Berry Fruit Tart

May 27, 2021 · Leave a Comment

This Berry Fruit Tart has a sweet creamy base, loads of fresh fruit, and it's vegan! Make up this summery fresh fruit tart that is perfect for picnics- since nothing says summer like picnics and fresh fruit!

Here are more fruity desserts you will want to try: Vegan Fruit Cheesecake, White Chocolate Fruit Tart, my refreshing Filipino Fruit Salad, or these Easy Fruit Popsicles!

Tips & Variations:

Tart Shell Variations: Feel free to use almonds, cashews, or a mix of nuts!
Use pitted dates or if they have pits, make sure to remove them before blending!
It's important to use coconut cream, this is what helps solidify the filling. If you can't find coconut cream, use full-fat coconut milk and place it in the fridge overnight. When you open the can, scrape the thickened top layer, measure, then use!
Make in Advance: Make the filling separately and store it in an airtight container in the refrigerator. Wash the fruit and store in the fridge, bake the pie crust and store in plastic baggie at room tempature, and the tart shell should be covered and stored at room temperature. When ready to eat, assemble and serve!
Storage: Store in the refrigerator covered in plastic wrap for up to 5 days!

a slice of berry fruit tart topped with mixed berries on a white plate

How to Make Berry Fruit Tart:

Listed below are all the ingredients you will need:

Tart shell:

dates
mixed nuts
almond flour

Cream:

almond milk
gelatin
coconut cream
strawberries
honey

Topping:

strawberries
blackberries
blueberries
cherries
raspberries
pie shell

Frequently Asked Questions:

How to glaze the fruit?

Pick a jam or jelly that will compliment the color and flavor of the tart. In a small saucepan, add 1 tablespoon of water and ½ cup of jelly or jam. Heat over medium heat until mixture is liquefied. If using jam, strain the mixture through a fine mesh strainer to remove any lumps or seeds. Allow it to cool, then gently brush over fruit fruits.

Can I use other fruits?

Absolutely! You can use mango, tangerines, peaches, whatever your heart desires!

Korean Zucchini Pancakes

May 23, 2021 · 3 Comments

These Korean Zucchini Pancakes are made with summer zucchini and are quick, easy and so delicious! Make these for an appetizer, snack, or light meal!

Love Pancakes? Try my Fluffy Japanese Souffle Pancakes, Egg-Free Pancakes, or my Butter Pecan Pancakes!

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Health Benefits of Zucchini

Low in Calories: Only about 19 calories per cup, ideal for weight management.
Nutrient-Rich: Good source of vitamins A, C, K, folate, potassium, and magnesium.
High in Antioxidants: Contains lutein and zeaxanthin, beneficial for eye health.
Promotes Digestion: High fiber content aids in digestion and prevents constipation.

Substitutions

Spices: Use chopped green onions, scallions or garlic instead of minced onions for different flavor profiles.
Other Oils: Substitute with canola oil or sesame oil if vegetable oil isn't available.

Variations

Cheese Zucchini Pancakes: Add grated cheese to the batter for extra flavor.
Spicy Zucchini Pancakes: Increase chili powder or add chopped jalapeños for heat.
Herbed Zucchini Pancakes: Mix in chopped herbs like parsley or dill for freshness.

Storage

If you have any leftovers, store them in an airtight container in the refrigerator. They will stay fresh for up to two days. To reheat, simply place them in a hot skillet for 2 minutes on each side or in the oven at 350°F for about 10 minutes.

Top Tips

Zucchini: Feel free to use any type of zucchini you have available- any works as long as it's firm, smooth, and has a slight gloss.
It's best to use a cheesecloth when squeezing the water from the zucchini, however, if you don't have that available a clean handkerchief (I've used this kind of handkerchief) or even a thin pillowcase would work!
Sauce: You can eat this plain or in your favorite sauce. Here's a simple one: 2 tablespoons soy sauce, 1 tablespoon rice vinegar, a bit of black pepper, then mix until combined.

a stack of sliced Zucchini Pancakes on a white plate and garnished with green onions

Ingredients

Listed below are all the ingredients you will need:

zucchini
salt
pancake mix
water
egg
onions
chili powder
vegetable oil

Instructions

In a large bowl, add grated zucchini, and salt and allow it to sit for 15 minutes. After 15 minutes, squeeze the liquid out of the zucchini using a cheesecloth:

grated zucchini and salt mixture in a large bowl then poured in a strainer

In a large bowl, add zucchini, pancake mix, water, large egg, minced onions, chili powder, and stir to combine:

zucchini, pancake mix, water, large egg, minced onions, and chili powder mixed in a large bowl

In a large pan, add oil over medium-high heat. Using an ice cream scooper or big spoon, scoop out the batter and place it into the heated large skillet, if possible place three to four pancakes at once.

Cook the korean pancakes for 2 minutes on each side until light golden brown and repeat the process with the remaining batter:

cooked the zucchini pancakes in a large pan

Frequently Asked Questions

Can I use "Just Add Water" Pancake mix?

Absolutely- any works!

What if I don't have pancake mix?

Make your own! Simply mix, 1 ½ cups all-purpose flour, 3 ½ teaspoons baking powder, and 1 tablespoon white sugar. Store in an airtight container until ready to use!

Can I use frozen zucchini for this recipe?

Yes, you can use frozen zucchini. Make sure to thaw it completely and squeeze out all the excess water before using it in the batter.

a stack of Zucchini Pancakes garnished with green onions

5 from 2 votes

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Korean Zucchini Pancakes

An easy and healthy Korean Zucchini Pancakes recipe made with zucchini, pancake mix, egg and chili powder.

Prep Time20

Cook Time10

Total Time30

Course: Appetizer

Cuisine: Filipino, korean

Servings: 2

Calories: 260kcal

Ingredients

Instructions

In a large bowl, add grated zucchini, salt and allow it to sit for 15 minutes. After 15 minutes, squeeze the liquid out of the zucchini using a cheesecloth.
In a large bowl, add zucchini, pancake mix, water, large egg, minced onions, chili powder, and stir to combine.
In a large pan, add oil over medium-high heat.
Using an ice cream scooper, scoop out the batter and place it into the heated skillet, if possible place three to four pancakes at once.
Cook the pancakes for 2 minutes on each side until lightly golden and repeat the process with the remaining batter.
Serve with a soy sauce-based dipping sauce ane best served immediately.

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Serving: 1gCalories: 260kcalCarbohydrates: 16gProtein: 8gFat: 19gSaturated Fat: 13gTrans Fat: 1gCholesterol: 116mgSodium: 800mgPotassium: 532mgFiber: 3gSugar: 5gVitamin A: 603IUVitamin C: 29mgCalcium: 114mgIron: 2mg

Did you make this recipe?Share it on instagram or tag @simplybakings or #simplybakings!

Best Buko Pandan Drink

May 20, 2021 · 1 Comment

Quench your thirst and beat the summer heat with this refreshing drink—Buko Pandan Drink! It's made with fresh coconut meat and coconut water!

Love coconut? Try my Buko Pandan Dessert (Coconut Pandan Dessert), Buko Pandan Ice Cream Coconut Pandan Ice Cream, or my delicious Buko Pie (Coconut Pie)!

a glass of buko pandan juice and a spoonful of shredded fresh coconut meat above it

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What is Buko Pandan made of?

Buko Pandan is usually made of young coconut meat, pandan-flavored gelatin, condensed milk, coconut water, and optional tapioca pearls, creating a refreshing Filipino dessert salad and is considered a street food in the PHilippines.

What is Pandan?

It's a leaf that is used in dessert or savory dishes in the Southeast Asia countries like the Philippines to name a few. The Pandan leaf is not usually eaten but flavors the food and has an incredibly sweet and mild aroma.

Pandan Health Benefits:

Assists in lowering blood pressure
Controls blood sugar levels
Assists in pains and cramps
Alleviates Gout
Good for skin and hair health

Top Tips

Drizzle coconut cream on top of the drink for a richer and creamier texture.
Add a drizzle of condensed milk for extra sweetness and creaminess.
Blend the drink with a scoop of coconut or pandan-flavored ice cream for a decadent treat.

Substitutions

Coconut Water: Substitutable with regular water, pineapple juice, or apple juice for a different flavor profile.
Pandan Powder or Syrup: If pandan powder or syrup is unavailable, you can use vanilla extract or essence for a similar aromatic note. Matcha powder can also provide a green color if desired.
Soy Milk: Substitute with almond milk, coconut milk, or regular dairy milk for a creamy texture.
Fresh Coconut Meat: Replace with diced avocado for creaminess, or omit for a lighter drink. Alternatively, use pieces of lychee or melon for added texture and flavor.

Variations

Fruit Additions:

Mango: Add diced ripe mangoes for a tropical twist and extra sweetness.
Pineapple: Include chunks of fresh pineapple to add a tangy flavor to the drink.
Strawberries: Mix in sliced strawberries for a refreshing and colorful addition.

