Rustic Pineapple Balls (Lunar New Year Recipe)

Healthy Pineapple Balls Recipe

Pineapple pastries, usually in the form of tarts, are a common sight in Singapore and Malaysia during Chinese New Year. Pineapples represent prosperity and good luck in some Chinese cultures. The name also sounds similar to “fortune, come” when said in Hokkien. In Singapore, after moving into a new house, Chinese folks often roll whole pineapples on the floor as it symbolises “rolling good luck” into the new house.

Crumbly, soft and a delightful blend of sweet and sour flavours. Not perfectly round and smooth but hey, it’s homemade!

I developed this recipe with a single purpose in mind – to be able to stuff myself without feeling sick! As I got older, my body doesn’t seem to like buttery, oily and sugary foods as much as before (the same reason I created my old tempeh bak kwa recipe). I wanted delicious pineapple tarts that won’t be heavy on my stomach, so I can have energy to make hundreds of dumplings (recipe in my book)! 

Secret ingredient 🙂

Instead of vegan butter, which is expensive and highly processed, I opted to use coconut oil instead. Before you exclaim “coconut taste!!”, I’m here to assure you that it’s not that unpleasant coconut aftertaste. The almost pungent coconut aftertaste usually appears when the food loses its freshness (thus storage for this is important, see notes), or when low quality coconut ingredients were used. Good quality coconut milk/oil gives a pleasant sweetness and fragrance that’s unique to this versatile tropical fruit. Furthermore, coconut pairs well with pineapple – it’s not exactly the same as traditional pineapple tarts, but delicious in its own way.

Peeling and coring pineapples is really a lot more work, but it tastes much fresher.

If you’re in the tropics, you have to refrigerate your coconut oil to get it solid enough. It should not be liquid-y but yet soft enough for you to scoop out of the jar. There are 2 types of coconut oil – unrefined (also known as cold pressed) and refined. Unrefined coconut oil is the one with the sweet coconut fragrance and rich flavour. It has a lower smoke point thus is more suitable for baking. Refined coconut oil has no coconut flavour at all, it’s more suitable for high heat cooking like frying as it has a higher smoke point. For this recipe, I have tried with both types. The balls made with refined oil turned out really bland. The ones made with unrefined coconut oil was delightfully buttery with a natural sweet fragrance. However, it develops a strong coconut aftertaste after 3 days at room temperature. Thus, this recipe produces a small amount as I recommend you to finish it within 3 days – shouldn’t be a problem!

Cooking pineapples and reducing them to jam takes at least 1 hour, so best to make it in advance.
The dough will come together once solid coconut oil pieces are mixed in.
The dough needs to be handled carefully due to the characteristics of coconut oil.

RUSTIC Pineapple Balls (eggless, dairy-free)

Makes about 20-24 bite-sized balls

For the pineapple jam (can be made 1 day in advance, makes 2 batches of balls)

  • 2 medium pineapples, peeled, eyes and cores removed and cut into chunks
  • A pinch of salt
  • 70g sugar, or to taste (depends on the sweetness of your pineapple)

Use a blender or food processor to puree the pineapple. In a pot, add blended pineapples and water. Bring to a gentle boil. Add sugar and salt, let simmer over low heat till it’s reduced to a paste. To prevent burning, mix it with a spatula every 5 mins or so. It might take 50-60mins to reduce, depending on the natural amount of moisture that your pineapple has. Once it reaches a jam-like consistency, remove from heat and transfer to a clean airtight jar. Place in the fridge to cool. It can be refrigerated for up to 5-7 days, depending on the temperature of your fridge.

For the pastry (can be made 1 day in advance)

  • 150g all-purpose/plain flour
  • 30g potato starch
  • 1/8 tsp baking powder
  • 1/2 tsp salt
  • 25g sugar
  • A pinch of turmeric (optional, for colour only)
  • 100g coconut oil (soft solid)
  • 1 tbsp soy milk
  • 1 tsp vanilla paste or extract (for best results, avoid vanilla flavouring)


For the egg-free wash (can be made 1 day in advance)

  • 2 tsp gula melaka/sugar
  • A pinch of turmeric, for colour
  • 1 tsp soy milk
  • 1 tbsp oil

Mix flour, starch, baking powder, turmeric, salt and sugar in a large bowl. Weigh out your coconut oil and cut it into small pieces. Add the coconut oil pieces, vanilla paste and soy milk into the flour mixture. Use your hand to gently squeeze and mix till the oil is mostly melted and incorporated into the flour. Mix and knead gently till you get a dough. Transfer onto a cling wrap and flatten the dough. Wrap and refrigerate for at least 1 hour. Remove it from fridge at least 20 mins before shaping as the dough will harden when chilled.

Preheat oven to 165C. Shape pineapple jam into balls of approximately 1 cm diameter, line them up on a clean surface. Shape a piece of dough into balls of approximately 2 cm diameter and flatten with your palms. Ensure the dough is as evenly thin as possible. Place a pineapple jam ball onto the edge of the flattened dough and roll both jam and dough gently downwards. Pinch the sides and any other openings to close. Finally, roll between your hands to ensure the ball is evenly round. Place on a baking tray lined with parchment paper. Repeat these steps till you use up all the jam/dough.

