Soufflé Pancakes

As the year passes, in too quickly a manner, there has been a burgeoning demand for precious moments and their savouring.

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One of those precious moments happened last year, or perhaps a little before that, when I successfully made these Japanese soufflé pancakes. And since one of my life missions has been to having a professional feel for developing accurate, DELICIOUS vegan or plant-based reproductions of my favourite, usually nostalgic, breakfast or baking recipes, I couldn’t miss the chance to do so this time. I haven’t had these pancakes in ages, but they really are beautiful things. Admittedly, their sky-high, pillowy nature makes them not quite so pancake-like in the books of many purists, whatever continent may be in. Eating them, nevertheless, is pure ecstasy, and that’s what really matters. Each bite is weightless, teeth effortlessly sinking into these fluffy bodies. The little bit of sugar added to these pancakes suffices, coming through clearly purely due to all that air in each tower of a cake.

The addition of pumpkin purée here comes in handy after Fall, when you may still have half-cans of the stuff lying around. It adds the texture and flavour of egg yolk, which is what I originally use in the ‘normal’ recipe, without being intrusive with pumpkin’s own natural flavour. As for the Japanese (kewpie as it’s called) mayonnaise that’s one of the main stars in the normal recipe, vegan mayonnaise is used. I use the one by the brand Follow Your Heart, which tastes astoundingly like the real thing– crazy! The only thing here which isn’t exactly comforting is the use of white sugar, since I learnt that it’s common for the stuff to be made from bone char, and I am still trying to cut down on the use of refined sugar in general, since its general effects, both physically and mentally, just aren’t very desirable. However, I had some lying around and did not want to waste it, so that happened. Would be very grateful for any recommendations for substitutions!

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Soufflé pancakes (serves 1-2)

Ingredients  

4 tbsp pumpkin purée (sub: 2 egg yolks)

1 heaping tbsp. vegan mayonnaise (sub: normal mayonnaise if you’re not vegan)

The liquid from 1 can of chickpeas (aquafaba; sub: 2 egg whites)

½ tsp salt

2 tbsp white sugar

5 tbsp cake flour

1 tsp baking powder

some vegan butter for the pan during cooking

Directions

Prepare your pan and ring molds– you will need 3-4 4-inch wide ring molds for this. I actually did not have this on hand so I improvised and stapled together rings of aluminium foil to get the same effect. Note to self: use ring molds next time. The foil works but you have an increased chance of leakage at the bottom!

In a bowl, briefly whisk together the cake flour and baking powder. Then add the pumpkin purée, salt and vegan mayo. Whisk these together until you get a thick, dark yellow, almost paste-like mixture.

In a separate clean bowl, use an electric whisk to beat the aquafaba on high until frothy and mostly white throughout. Once you reach this frothy point, add the sugar and continue beating on high until you get a thick consistency. Aquafaba takes longer to whip up than normal egg white so be patient here– this can take up to 5 minutes. Meanwhile, place your pan on the stove to preheat it on medium heat. Once thickly whipped, add the aquafaba to the pumpkin mixture and gently fold with a spatula (I recommend a rubber one) until you get an incredibly light and airy consistency. At this point, your pan will be rather hot. Place your ring molds on the pan and add the batter to one of the molds until it is ¾ full. Cover the pan with its lid and wait 2-3 minutes. Remove the lid– once you see that the top is rather firm, use a flat pancake spatula to flip the pancake with the ring mold still in tact, to cook the other side. Remove this pancake and put it on a paper towel on a plate to rest while you cook the rest of the batter.

 

Cornflake-crusted Stuffed French Toast

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Well, hi guys, it’s been a while. With everything seeming to happen at the same time, it feels almost strange to be typing on this platform again about things closest to my heart (aka sugar, spice and all things nice).

Above all, and most importantly, let there be french toast. The one food I will gladly eat every day three times a day. The one thing I love so much that I have a whole section in my recipe page dedicated to it.

There have been pockets of time in the past few weeks which have granted me access to memories only of the sweetest kind. I’ve tried making all sorts of fancy french toast get-ups, usually never with any regret (hello bagel french toast and black sesame french toast), although I have to say this childish cornflake-crusted banana-stuffed one is  not only a weekend winner, but a fanciful play on all things childhood-sweet. It’s any golden childhood memory on a plate– swinging through falling leaves on a swing, drinking hot chocolate by a fire.

