Category: Dairy-free

Animal-Milk-Protein Free, Dairy-free, Food

Cocoloco coconut ice-cream

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Mrs Eio is always searching for dairy free food products, especially ice cream & sweet treats for El. 


She chanced upon this pop-up stall selling dairy free coconut ice-cream at the entrance of Cold storage @ Tampines one basement 1. The ice-cream is selling at S$4 for soft serve in a plastic container (1 topping) or S$5 for a slightly bigger portion served in a coconut husk. 

The seller will cover the ice cream for takeaway. 

Taste: pretty refreshing. There’s some coconut bits in the ice-cream (not toppings). 

It’s wonderful to find another dairy free ice cream option for El but their price is on the high side for a pretty small serving. 

Nevertheless, if El can only eat dirty free ice cream, there isn’t much options available too. 😉

Animal-Milk-Protein Free, Dairy-free, Food, Recipe

Orh nee (Teochew yam paste dessert)

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Mrs Eio’s first attempt to make Teochew Orh Nee  (Yam paste dessert) since her father-in-law can eat something watery & soft now. 

  
Many online recipes call for lard & coconut milk. Mrs Eio wanna make something healthier for her in laws so she uses sunflower oil & soy milk. Brown sugar instead of white sugar. 

 

Ingredients: 

  • 1kg of yam
  • 2-3 cups of water (depending on your rice cooker)
  • 1 sweet potato
  • 3/4 cup of brown sugar
  • Half cup of sunflower oil
  • 3/4 cups of Nutrisoy soy milk (reduced sugar)
  • 1-2 cups of soy milk (for adding to the finished product just before serving)
  • Gingko nuts (some brown sugar & water for boiling the gingko nuts) 

Directions: 

  1. Peel off the skin of the yam & sweet potatoes. 
  2. Diced them. 
  3. Put them into the rice cooker & add water. Mrs Eio used the “expert cooking” function of her Tefal rice cooker. (Some people prefer to steam them but you may need to add more milk later on or some water to the yam if you prefer steaming. )

   

4. The yam & sweet potato is done after about 15-20 minutes. Mrs Eio off the rice cooker & let it cool for about 5 min. She prefers to blend the yam & sweet potatoes with her handheld blender so the texture is smoother (instead of mashing them). 

 
6. Switch on the rice cooker to cook & stir in the oil, sugar & soy milk. Add a bit more soy milk if the yam texture becomes dry. Some rice cooker’s heat is higher than others so the yam will dry up faster. The mixture will become smooth & pasty after stirring & mixing everything together. 

   
7. Mrs Eio used canned gingko nuts. She boiled them in the brown sugar water & soaked them for awhile so they taste better. 

 
8. Serve the yam paste in a bowl while it’s still warm. Add in the gingko nuts & additional soy milk. (Some people prefer to drizzle coconut cream instead before serving.)

  
Heart-warming dessert. ❤️done!

Animal-Milk-Protein Free, Dairy-free, Food, Recipe

Dairy-free cream of mushroom

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Em loves cream of mushroom but El can’t eat due to the presence of animal milk protein. Mrs Eio has been thinking how to make this soup tastes good & both kids can enjoy. The cream of mushroom didn’t taste as good with Soy milk. Mrs Eio finally got it when she used coconut cream to make the soup. Yummy! 

 
Ingredients: 

  • 500g of shitake mushroom (before removing stalks) 
  • 200 g of brown mushroom (before removing stalks) 
  • 1 packet of cream of coconut 
  • 3 yellow onions & 2 cloves of garlic 
  • Salt & pepper to taste. 
  • Olive oil to stir fry the ingredients. 
  • 1-2 cups of water. 
  • Pinch of oregano (optional. Some people use thyme) 

   
 
Comparing the nutrition information before deciding to use coconut cream. To obtain the creamy texture, coconut cream is the way to go! 

   
Chopped the garlic, mushrooms & onions. Just anyhow chop! 😁😁since she’s going to blend it anyway… Shall get the Eio kids to help the next time round.  

 
Add some olive oil into the pot. Stir fry the onion & garlic before adding mushrooms. Add oregano, salt & pepper to taste. 

   
Mrs Eio must make her effort worthwhile so she will stir fry more ingredients & freeze part of it for use on another day. 

 
Her handheld blender comes to good use again. Blend all the ingredients in the pot. 

