthwise (along its length, not the breadth), keeping each roll tight and rolling gently and carefully the whole way. Cut the roll using a serrated knife or piece of dental floss into 6-7 smaller rolls along its length, or 3-4 cm apart each time. As you cut, some of the filling will spill out, and that’s ok. The side at which you cut may have more berry stains– simply lay this side of the roll down on the parchment. Lay all the rolls out on the piece of parchment and leave them to rise and puff out a little more for an hour. Meanwhile, preheat your oven to 180C (350F).

An hour later, place your rolls in the oven for 25 minutes. As they bake, make the icing by mixing all the icing ingredients in a medium bowl. You should have a thick, runny and opaque white icing. Add the liquid ingredients little by little and stop once you reach the thick, runny consistency you need. Once the rolls are baked, leave to cool for 5-6 minutes before drizzling on the icing. These rolls are best eaten within 3 days of making them. Store them in an airtight container, or in the freezer, where they will last for months!

Kaya Bundt With Dark Chocolate Frosting

2948404 Processed with VSCO with f2 preset Processed with VSCO with a5 preset

Things have been taken a step up. In thought, and in action. From trying out crazy buffet restaurants, to understanding which camera is the most accurate (iPhone, Snapchat, Instagram or something else? Help, which tells the truth?) and why, to Kim and Trump having negotiations just this morning, in a luxury hotel right here on our little red dot Singapore. Why not do the same in the kitchen? Like this, like now.

Making my own kaya was an intrepid effort, but by no means terribly intimidating. Kaya has always been one of my favourite spreads ever. Simply spreading the stuff on my toasted, buttered crumpet this morning was some beautiful nostalgia. I just had to recreate a vegan version. A few years ago, with so many amazing nonya kayas out there, I never felt the need to make my own. Although this vegan recipe, which I adapted from an online source, needs a little tweaking, the final product turned out more than fine, with the right gloopy texture, a strong coconut taste, perfect for soaking into crevices, into the porous, crusty craters of white toast, on a crumpet (this morning’s gala).

3105629 Processed with VSCO with f2 preset3381629 Processed with VSCO with f2 preset3094347 Processed with VSCO with f2 preset

So you’ve got the kaya. Then it’s simply a matter of mixing wet with dry, the kaya going into a smooth homogenous mixture of butter and sugar all nicely creamed together, some flax eggs (or normal eggs, whatever floats your goat), and added coconut extract for punch and pizzaz. Once that’s done, you make a damn good, deep and dark chocolate frosting to literally ice the cake in flavour, texture, and colour. Experiment with the baking time too– mine needed 45 minutes in total although you may only need 40 or so minutes. I even used some edible flowers to decorate but I’m posh that way (ok no, I’m supporting a sustainable urban farming movement. The owner propagates edible flowers and breeding pollinators in the middle of bustling Orchard Road here in Singapore… how cool is that??).

The cake is dense, moist yet fluffy. Behold some robust coconut breath in each sturdy bite. The icing stays strong even in this terrifying heat and humidity, so you can be well assured you don’t have to worry about a schmozzle when you drizzle it on your beautiful bundt.

3060347 Processed with VSCO with f2 preset

Kaya bundt cake with chocolate drizzle (makes one medium bundt)

Ingredients

For the kaya bundt cake:

400g kaya, homemade or store-bought (make your vegan version, I found a good recipe here– mine turned out tasting a little too much of soy due to all that tofu, but the texture and taste was still nonetheless on point)

350g cake flour, or plain flour if you don’t have cake flour

2 tsp baking powder

1 tsp salt

2 tsp coconut extract (optional, I added it for amplified flavour)

200g each of vegan butter (room temperature) and sugar (sub: normal butter if you’re not vegan)

2 flax eggs (sub: whole eggs), made by mixing 2 tbsp ground flaxseed with 5 tbsp room temperature water)

For the frosting:

40g icing sugar

10g cocoa powder

1 tbsp tahini (optional, I added for creaminess and a hint of sesame flavour)

5-6 tbsp almond milk

60g dark chocolate

 

Directions

Preheat your oven to 180C (350F). Make your flax eggs by combining the ground flaxseed with water and setting it aside to gel up. Grease and flour a bundt pan. I coated the inside of my pan with coconut oil, then floured it by adding a tablespoon of flour into the pan and then jiggling the pan around so the flour is mostly coating the oiled inner surface.

In a large bowl and with a spatula, cream the room temperature butter with the sugar. I find a spatula makes it nice and easy. Cream together until the mixture is homogenous, pale and fluffy. Add the flax eggs, coconut extract and kaya, and mix with a wooden spoon until combined.