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I understand that french toast isn’t considered french toast unless made with real, proper egg, so perhaps me going plant-based (it’s been over a year now) has put, on a subconscious level, the idea of good weekend french toast aside. But coming across multiple mouth-watering french toasts on Instagram and elsewhere on the www has made me determined to recreate a vegan version that’s just as good, and possibly better, than what most of us may find out there in the cafe-sphere. So if you’re quite the purist, go ahead and use real or vegan egg. But perhaps just once, try this combination of mashed banana, cinnamon and milk, which saturates your soft bread to the most ideal degree, resulting in french toast that’s neither too soggy nor rubbery. Oh, rubbery is the worst, isn’t it?

As human beings we require simple sustenance. But sometimes the simplest matters turn out to be the most delicious, and the smallest twist using something as ubiquitous and childish as cornflakes makes all the difference. Making a most delicious french toast right in your own kitchen is truly the most rewarding thing. Not much fuss, no wallet-burning, and a 100% goodness guarantee. So you can make this, and get back to whatever you’re doing the rest of the day, all the while knowing you’ve done something terribly good for yourself.

Quote of the day: ‘We are human beings, not human doings’

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Cornflake-crusted Cinnamon Banana French Toast (serves 1)

Ingredients

2 slices vegan brioche/ any soft bread of your choice

2 bananas, one mashed, and one sliced thickly at a slight angle.

60ml (1/4 cup) almond milk

1 tsp ground cinnamon

handful of cornflakes

3 tbsp brown sugar

vegan butter for caramelising

handful of frozen berries (optional)

icing sugar (optional, for decoration)

Directions

Place the cornflakes in a bowl and use your (clean, hopefully) hands to crush them into chunks. Pour the cornflakes into a shallow dish. Don’t worry if you are left with quite a few larger chunks– this will only give more texture to your french toast. In another bowl, use a fork to briefly mix together your french toast batter– the mashed banana, almond milk and cinnamon. Don’t worry about little chunks of banana in there. Add a pat of vegan butter or oil to a medium nonstick pan to start making the caramelised banana.

Once the pan is hot, add a little more vegan butter to the pan, together with the brown sugar. Add the sliced banana to the hot pan and let it caramelise for a minute. Once the side facing down is a nice caramelised golden colour, use a spatula to flip the banana slices and cook the other side. Once the bananas are nicely soft and caramelised, set them aside in a bowl while you make the french toast. Leave the pan on medium heat.

Dip both sides of one of the bread slices into the mashed banana mixture, then dip one side into the crushed cornflakes. Repeat for the other bread slice. Place the cornflake-side of one bread slice onto the hot pan to cook, add the caramelised bananas on the side facing up. Add the handful of berries if you wish– I think it adds a lovely tang to cut through all that sweet chimerical flavour. Then close your french toast sandwich with the other slice of bread. Once the side facing down has been cooking for a minute or so, use your spatula to check if that side is golden-crisp and cooked. If it is, flip the sandwich over and cook the second side.

Once finished, cut your french toast sandwich on the diagonal, then top with any leftover caramelised banana you have, and a sprinkling of icing sugar. Serve with more berries and a splosh of yoghurt. HELLO Saturday.

No-bake Strawberry Cheesecake

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Rain, outside. Currently listening to Millie Vernon’s That Old Feeling, and feeling swingy. I haven’t given enough verbal weight to the importance of smooth jazz to my creations. Its silky notes have a way of churning the cogs up there. The rain is helping, too.

Cheesecake, cheesecake! Inspired by none other than my favourite Ben&Jerry’s ice cream flavour as a child. Am I the only one who thought it was better than every other flavour they had? Phish food was fine, Cherry Garcia was an atrocity only because I had no appetite for cherries in any form at that age, the banana thing was a no. It was a picky phase, I could only stick to solid chocolate and cheese sort of flavours, and anything nutty or fruity was sacrilege. Except for strawberry cheesecake.