After blending, Mrs Eio put part of the blended ingredients into a container. Freeze it upon cooling.

Note: Try to freeze the ingredients before adding coconut cream. You may add the coconut cream or milk to the thawed mushrooms mixture the next time round. 

   
For the other half of the ingredients in the pot, Mrs Eio added coconut cream & 1-2 cups of water (depending on your preference on the thickness of the soup). Bring to boil. 

 
Wallah!! Coconut cream of mushroom !    

Em finished that big bowl of soup! He simply loves it!!

 
Try it!!😊

Animal-Milk-Protein Free, Dairy-free, Food

Kueh bahalu

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Mrs Eio wanted to make kueh bahulu for a long time as Eio kids love to eat it. It’s dairy free! She finally tried out Guai shu shu’s recipe. 

Check out the link for the original recipe: https://kwgls.wordpress.com/2014/02/17/if-you-dont-have-the-mould-try-this-macaroon-looked-alikekueh-bahulu-（蛋花糕）/

  
Mrs Eio made slight amendments to the amount of ingredients. 

The ingredients: 

  • 4 eggs
  • 150 grams of self raising flour
  • 120 grams of sugar
  • A tsp of vanilla essence 

 
Preheat the oven to 200 degree c. 

Grease the Kueh Bahulu mould. Mrs Eio is using the madeleine mould too.     

Mrs Eio loves her handheld mixer. Beat the eggs, vanilla essence & sugar until the volume expands to twice to three times the original volumn. 

Seive in the flour & mix well. 

  

Scoop the mixture into moulds & pop them  into the oven. Turn the kueh bahulu over after 10~15 min. Bake for another 10 min. 

  

Mrs Eio wasn’t too please with her 1st attempt. The taste is ok but the colour & texture are not as she have expected. Nevertheless, Eio kids love the kueh bahulu. 
 

Its always good to have homemade snacks! 😁

Animal-Milk-Protein Free, Baking, Dairy-free, Food, Recipe

Dairy-free chocolate chocolate cake

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Mrs Eio tried out a dairy-free chocolate cake recipe from Tip Hero (please refer to the link below for original recipe & directions) : 

http://tiphero.com/chocolate-crazy-cake/

Truly fuss-free, minimal washing & most importantly El can eat as it does not contain animal milk protein. 

These are the ingredients Mrs Eio uses.    
Mrs Eio amended the amount of  ingredients slightly. 

– 1.5 cup plain flour (sieved)

– 3 tablespoons cocoa powder

– 180ml  granulated sugar (reduced) 

– 1 teaspoon baking soda

– 1/3 teaspoon kosher salt (reduced)

– 1 teaspoon white vinegar

– 1 teaspoon vanilla extract

– 4.5 tablespoons vegetable oil (reduced)

– 1 cup water

 
Preheat the oven to 170 degree c. 

Add all the dry ingredients directly to the pan and mix well. 

Make 3 depressions in the mixed dry ingredients. Add vinegar, oil & vanilla extract into the 3 depressions separately. Lastly, pour water into the mixture. Use a fork & mix till smooth. 
  
Mrs Eio used a wooden spatula to mix instead as the metal fork will scratch her pan. 

 
Put the mixture into the preheated oven for about 35 min. 

   
Test if the cake is ready using a satay stick. 

    
Nice & yummy!! 😄 El ate 2 slices & asked for more. 

 

The cake tastes even better with chocolate fudge & blueberries! 

  
Wait not. Try it out! 👍

Animal-Milk-Protein Free, Baking, Dairy-free, Food, Little Kitchen Helper, Recipe

Mrs Eio’s little helper & mommy’s birthday cake

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Mrs Eio’s little helper was helping to make mommy’s birthday cake.   
This time round, Mrs Eio decided to make 2 cakes. 

 
She altered the previous recipe (her lemon chiffon cake) so the cake was more moist this time round. 

   
 Ingredients for making 2 cakes: 

(A) Flour mixture:

-3 cups of cake flour

-9 egg Yorks (from fridge because that’s where I store my eggs.) 

-4 tsp of baking powder

-100 ml of caster sugar

-3/4 tsp of salt

– 100 ml of water 

-140 ml of canola oil 

-lemon zest of 1 lemon

– juice of 1 lemon -seive before use. (please don’t throw away the lemon after juicing. Add them into water for drinking or use them to make enzymes for cleaning) 

Mrs Eio seived the cake flour, baking powder & salt and set them aside. Beat the egg York & sugar using a whisk till she feel the sugar has mixed well with the york. Add oil & mix well. Add water & mix well again. Add the lemon juice & zest, mix well. Last but not least, she added the mixture into the cake flour mixture. Whisk till everything mix well together. Set aside (mixture A). 