Toppings:

Bubble Tea Style: Add cooked tapioca pearls or Sago Pearls (boba) for a fun and chewy texture similar to bubble tea.
Chia Seeds: Substitute tapioca pearls with chia seeds soaked in water for a healthier alternative.
More toppings to add: pandan jelly, jelly cubes, gulaman, coconut strips, nata de coco, agar-agar, drizzle of all purpose cream to make it creamy.

Storage

If you have leftover Buko Pandan Drink, transfer it to an airtight container or pitcher. Store it in the refrigerator for up to 2-3 days to maintain freshness. Before serving again, give it a good stir or shake to recombine any separated ingredients.

Ingredients

coconut water
pandan powder or syrup
soy milk
fresh coconut meat

Instructions

In a large pitcher pitcher, add 800 ml coconut water, and pandan powder and mix until well combined.

Next add soy milk, and fresh coconut meat and mix until combined:

mixed coconut water, pandan powder, soy milk, fresh coconut meat in a pitcher with a wooden spoon

Chill for at least 30 minutes and serve immediately:

a glass of buko pandan juice with a blue and white colored cloth underneath

Frequently Asked Questions

Can I use canned coconut milk instead of fresh coconut water?

Yes, you can substitute canned coconut milk for fresh coconut water if you prefer a creamier texture. Dilute the coconut milk with water to achieve the desired consistency.

Can I use pandan extract instead of pandan syrup?

Yes, pandan extract can be used as a substitute for pandan syrup. However, since pandan extract is more concentrated, adjust the amount used according to taste to avoid overpowering the drink.

Where can I get Pandan Leaf?

an be purchased frozen, fresh, or dried at your local Asian grocery store.

Can I make this drink without sugar?

Yes, you can adjust the sweetness of the drink according to your preference by reducing or omitting the sugar. Alternatively, you can use natural sweeteners like honey or agave syrup.

How do I prevent the drink from separating?

To prevent separation, give the Buko Pandan Drink a good stir or shake before serving, especially if it has been stored in the refrigerator.

5 from 1 vote

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BEST Buko Pandan Drink

Here's a refreshing, creamy, and healthy coconut pandan drink that can quench your thirst during hot summer days!

Prep Time5

Chill Time30

Total Time35

Course: Dessert, drink

Cuisine: Filipino

Servings: 4 cups

Calories: 541kcal

Ingredients

▢ ¾ cups coconut water
▢ 1 ½ tablespoons pandan powder or syrup
▢ 1 cup soy milk
▢ 1 cup fresh coconut meat

Pandan Syrup*

▢ 25 pandan leaves
▢ ½ cup water
▢ ½ cup sugar

Instructions

Buko Pandan Drink:

In a medium-size pitcher, add 800 ml coconut water, pandan powder and mix until well combined.
Next add soy milk, fresh coconut meat and mix until combined.
Chill for at least 30 minutes and serve immediately.

Pandan Syrup:

Prepare the Pandan Leaves: Rinse 25 pandan leaves under cold water to remove any dirt or debris. Trim off any tough ends, then cut the leaves into smaller pieces to help release their flavor.
Combine Ingredients in Saucepan: In a saucepan over high heat, combine ½ cup of water and ½ cup of sugar. Stir until the sugar is completely dissolved.
Add Pandan Leaves: Add the cut pandan leaves to the saucepan with the water and sugar mixture. Stir to combine, ensuring that the pandan leaves are fully submerged in the liquid.
Simmer: Bring the mixture to a gentle simmer over low heat. Cover the saucepan with a lid and let it simmer for about 20 minutes. This allows the pandan leaves to infuse their flavor into the syrup.
Cool and Strain: Once the syrup has finished simmering, remove it from the heat and allow it to cool slightly. Then, strain the syrup through a fine sieve or cheesecloth to remove the pandan leaves and any solid particles.
Store: Transfer the strained pandan syrup to a clean, airtight container. Allow it to cool completely before sealing the container and storing it in the refrigerator. The pandan syrup can be kept refrigerated for up to 1-2 weeks.

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Notes

*Making your own syrup is optional.

Serving: 1gCalories: 541kcalCarbohydrates: 50gProtein: 15gFat: 33gSaturated Fat: 26gSodium: 974mgPotassium: 2618mgFiber: 17gSugar: 32gVitamin A: 927IUVitamin C: 39mgCalcium: 534mgIron: 5mg

Did you make this recipe?Share it on instagram or tag @simplybakings or #simplybakings!

Asian Cucumber Salad

May 16, 2021 · 2 Comments

This simple Asian Cucumber Salad is made with crunchy cucumbers and is super light, refreshing, and perfect for hot summer days. This is a perfect quick and easy side dish you can whip up in 10 minutes!

Need more summer recipes? Try my refreshing Collard Wraps , my Filipino Style Spinach Dish, or my friend's delicious Mediterranean Cucumber Salad.

Asian cucumber salad in a bowl with chopsticks

Tips & Variations:

English cucumbers work really well for this recipe since it doesn't have many seeds. But Japanese cucumbers work the best because it's seedless!
Slice the cucumbers as thin as possible- use a mandoline if available!
Green onions: Slice the green onions thinly or keep them as long pieces- both work!
Storage: Store in an airtight container for up to 3 days. If stored longer, the cucumbers will start to lose their crispness.

How to Make Asian Cucumber Salad:

Listed below are all the ingredients you will need:

cucumbers
salt
Gochujang
black vinegar
brown sugar
sesame oil
sesame seeds
garlic paste
green onions

ingredients for Asian Cucumber Salad recipe

In a bowl, add cucumbers, and salt, mix until combined, and allow it to sit for 10 minutes. After 10 minutes, drain the liquid and set it aside"

mixed sliced cucumbers and salt in white bowl

In a separate bowl, add Gochujang, vinegar, sugar, sesame oil, sesame seeds, and garlic paste and mix until combined. Next, add green onions, then pour the mixture over the cucumbers and mix well.

Allow it to sit for 5 minutes in the refrigerator before serving:

added the Gochujang, vinegar, sugar, sesame oil, sesame seeds, and garlic paste mixture over the sliced cucumbers

Frequently Asked Questions:

What is a Japanese cucumber?

They have forest-green skin with long slender bodies. They do not contain seeds and are never bitter, you can find them at your local Asian market.

What is Gochujang?

A fermented Korean chili paste made from glutinous rice, fermented soybeans, red chili pepper flakes, and salt.

Piña Colada Mango Popsicles

May 10, 2021 · 1 Comment

Beat the summer heat with these sweet and creamy Piña Colada Mango Popsicles that are pure tropical bliss. The tropical flavors come together in minutes and are very addictive!

Want more homemade Filipino popsicles? Try these interesting and easy fruit popsicles like Apple Cider Popsicles!

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Why You’ll Love This Recipe

I don't like buying popsicles from the store anymore. I found that making my own pops is healthier, cheaper, and also tastes so much better. I splurged on my popsicle mold, but every bite was worth it in the end!

Also, I have used the plastic popsicle molds. The silicone mold was so much easier to remove the frozen popsicle! Or feel free to use whatever you have on handlike small paper cups!

The Story Behind These Popsicles

Inspired by the classic piña colada cocktail, this recipe is fun and family-friendly. It’s like ice buko or halo-halo, but in popsicle form!

It's cold, creamy, and full of island vibes. It captures the beach spirit in every creamy, fruity swirl. You won't even need any alcohol, just pure sunshine in a stick.

Where the Popsicles Come From

The original piña colada hails from Puerto Rico, created as a sweet treat in the 1950s. Over time, it became popular across the Caribbean and Asia.

This popsicle version combines that tropical essence with Filipino ice cream favorites and fresh coconuts for a fusion twist anyone can enjoy.

When is this Dish Typically Enjoyed?

These popsicles are perfect for summer, beach trips, or anytime you need to cool down. They’re also great for backyard parties, kids’ snacks, or quick tropical desserts after dinner. Think of them as your go-to frozen sweet treat when the sun’s blazing in the Philippines.

Ingredients

Listed below are all the ingredients you will need:

Heavy whipping cream
Sweetened condensed milk
Vanilla yogurt
Cubed pineapples
Cubed mangos (about 2 large ripe mangos)
Unsweetened coconut shavings

See the recipe card for quantities.

