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純素·芋頭西米露 Vegan Taro Sago

純素香芋西米露, vegan taro sago

材料: 椰漿 400ml芋頭 1大個 (約400g)西米 100g冰糖 80g水 1000ml 步驟: 1.鍋倒入適量水,大火煮西米。西米在煮的過程中容易黏糊,因此需要不停攪拌。2.西米煮10分鐘,煮至透明。3.煮好的西米用冷開水沖散。4.芋頭去皮,清洗乾淨,切成小粒。5.1000ml水煮開後,放入芋頭粒,待芋頭粒軟化後放入冰糖6.關火加入椰漿與西米,並攪拌均勻 Ingredients: Coconut milk 400mlOne big taroSago 100gCrystal sugar 80gWater 1000ml Steps: 1.Boil sago in high-heat. Stir while cooking.2.Cook sago for 10 minutes, until they become transparent.3.Wash sago with cold water.4.Peel and clean the taro. Dice the taro into small pieces.5.Boil up 1000ml water, put in taro cubes and add in crystal sugar when the taro cubes are slightly softened.6.Remove the heat and stir in coconut milk and sago.

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無麩純素·檸檬柚子果凍 Gluten-free, Vegan Honey Citron Jelly

無麩,純素,檸檬,柚子,果凍 vegan honey citron jelly made with agar powder in a glass cup

材料: 水 300ml柚子蜜 3湯匙檸檬汁 半湯匙洋菜粉/寒天粉 3g少許柚子果肉(可不加) 步驟: 1.鍋中倒入300ml水2.加入洋菜粉,加熱1-2分鐘,並攪拌均勻3.待材料融合均勻後,關火,並加入柚子蜜和檸檬汁進行攪拌4.放入冰箱冷藏至少 4 小時凝固,並加上柚子果肉 Ingredients: Water 300mlcitron honey 3tbspLemon juice ½ tbspAgar powder 3gCitron pulp for decoration (optional) Steps: 1.Pour water into a pot.2.Add agar powder into the water and heat it for 1-2 minutes, mix evenly.3.Turn off the heat. Mix the citron honey and lemon juice into the puree.4.Place it in a fridge for at least 4 hours and wait for it to set. Decorate the jelly with citron pulp on top.

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無蛋無奶·香蕉鬆餅 Egg-free Dairy-free Banana Muffin

香港的無蛋, 無奶,香蕉鬆餅,banana muffin with no eggs and no milk in cupcake molds

材料: 低筋面粉 200克泡打粉 5克蘇打粉 1克白砂糖 35克粟米油/沙拉油 60克椰漿 120克香蕉 兩根檸檬汁(可不加) 5克 步驟: 1.兩根香蕉搗成泥,加入檸檬汁。烤箱預熱180攝氏度。2.椰漿放入微波爐轉1分鐘,或者隔水煮溫,放入白砂糖、油,混合攪拌均勻。3.倒入香蕉泥,攪拌均勻。4.低筋面粉、泡打粉、蘇打粉混合過篩,加入香蕉泥液體中,快速翻拌成均匀的面糊。5.裝入模具,八分满。烤箱中層,烤20-25分鐘即可。 Ingredients: Cake flour 200gBaking powder 5gBaking soda 1gSugar 35gCorn oil/salad oil 60gCoconut milk 120g2 medium bananasLemon juice 5g Steps: 1.Add lemon juice into mashed bananas. Preheat the oven to 180°C.2.Microwave coconut milk for 1 minutes or heat the coconut milk with warm water, add in sugar and oil, mix well.3.Add mashed bananas into the mixture, mix well.4.Sieve cake flour, baking powder and baking soda. Mix them with the banana puree. Quickly mix until the batter is uniform and smooth.5.Fill the muffin cups evenly with batter. Baked them in…

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無麩·芝士面包球 Gluten-free Pão de Queijo

香港的無蛋, 無奶,香蕉鬆餅,banana muffin with no eggs and no milk in cupcake molds

材料: 木薯粉 100克牛奶 100毫升鹽 半茶匙椰子油/橄欖油 20毫升巴馬臣碎芝士 30克雞蛋 1個 步驟: 1. 木薯粉過篩,裝進大盤子。烤箱預熱至180攝氏度。2. 將牛奶、油、鹽混合均勻。加熱至小沸。木薯粉倒入液體,攪拌均勻至不見乾粉。3. 加入碎芝士,再分兩次加入雞蛋,攪拌均勻。4. 手上沾油,搓圓放入烤盤。5. 烤箱中層,烤25分鐘即可。 Ingredients: Tapioca flour 100gMilk 100mlSalt half-teaspoonCoconut oil/olive oil 20mlGrated Parmesan cheese 30gOne egg Steps: 1. Sieve tapioca flour and put it in a large bowl. Preheat the oven to 180°C.2. Mix milk, oil, salt evenly, and bring them into a soft boil. Mix tapioca flour with the puree and mix until no more dry tapioca flour could be seen.3. Add grated Parmesan cheese into the dough. Add the egg into the dough, half at a time.4. Put oil on hand and shape the dough into…

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