For the egg-free wash, mix all ingredients in a bowl with a food-safe brush. Brush the top of each ball gently. Transfer to oven and bake at 165C for 20-22 mins, till the balls are darkened and slightly expanded. Remove from oven and let it cool on the tray for 1 min. Then, transfer onto a wire rack and let cool completely, which might take up to 1 hour depending on your room temperature. Transfer to an airtight container to store.

Warning: addictive.


  • Do not add too much turmeric or it’ll interfere with the flavours. Since we used coconut oil not butter, turmeric can help boost the yellow colour.
  • Since we are using coconut oil, dough may soften at room temperature. If dough is too wet or soft, refrigerate it for 5 mins to stiffen.
  • Best consumed within 3 days, if stored at room temperature. Can be refrigerated for up to 7 days.
  • This recipe doesn’t seem to work well with plastic tart moulds due to the dough being slightly unstable at room temperature. I prefer making balls as I don’t like having to many things to wash!
  • If you’re someone who dislikes coconut no matter what, replace coconut oil with 125g dairy-free butter and omit soy milk.


Crazybadman X Morethanveggies: 3 recipes of high-protein breakfast spreads

Third post of my collaboration with Crazybadman! I’m using their BioTechUSA Vegan Protein to create high-protein breakfast recipes. It’s the best-tasting protein powder I’ve tried so I could make different recipes from it. If you’re a vegan athlete or simply into plant-based fitness, try them out! Use code MORETHANVEGGIES for 10% when you’re purchasing the protein powder from Crazybadman.

Here are 3 easy breakfast spreads that you can put on anything to give your meal a quick protein boost.

Chocolate breakfast spread

Dairy, gluten, oil and sugar-free chocolate spread that takes just about 15 minutes to make. Perfect on toast, oatmeal and crackers. Or simply eat with a spoon!

Makes about 300 g

Macros (1 serving of 1 tbsp):

  • 5.4 g protein
  • 2 g carbohydrates
  • 2.6 g fats
  • 0.4 g fibre


  • 3/4 cup coconut milk
  • 4 tbsp cocoa powder
  • 30g unsweetened dark chocolate
  • 1/2 cup BioTechUSA Vegan Protein Hazelnut flavour
  • 1 tsp vanilla paste (optional)


  1. Place coconut milk and dark chocolate in a metal bowl and immerse it in hot water. Stir to melt the chocolate.
  2. Place chocolate mixture and remaining ingredients in a blender or food processor and blend for 1-2 mins until everything is mixed and creamy.
  3. Transfer to a clean, airtight jar. Use immediately or keep in the fridge.
  4. Keep in the fridge and use within 1-2 weeks.


  1. Add maple syrup, agave nectar or coconut sugar syrup if a sweeter flavour is preferred.
  2. Remove from fridge 15 minutes before serving as the spread hardens in the fridge.
  3. This works great with Chocolate Cinnamon and Vanilla Cookie flavours too.

Vanilla Cookie Almond Butter

This inexpensive yet delicious homemade almond butter goes with any bread, crackers or even veggie sticks! Some patience is needed to blend roasted almonds till creamy, but trust us, it’s worth the little bit of effort. Also oil, sugar and gluten-free.

Makes about 400 grams

Macros (1 tbsp):

  • 6.5 g protein
  • 4.7 g carbohydrate
  • 12.4 g fat
  • 3 g fibre


  • 5 cups raw almonds
  • 1/2 cup BioTechUSA Vegan Protein Vanilla Cookie flavour
  • 1/2 teaspoon salt


  1. Preheat the oven to 180C. Spread the almonds across a large, rimmed baking sheet and toast the almonds for 10 minutes, stirring halfway. Let the almonds cool until they are warm.
  2. Transfer the almonds to a high-speed blender or strong food processor. Blend until creamy, pausing to scrape down the sides when needed. The almonds will go from flour-like clumps, to a ball or a mass pressed against the sides of the container. Use a spatula to keep breaking up the crumbs/ball if needed, and continue blending. Stop when the almonds turn creamy. During blending, pause when the mixture or machine gets too hot.
  3. Once the almond butter is very smooth and creamy, add salt and 1/3 of the protein powder. Blend till combined, and add another 1/3. Continue until all the protein powder is used and everything is combined.
  4. Let the almond butter cool to room temperature, then transfer the mixture to a container or jar with lid. It can be refrigerated for up to 2 weeks.


  • You can dress this up with sweet spices like cinnamon and nutmeg.
  • Try it out with other types of nuts too!

Protein Pineapple Chia Jam

A great way to sweeten up your breakfast while adding an omega-3 boost. Oil, sugar and gluten-free.

Makes about 450-500 ml

Macros (2 tbsp)

  • 4.2 g protein
  • 7.25 g carbohydrates
  • 0.75 g fat
  • 1.25 g fibre


  • About 800g pineapple, chopped
  • 2/3 cup BiotechUSA Forest Fruit Vegan Protein
  • 2 tbsp chia seeds
  • Juice of 1 lemon
  • Skin of 1 lemon, chopped into big pieces
  • 1/3 cup water, more if needed


  • Blend the pineapple in a food processor to get a liquid paste.
  • Place pineapple and lemon skins in a large saucepan. Heat it over low-medium heat, mash and stir.
  • When the pineapple mixture is boiling gently, stir in BioTechUSA Forest Fruit Vegan Protein.
  • Add in water till you get a runny mixture. Continue to simmer over low heat.
  • When mixture reaches a full boil, pour in chia seeds and mix. Continue to boil for 15 to 20 minutes or until desired texture is achieved. It should be much thinner than your desired consistency as it sets in the fridge.
  • Remove from heat and let sit for 15 minutes.
  • Serve with bread or crackers. The jam can be kept in the fridge for up to 3 weeks in a covered jar.