All ingredients for this popsicle recipe in bowls

Instructions

Prepare the Cream Base

1. In a large bowl, add heavy whipping cream and beat until it thickens slightly, but doesn’t form stiff peaks.

2. Fold in the sweetened condensed milk until well combined. Set aside.

Blend the Fruit Mixtures

3. In a blender, add ¼ cup of the yogurt and the pineapple. Blend until smooth, then transfer to a bowl and set aside.

4. In the same blender, add another ¼ cup of the yogurt and the mango. Blend until smooth, then set aside.

5. In a separate bowl, mix the remaining ¼ cup of yogurt with the unsweetened coconut shavings until combined.

Separate bowls of mixtures for the recipe

Combine with Whipped Cream

6. Mix ⅓ of the whipped cream into the pineapple yogurt mix.

7. Mix another ⅓ into the mango yogurt mix.

8. Mix the remaining ⅓ into the coconut yogurt mix.

Layer and Freeze

9. Pour 1–2 tablespoons of the mango mixture into the bottom of each popsicle mold.

Popsicle mixture poured into the molds for freezing

10. Next, pour in the pineapple mixture, followed by the coconut mixture.

11. Insert popsicle sticks into the center of each mold.

12. Freeze for 4–8 hours or until fully set.

13. Then enjoy!

Substitutions & Variations

Ingredient Swap
Swap the heavy cream with coconut water for a lighter, dairy-free version.
Use Greek yogurt instead of vanilla for extra tang.
Variation
Add crushed graham or fresh coconuts for texture, and stir gently before freezing to keep the fruit evenly distributed.
Mistake to Avoid
Avoid over-freezing! Too much time in the freezer or too little hot water when unmolding can make them hard to remove.
Storage Tips
- These popsicles keep well for up to 2 weeks in the freezer.

Pina Colada Mango Popsicles being served

FAQs

Can I use frozen fruits instead of fresh?

Yes! Frozen mangoes and pineapples work perfectly, just thaw slightly before blending for a smooth texture.

Can I skip the condensed milk?

You can! Replace it with honey, maple syrup, or coconut sugar for a lighter sweetness.

Can kids enjoy this recipe?

Absolutely. It’s non-alcoholic, creamy, and bursting with natural fruit flavor—perfect for all ages.

Piña Colada Mango Popsicles with some ice cubes

5 from 1 vote

Print Pin Recipe

Piña Colada Mango Popsicles

Sweet, creamy, and tropical, these Piña Colada Mango Popsicles combine pineapple, mango, coconut, and yogurt into the perfect frozen treat for hot summer days!

Prep Time10

Freeze time8

Total Time8 10

Course: Dessert

Cuisine: American, Filipino

Servings: 6 popsicles

Calories: 242kcal

Ingredients

▢ ¾ cup heavy whipping cream
▢ 3 tablespoons sweetened condensed milk
▢ ¾ cup vanilla yogurt
▢ 1 cup cubed pinapples
▢ 1 cup cubed mangos about 2 large ripe mangos
▢ ½ cup unsweetened coconut shavings

Instructions

Prepare the Cream Base

In a large bowl, add heavy whipping cream and beat until it thickens slightly, but doesn’t form stiff peaks.
Fold in the sweetened condensed milk until well combined. Set aside.

Blend the Fruit Mixtures

In a blender, add ¼ cup of the yogurt and the pineapple. Blend until smooth, then transfer to a bowl and set aside.
In the same blender, add another ¼ cup of the yogurt and the mango. Blend until smooth, then set aside.
In a separate bowl, mix the remaining ¼ cup of yogurt with the unsweetened coconut shavings until combined.

Combine with Whipped Cream

Mix ⅓ of the whipped cream into the pineapple yogurt mix.
Mix another ⅓ into the mango yogurt mix.
Mix the remaining ⅓ into the coconut yogurt mix.

Layer and Freeze

Pour 1–2 tablespoons of the mango mixture into the bottom of each popsicle mold.
Next, pour in the pineapple mixture, followed by the coconut mixture.
Insert popsicle sticks into the center of each mold.
Freeze for 4–8 hours or until fully set.
Then enjoy!

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Serving: 1gCalories: 242kcalCarbohydrates: 20gProtein: 4gFat: 17gSaturated Fat: 12gCholesterol: 46mgSodium: 48mgPotassium: 245mgFiber: 2gSugar: 17gVitamin A: 791IUVitamin C: 24mgCalcium: 109mgIron: 1mg

Did you make this recipe?Share it on instagram or tag @simplybakings or #simplybakings!

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Recipes for Every Moment

It’s scorching hot outside. Need to cool down ASAP? Our Piña Colada Mango Popsicles are the refreshing treats you need - tropical flavors, fresh coconuts, and creamy heavy cream blended to save your summer mood!

How to Cook Sweet Potato Noodles

May 9, 2021 · 7 Comments

Learn how to cook sweet potato noodles and pair them with fresh veggies for a family-friendly dinner that's both healthy and flavorful. This simple dish comes together fast, making it perfect for busy weeknights.

Love noodles? Try my Spicy Basil Noodles, Malaysian Stir Fry Noodles, Filipino Squash Pasta (Kalabasa Pasta), or my Filipino Thin Rice Noodles (Pancit Bihon).

sweet potato noodles in a bowl with chopsticks

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What is Japchae?

It's a sweet and savory mixed vegetable dish that uses korean sweet potato glass noodles! It's usually served during festive holidays, but can be eaten on ordinary days! I've also seen it served as an appetizer at Korean restaurants!

This dish is an inspiration for the Japchae Korean Stir-Fried Glass Noodles!

Substitutions

If you need a gluten-free option, use a gluten-free soy sauce.
You can use olive oil instead of vegetable oil for a different flavor.

Variations

Love mushrooms? Add ½ cup of shiitake mushrooms before frying the noodles. If using dried mushrooms, make sure to soak them for a few hours before using them.
Tofu: Add sliced fried tofu for more protein and texture to the dish! Add tofu after adding the vegetables.
Use extra cloves of garlic for a stronger flavor.
Add more black pepper for extra spice.

Storage

Leftovers must be stored in the refrigerator for 1-2 days in an airtight container. If it starts to smell, throw it away. (Noodle dishes tend to spoil fast.)

Top Tips

Are noodles sticking together? Add the noodles to a colander and run some cold water over the noodles to loosen them up.
Noodles can be served hot or cold, so feel free to microwave before eating or eat straight from the refrigerator.

Ingredients

Listed below are all the ingredients you will need:

soybean sprouts
vegetarian oyster sauce
gochujang paste
brown sugar
garlic
sesame oil
vegetable oil
sweet potato noodles (glass noodles)
green onion
carrot
red bell pepper
lemon juice
sesame seeds
salt and pepper

Instructions

In a medium saucepan or large pot over medium-high heat, boil water. Next, add sprouts and boil for 2 minutes, then drain and transfer to a bowl, reserving ⅛ cup of cooking liquid.

In a small bowl, add vegetarian oyster sauce, gochujang paste, brown sugar, minced garlic, and sesame oil and mix until combined:

boiling soybean sprouts in a medium sauce pan and a sauce made of vegetarian oyster sauce, gochujang paste, brown sugar, minced garlic, and sesame oil in a small white bowl with a stainless spoon

In a large pan or skillet over medium-high heat, add vegetable oil, noodles, and 2 tablespoons of marinade sauce, then sauté for 2 minutes.

Next, add green onions, carrots, and bell pepper and cook until wilted, about 1 minute:

noodles, sauce, green onions, carrots and bell pepper cooked in a large pan

Then add the sprouts, cooking liquid, and the remaining sauce mixture, season with salt and pepper, and mix.

Right before serving, squeeze a splash of lemon juice and garnish with sesame seeds:

added sprouts, cooking liquid, the remaining sauce, salt and pepper to the pan

Frequently Asked Questions

Are sweet potato noodles healthy?

Absolutely! The noodles are naturally fat-free and low in calories!

Do I have to soak sweet potato noodles?

Yes, it's usually a good idea to soak sweet potato noodles before cooking to soften them. Soaking helps the noodles cook more evenly and absorb flavors better.

How do you keep Japchae noodles from sticking?

You can add the noodles to a colander and run some cold water over them to loosen them up.

BEST Mais Con Yelo

May 7, 2021 · 3 Comments

This Best Mais Con Yelo is a refreshing layered drink that is made with sweet corn, sweetened condensed milk, and lots of ice! It's sweet and incredibly addictive, making it the perfect treat to cool down on a hot day.

Looking for more Filipino Desserts? Try my Halo-Halo or Sago Gulaman (Pearls and Jelly drink)

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What is Mais Con Yelo?

Mais Con Yelo is a layered dessert made with sweet corn shredded ice, condensed milk, sweet milk, and Filipino ice cream!

The literal translation of Mais Con Yelo is Corn with Ice- sounds weird but surprisingly delicious especially paired with corn ice cream or even mango ice cream!

Also, there are many versions of this popular drink/dessert, and here's my version of it. Keep in mind you create this drink/dessert any way you like- as long as you have the key ingredients!

Top Tips

Use drained canned sweet corn without salt. Also, fresh-cooked or fresh corn off the cob works too, just chill in the refrigerator before using.
Ice: I prefer using shaved ice, but crushed ice works too! Here's my favorite ice machine that I've been using for years! Also, if you live in the Philippines, you can easily purchase shaved ice in the market.

