Classic Crepes (gluten-free option)

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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.

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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

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‘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.

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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.

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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!

Chocolate-stuffed Pillow Pancakes for One

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And it’s back to the pancake grind. Does anyone else think pancakes are just beyond magical? I mean really, think back to when you had one really good pancake, and all the suffering it may have alleviated. I’m not saying one must be dependent on pancakes (or good food) alone to be relieved of anything depressing or sad, because that in itself isn’t a case for good health. Good health need not mean a good pancake, but good health certainly leaves room for a damn good pancake.

My signature pillow pancakes have been my (and your) long-standing favourite recipe since I started posting recipes on this blog. Though it seemed initially banal to re-write a recipe which I’ve done too many times to count, it behoves me to re-write it for your benefit, just this once, because chocolate-stuffed pancakes do take these to a whole new level, and because it’s ‘for one’, you need not share, or worry about tidying up and freezing leftovers. Further, it’s the perfect way to use up any leftover chocolate frosting you may have from a cake or tart experiment. This is no pabulum or stupidity (the latter you may witness, though, in the current issue surrounding the new American immigration policy; I am both heartbroken and angered by such hoo-ha).

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A firm warning from yours truly– these pancakes will make you productive the entire morning. I topped mine with a homemade pumpkin spread and some granola given to me by my dearest Charlie, although these toppings are optional (and honestly, gave the photography shoot bit a nice bit of pop and fun). You’re good with some maple and extra chopped dark chocolate, and I imagine some good, thick coconut yoghurt would work so well.

I’ll dial the excitement down a shade, and leave you to it. The past week has been rife with friendly gatherings and good food, and I hope this does not stop for a long, long while.

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Chocolate-Stuffed Pancakes for One

Ingredients

For the pancakes:

80g plain flour, or use half plain and half whole-wheat

1 tbsp ground flax (optional)

1 tbsp coconut/white/brown sugar

1/2 tsp each of baking powder and baking soda

pinch of salt

2 tsp melted butter (normal/vegan) or coconut oil

100ml milk or mylk (I like almond or soy)

For the chocolate middle:

10g cocoa powder

30g icing sugar

splash of milk or mylk almond/soy)

 

Directions

The night before you make the pancakes, whisk the cocoa powder and icing sugar together, Drizzle in the milk/mylk drop by drop until you get the consistency of a smooth and thick chocolate icing. Put the icing on a plate, spread it out and put it in the freezer to set. In a large bowl, whisk together the dry ingredients (flour(s), flax (if using), sugar, salt and leavening agents). Pour the rest of the ingredients into the dry mix and mix briefly with a wooden spoon or a normal dinner spoon. Continue to mix until everything is justt combined, which means there will still be a few lumps, but no more streaks of flour. The batter will be thick and somewhat lumpy.

Preheat your pan on medium-high heat and ready some butter. You know the pan is hot enough when you flick a little water onto its surface and there’s a clear sizzle. At that point, add a little pat of butter, let it melt, and add a heaping tablespoon of pancake batter for your first pancake. Then take your frozen chocolate disc and place it in the centre of your first pancake. Add a little more batter to cover the disc. Wait for the pancake to cook through, or once you notice one or two bubbles forming on its surface. Flip the pancake and let it cook for at least 30 more seconds. Let this cool on a paper towel while you do the same for the next pancake.

Serve with butter and maple syrup, or whatever you want. They’re wonderful with banana and more chopped chocolate, its moist sweetness adjoining arms with the maple. What a Sunday.

 

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.