  • Chia seeds here are important, they help thicken the jam. Sugar or pectin also works.
  • Works with other fruits like mango and berries too.
  • Try this out with Banana and Vanilla Cookie flavours too!


Crazybadman x Morethanveggies: Sea Salt Chocolate Cinnamon Granola

Another recipe created as part of my breakfast recipe collaboration with Crazybadman, a Singapore-based sports shop. I shared this granola with a few friends and they loved it! It’s not too sweet, balanced, nutty and crunchy with warm fruity notes.

Crazybadman has the best-tasting vegan protein powder in many flavours – use code MORETHANVEGGIES for 10% off.

Sea Salt Chocolate Cinnamon Granola

Makes about 3 cups

Macros (1 serving = 0.5 cup)

  • 8.5 g protein
  • 16 g carbohydrate
  • 15 g fat
  • 2.3 g fibre

Dry ingredients

  • 2 cups rolled oats
  • 1/2 cup of your preferred nut (I used organic pumpkin seeds)
  • 1/3 cup BioTechUSA Vegan Protein Chocolate Cinnamon flavour
  • 1 tsp fine sea salt
  • 1 tsp cinnamon powder (optional, recommended if you prefer a stronger cinnamon taste)
  • 1/8 cup shredded coconut (optional, recommended)
  • 1/3 cup dried fruit of your choice (optional, recommended. I used dried Japanese yuzu strips.)

Wet ingredients

  • 1/8 cup maple syrup (use real maple syrup for best flavour)
  • 1/4 cup organic coconut oil (don’t worry, there’s no coconut taste in the end result!)
  • 1 teaspoon vanilla paste/extract (optional, recommended)


  • Heat oven to 180C.  Line a large baking sheet with parchment paper, and set aside.
  • In a large mixing bowl, stir together dry ingredients.
  • In a separate mixing bowl, stir together wet ingredients till mixed. Pour the wet mixture into the dry mixture, and stir until evenly combined.
  • Spread the granola out evenly on the prepared baking sheet.  Bake for 20 -25 minutes, stirring once halfway through, until the granola is lightly toasted and golden brown.
  • Remove baking sheet from the oven and transfer to a wire rack.  Let cool until the granola reaches room temperature. Transfer to an airtight clean container to store. Keep at room temperature for 1 week, then transfer to store in fridge for up to 1 month.


  • This recipe works with Vanilla Cookie, Hazelnut, Forest Fruit and Banana flavours available on Crazybadman too.
  • Add more sweet syrup if you prefer bigger clumps. I tried to keep sugar level as low as possible.
  • Coconut oil and shredded coconut will another layer of fragrance and natural sweetness. Thus highly recommend to include. There’s no residue coconut taste in the end result if you use good quality ones.
  • Real maple syrup is the best-tasting sweet syrup out there. The second best is gula melaka, which is also cheaper.
  • For gluten-free, use gluten-free oats.

For more Crazybadman x Morethanveggies high-protein recipe videos, visit my YouTube channel here. This is the video for the previous no-bake mango cheesecake recipe.

Crazybadman x morethanveggies – protein mango no-bake ‘cheese’cake recipe

vegan protein powder cake

If you’re following my social pages, you might have already heard of Crazybadman. They are a home-grown sports distributor that sells the best-tasting vegan protein powders I’ve had. It dissolves well without sedimentation, and there’s a huge range of flavours like Chocolate Cinnamon (my favourite), Vanilla Cookie, Hazelnut, Forest Fruit and more. Since they taste good and are very versatile, I’ve started collaborating with Crazybadman to create high protein recipes of sweets and desserts that suit the lifestyle of any active person. Use MORETHANVEGGIES10 for 10% off during checkout when buying any flavour of the vegan protein powders.

vegan mango cheesecake
Available from Crazybadman. Recipe video below!

Personally, I have a love/hate relationship with exercise. I grew up hating exercise; I was the type of kid who preferred to read and watch TV. After years of struggling with poor digestion, almost all the TCM and Ayurvedic doctors I’ve seen strongly recommended exercise as a cure. So I started yoga, then moved on to more intense sports like weight training and Muay Thai. I enjoyed the latter two a lot, but stopped because gym memberships are rather expensive, and now I’m trying to avoid going out. Now my lifestyle is a lot more active compared to my days in CBD as my work is more kitchen-oriented. So I don’t consume protein powder frequently, but it’s very helpful when I’m rushing for classes and only have time to make a smoothie.

Homemade coconut yoghurt, papaya, banana, Forest Fruit Vegan Protein smoothie – dinner during evening classes. White pepper was a prop used in class, had nothing to do with the smoothie 🙂

SG-Based Athletes I admire

I know a few vegan athletes (or just super fit folks) who are based in Singapore, they are extremely active and fit, probably more than I’d ever hope to be! I really admire their dedication to improving themselves and guiding others on their fitness journey. If you need some plant-based fitness inspo, here are their pages.