Substitutions

Sweet Corn Kernels
- Thawed frozen sweet corn kernels
- Cooked and cooled fresh sweet corn kernels
- Regular canned corn without salt works.
Crushed Ice
- Ice cubes or crushed ice from a blender
- Shaved ice from a snow cone machine
- Ice cubes crushed in a food processor
Condensed Milk
- Sweetened condensed coconut milk (dairy-free)
- Homemade condensed milk (made with milk and sugar)
Evaporated Milk
- Full-fat coconut milk (dairy-free)
- Half-and-half (whole milk and light cream)
- Regular milk (whole or low-fat)
Vanilla Ice Cream (Optional):
- Mango ice cream or Cheese Ice Cream (for Filipino flavor)
- Coconut ice cream (tropical twist)
- Dairy-free vanilla ice cream (vegan option)

Variations

Fruit Explosion: Top with a medley of diced tropical fruits like mangoes, pineapples, and papayas for a burst of freshness.
Choco Overload: Drizzle chocolate syrup or add chocolate shavings on top of the corn and ice layers for a decadent chocolate twist.
Crunch: Sprinkle crushed peanuts, cashews, or even corn flakes (corn flake cereal) over the condensed milk for a delightful texture and flavor.
Beans: Add your favorite sweet bean for more texture.

Storage

For the best experience, this dessert is most enjoyable when eaten immediately.

Ingredients

Listed below are all the ingredients you will need:

shredded ice
sweet corn kernels
diced mango
grated coconut meat
almond milk
ice cream

Instructions

Using an ice shaver or a sharp knife, shred the ice. Feel free to use crushed ice:

crushed ice on a wooden board using a big knife

Using tall glasses or bowl, add about half a glass (or bowl) of shredded ice. Add 1-2 tablespoons of corn, mango, and coconut meat, and add a layer of shaved ice.

If desired add another layer of corn, shaved ice, mango, and coconut meat:

Otherwise, drizzle, almond milk, and condensed milk and finish with a scoop of mango ice cream and to make it even more indulgent add a scoop of vanilla-flavored ice cream. If desired, drizzle additional condensed milk over ice cream and garnish with mint and enjoy as a snack:

a glass and bowl of mais con yelo drizzed with almond milk and condensed milk

Enjoy immediately with mango or corn ice cream:

mango ice cream in a glass container with a scooper

Frequently Asked Questions

Can I eat this without ice?

You can, but it will be very sweet. It's best to eat with shaved or crushed ice.

How can I make this vegan?

Use vegan ice cream and instead of using condensed milk, use agave syrup or even vegan condensed milk!

Here are more pinoy desserts:

a glass and a bowl of mais con yelo on a wooden board and garnished with corn kernels

5 from 3 votes

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Mais Con Yelo

Give this easy shaved ice recipe a go! Just mix sweet corn, crushed ice, condensed milk, sweet milk, and a scoop of tasty Filipino mango ice cream for a yummy layered treat

Prep Time10

Total Time10

Course: Dessert, drink

Cuisine: Filipino

Servings: 3

Calories: 124kcal

Ingredients

Instructions

Using an ice shaver or a sharp knife, shred ice.
In a serving glass or bowl, add about half a glass (or bowl) of shredded ice.
Add 1-2 tablespoons corn, mango, coconut meat, add a layer of shaved ice.
If desired add another layer of corn, shaved ice, mango, coconut meat.
Otherwise, drizzle, almond milk, condensed milk and finish with a scoop of mango ice cream. If desired, drizzle additional condensed milk over ice cream. Enjoy immediately!

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Serving: 1servingCalories: 124kcalCarbohydrates: 21gProtein: 2gFat: 4gSaturated Fat: 3gSodium: 64mgPotassium: 88mgFiber: 3gSugar: 12gVitamin A: 2143IUVitamin C: 5mgCalcium: 67mgIron: 1mg

Did you make this recipe?Share it on instagram or tag @simplybakings or #simplybakings!

Healthy Kilawin Recipe

May 2, 2021 · 1 Comment

This Healthy Kilawin Recipe is not only easy to make but also delicious and packed with bold, tangy flavors—just like the authentic kilawin! Some of the standout ingredients include coconut vinegar, calamansi, and of course, tofu, which takes the place of raw fish in this version.

Need more Filipino appetizer recipes? Try my Grilled Eggplant with Coconut Milk, Atsara (Pickled Green Papaya), or Vegetable Lumpiang Shanghai (Vegetable Eggroll).

tofu kilawin on a salad plate with 2 sliced calamansi

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What is Healthy Kilawin Recipe?

Traditionally, kinilaw—also called kilaw—is known as the Filipino ceviche. It’s usually made with fresh seafood like tanigue (Spanish mackerel) or tuna, tossed in vinegar, ginger, and citrus juices. It’s a much-loved dish across the Philippines, especially popular during beach outings or served as pulutan.

This version swaps fish for fried tofu (hence why it's called kilawin instead of kinilaw) but keeps that signature sour and citrusy punch with a mix of calamansi juice, vinegar, and spices. It’s a healthy choice too, rich in fiber, plant-based protein, and low in sodium, making it a great alternative to traditional meat or fish dishes.

Health Benefits of Coconut Vinegar

Low in calories
Helps improve digestion (natural probiotics!)
Regulates blood sugar levels
Contains potassium, iron, and magnesium
Adds a mild sour flavor without overpowering the dish

Substitutions

Calamansi: Can’t find calamansi? Use lime juice or a mix of lemon juice and lime juice for a similar zesty flavor.
Coconut vinegar: Apple cider vinegar is the next best thing and adds a similar tang.
Shallots: A medium red onion works just as well and are easier to find.
Tofu: Extra firm tofu holds its shape best, but firm tofu also works if that’s what you have.
Chili pepper: If fresh chili isn’t available, a pinch of chili flakes or a dash of hot sauce can add heat.

healthy tofu kilawin with shallots on top

Variations

Tomato twist: Add 1 diced Roma tomato after mixing in the cucumber for added freshness.
Spicy lover’s version: Mix in more chilies or a bit of siling labuyo (bird’s eye chili) for that authentic Filipino heat.
Fresh herb touch: Add chopped cilantro or green onions for a herby finish.
Raw-style version: Skip frying and use firm tofu straight from the pack for a more traditional “kinilaw” texture.

Storage

Store leftover Tofu Kilawin in an airtight container in the refrigerator.
Best consumed within 3–4 days to maintain freshness and flavor.
Avoid freezing, as the texture of the tofu and cucumbers may become mushy once thawed.
Stir before serving if any liquid settles at the bottom.

Ingredients

Listed below are all the ingredients you will need:

oil
tofu
coconut vinegar
salt
brown sugar
cucumber
shallot
garlic
chili pepper
black pepper
calamansi

Instructions

Preheat the frying pan to medium heat and add oil. It should be hot enough to make the tofu sizzle right away. Next, add the diced tofu and fry until golden, set aside:

Then in a small bowl, add vinegar, salt, and sugar and mix until they’re combined. Set aside.

In a large bowl, add fried tofu, ¼ block of crushed tofu, cucumber, onions, garlic, chili pepper, black pepper, vinegar mix, freshly squeezed calamansi, and gently toss:

a mixture of vinegar, salt, sugar in a small bowl and tofu kilawin on a large bowl

This kilawin is very delicious when eaten with steamed rice!

Top Tip

For the best texture and flavor, make sure to press the tofu before frying to remove excess moisture. This helps it crisp up beautifully and absorb all the tangy, savory flavors of the marinade!

FAQ

What is the difference between kilawin and kinilaw?

Both are traditional Filipino dishes made with vinegar, but kilawin usually refers to lightly cooked or blanched meat like beef or pork, while kinilaw is more like Filipino ceviche, often using raw fish “cooked” in vinegar or citrus juice.

Is eating kinilaw healthy?

Yes, kinilaw can be healthy! It's rich in protein and low in carbs. Plus, it often includes fresh ingredients like fish, vinegar, ginger, and veggies. Just watch out for sodium if you're using a lot of seasoning.

Do I need to use tofu?

No, you can use your favorite vegetarian meat. Personally, I've only tried tofu, but I think cubed watermelon might work.

Roasted Cauliflower Pasta

Apr 25, 2021 · Leave a Comment

Try this refreshing Roasted Cauliflower Pasta that is garlicky, savory, and subtly spiced! It's a perfect quick weeknight dinner to throw together in a pinch!

Looking for more pasta recipes? Try my favorite Squash Spaghetti (Filipino Kalabasa Pasta) or my Easy Vegan Chili Pasta.

Roasted Cauliflower Pasta on a plate with a stainless fork

Cauliflower has been around FOREVER, but in the past year, it has become the new "it" food. There's cauliflower rice, cauliflower pizza crusts, cauliflower buffalo wings and so much more (I'm still waiting for someone to come up with cauliflower dessert.)

Raw or even steamed plain cauliflower is not tasty to eat, but when seasoned, baked or even cooked correctly- it's AMAZING.