  
(B) Egg-white Sugar mixture: 

– 9 egg white 

-100 ml caster sugar. 

Mrs Eio used a electric handheld blender & beat the egg white & sugar mixture till it becomes a white light foam (mixture b). Slowly fold in mixture b into mixture A. A ladle of mixture b at a time. Must not over mix both mixtures (mixture c). 

Set aside 1cup of mixture C. Pour the rest of mixture c into 2 baking containers. She tapped the containers on the table a few times to “set” the mixture.( Extra air bubbles can escape.)

Piping for the cake: Add a teaspoon of chocolate powder into the 1cup of mixture C that’s set aside. Mix well. Put it into a piping bag. Time to design something or write words on the cake. Somehow the mixture is runny so the words are not well written. 🙂

Preheated oven at 160 degree celcius. Baked for 35 minutes. 

 
Blessed birthday Mrs Eio! 🎉

Animal-Milk-Protein Free, Baking, Dairy-free, Food, Recipe

My first Lemon chiffon cake…

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This is my very first lemon chiffon cake. I find the texture abit dry (probably i controlled the amount of oil) but it tasted good. It’s soft & not too sweet & heavy . Most importantly, it rises well & didn’t collapse after cooling. 🙂  

For Mr Eio. 😍  

These are some of the ingredients I used. I bought the cream of tartar but omitted it in the end. 🙂

Ingredients

(A) Flour mixture:

-1.5 cups of cake flour

-4 egg Yorks (from fridge because that’s where I store my eggs.) 

-2 tsp of baking powder

-50 ml of caster sugar

-half tsp of salt

– 50 ml of water 

-50 ml of canola oil (I only have 30ml of canola oil so I added another 20 ml of extra virgin olive oil. I think I’ll increase the amount of oil to 60 ml so the cake will be more moist.)

-lemon zest (Pls don’t “over grate”. Use only use the yellow skin, not the whitish area. Used to bake lemon muffin & over-grated the lemon. So the muffin tasted abit bitter.) 

– half a lemon juice -seive before use.  (please don’t throw away the lemon after juicing. Add them into water for drinking or use them to make enzymes for cleaning) 

   
I seived the cake flour, baking powder & salt and set them aside. Beat the egg York & sugar using a whisk till I feel the sugar has mixed well with the york. Add oil & mix well. Add water & mix well again. Add the lemon juice & zest, mix well. Last but not least, I added the mixture into the cake flour mixture. Whisk till everything mix well together. Set aside (mixture A). 

 
(B) Egg white mixture: 

– 4 egg white 

-50ml caster sugar. 

I used a electric handheld blender & beat the egg white & sugar mixture till it becomes a white light foam (mixture b). Slowly fold in mixture b into mixture A. A ladle of mixture b at a time. Reminding myself not to over mix both mixtures (mixture c). 

   
Add mixture c into the baking container. I try to tap the container on the table a few times to “set” the mixture.( Extra air bubbles can escape.) Preheated oven at 160 degree celcius. Baked for 45 minutes ( I might bake for 40 min in the future so that the cake will be more moist. )

 
Test if the cake is done using a satay stick. 

   
My very first lemon chiffon cake! Em can tell that it is not just any chiffon cake but a lemon cake. So glad it’s not bitter at all. 


  
 Yums! I’ve a flask of lemon water too. 😜

  
Hope I can bake a moist cake next time round. But frankly, I quite glad with the results today. 🙂

Animal-Milk-Protein Free, Dairy-free, Food

Mrs Eio’s waffles

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Mrs Eio finally has time to post on her waffle making experience. The waffles she made during her 1st attempt were quite hard & dry. So this time round, she seeks to improve the quality of her waffles. Hope her waffles are crisp on the outside, fluffy on the inside. 