  • Maria (Featured above, bodybuilder, I make her food!)
  • Aaron (Bodybuilder, I make his food too!) 
  • Luke Tan (Fitness coach and author) 
  • Cat Yeo (Fitness coach) 
  • Kenneth (Also a business owner and great cook!)
  • Aly (Yoga teacher & influencer)
  • Ryza (Also a fantastic home cook and baker)
  • Krystle (Group fitness instructor, nutritionist)
  • Amanda (Yoga teacher & artist)

Protein-packed treat for hot days

This Mango No-bake ‘Cheese’cake is a frozen, creamy sweet treat with a crumbly salted crust. High in protein, good fats and vitamins thanks to BioTech USA Vegan Protein, nuts, coconut oil and fruits. Tangy, subtly sweet and melts in your mouth – perfect for hot days. Also gluten and cholesterol free, no baking required! I find each slice extremely filling, so try it for breakfast or share it with a loved one.

Use code MORETHANVEGGIES10 for 10% for any vegan protein flavours from Crazybadman.

Macros (per slice when cake is cut into 6 slices):

  • 30 g protein
  • 45 g carbohydrate
  • 59 g fat
  • 3 g fibre

Prepare one day in advance prior to serving. Soak cashews overnight. Makes one 9″ cake.

For the crust:

  • 6 tbsp unsalted peanut butter (or other nut butter of your choice)
  • ½ cup of any roasted nuts/seeds
  • ½ cup of oats
  • 1/2 tsp cinnamon powder
  • 1 tbsp vanilla paste
  • 1 tsp sea salt

Blend all in food processor until it holds together well when pressed or shaped. Grease your pan/mould with oil and press crust firmly into the base.

For the filling:

  • 120g BiotechUSA Vegan Protein Vanilla Cookie Flavour
  • 1 large ripe mango, peeled and chopped
  • 2/3 cup coconut oil (do not replace)
  • 2 and ½ cups dry cashews, soaked overnight
  • ½ cup lemon juice
  • Zest from 1 lemon
  • ½ cup syrup (optional, maple syrup recommended)
  • ½ tsp sea salt
  • 1 tbsp vanilla paste
  • Red dragon fruit, peeled and cubed, for topping (optional)
  • Chocolate sauce, for topping (optional)
  • Crushed nuts, for topping (optional)

Blend everything except coconut oil and toppings together to a smooth yellowish paste. Pour in coconut oil and blend again to combine. Pour on top of crust into the pan/mold. Flatten the filling with a spatula or back of a spoon. Freeze overnight. To serve, take the cake out to defrost for 15 minutes at room temperature. Add toppings of your choice. Slice and serve.


  • Blend the coconut oil after everything is combined to prevent lumps of powder from forming.
  • Try this with other BioTechUSA flavours like Hazelnut, Chocolate Cinnamon and Banana.
  • Other fruits like banana, berries, pineapple, work great too. Always use ripe fruits for best flavour.
  • For a smooth and creamy cake, use a powerful blender. Pausing after blending for a while is recommended to avoid overheating the blender’s motor.

YouTube Channel Launch – Kueh Bahulu Recipe Video

Happy New Year!

A new year, a new beginning! 2018 marks the start of my first ever YouTube channel. In 2016 some friends had already suggested YouTube since I’m trained in video and animation. But I was so occupied with work at a design studio that I didn’t have much free time. It was only when I started freelancing in 2017 (even though the workload is the same), I had the flexibility to take on new personal projects.

Hope to bring more engaging content to anyone interested in healthier foods, as I know people generally like viewing than reading. Many recipes also require techniques that are best shown visually. Please like, subscribe and enable notifications to my channel to be notified when new videos are out. Currently planning to release one video per month, that’s the best I can do as I need to prioritise my clients’ works, but the wait will be worth it! I’ll still have regular 2-3 times monthly blog posts here, so don’t worry, I won’t be leaving here 🙂

In some Southeast Asian countries, kueh (or kuih) is a generic Malay (or Bahasa) word for snack, usually referring to traditional snacks made with wheat or rice flour, coconut, tapioca, sticky rice and pandan.

Kueh bahulu is a bite-sized sponge cake quite similar to French madeleines but with much simpler ingredients, in fact it’s been called the Asian madeleine by some. It was chosen to be the first video recipe as this snack is close to every Singaporean’s heart. I’ve never seen an eggless recipe for it yet. It’s something that every neighbourhood bakery has, packed in small plastic bags, usually sold for a dollar or two. Also a regular sight at Malay or Chinese familys’ snack tables during Hari Raya or Chinese New Year. If you don’t take eggs for whatever reason, you won’t miss out on the nostalgia with this recipe. Here I used aquafaba (chickpea water) to replace the eggs and tweaked the traditional recipe to maximise rising. Since there’s a limit to the degree of fluffiness achievable with aquafaba, it’s not as airy as the egg ones. Still it’s a soft, slightly chewy and delightful snack reminiscent of childhood.