Tips & Variations:

Types of pasta: Essentially you can use whatever pasta you have available, but my favorites to use are fettuccini, linguine, or pappardelle.
Chili flakes: Feel free to omit it if you don't like spice.
If you can't find chili flakes, feel free to use red pepper flakes.
Peanuts: I've used salted peanuts and unsalted peanuts- both work well. I've also omitted it in the recipe and it still tasted great.
Butter: Use your favorite plant-based butter. I like to use the butter-flavored one because it brings out the richness of the pasta.
Add parmesan cheese for more flavor and feel free to use a vegan version.
To elevate this dish, garnish with bread crumbs, toasted walnuts or fresh basil
Frozen vs fresh cauliflower: It's best to use fresh cauliflower for the recipe because frozen cauliflower doesn't give the same crunch as fresh when baking.

Storage:

Meal prep: simply store in an airtight container for up to 4 days.

rolled roasted cauliflower pasta using a fork

How to Make Roasted Cauliflower Pasta:

Listed below are all the ingredients you will need:

Sauce for cauliflower:

extra-virgin olive oil
garlic
salt
black pepper
chili flakes
lemon zest
cauliflower

Pasta:

fettuccine noodles
butter
pitted green olive
parsley
lemon juice
peanuts

Preheat the oven to 425 degrees Fahrenheit.

To make the sauce, in a small bowl add oil, minced garlic, salt and pepper, chili flakes, lemon zest and mix until well combined.

Trim and cut the cauliflower into bite-sized pieces, then transfer into a large bowl.

Add the sauce into the cauliflower and mix until coated:

a sauce mixed with bite-sized cauliflower pieces in a large bowl

Next place onto a baking sheet and roast for 20 minutes, then transfer the cauliflower into a bowl, set aside:

baked cauliflower pieces coated with sauce on a baking sheet and transferred into a bowl

Cook the pasta according to the directions. Once pasta is cooked, drain, strain, and set aside ¼ cup of pasta water.

In a large skillet over medium heat , add butter and saute the olives for 2 minutes:

added butter in the pan and sautéed the olives

Stir In cooked pasta, parsley, lemon juice, and season with salt and pepper.

Add the roasted cauliflower to the pasta and toss together and sprinkle with ground peanuts before serving:

pasta, parsley, lemon juice, cauliflower tossed together in a pan and seasoned with salt, pepper then sprinkled with ground peanuts,

Frequently Asked Questions:

Can I use other veggies?

Yes you can, but it won't be cauliflower anymore. (Broccoli works well though)

Does this recipe freeze well?

No, this is best made and eaten fresh or stored in the fridge up to 4 days in an airtight container.

Malaysian Noodles

Apr 18, 2021 · 1 Comment

Get your wok ready, because we’re making Malaysian Noodles—a quick, stir-fried noodle dish that’s bursting with flavor and vegetarian! Think chewy rice noodles, crispy fried tofu, and colorful veggies all tossed in a sweet, savory sauce. This recipe is like a cozy hug from Malaysia in just 35 minutes!

Love noodle stir fry recipes? Try my Pancit Bihon (Filipino Stir Fry Noodles), Cold Buckwheat Noodle Salad, or my Bolognese!

What are Malaysian Noodles?

Malaysian cuisine is known for bold, rich flavors, and this Malaysian fried noodles recipe captures that perfectly. Influenced by Chinese, Indian, and local Malay styles, dishes like char kway teow and mee goreng have made street food in places like Penang world-famous.

This noodle dish is a simplified, vegetarian twist that’s super easy to make at home. Stir-fried in a hot wok, these noodles soak up a flavorful blend of sauces, mixed with fried tofu and crunchy veggies like bell peppers and bean sprouts.

Whether you’re craving a taste of mamak stall comfort or just want a fast dinner, this is a dish you’ll come back to again and again.

Health Benefits of Bean Sprouts

Low in calories – Great for light meals or anyone watching their calorie intake.
High in protein – Especially for a veggie, they give your dish a nice protein boost.
Rich in vitamins – Packed with Vitamin C, K, and several B vitamins.
Hydrating – Made up of about 90% water, they help keep you refreshed.

Substitutions

Dark soy sauce – Use regular soy sauce + molasses or a splash of oyster sauce (not vegetarian!).
Black bean sauce – more hoisin sauce or even a dash of shrimp paste (not vegetarian!) can mimic its fermented flavor.
Hoisin sauce – Substitute with peanut butter + soy sauce + sugar.
Sugar – Use palm sugar, honey, or coconut sugar.
Flat rice noodles – Try fresh yellow noodles, ramen, or udon noodles.
Firm tofu – Sub with fried tofu, tempeh, or chicken for a non-veg twist.
Bean sprouts – Cabbage or shredded cucumber works well.
Bell peppers – Try snow peas, shredded carrots, or mushrooms.

Variations

Spicy – Add chili paste, sambal, or red chili flakes.
Seafood – Toss in squid, prawns, or fish cakes.
Chicken lovers – Add thinly sliced stir-fried chicken breast.
More Malaysian – Finish with a squeeze of lime wedges and a side of coriander.
Vegan – Skip eggs and use extra veggies or tofu.
Brothy – Add a splash of broth to create a noodle soup twist.

Storage

Ingredients

Listed below are all the ingredients you will need:

For the Sauce:

dark soy sauce
black bean sauce
hoisin sauce
granulated sugar

For the Stir Fry:

dried wide flat rice noodles
vegetable oil
tofu
eggs
bean sprouts
red bell pepper
yellow bell pepper
salt
pepper
spring onions
sesame oil

ingredients for Malaysian Stir Fried Noodles

Instructions

Soak the dried rice noodles in a large bowl with warm water for 30 minutes, then drain and set aside:

dried rice noodles soaked in a large bowl with warm water

In a small bowl, combine all the sauce ingredients and set aside.

In a large pan over medium heat, oil and allow it to heat up. Then add the tofu and fry until tofu is golden brown on all sides:

sauce mixture in a bowl and fried tofu in a large pan

Push the tofu on the side and add the beaten egg and allow it to cook for 30 seconds before scrambling.

Toss in rice noodles, bean sprouts, and red and yellow bell peppers:

fried tofu. scrambled egg, rice noodles, bean sprouts, red and yellow bell peppers tossed in the pan

Stir fry for 3 minutes on high heat and keep stirring for about 5 minutes.

Then pour in the sauce mixture and stir to coat the noodles and the vegetables evenly:

adding the sauce mixture and stirring to coat the noodles and the vegetables evenly

Season with salt and pepper to taste and garnish with green onions and drizzle with sesame oil and serve hot:

delicious Malaysian stir fried noodles seasoned with pepper and held using stainless chopsticks

Top Tips

When choosing sauces from the Asian Market store, make sure to read the labels. Sometimes it says vegetarian-friendly, but it contains seafood!
Make sure to soak the noodles until soft but not mushy. This helps them stir-fry evenly and soak up all that delicious sauce!

Frequently Asked Questions

What are Malaysian flat noodles called?

Lorem ipsum dolor sit amet, consectetur adipiscing elit, sed do eiusmod tempor incididunt ut labore et dolore magna aliqua. Ut enim ad minim veniam, quis nostrud exercitation ullamco laboris nisi ut aliquip ex ea commodo consequat.

What's the difference between dark soy sauce and regular soy sauce?

Light soy sauce adds saltiness to the dishes while dark soy sauce stains the noodles darker brown and has a more intense soy flavor.

What are the best noodles for stir fry?

There are no best noodles for stir-frying, it's a personal choice. But soba noodles, Japanese udon noodles, egg noodles, and rice noodles are perfect for stir-frying, so pick your favorite.

I'm a sucker for noodles and here's a delicious noodle recipe that is savory sweet and super easy to make!

This is popular street food in Indonesia called Mee Goreng also known as Mie Goreng. It's usually made with a variety of meat or seafood, but the key ingredients are bean sprouts, green onions, and eggs.

Easiest Grapefruit Popsicle Recipe

Apr 15, 2021 · 1 Comment

These Grapefruit Popsicle Recipe are made with freshly squeezed grapefruit, lemon juice, and strawberries! Tart, sweet and refreshing and delicious on hot summer days!

Looking for more easy popsicles? Try my Berry Coconut Popsicles or my Vegan Fruit Popsicles.

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Top Tips

If you prefer to remove the membranes (pulp) from the grapefruit, be sure to strain the juice before using it.

Variations

You're welcome to skip the strawberries, but they play a crucial role in balancing the tartness of the grapefruit and lemon.
If you're unable to get popsicle molds, feel free to use what you have available. At the 2 hour mark, add popsicle sticks into the center of the molds. (After 2 hours of freezing, the lemonade should be fairly frozen, which will keep the sticks from sliding around.)
Enhance the refreshing flavor by incorporating herbs, like fresh mint leaves, thyme, basil, or even rosemary!
IF you don't want to use the simple syrup recipe (water and sugar), use very sweet honey.
To enhance the flavor, incorporate approximately ¼ cup of fresh lime juice.