I approach most vegan cheesecake recipes with caution. Cashews and coconut? The furthest things from that signature dairy taste? I think not. But this one proved me (and will hopefully do the same to you) wrong. A good soak of your cashews will yield a fine, smooth texture, similar to your typical New York cheesecake, I promise. I kept this one base-less to keep the focus on the pure filling, but you can use this crust if you wish. That crust is also featured in my recipe for a classic vegan cheesecake, if you wish to try a proper baked one instead. It’s good to remind oneself of why it’s important to use more plant-based foods and proteins in anything you cook and bake. Just look at the power of cashews, the main star of this event:

  • They are almost a quarter total protein
  • 62% of its fats are monounsaturated, and have less fat than most other nuts
  • They are brimming with a sort of flavonol that starves cancer tumours
  • They help manufacture enzymes involved in the formation of haemoglobin and collagen, and are therefore key in skin and hair health
  • I keep forgetting that full stops don’t belong in bullet points

So you see, I guess this whole cashews-not-milk-plus-save-cow-exploitation sort of headspace isn’t so bad. The better you blend all this up, the better your result. You really want it to be as smooth and creamy as possible. What’s great about this recipe is also that i’s no-bake, which means it satisfies all you lazy bakers (me included sometimes).

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Ingredients

250g raw cashews, soaked overnight or for a couple of hours in lukewarm water, and drained. You can leave the cashews in the fridge or on the counter. Alternatively, you can add boiling water to the cashews and let this sit for half an hour before using.

1/2 tsp turmeric

1/2 tsp fine salt

120ml lemon juice, freshly squeezed from about 3-4 lemons

1 tsp vanilla extract or vanilla bean paste

80ml maple syrup

60ml vegetable oil (sub: melted vegan butter/melted coconut oil)

3 heaped tbsp coconut yoghurt or any yoghurt you like (sub: applesauce or milk)

3 heaped tbsp strawberry jam

Directions

Blend all ingredients except for the jam in a high-speed, powerful blender. Continue to blend until you get a smooth, pale consistency. It should be thick and runny. Pour the filling into a bowl, add the strawberry jam and then use a spatula to fold the jam in, creating a ripple effect. Tip this into a 8 or 9-inch cheesecake pan with a removable bottom and place it into the freezer to set.

*To create the swirly effect as you can see above, take the cheesecake out of the freezer after 30 minutes, and run a small knife or spatula in the formation of a spiral from the outside to the inside. You may get this all messy the first time, especially as the cheesecake starts to thaw, but don’t worry, the fact that the cheesecake thaws easily means it’s also easy to scrap whatever pattern you’ve done and start again. You can also put the cheesecake back in the freezer and take it out 10 minutes later to re-mold whatever pattern you want. Enjoy with coconut yogurt and strawberry jam.

Kaya Bundt With Dark Chocolate Frosting

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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).

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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.

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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.

 

 

 

Goreng Pisang on Toast

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There are too many things, upon my arrival in the homeland, this special little red dot, that I was much too eager to get into again (jet lag came, stole all my energy and enthusiasm. But now that that’s gone, each day seems a refreshing beam of light, a hopeful promise). But yes. Café hopping, family and friends aside, it’s all about food. Old flavours, fun memories, revisited. That’s what I missed. There’s always something to be aware of, to be curious and excited about. Right now I’m deeply appreciating, here in Singapore, access to good food at much cheaper prices, and the cool and quirky Asian/pan-Asian delights one can find anywhere, in the basement of any big mall (my favourite is the Takashimaya one, for the record).

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A recent tea party I had with my dear friend Charlie at an Airbnb café– how cool are these? They specially made vegan chocolate avocado mousse for me, and the accompanying chai tea was sublime. 
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My favourite place for good sourdough– The Bakery by Woodlands Sourdough at Bukit Timah. Thick almond butter and honey on thick, crusty toast. The sort of thing I actually will pay for once in a while, it’s that good.

It’s a time to revisit, guiltlessly, all the sweet flavours I missed. Black sesame, durian, matcha galore. Endless. Gorgeous! One of my favourite food thingys that I used to have on a regular basis, aside from durian puffs and dark chocolate taiyakis, was goring pisang (fried banana). My grandmother still occasionally buys them from the hawker centre, and are too, too perfect with a cold dollop of vanilla bean ice cream, or just on their own as they are.