Kueh Bahulu (makes 18-22 depends on mould)

  • 90g plain flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 90g raw sugar
  • Aquafaba from 1 can of chickpeas
  • 1/2 tsp vanilla essence/paste
  • 1/2 tsp apple cider vinegar
  • 1 tbsp neutral flavoured oil


  1. Preheat oven to 180C/355F.
  2. Grease and flour your mould(s). If you’re using the traditional aluminium one, preheat it in oven for about 20mins after greasing, then flour it after removing from oven.
  3. Put flour and sugar into metal pans and place in oven. This is to remove moisture so it keeps longer.
  4. Using an electric mixer, whip aquafaba and vinegar in a large bowl till soft to stiff peaks. Took me about 15mins on high speed.
  5. Remove flour and sugar from oven.
  6. Add 1/3 of the sugar into the whipped aquafaba, and whip at medium speed till just combined.
  7. Repeat till all sugar is used up. Beat till mixture ribbons, about 10-15mins on high speed.
  8. Add oil, vanilla and mix on low for few seconds till you see no more patches of both.
  9. Sieve the heated flour into the mixture 1/3 at a time. Using a whisk, mix till just combined.
  10. Repeat till all flour is used up. Do not over mix.
  11. Pour batter into your mould(s). Tap the moulds lightly few times to remove air bubbles. Bake for 15mins or till golden brown, rotating the pan at around 8mins.
  12. Repeat till all batter is used up. If you’re using the same mould, you will need to grease and flour again before pouring the batter.
  13. Let kueh cool in mould for about 5mins or until it is easy to remove, then use toothpick to release it. Let cool on a rack completely before storing.


  • Use a non-stick metal mould instead, the traditional aluminium one sticks too easily and is very hard to clean :/
  • Don’t keep sugar in the oven too long as it’ll melt. About 10-15mins of heating on fan mode is good enough.
  • Bake longer for more crisp and brown exterior.
  • Keeps well in fridge for 1week, not recommended to keep at room temperature (in the tropics) for more than 2 days.
  • The kueh will harden in the fridge, best to toast it lightly for few mins before eating.

If you enjoyed the video, please like, share and subscribe for more! Thank you SO MUCH for your support over the past years! I’m really excited to bring more varied recipes to different platforms, hope to show more people the beauty of vegan food! May your 2018 be full of blessings, health and happiness.


rustic gingerbread cookies

Christmas is around the corner, so I’m posting a Western recipe for a change! As a spice lover, I love anything gingerbread. Ginger isn’t the only spice used despite the name, cinnamon, nutmeg are usually also present as well. The traditional gingerbread also includes cloves, but I didn’t have any on hand so I use Chinese five spice and sometimes cardamom. I’ve been making it like this for 2 years, and it always turns out moist, slightly chewy, homely and comforting. So I’m sharing the recipe here.

As a (sometimes) lazy cook, I love simplifying and reducing the steps needed. This recipe is very basic. I didn’t want to top it off with icing or frosting as I find it’s too sweet and troublesome. Icing sugar is my least favourite baking ingredient – it has no nutritional value, a mess to work with and will attract ants if some gets on the floor! If you want to add icing, I’ve included the recipe below too. This year I also didn’t want to use cookie cutters as that means more steps and more utensils to wash.

The dough can be made in advance up to 2 days. Keep in the fridge and remove once you are ready to portion and bake. The dough also rolls well and can be cut with cookie cutters into various shapes before baking.


Makes around 20 pieces

  • 1/3 cup neutral flavoured plant oil (I use grapeseed)
  • 3/4 cup raw sugar
  • 1/4 cup molasses
  • 1/4 cup non-dairy milk (I use oat)
  • 2 cups plain flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 and 1/2 tsp ginger powder
  • 1/2 tsp cinnamon powder
  • 1/2 tsp nutmeg powder
  • 1/2 tsp ground cloves or cardamom or five spice powder
  • 1/2 tbsp vanilla paste

In a large bowl, whisk oil with molasses and raw sugar till mixed together into wet crumb-like texture. Add non-dairy milk, vanilla and whisk till combined. Sift flour, baking powder, baking soda and all spices into the mixture. Add salt. Use a spatula and mix in one direction till just combined into a dough. Place dough into a sheet of cling wrap, spread it out, flatten and wrap. Chill in fridge for 1 hour to 2 days.

Preheat oven to 175C. Portion dough into 25g balls and place onto a pan lined with baking paper. Flatten slightly. Bake at 175C for 12-16mins, rotating halfway. Remove from oven, let it cool on baking paper for 1 min and transfer to cooling rack. Let it cool completely before serving or storing. Cookies can keep up to 4 days at room temperature.

FOR ROYAL ICING (Makes around 1 cup of icing)

  • 1 cup icing sugar, or more if needed
  • 4 tbsp aquafaba, or more if needed (it’s chickpea water, simply drain out a can of chickpeas)
  • 1 tsp vanilla paste
  • Colourings or other flavours, optional

Whip aquafaba and vanilla in a metal bowl with an electric mixer till foamy. Add sugar and vanilla, mix till glossy with soft peaks. Add more liquid (if too dry) or sugar (if too runny) till desired consistency. Do not over mix. Transfer a small amount into piping bag and test on a piece of baking paper. If it sinks a few mins after drawing, it’s too runny so add few tbsp more sugar. Once you’re happy with the consistency, draw onto cooled cookies. Keep the iced cookies uncovered at room temperature to dry the icing before storing. It takes about 1 hour to half a day depending on room temperature, humidity and design of the icing.

Gingerbread men I made last year.

To make shapes with cookie cutters, simply roll out the dough onto a clean flour surface till about 0.5-0.7 cm thick. Cut with cutters, remove the extra dough in-between shapes and repeat the rolling and cutting till you use up all the dough. For these cookies, reduce the baking time by 5 – 8 mins to avoid them turning out too hard as they are much thinner.