Substitutions

Feel free to use your preferred grapefruit variety, such as ruby red grapefruit or pink grapefruit, or even a combination of grapefruit juices, instead of the fruit itself.
If you're unable to find fresh grapefruit or fresh lemons, feel free to substitute. Make sure to check if the juice already contains added sugar. If it does, you may want to reduce the sugar.

Grapefruit popsicles on a round plate with ice, strawberries, sliced lemon and grapefruit

Storage

Can be stored for up to 1 month in the freezer without getting freezer burns. Make sure to individually wrap each popsicles with cling wrap or parchment paper, then store in a freezer safe bag.

Ingredients

Listed below are all the ingredients you will need:

water
granulated sugar
strawberries
freshly squeezed grapefruit juice
freshly squeezed lemon juice

ingredients for Grapefruit Strawberry Popsicles recipe

Instructions

In a large bowl, add water and heat it in the microwave for one minute. Next, add the sugar and stir until combined, set aside to allow it to dissolve. In a blender, add 15 strawberries and blend until smooth:

ngredients placed in different bowls and garnished with fresh strawberries, sliced lemon and grapefruit

Then in the water sugar bowl, add the grapefruit juice, lemon juice, blended strawberry, then mix until well combined, set aside. Next, slice 5-6 strawberries into thin slices Then pour the mixture into the popsicle molds and evenly distribute the strawberry slices to them.

Place the molds into the freezer and freeze for 4-8 hours then serve:

grapefruit juice, lemon juice, blended strawberry mixture in a pitcher and placed into popsicle molds with fresh cuts of strawberries

FAQ

How do you make popsicles creamy not icy?

To make popsicles creamy instead of icy, incorporate ingredients like yogurt, cream, or coconut milk into the mixture before freezing. Many people use cornstarch.

How do you make soft popsicles?

To make soft popsicles, consider adding ingredients like gelatin or corn syrup which can lower the freezing point of the mixture and prevent it from becoming too hard when frozen.

What if I don't have grapefruit?

That's okay! You can use oranges or any citrus you have available.

Grapefruit Strawberry Popsicles on a round plate with ice and fresh strawberries

5 from 1 vote

Print Pin Recipe

Easiest Grapefruit Popsicle Recipe

Sweet, healthy and delicious fruit popsicles made with freshly squeezed grapefruit, lemon juice, and blended strawberries. This frozen treat is so easy to make, refreshing and kid-friendly!

Prep Time10

Chill Time8

Total Time8 10

Course: Dessert

Cuisine: American, Filipino

Calories: 744kcal

Ingredients

▢ cup water
▢ ¾ cups granulated sugar
▢ 18-22 strawberries divided
▢ ¾ cups freshly squeezed grapefruit juice
▢ ¼ cup freshly squeed lemon juice

Instructions

In a large bowl, add water and heat it in the microwave for one minute.
Next, add the sugar and stir until combined, set aside to allow it to dissolve.
In a blender, add 15 strawberries and blend until smooth.
Then in the water sugar bowl, add the grapefruit juice, lemon juice, blended strawberry, then mix until well combined, set aside.
Slice 5-6 strawberries into thin slices.
Pour the mixture into the popsicle molds and evenly distribute the strawberry slices to them.
Place the molds into the freezer and freeze for 4-8 hours.

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Serving: 1gCalories: 744kcalCarbohydrates: 190gProtein: 3gFat: 1gSaturated Fat: 1gSodium: 8mgPotassium: 683mgFiber: 5gSugar: 181gVitamin A: 42IUVitamin C: 198mgCalcium: 54mgIron: 2mg

Did you make this recipe?Share it on instagram or tag @simplybakings or #simplybakings!

Green Beans with Black Bean Sauce

Apr 11, 2021 · 2 Comments

This delicious Green Beans with Black Bean Sauce is so easy to make and comes together in just a few minutes! It's loaded with green beans, mushrooms, and peppers and is perfect for a weekday dinner.

Need more vegetables in your life? Try my Stir Fry Mung Beans, Miso Tofu, Filipino BBQ, or my Grilled Eggplant recipe.

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Top Tips

Feel free to use your favorite black bean sauce. Here is my favorite vegan black bean sauce.
If you don't like black bean sauce or aren't able to get it easily, hoisin sauce or vegetarian oyster sauce are great substitutes.

Substitutions

2 tablespoons spicy black bean garlic sauce:
- Regular Black Bean Sauce: For a milder flavor.
- Hoisin Sauce: For a sweeter, less spicy option.
- Fermented Black Beans: Mixed with garlic and chili paste to taste.
1 tablespoon soy sauce:
- Tamari: For a gluten-free option.
- Coconut Aminos: For a soy-free, slightly sweeter alternative.
1 tablespoon black rice vinegar:
- Balsamic Vinegar: For a sweeter and slightly tangy flavor.
- Apple Cider Vinegar: For a more subtle flavor.
- Red Wine Vinegar: For a more robust flavor.
2 teaspoons brown sugar:
- Honey: For a natural sweetener.
- Maple Syrup: For a different flavor profile.
- Coconut Sugar: For a lower glycemic index option.

Green Beans and Vegetables:

2 cloves garlic, minced:
- Garlic Powder: Use ¼ teaspoon per clove of garlic.
- Shallots: For a milder garlic-like flavor.
12 oz French green beans, trimmed:
- Regular Green Beans: Similar flavor and texture.
- Sugar Snap Peas: For a different but still crisp texture.
½ cup shiitake mushrooms, sliced:
- Button Mushrooms: For a similar texture.
- Portobello Mushrooms: For a meatier texture.
¼ cup yellow bell pepper, julienned:
- Red or Orange Bell Pepper: For similar sweetness and color.
- Poblano Pepper: For a different but mild flavor.
¼ teaspoon sesame oil:
- Olive Oil: For a milder flavor.
- Peanut Oil: For a nutty flavor, but use sparingly.
⅛ cup peanuts, chopped:
- Cashews: For a similar crunchy texture.
- Almonds: For a different nutty flavor and crunch.
- Sunflower Seeds: For a nut-free option with crunch.

Green Beans with Black Bean Sauce in a blue bowl with chopsticks

Variations

Spicy Green Beans with Black Bean Sauce

Ingredients: Add red pepper flakes or fresh chopped chilies.
Flavors: Use a spicy black bean garlic sauce and serve with a dash of Sriracha for extra heat.

Tofu Green Beans with Black Bean Sauce

Ingredients: Add cubed firm tofu.
Flavors: Press the tofu to remove excess water and pan-fry until crispy before adding to the dish.

Tempeh Green Beans with Black Bean Sauce

Ingredients: Add sliced tempeh.
Flavors: Marinate the tempeh with soy sauce and a bit of maple syrup for extra flavor before stir-frying.

Mushroom Medley Green Beans with Black Bean Sauce

Ingredients: Add a mix of different mushrooms such as oyster, cremini, and portobello.
Flavors: Enhance the umami flavor with a splash of soy sauce or tamari.

Storage

Store green beans with black bean sauce in an airtight container in the refrigerator for up to 3 days or freeze for up to 1 month.
- Thaw in the refrigerator before reheating and check for freshness before consuming. Reheat in a skillet over medium heat until warmed through, or in the microwave for 1-2 minutes.

Ingredients

Sauce:

spicy black bean garlic sauce
soy sauce
black rice vinegar
brown sugar

Green Beans:

vegetable oil
garlic
French green beans
shiitake mushrooms
yellow bell pepper
salt and pepper
sesame oil
peanuts

To make the sauce, in a bowl combine black bean sauce, soy sauce, vinegar, and brown sugar.

Next, in a pan or wok over medium high heat, add the vegetable oil in the pan and saute garlic, French beans and shiitake mushrooms and cook for 5 minutes:

black bean sauce, soy sauce, vinegar, and brown sugar mixture in a bowl and French beans and shiitake mushrooms sautéed in a pan

Add yellow bell pepper and continue stir-frying for another 2 minutes, then add the sauce mixture and allow it to cook for another minute. Season with salt and pepper.

Right before serving, add sesame oil and sprinkle chopped peanuts:

cooked French green beans with black bean sauce in a pan

Frequently Asked Questions

Can I use other vegetables in this dish?

Yes, you can use other vegetables such as broccoli, zucchini, snap peas, or carrots. Feel free to customize the dish with your favorite vegetables.

What can I substitute for black bean garlic sauce?

You can substitute black bean garlic sauce with hoisin sauce or a mixture of soy sauce and fermented black beans. Keep in mind that the flavor will be slightly different.

What type of mushrooms work best in this dish?

Shiitake mushrooms are commonly used, but you can also use button mushrooms, cremini mushrooms, or portobello mushrooms. Each type will add a unique flavor and texture to the dish.

Is black bean sauce the same as black bean paste?

Is black bean sauce the same as black bean paste?
No, black bean paste has a deeper flavor and more pungent compared to black bean sauce.

Easy Mochi Donuts Recipe

Apr 8, 2021 · 17 Comments

If you love donuts, then you're going to have to try this delicious and easy Mochi Donuts recipe! They are addicting, sweet, and chewy just like mochi!