In a separate medium bowl, briefly whisk together the flour, baking powder and salt. Tip this into the large bowl containing your wet ingredients, then mix all together gently, until everything is smooth and evenly incorporated. Spoon dollops of batter into the greased and floured pan, continuing to do this until all batter is used up. Bake the bundt in the preheated oven for 45 minutes, or until a wooden skewer inserted into the centre comes out with a few moist crumbs.

While the bundt is baking, make the frosting. Chop up the dark chocolate, tip into a microwave-safe bowl and microwave until the chocolate is all melted. In a separate bowl, sift the icing sugar and cocoa powder together, then add the tahini (optional) and milk. Add the melted chocolate and mix until you get a thick but runny consistency. Once the bundt is done, let it cool down (don’t tip it!) on a wire rack for at least a half hour. Drizzle the chocolate frosting over the top and sprinkle with sesame seeds for decoration.

 

 

 

Banana Coconut Mini Cakes

B800FD1A-BAE0-4A7F-BCCB-B5CC5DC7A546The hardest part of self-actualisation is that of  discerning what to accept and what to reject– of the world and of  ourselves– as we build the architecture of our character and stake out our stance in relation to our aims and obstacles’– Camus

Recently I’ve been thinking about habits. Today’s mantra shall be this: kicking old habits is just as important as incorporating new, good ones. We all have our good and bad habits, but sometimes the balance just isn’t there. I, for one, may see a scatter of crumbs late at night on the kitchen floor but oh god, it’s late, and I can do it tomorrow morning. It’s not the most serious crime, but little things do add up to be a lot. Doing things like making my bed and preparing my clothes the night before does wonders for saving time, space and maintaining cleanliness throughout the week, day by day. That’s the miracle of habits. Little actions that change routine that change you for the better. Currently working on bettering myself, to be better around others, too. It’s hard, but worth it, I feel. We are capable. And keep being grateful.

So here’s what I wrote last week in my diary about this cake: “Banana coconut cake with miso frosting! So moist and cute and tender. Might have to change the frosting a tad but I’m happy-dappy for now. There’s a flow to it, it’s enticing and dreamy and moody. Happy-dappy”.

Well firstly, wow I sound quite silly whenever I write about how excited I am about some new experiment in my personal diary. Did I really write ‘happy-dappy’ twice? Secondly, wow this cake is good. Like, really darn good, and I can’t wait for you to experience this banana-ful love all over again, from my kitchen and oven to yours.

3144412 Processed with VSCO with a5 preset Processed with VSCO with f2 presetIMG_54643617481 Processed with VSCO with a5 preset

Simple, really. You start off traditionally, mixing the wet and dry ingredients separately. Once everything is incorporated, and you pop the thing in the oven and make the frosting. Everything is cooled, then the frosting begins.

I didn’t mean to put miso in there (as is the case for so many random ingredients in my other bakes), but this is what gives the lift, the interest. Banana and miso?? Yes, it works. Please try it. Ingredients of the earth. All from nature. What is so wonderful about baking from home is that you know exactly what you’re putting in it, be it a simple or more complex bake. No chemicals, pesticides or what have you. Flour, sugar, plants… plants! It’s so wonderful, don’t you think.

I was listening to the podcast ‘On Being’ the other night (highly recommend, by the way), and there’s one part which talks about how there’s a link between being in awe of nature and altruism. Just witnessing the greatness of this universe perhaps makes us feel more like we should help one another along in society, keep us afloat in the raging seas, the beautiful yet turbulent grandeur of Mother Earth.

3023814 Processed with VSCO with a5 preset Processed with VSCO with f2 preset3122144 Processed with VSCO with a5 preset

Banana Coconut Mini Cakes with Miso coconut frosting (makes 4 mini cakes or 1 large 8 or 9-inch cake)

Ingredients

1 and a half bananas, mashed

45g dark/light brown sugar

30g white/coconut sugar

30ml (25g) vegetable oil

1 tbsp vanilla bean paste, or sub with vanilla extract

60ml plant milk of choice (I like using oat or rice milk

145g (little more than a cup) plain flour, or use half spelt/whole wheat flour

1/2 tsp baking powder

1/2 tsp baking soda

pinch of salt

30g desiccated coconut

 

For the frosting:

130g butter

5g miso paste

150g icing sugar

handful of desiccated coconut

 

For the layering (optional):

a sliced banana

more desiccated coconut, the amount here is up to you

 

Directions

Grease an 8 or 9-inch springform pan and preheat your oven to 180C. In a large bowl, mix together the banana, sugars, milk, vegetable oil and vanilla paste/extract. In a separate, medium bowl, briefly whisk together the dry ingredients– flour, salt, coconut and leavening agents. Tip this into the wet mix and stir everything together until all is just about incorporated. Bake this in the oven for 25 minutes, or until a wooden skewer inserted comes out clean.

While the cake bakes, make the frosting by beating the butter and miso together with an electric whisk, then slowly add the icing sugar until you get a smooth and thick frosting with bits of miso strewn throughout. Add the coconut and mix briefly. Place the frosting in the fridge until ready to use.