Still prefer making these – much less hassle, just as tasty.


I’ve started conducting cooking and baking classes! I aim to keep my classes more affordable than regular classes so that it’s as accessible to more people. To keep costs low, I will try to get sponsors. If you’re a vegan business or one selling quality vegan products and will like to sponsor ingredients for my future classes, email me at

In this session, I will share straightforward recipes using common ingredients to make rustic Christmas treats for your loved ones. I will explain basics like how to measure ingredients correctly, the roles of ingredients, how to change the recipes to suit your tastes – basically things that are hard to describe in writing and best shown.

You will work with quality ingredients for the toppings, kindly sponsored by local health grocers, Little Farms​. Email ( to book! Limited slots available as class is kept small for max benefit.

Testimonials from the previous class’ participants:

  • “Very simple and easily available ingredients, clear and easy to follow instructions, great mix of students, absolutely and sinfully delish brownies, muffins and cookies!!! I was SUPER IMPRESSED with my baking” – Hui
  • “Morethanveggies baking class was utterly wonderful! Chef patiently explained the procedures and showed us the tricks. With a wealth of up-to-date knowledge, she also advised us on where to get the best ingredients and what to do if we wish to experiment with different flavours.” – Erin

Wholewheat Masala Chai Muffins

Happy Deepavali!

I’m not an expert on Indian cooking, have attempted a few dishes but they never taste as good as the restaurants. A friend recently gave me a bag of masala chai blend (Black tea spiced with cinnamon, cardamom, fennel, clove). So I combined it with something I’m more confident at – baking! I also have a masala chai recipe using soymilk. That was approved by two Indian friends, so I’m pretty sure it’s good.


This is my first muffin recipe using 100% wholewheat. I used Pillsbury Gold Atta flour, which is meant to make rotis. I find that generally atta meant for chapati or similar Indian breads works excellent in baking. Texture is slightly denser than my usual muffin recipe using white flour, but still soft and moist. Also has a more rustic and hearty flavour that complements the spiced tea taste well.

Steep the tea in non-dairy milk first.

Add wet to dry ingredients.

Batter will be thicker than ones made with white flour.


wholewheat masala chai muffins

Dry ingredients:

  • 2 cups wholewheat atta flour (available from Indian grocery shops)
  • 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1 cup raw sugar
  • 1/2 tsp sea salt

Wet ingredients:

  • 3 tbsp quality masala chai blend (use more if you want a stronger chai taste)
  • 2 cups coconut milk (also works with oatmilk)
  • 2/3 cup grapeseed oil
  • 1 tsp vanilla bean paste

Preheat oven to 175C. Bring the coconut milk and tea blend to a light simmer over low heat. Remove from heat, cover and let steep for 20mins. Strain out the tea mixture with a sieve. Mix dry ingredients in a large bowl. Whisk tea mixture with other wet ingredients in a smaller bowl. Make a hole in dry ingredients, add wet mixture and stir with spatula until just combined. Scoop batter into muffin cups till 2/3 filled. Bake at 175C for 15-20mins until a toothpick inserted into each cup comes out clean. Rotate pan halfway for even heating. Remove from oven and transfer to cooling rack. Let cool before serving or storing.

Notes to ensure a good rise and moist texture:

  • Make sure your baking soda and powder is still active.
  • Do not overmix, stop immediately when you see no more flour.
  • Do not over bake, start checking at the 15min mark for doneness with the toothpick test.

Check out my chocolate chip pecan muffin recipe too.


Dark Chocolate Brownies

This is not only a recipe post, but a message to all girls.

Some girls have the habit of rejecting dessert, counting calories to a T, avoiding certain whole foods like coconut, nuts or avocados for the sole goal of “I don’t want to look fat.” What I find even more disturbing is the number of slim girl friends saying that they are “fat”, and the increasing number of eating disorders among young girls in recent years.

Firstly I’d like to question, with my usual frankness that’s notorious among my friends:

  • Why do you want to avoid being “fat”?
  • Is being bigger than “normal size” a bad thing?
  • Do you think there even should be a “normal size”?
  • Are you truly happy counting calories everyday?

My take on this is very simple:

  • Humans have survived millions of years thanks to genetic diversity. A smaller body that lived in a warm climate would not have survived well in a winter climate compared to a larger body. A larger body could be better at intimidating away predators than a smaller one.
  • Fast forward to modern times, body size was suddenly assigned positive or negative values purely based on appearance.
  • In most developed countries, anything that jiggles is bad. In some developing places, like my family’s hometown in North China, a bigger body = richer pocket = promises financial security (for men) and in good health to bear children (for women).
  • Your body is a result of the complex and practical evolutionary story – there’s no good and bad to your size. Diversity is to be celebrated and there should not be a “normal size” as a benchmark to judge yourself against.

Whole foods that contain good fats like nuts, seeds, avocados etc, are incredibly good for us when taken in suitable amounts. As long as you’re eating whole foods roughly 80% of the time, moving regularly and getting enough rest, I believe our bodies are smart enough to regulate our metabolism well.

For the other 20% of the time, enjoy your favourite coconut-rich curry cooked by grandma, don’t say no to the piece of cake at a party and indulge in those pineapple tarts when they come once a year.


Life’s too short to reject a bite of fudgy, moist brownies, especially if they are egg-free, dairy-free,  hydrogenated oils-free and refined sugar-free. Here’s my favourite chocolate brownie recipe. Treat yourself well!