Here are more easy donut recipes: Vanilla Donuts and Halloween Donuts (even though it's not Halloween, you can definitely omit the Halloween garnishes).

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What is Mochi Donuts?

Mochi Donuts also known as Pon de Ring Donut is a popular donut from a shop in Japan called Mister Donut, one of the largest donut chains in Japan. Its signature look is the 8 dough balls connected in a circle. It's a chewy yet fluffy donut using two key ingredients that regular donuts don't use: glutinous rice flour and silken tofu.

This recipe is a hybrid of the pon-de-ring donuts and the mochi doughnuts, meaning, I took the signature look of the Pon de Ring Donut (8 dough balls connected in a circle )and used glutinous rice flour like the mochi donut. And it tasted amazing- soft, chewy, and nice to look at.

These mochi donuts are great to serve for a sweet and delicious dessert or snacks during parties or, picnics. Learn this recipe now and enjoy!

two matcha mochi donuts on a white surface

Variations

Glaze: Feel free to use your favorite glaze such as strawberry, vanilla, matcha, chocolate, ube, lemon, or even pandan-flavor glaze.
Toppings: You may sprinkle sesame seeds, powdered sugar, or shredded coconut on top of the donuts to add a nutty flavor and crispy texture.

Substitutions

Glutinous Rice Flour Alternatives: If sweet glutinous rice flour is not available, tapioca flour or potato starch can be used, though the texture will differ a bit.
Gluten-Free Donuts: To achieve the soft texture, blend almond flour with tapioca flour for a gluten-free option.
Regular Donuts: Traditional yeast donuts or cake donuts are a non-chewy option. They won't have the chewiness of mochi, but they're a great substitute.

Storage

Mochi donuts are best eaten fresh, but you may keep them in an airtight container at room temperature for up to 1-2 days because they harden quickly, by day 2 the donuts start to harden (even if left on the counter).
You may refrigerate for 3-4 days or freeze for up to a month, but warm before eating to keep the chewy texture. To keep them from drying out, wrap them tightly.
To soften the donuts, microwave the donut for 10-15 seconds. I have a high powdered microwave so 10 seconds was long enough.

chocolate glazed mochi donut on a white surface

Ingredients

Listed below are all the ingredients you will need:

Mochi donut dough:

all-purpose flour
cornstarch
glutinous rice flour
baking powder
granulated sugar
silken tofu
egg
whole milk
vegetable oil

Ube glaze:

powdered sugar
milk
ube extract

Matcha glaze:

white chocolate
heavy cream
Matcha powder

Chocolate glaze:

powdered sugar
cocoa powder
milk

Instructions

In a large bowl, sift together the dry ingredients such as all-purpose flour, cornstarch, glutinous rice flour, baking powder, and sugar:

all-purpose flour, cornstarch, glutinous rice flour and baking powder sifted together in a large bowl

In a separate bowl, press the silken tofu through a fine-mesh sieve. Whisk the egg and milk into the tofu mixture:

silken tofu pressed through a fine-mesh sieve and whisked with egg and milk

Using a spatula, combine the tofu mixture with the flour mixture to form into a rough dough. Knead the dough for 2 minutes until it becomes smooth:

tofu and flour mixture combined in a large stainless bowl and formed into a dough

Using a kitchen scale, weigh-in 7 grams of dough and place it on a silicone mat.

Once the dough has been weighed into smaller pieces, form the dough into smaller balls:

small mochi donut dough weighed on a kitchen scale and formed into smaller balls then placed on a silicone mat

Place eight little balls of dough in a (5x5 inch) square parchment paper and shape into a donut. Repeat the process until all balls are placed in a square parchment paper:

eight balls formed into a donut and placed on a square parchment paper

Heat the oil into a cast iron pan or a heavy-bottomed pot.

Fry the mochi donuts with pieces of parchment paper for 30 seconds to 1 minute at 335 degrees Fahrenheit or until it’s light brown:

frying the mochi donut dough with the parchment paper in a cast iron pan

Turn the mocha donuts and slowly remove the parchment paper and continue frying for another 30 seconds to 1 minute. I cooked this donut too long and it turned brown, this is NOT what you're looking for.

Using a tong, carefully transfer the donuts to a plate lined with paper towels and repeat the frying process to the remaining donuts:

Dip each fried mochi donuts on your favorite glaze and let it set in a cooling wire rack before serving:

fried mochi donuts with ube, matcha and chocolate glaze on a cooling rack with a bowl of each glaze flavor

Voila! Enjoy these delicious mochi donuts with chewy texture and different sweet taste!

Top Tips

Do not overcook the donuts, it will result in a very hard donut. You want a light brown color donut.
Use vegetable oil or canola oil, it's neutral in flavor and has a high smoke point.

FAQ

Do I need to add silken tofu?

Yes. The glutinous rice naturally hardens when it's cool and the tofu helps the texture of the donut stay a bit softer.

Can I use normal rice flour to make them?

No. The flour used for mochi donuts must be glutinous. The glutinous rice flour helps achieve the chewy and stickiness that makes these donuts.

Do you refrigerate mochi donuts?

It's not necessary, they last up to 2-3 days at room temperature. However they harden in the refrigerator, so microwave the donuts to soften it.

Batchoy

Apr 4, 2021 · 3 Comments

Here is a healthier version of Batchoy without the meat! It has all the flavors of Batchoy, but with no meat and a lot less fat!

Love Filipino soup? Try my Sopas (Filipino Marcaroni Soup) or my Pancit Molo (Filipino Wonton Soup)!

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What is Batchoy?

Batchoy, also known as Batsoy or Ba-chui (Chinese) is a noodle soup with very rich flavor usually made with pork or beef, chicken stock, and fresh miki (round noodles). The dish originated from La Paz, Iloilo City, and has made its way around the Philippines islands with each island making its own variation.

Substitutions

You can use fresh or dried noodles like miswa noodles, depending on what is available. Fresh noodles does taste best. If using dried noodles, refer to the cooking instruction on the package.

Variations

To add a kick to the soup, add some chili leaves, chili paste or sriracha.
Garnishing with fried tofu takes the soup to the next level of deliciousness, give it a try!
To make it a bit healthier add bok choy or baby bok choy (either work)

Storage

Can be stored in the fridge for up to 3 days. It's best to separate the noodles and the soup so the noodles won't absorb the soup.

Top Tips

The broth is the key to this recipe, so make sure to not skip or skimp on any ingredients.
Buy your noodles at your local Asian Market, they tend to keep a stock of fresh noodles.

vegan batchoy in a white bowl garnished with green onions and mushroom chicharon

Ingredients

Listed below are all the ingredients you will need:

olive oil
white onion
garlic
shiitake mushrooms
ginger
water
lemongrass
brown sugar
soy sauce
mushroom seasoning
salt
pepper
fresh egg noodles (use mushroom noodles or something similar)
roasted garlic
spring onion or leeks
mushroom chicharron
fried tofu

Instructions

Preheat the pan or pot over medium heat, then add olive oil or any cooking oil, saute onions and garlic until it turns translucent, about 1-2 minutes. Add and saute ginger and shiitake mushrooms until tender. Then remove some of the cooked mushrooms and set them aside for garnish:

shiitake mushroom and spices sautéed on a pan

Then add water in the pan and bring to a boil. Add lemongrass, brown sugar, soy sauce, mushroom seasoning, black pepper and allow it to simmer for 2-3 minutes, then turn off the heat:

adding water, mushroom, lemongrass, brown sugar, soy sauce and mushroom seasoning to make a broth

Wash noodles, then place in a serving bowl:

boiling broth in a pan and Mami noodles in a white bowl

Next, pour in hot broth in the noodle bowl, and garnish roasted or fried garlic, spring onions or leeks, mushrooms, and mushroom chicharon on top of the noodle. It also tastes delicious if you add fried tofu:

pouring the broth to the bowl of noodles and garnishing some roasted garlic, spring onions or leeks, mushrooms, and mushroom chicharon on top of the noodle

Frequently Asked Questions

What does Batchoy taste like?

It's a savory heartwarming soup, that takes the chill off the cold on those rainy days.

Why is batchoy famous in Iloilo?

Batchoy is famous in Iloilo because it originated there and is considered a local delicacy. The dish is loved for its flavorful broth and unique toppings, making it a must-try for visitors and locals alike.

What is the difference between batchoy and Mami?

Batchoy is a Filipino noodle soup that features a rich broth, often with toppings like chicharon (pork cracklings), pork offal and fried tofu. Mami, on the other hand, is a simpler noodle soup that typically has a lighter broth and fewer toppings.

Lemon Cupcakes

Apr 1, 2021 · Leave a Comment

Refreshing, light, and delicious, these Lemon Cupcakes are bursting with lemon flavor and topped with my favorite cream cheese frosting!