Once the cake is totally cool, or about a half hour later, use the lip of a glass cup to stamp out circles in the cake. You will get about 4 circles, so two mini cakes. Once the cakes are stamped out, add a dollop of frosting onto one cake, then add a few banana coins and a sprinkling of desiccated coconut on top. Place the second layer on top, then frost the top and add more desiccated coconut to decorate. Alternatively, you can leave the cake as is and frost it right there and then, or just frost the 4 circles individually without layering them, to get 4 separate open-faced cakes. These cakes will last 3-4 days in an airtight container in the fridge. If you’re just making the cake by itself, you can store it at room temperature for the same amount of time and in the same way.

Rye Matcha Pillow Pancakes

3338611 Processed with VSCO with f2 preset Processed with VSCO with a5 preset

The weekend was high in spirit, holding hope, a promising virtue and nighttime sin. Last night was spent with some people I love most, reunited with the family, a boy I could have only dreamed of meeting (more than a year ago now), relatives, simple, delicious homemade food.

Having the chance to show someone around my own town is most rejuvenating. There is no better way to appreciate and undertake fresh perspective on your roots. Dig deep into why you may think and behave the way you do. There is something deeper to uncover about oneself, something untouched when smothered by the happenings of everyday life, necessary communication and work.

A few travel shots from a recent trip to Bangkok and more Singapore fun before I proceed any further with my recipe for these glorious pancakes, which are like a fudgy matcha brownie in pancake form.

4256027 Processed with VSCO with a5 preset Processed with VSCO with f2 preset
Another Hound café nestled in the busyness of Siam Paragon, Bangkok. Draping lights and my favourite colour scheme.
3357763 Processed with VSCO with f2 preset
And our favourite drink there– earl grey lime iced tea. There was a frigid ball of pure tea and syrup which melted to constantly produce a refreshing, distinct flavour.
2676838 Processed with VSCO with b1 preset
We visited a plane cemetery far away from the city on a highway. It was magical and unbelievable to see dangling oxygen masks and half open overhead compartments, ravaged by the natural course of time. 

3849599 Processed with VSCO with a5 preset3397931 Processed with VSCO with a5 preset

3260062 Processed with VSCO with f2 preset Processed with VSCO with a5 preset
The apple speculoos affogato at The Affogato Bar. Soft, small chunks of cinnamony apple and a strong hit of espresso. An almost acidic strength is necessary for a good affogato, I believe. 
4277810 Processed with VSCO with f2 preset Processed with VSCO with a5 preset
Fun at The Bakery by Woodlands Sourdough (shoutout to Charlie for introducing this gem of a nook to me). I especially appreciate how they have vegan specials (usually on the weekends) and freshly baked, delicious, well-risen sourdough loaves every single day. Well-crafted sin.

Pancakes. That’s where it’s at. Usually tops a Saturday or Sunday for me, with that little bit of extra time permitting for lavish topping upon topping, pillowy layer on pillowy layer, dense and juuuuust done in the middle. Height and splendor. Maple syrup, coconut yoghurt and tahini are my favourite final touches. Maybe tear them up into shreds and douse with milk in a bowl. That’s just the sort of thing I would do, but mind you there are no obligations, because you would be the more rational human being.

Each rye pancake is hearty without being heavy, and I decided to inject mine with a little protein powder, the sort of bodybuilding stuff I would never use in a million years, but the kind folks behind Jimmyjoy’s Plennyshake offered me some and I’m not turning back because this stuff is definitely worth it. Check them out, I implore ya. Neither too sweet, nor does it feel unnecessary. It adds a nice prick of protein without any weird artificial flavour. All vegan, all good. The earthy matcha complements the moist and earthy offering of rye. Rye can tend to be a little sour if used too much, but the flavours here are balanced and refined.

3196929 Processed with VSCO with f2 preset3162297 Processed with VSCO with f2 preset3338611 Processed with VSCO with f2 preset Processed with VSCO with a5 preset

Rye Matcha Pillow Pancakes (makes 5 medium pancakes)

Ingredients

90g dark rye flour

A half tsp each of baking powder and baking soda

2 heaped tsp protein powder (optional)

2 tsp matcha powder

2 tsp coconut/ white sugar

14g melted vegan butter, plus some extra to grease the pan

half a banana, mashed

100ml plant milk of your choice (I used almond)

 

Directions

In a bowl, whisk together all the ingredients. Dollop tablespoonfuls of the batter onto a pan heated on medium heat. Flip once the underside is done and cook the second side for another minute before removing and letting rest on a paper towel. Top with whatever you wish– I topped mine with vegan chocolate ice cream, crushed rice cakes I hauled from Bangkok (YUM), more matcha and strawberries.