Vegan Mayonnaise

This thick, creamy vegan mayonnaise recipe is an excellent egg-free substitute for regular mayo. Use for sandwiches, as a base for dressing, and in creamy salads.

This vegan mayonnaise recipe is not only easy to make but also tastes incredible and last in the fridge for 2 weeks!

Ingredients:

• ½ cup (120ml) soya milk, room temperature*
• 1 tbsp white wine vinegar
• ¼ tsp salt
• 1½ tsp Dijon  mustard
• 1 tsp lemon juice, optional
• 1 cup (236ml) vegetable or sunflower oil
• pinch of sugar or maple syrup, optional

Method:

Add soya milk to a food processor bowl. Process for 1 minute or until the liquid begins to thicken.

Add the vinegar, salt, mustard, and lemon juice, and process for another 30 seconds until well blended.

Scrape the sides and bottom of the bowl. Then, with the food processor running, slowly add the oil in a tiny drops until about a quarter of the oil has been added (slowly adding the oil is critical for proper emulsification).

When you noticed that the mixture is beginning to thicken and emulsify, you can be a little less strict. Continue to add the oil slowly, but increase to a thin stream instead of drops of oil.

After adding all the oil, scrape the bowl and then process for 15 seconds.

taste the vegan mayo, and then adjust with more salt or a sweetener if you feel it needs it.

As the mayonnaise sits in the fridge, it thickens even more (after 3-4 hours). If the mayonnaise is too thin, you can blend more oil. Do it slowly.

Note:* Not all plant base milk will work. Almond, Oat and rice milks are less reliable because they have lower protein content and lack specific emulsifying starches and proteins that are crucial for binding the oil and water.

Kuih Sago Lapis (Steamed Layered Sago Cake)

 Kuih Sago or Sago Cake is one of the easiest recipe you could ever make. This is a simple recipe made using sago. It is one of Malaysian popular recipe. Made from tiny tapioca pearls, this soft and bouncy kuih is then coated with freshly grated coconut. Great for breakfast, teatime or parties.

Tapioca pearls is one of the common South East Asia dessert ingredients, widely used in Malay, Nyonya and Thai desserts.

Ingredients:

• 300g white sago pearls
• cooking oil, to grease the heat-proof dish

Gula Melaka flavour

• 10 tbsp grated gula melaka
• 1 pandan leaf, knotted
• 100ml water
• orange colouring

Pandan flavour:

• 10 pandan leaves, washed
• 100ml water
• 30g castor sugar
• green colouring

Rose flavour:

• 1 tsp rose extract
• 30g castor sugar
• pink colouring

Steamed coconut:

• 120g grated fresh coconut
• ¼ tsp salt
• 3 pandan leaves, washed & knotted

Method:

Boil water in a steamer pot. 

In a heat proof dish, place 120g grated fresh coconut, ¼ tsp salt and 3 pandan leaves. Steam in a steamer for 10 minutes.

After steaming, remove the pandan leaves. let the coconut cool completely.

Soak 300g white sago pearls in water for at least 30 minutes or when the balls cannot expand anymore. Drain off the water from the sago balls. Divide the sago balls into 3 portions.

To make the gula melaka flavour:  Boil the gula melaka and 1 pandan leaf in 100 ml water. Let the mixture cool completely. Add the gula melaka mixture and tiny drop of orange colouring into one portion of the sago and mix into a consistent mixture

To make the pandan flavour: Cut the pandan leaves into smaller pieces, add 100ml water. Blend the pandan juice until the pandan leaves are mostly blended. Sieve the pandan juice to remove the pulp.

Add the pandan juice and 30g sugar and a tiny drop of green colouring into one portion of the sago and mix into a consistent mixture.

To make the rose flavour: Add 1 tsp rose extract, a tiny drop of pink colouring and 30g of sugar into one portion of the sago and mix into a consistent mixture.

The 3 flavours is now ready to steam. 

Grease a heat-proof dish and brush with cooking oil. Transfer the pink sago mixture into the heat-proof dish and use a spatula to level it.

Boil water in a steamer pot. Cover & steam the red sago over high heat for about 6-7 minutes. This layer will be slightly cooked. Use a spatula to gentle touch the surface, it it's no longer liquid, it is ready to add another layer.

Add the green sago mixture on top the red sago mixture, and use a spatula to level it. Cover and steam over high heat for about 6-7 minutes until it is slightly cooked.

Add the gula melaka sago mixture on top of the green sago mixture, and use a spatula to level it. Cover and steam over high heat for 25-30 minutes until the sago balls turn transparent. Add more water if the water in the steamer pot runs dry.

Cool the kuih sago lapis in  the dish completely at room temperature for about 2 hours.

After it cools down, unmould by using a spatula to separate the edge and turn the baking tray upside down onto a cutting board wrapped with clingfilm (to avoid the kuih sticking to the surface).

Cut the kuih into smaller pieces. Coat the kuih with the steamed coconut.

Best enjoy within the same day or up to 3 days if kept chilled in the fridge in an airtight container.