Vegan dark chocolate brownies

Dry ingredients:

  • 2 cups flour, sieved (If you want to use whole wheat, reduce the amount of flour and increase the amount of non-dairy milk.)
  • ¾ cup cocoa powder
  • 1 tsp baking powder
  • ½ tsp salt
  • ½ tsp cinnamon powder

Preheat oven to 200C. Mix all together into a large bowl, make a hole in the centre and leave aside.

Wet ingredients:

  • 1 cup raw sugar
  • ¼ cup molasses
  • 1 cup plant oil (I used grapeseed oil, avoid using strong flavoured ones like olive or coconut.)
  • 1 tbsp black coffee
  • 1 tsp vanilla extract/paste
  • 1 and ¼ cup unsweetened non-dairy milk (I used coconut milk.)
  • 15g – 20g dark chocolate (at least 70%. More or less is fine, depending on preference)
  • ½ cup vegan chocolate chips (I used Enjoy Life, for cheaper but lower quality chips, go for the dark chocolate chips at Phoon Huat)

Melt the dark chocolate in the non-dairy milk over low heat. Whisk sugar, molasses and oil together in a medium bowl until combined. Add coffee, vanilla, non-dairy milk and chocolate mixture and mix till a smooth paste.

Pour wet mixture into dry mix. Using a spatula, mix until just combined then add chocolate chips. Sprinkle some chocolate chips onto the surface. Line a pan with baking paper. Pour mixture into pan and use spatula to flatten it out evenly. Bake for 15 – 20 mins, until a fork inserted into the centre comes out clean. Remove, let cool in pan for 1 minute before transferring onto rack. Cool completely before cutting. Note: a longer baking time will result in a crumblier brownie, a shorter time makes a fudgy brownie.






If fitting into society’s skewed ideas of beauty is making you unhappy, re-evaluate your goals. Pursue physical and mental health rather than a weight. A strong body and mind can do much more than just getting the look you wanted. Don’t gauge your worth on how you look, but how you feel.

This message from me was inspired by my friend Allison from New York. Allison has a brand inspired by China’s strong women, called 女汉子 pronounced as Nü3 Han4 Zi4 in Chinese. Although frowned upon especially by guys, I identify as a Nühanzi as I grew up among strong women. My grandmother fought for her right to enroll in university while her father wanted her to stay on the farm to raise pigs. My aunt overcame domestic abuse and is now running a business in China. My mother mocked for her poor English when we just arrived in Singapore and used that as the driving force to successfully climb up the corporate ladder. She has never cushioned her opinions and I got my frankness from her. To the guys that criticised me for being too direct, sorry not sorry, it just runs in the family!


Imagine how thrilled I was to receive Nühanzi’s tops (now my Muay Thai class’ go-to tank) and necklaces! Some proceeds from her necklace will go to the MoreThanMe organisation, helping to build all-girls, tuition free schools in Liberia. Check them out and support a good cause for all girls.

Acai lemon no-bake cake

As a culinary and health enthusiast, exotic and nutrient-packed ingredients always excite me. Recently, local artisanal food company Poppy and Co kindly shared a sample of their frozen, organic acai pulp and some amazing insights on this super food.

Individually packed for convenience!

Their acai berries are harvested from wild acai palm trees in the Amazon rainforest. The berries are ground into pulp and frozen within the same day to maintain maximum nutrients. Due to the labourious process required to harvest acai and the highly perishable characteristics of the fruit, acai is more expensive than other fruits. You can see a detailed process of the making here.

Acai: Exactly how “Super”?

Most people know acai is a superfood, but exactly how is it better than regular food? Here’s USDA’s data on this fruit compared with our other favourite berries.

Image credit: Poppy & Co

Compared to regular berries, acai has

  • much higher antioxidant and vitamin levels
  • Acai has omega fatty acids, which is very rare in fruits (the other being avocado)
  • It has high protein – again, that’s very rare among fruits!
  • 50+ minerals and electrolytes including iron, zinc and potassium, making it a perfect post-workout fuel.
  • Surprise – it is slightly cheaper compared to regular berries available in Singapore! More value for money considering the higher health benefits.

Price per 100g in SGD.

The only one downside I can think of is taste-wise, it pales in comparison with sweet, juicy berries. Acai is bland on its own – not sweet, slightly creamy with a light earthy flavour. Luckily, that makes it much more versatile than other superfoods (like kale and spirulina) with strong flavours and easily made delicious by mixing with any flavour-giving ingredient.

This no-bake cake recipe uses the refreshing tartness of lemons with the creaminess of soaked cashews and coconut oil to help you enjoy this superfood. A protein and nutrient packed cold sweet treat for a hot day!

Ingredients for cake’s crust.

Ingredients for cake’s filling.

Acai Lemon no-bake cake

Prepare one day in advance prior to serving. Makes one 9″ cake.

For the crust:

  • 4-5 tbsp peanut butter (unsweeted preferred)
  • ½ cup of any roasted nuts/seeds (I used sunflower seeds)
  • ½ cup of almond meal (Or same amount of instant/rolled oats)
  • 3 tbsp syrup (I used gula melaka as it’s cheap)
  • 1/3 cup desiccated coconut
  • 1 tsp cinnamon powder
  • 1 tbsp vanilla paste
  • 1 tsp sea salt

Mix or blend in food processor until it holds together well when pressed or shaped. Grease your pan/mold with oil and press crust firmly into the base.