It feels downright weird to be back. With no dissertation to complete, I am officially a graduate (ok not entirely, the graduation is in October, but still). Now, there’s a space in my head, one that need not necessarily be filled all the time. A space to feel, to think, to scroll through all the emotions that have been mashed together for too long in the days leading up to some exam, or assignment, or thesis. Because sometimes scrolling through emotions means putting rationality on the back-burner. This feels so free. This feels like a good, long, abdominal breath. And true enough, it is important to take time, intentionally, to do this daily, or at least weekly. But it’s also good to get away from it all entirely, take a break even from blogging, as I did the past two weeks. Routine, a good one, is a conscientious way of re-organizing one’s priorities. But sometimes a little break from routine allows for reflection on the meaning of the routine itself, instead of being on autopilot all the time. It’s sort of like atoms in a certain structure. The bits that make up the structure may be strong and sturdy, but breaking away and re-organizing them in a smarter and more efficient manner may leave you with a structure even stronger than before).

Now let’s go bananas. It’s all about the right banana and the right batter. The two must complement each other– too ripe a banana will leave you with mushy bits of nothing, while the batter should comprise ice-cold water, rice flour and corn starch for the perfect degree of crispiness. Then everything is fried, and I don’t think you can go wrong by either shallow or deep-frying, because it’s still a fried banana, and you can’t go wrong with that, can you?

Traditionally, these golden beauties are eaten with ice cream or with a custard, but that Monday I decided to bung it on some toast layered with fresh, thick coconut yoghurt, peanut butter and jam, and my taste buds were on absolute fire. The combination of the creamy yoghurt, tangy and sweet with peanut butter and jam, cradled the crisp, wispy outer layer of goring pisang batter. You think about it, and the whole thing seems or sounds a little silly. I mean, fried anything can’t really go wrong. Or just leave the poor banana alone, for goodness sake. Why coat it, why ruin it? But that’s the fun of experimentation, is it not? I’ll breathe down the back of the traditionalist for as long as I can, challenging the norm. If we can fry bananas, or mars bars, or friggin’ tea bags, then why not put them on something and call it a meal? Like your usual pb&j toast. The coconut yoghurt really is just for fun. The whole thing is just fun and delicious, so let’s just leave it at that.

 

Ingredients

2-3 ripe (but not too ripe!) bananas, sliced in half (along the breadth, not down the long centre)

40g plain flour

2 tbsp each of rice flour and cornflour

¼ tsp baking powder

pinch of salt

5 tbsp ice-cold water

vegetable oil for deep frying, of which a tablespoon you will mix into the batter

*optional accompaniments: bread slices (use whatever bread you like but whole-wheat or sourdough is preferable), coconut/soy yoghurt, peanut butter, jam

 

Directions

Mix all batter ingredients (everything listed above except for the bananas) in a shallow bowl. The batter should be smooth, without any lumps. This can be done by adding the water slowly, in thirds, and whisking well in between. The batter should not be all that thick– if it is, add a little more water to thin it out.

Add your cut bananas to the batter and coat them well with the help of a fork or spoon. Meanwhile, heat 1.5-2 inches of vegetable oil in a wok/frying pan. Add enough so that the bananas will be just covered. You can also save some oil by using less oil and turning the bananas halfway through. Once the oil temperature has reached 180C (320F), and you can do this with any candy thermometer, add the coated bananas and fry until they are visibly golden-yellow. 2-3 bananas are perfect for this recipe because too many will make the temperature of the oil drop a little. Once visibly golden and crispy, take the bananas out with a pair of tongs and place them on a paper towel to drain the excess oil. Be careful this whole time, the oil may spit and hurt you. These are best eaten immediately or at least the same day they are made. For this twist, toast your bread slices, then add a tablespoon each of coconut yoghurt, peanut butter, and finally the jam. I like strawberry jam, but that bit’s up to you. Then cut your fried bananas in half lengthwise, then put them on the piece (or pieces) of toast. Take a bite. Savour that. Love that.