   

Here’s the recipe…

Ingredients: 

2 cups flour

4teaspoons baking powder

1⁄2teaspoon salt

1⁄4cup sugar

2eggs, separated 

1⁄2cup oil (no no butter for el)

2cups soy milk (since el can’t have cow’s milk) 

  
Mrs Eio’s style: dump all ingredients (except egg whites) together in a mixing  bowl. She didn’t sieve the flour this time round. She might try sieving next time to see if there’s a different. Keeping stirring. You’ll see bubbles in the mixture as the baking powder is reacting. Mrs Eio used chopstick to beat the egg whites. Keep beating until it’s fluffy. Add the egg whites to the mixture & stir to mix well. 

  

Here’s Mrs Eio’s Severin waffle maker. Love it! Easy to wash & clean. Oil the maker before putting in the batter. if you wanna thicker waffles, just put more batter but don’t close the cover immediately. Let the waffle cooks about 1 min so that when you close the cover, the batter doesn’t ooze out. Don’t press down the cover all the way & do not “click” the cover so that the waffle will be thicker. 

  

Yummy… It’s the texture Mrs Eio loves.  
  

This is the fanciful part. Decorating & adding sauces to the waffles. Well, Mrs Eio’s style is that she uses whatever she can find in her fridge in kitchen. Heehee. 

  

El can’t have the chocolate sauce as it contains milk proteins. How about Gula malacca syrup? Mrs Eio tried Hatters street (Hougang) waffles with gula malacca sauce. She simply loves it. 

el’s waffles
  

em’s waffles

Happy faces…
    

To save time, Mrs Eio used up all the batter & made many waffles. She refrigerated the extra waffles for Mr Eio & her sister. 

When Mr Eio is back at night, Mrs Eio microwaved to warm up the waffles. Somehow this process softens the waffles but when the waffles cooled down, it’ll start to harden. So eat it while it’s warm so that the outside is hard & crisp but the inside has not harden yet. 

mr eio’s waffles
  

sister’s waffles

Home-made waffles. Yummy… She thinks it’s a success this time round. 

Animal-Milk-Protein Free, Dairy-free, Food

Eio’s popcorns

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No dairy products for El so Mrs Eio can’t use butter for their popcorns. It’s not the 1st time Eio kids are requesting to make their own popcorns. Mrs Eio has already bought a packet of dried corns. Well… Let’s pop some corns & enjoy it while watching F1 race on TV! 

Half a cup of dried corns. (Yielding about 2 big soup bowls of popcorns )

  

Heat up a pan. Mrs Eio uses olive oil as El can’t eat butter. 
  

Once the oil heats up, pour in the dried corns.   

Please make sure the frying pan is covered. Otherwise the corns will be popping everywhere!!

  

Mrs Eio prefers sweet& salty popcorns. So she adds about 1/3 teaspoon of salt & 2 teaspoon of sugar to the popcorn. 

  

From Mrs Eio’s experience, it’s better to add the salt & sugar after placing the popcorns into the serving bowls. Otherwise, the sugar might burn in the hot pan. Toss the popcorn after adding the salt & sugar. 

  

Please don’t judge the popcorn by its colour. It taste really good. Please view video below. Our excitement to see corns popping!!

You can control the amount of oil, salt & sugar added if you make your own popcorns. So why not POP it & enjoy…

Animal-Milk-Protein Free, Baking, Dairy-free, Food, Recipe

De-stressed cupcakes

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Yesterday was a stressful day for Mrs Eio. She did these cup cakes in 20 min. Mr Eio & em commented, “Wah! so fast!”


Yah! Mrs Eio needed to release all her stress to these cakes & eat them to make her happy. Lol. She’s surprised that these are one of those batches that taste really good.


 The blueberries really burst in her mouth. Not joking!
Mrs Eio didn’t measure what she used. She simply dumped everything in a big bowl & keep stirring until she released all her stress & was exhausted.


 All by estimation. So Mr Eio asked if Mrs Eio can “repeat telecast”. She replied,” Err… Dunno leh…”

Recipe (“agaration”/ estimation):

1.5 cup of flour

1 teaspoon of baking powder

1 teaspoon of bicarbonate of soda

Half teaspoon of salt.

Half cup blueberries (added on; not in those recipes she read)

2 super ripe banana (most recipe asked for 3)

1/3 cup of oil (instead of melted butter so El  can eat)

1 egg

Added few drops of vanilla extract (not in the recipes)

1/3 cup sugar instead of the usual half cup.

**Preheat oven to 175 degree celcius. Bake for 10 min (small~medium size cupcake)


Wallah!! Eliz ate 2 of them for supper. Enjoy…