Stop at this consistency.

If it’s too crumbly, simply add more peanut butter or syrup for more moisture.

For the filling:

  • 1 bar of frozen acai pulp
  • 2/3 cup coconut oil
  • 2 and ½ cup dry cashews, soaked overnight
  • ½ cup lemon juice
  • Zest from 1 medium sized lemon
  • ½ cup syrup (I used gula melaka)
  • ½ tsp sea salt
  • 1 tbsp vanilla paste
  • ¼ tsp turmeric powder (optional, for colour)
  • Desiccated coconut (for topping)

Blend everything except the acai pulp together to a smooth yellowish paste. Pour on top of crust into the pan/mold.

Add the crust followed by filling.

Using the back of a spoon, push indents into the filling. Spoon the melted acai pulp into the indents. Mix with the yellow filling gently in circles with a fork to create dark purple swirls. Flatten the filling with a spatula or back of a spoon. Add toppings and place into the freezer. Freeze overnight, or for at least about 5 hours.

add acai, swirl then top it off!


  • To quickly remove lemon skin, cut a lemon into half and slice off the skin with a knife like such. Avoid cutting too much into the white area.

Some practice needed, still much faster than removing with a grater!

  • If you want to skip the swirl effect, simply blend the acai together with everything to get a brownish – purple filling (skip the turmeric if this is the case).
  • Use a pan with either a removable base (like a springform pan) or a soft mold (like silicon pans or aluminum cups). A piece of greased baking paper can also be used to make removal easy. Very important to grease with a neutral flavoured oil like grapeseed or canola. Don’t use coconut oil as it will be solid in the freezer, making the cake hard to remove.
  • Best eaten frozen – does not hold well in our weather! Simply take out of freezer 2-5 mins before serving, depending on size.
  • If cutting is needed, use a heated metal knife. Heat it by immersing in hot water for 5 mins or holding the metal blade over a low-heat stove for around 10 seconds.

Eat now before it melts!

Poppy and Co’s organic acai pulp is available from NTUC finest at $12.90 for 400g.

Tropical Christmas pudding (non-alcoholic)

Happy holidays! I love the idea of British Christmas pudding – moist, cake-like, warm spices and oozing with fruity bits and flavours. Why is it called pudding when it’s..cake-y? Anyway, I made it more relevant to the Southeast Asia context by using tropical fruits, no alcohol (halal), reduced sweetness, regional spices. AND, a handful of a quirky addition for more textural interest – black glutinous rice (pulut hitam). Pulut hitam is an Indonesian sweet rice porridge already used to make chiffon cakes and cream cakes here, so I wanted to explore its potential in other baked sweets. Turned out the spices covered the nutty rice flavour, but the rice grains give an interesting chewy bites in between moist fruit and spice!



Traditionally Christmas pudding is steamed for hours and matured at room temperature (brushed with brandy regularly) for months. Ain’t got time for that! Plus it might not last a few days at our humidity and temperature. This is a simplified baked version that significantly reduces time and effort. Recipe adapted from The Vegan Society.

For the fruit mix:

200g dried mixed fruits
100g chopped dried mango
100g chopped dried pineapple
3 teabags of black tea (assam or darjeeling works best)

Brew the tea for 10mins with about 800ml of hot water in a large bowl. Add in dried fruits and soak for 30mins – 1 hour, until they swell up to a plump mass. Sieve out the fruits and drain. DON’T pour the soaking liquid – it should taste like a delicious fruity tea now!

Other tropical fruit mix ideas can include tamarind, coconut (desiccated should give best flavour), banana, jackfruit, lychee, and if you’re feeling adventurous, durian (Honestly, try it! Might give the alcohol taste without using actual alcohol). Basically any flavourful fruit that is not too wet should work well. You can steep the fruits a day in advance too.

For the base:

200g vegan butter
2 tbsp gula melaka (coconut sugar syrup)
100g wholemeal flour
100g oatmeal flour (simply pulse oatmeal in food processor)
1 tsp baking powder
100g soft brown sugar
1 grated granny smith apple
3 tsp five-spice powder
1 tsp ginger powder (or 1 tbsp grated ginger)
1 tsp cinnamon powder
½ tsp ground cardamom
½ tsp salt
Juice and zest from 1 lemon
3 tbsp fruit mix soaking liquid
1 cup cooked black glutinous rice (Optional. Can tapao from food court, but remember those are sweetened already!)

Preheat oven to 180C. Cream butter and syrup in a large bowl. Add all base ingredients and fruit mix, mix until just combined. Grease a large metal basin (around 1.5 litres) and line the base with parchment paper. Pour in the mixture, leave 2.5 cm till the top free to give room for rising. Cover basin with parchment paper and aluminum foil, tie tightly with a non-plastic string. Bake for 2 hours or so until a skewer comes out clean from the center. (I cut the string after an hour and lifted the papers to check then sealed it back without string – didn’t seem to affect the baking). Let cool in bowl for 5 mins before removing gently onto cooling rack.


Can be kept in fridge for up to a week. Brushing with soaking liquid everyday will help develop richer flavours. To reheat after taking out of fridge, brush with soaking liquid and steam for 8-10mins. Serve with a drizzle of coconut milk or cream and enjoy with tea or coffee.