Need more fruit flavored cupcakes? Try my Watermelon Cupcakes or my White Chocolate Strawberry Cupcakes!

lemon cupcakes on a white round cupcake stand

Tips & Variations:

When measuring flour, make sure to use the spoon and level method or weigh it.
Make sure to use cake flour, not all-purpose flour. If you don't have cake flour available, you can make it easily. (See FAQ section)
Allow all the ingredients to come at room temperature before using, make everything taste better.
It's best to use fresh lemon juice instead of bottled. Remember, fresh is ALWAYS best.
Storage: Frosted cupcakes can sit on the counter at room temperature for 24 hours. However, if you live in a hot and humid environment, then I would suggest refrigerating the cupcakes.

How to Make Lemon Cupcakes:

Listed below are all the ingredients you will need:

cake flour
baking powder
teaspoon salt
butter
sugar
eggs
milk
vanilla extract
lemon zest
lemon juice

Preheat the oven to 350 degrees Fahrenheit and line the cupcake pan with cupcake liners.

In a large bowl, whisk together cake flour, baking powder, salt, and set aside:

whisking together the cake flour, baking powder, salt

Next, beat the softened butter, sugar with a handheld mixer or stand mixer for 2 minutes until creamed. Then, add the eggs one at a time, until fully incorporated:

mixing the softened butter and sugar using a stand mixer

Slowly add half of the dry ingredients, followed by half of the milk, vanilla extract, lemon zest, and lemon juice and mix until well-combined:

adding half of the dry ingredients, followed by half of the milk, vanilla extract, lemon zest, and lemon juice

Add the remaining dry ingredients, milk, and mix again until the mixture is fully combined and no lumps are visible:

adding the remaining dry ingredients and milk in the mixture

Spoon the batter into the cupcake liners and fill about ⅔ full. Bake for 20 minutes, then remove from the oven and allow the cupcakes to cool completely before adding your favorite buttercream or cream cheese frosting:

baked lemon cupcake batter in the cupcake liners

Looking for more Lemon flavored recipes? Try my Ginger Lemon Cheesecake!

Frequently Asked Questions:

How do you make cake flour from all-purpose flour?

You will need 1 cup all-purpose flour, 2 tablespoons corn starch. Remove 2 tablespoons from all the purpose and add 2 tablespoons of corn starch back in. Sift and whisk together before using.

Can you freeze lemon cupcakes?

Absolutely! Make sure to store in an airtight container and allow them to fully cool before you freeze them (unfrosted). Can be frozen for up to 2 months.

What frosting should I use for lemon cupcakes?

I personally love using cream cheese frosting, but sometimes it might be to overwhelming. So whipped frosting might work better.

lemon cupcakes on counter and cake stand

Fluffy Japanese Souffle Pancakes

Mar 25, 2021 · Leave a Comment

These fluffy Japanese Souffle Pancakes sound complicated but are actually easier to make than you think! It's like eating cottony clouds, but even better with fresh berries and even a dollop of homemade whipped cream!

Looking for more pancakes? Try my Cereal Pancakes or these delicious Butter Pecan Pancakes!

fluffy Japanese pancakes with a sweet berry sauce

What are Japanese Pancakes?

Regular pancakes and Japanese pancakes are very similar in ingredients, but the key ingredient that makes Japanese pancakes unique is the egg method. The egg method is when you separate the egg whites and the yolks, then beat the egg whites into a stiff peak, then gently fold them into the batter. Which results, in the pancakes into super airy, like souffle.

Tips & Variations:

Make sure to beat the egg whites (meringue) correctly. You're looking for stiff peaks and how to check is when the beaters are lifted the egg whites (meringue) should stand straight.
No ring mold? Use a small ladle or a large spoon (between 2-3 tablespoons) and do not flatten the pancake.
Do not skip the step of adding water. It helps cook the pancakes evenly and not flatten them.
It's important to cook on slow heat and with a lid. Why? Since the pancakes are tall and thick, they may look done, but they will be raw inside the pancakes.
It's important to delicately flip the pancakes gently. You don't want to squish the air bubbles in the pancakes.

slices of Japanese pancakes on a black plate with a fork and berry sauce

How to Make Fluffy Japanese Pancakes:

Listed below are all the ingredients you will need:

egg yolks
whole milk
vanilla extract
cake flour
salt
baking powder
egg whites
cream of tartar
powdered sugar
vegetable oil
water (for steaming)

Toppings to choose from:

Strawberry Sauce
Maple Syrup
Honey
Butter
Whipped Cream

Whisk together egg yolks, milk, and vanilla extract in a bowl. Add sifted cake flour, salt, and baking powder:

a mixture of egg yolks, milk, vanilla extract, sifted cake flour, salt, and baking powder in a bowl with a handheld mixer

Using a handheld mixer, combine the flour and egg mixture for 2 minutes; Set aside. In a clean bowl, combine egg whites and cream of tartar until foamy:

egg white and cream of tartar mixture in a white bowl

Slowly add the powdered sugar to the meringue, then beat until the mixture forms into medium peaks.

Then whisk together a quarter of the meringue to the butter mixture, using a spatula, slowly fold the remaining meringue over the batter:

whisking together a quarter of the meringue to the butter mixture, using a spatula, and slowly folding the remaining meringue over the batter

In a nonstick pan over low heat, add a tablespoon of oil:

a non-stick pan with cooking oil and 3 ring molds

Brush the ring molds with oil and place them on the pan for a couple of minutes. Slowly add the batter to fill three-quarters of each mold.

Place a lid on the pan and cook for 3 minutes:

filled the three-quarters of each mold with the Japanese pancake batter , covered with lid and cooked on a pan over a low heat

Add a tablespoon of water into the pan to create steam and put back the lid.

Cook for another minute, turn the pancake over and pour another tablespoon of water and cook for another minute with the lid. Repeat the process with the remaining batter:

a tablespoon of water added into the pan; pancakes turned over, covered and cooked for more minutes

Serve with your favorite choice of sweet sauce.

Frequently Asked Questions:

What makes these Japanese Pancakes so fluffy?

It's a combination of stiff egg whites, cream of tartar, and air bubbles when cooking the pancakes.

What do fluffy Japanese pancakes taste like?

Jiggly, sweet, soft, and so, so delicious. They taste like you are eating a sweet pancake cloud, with butter and syrup!

Why does the fluffy Japanese pancake deflate?

Due to the egg whites in the meringue being over-beaten or not beaten enough.

Banana Chocolate Chip Pound Cake

Mar 18, 2021 · 2 Comments

Banana Chocolate Chip Bread is the best banana bread variation you will ever have! Incredibly tender, moist, and flavorful, loaded with chocolate chips!

Have extra bananas? Try my delicious Mini Banana Muffins or Banana Cake.

half slice of banana chocolate chip cake loaf on a cooling rack

Tips and Variations:

If the almond extract is not available or you don't like it, vanilla extracts perfectly in this recipe.
For the most flavorful bread, I highly recommend using ripe bananas that are very ripe and easy to mush. Also banana must be brown, very ripe, and easy to mush, but don’t wait for the bananas to turn completely brown, it's not going to taste good.
Do not slice the bananas because they will leave lumps when cooked in the bread (unless you like it that way). Instead, mash them then add a recipe, this will result in a soft, fluffy, and moist cake.
A delicious way to eat the pound cake is with butter or some vanilla ice cream.
Watch the bread closely after 45-50 minutes of baking to make sure not to over bake it. A toothpick inserted in the center of the cake should come out clean or just with some melted chocolate on, but not raw batter.
Banana bread can store at room temperature for 24 hours, then must be placed in the fridge for up to a week in an airtight container.

How to Make Banana Chocolate Pound Cake:

Listed below are all the ingredients you will need:

butter
sugar
eggs
egg yolks
banana
salt
almond or vanilla extract
flour
chocolate chips (you can use Semi-Sweet/Milk Chocolate/Vegan)

Preheat the oven to 325 degrees F and grease a 9-inch loaf pan, then using a stand mixer, beat butter and sugar for 5 minutes or until fluffy.

Slowly, add in eggs, egg yolks, banana, salt, almond extract. Beat until incorporated, about 3 minutes:

a mixture of butter ,sugar, eggs, bananas, salt and almond extract in a mixing bowl with a stand mixer

Add in flour, a little at a time, then beat on low, until batter is combined fold in chocolate chips:

flour and chocolate chips added on the mixture

Spread batter into the prepared loaf pan and bake for 45-60 minutes or until a toothpick inserted comes out clean:

banana chocolate chip pound cake batter baked in a loaf pan

Cool for 20 minutes and then remove from the pan and serve:

slices of Banana Chocolate Chip Pound Cake on a cooling rack

Chai Spiced Oatmeal

Mar 15, 2021 · 6 Comments

Bringing all the warm and cozy chai spices to a classic, easy breakfast option- Chai Spiced Oatmeal! This recipe is simple to make ahead, store in the fridge, then grab and go in the morning!

Love oatmeal? Try my Pumpkin Oatmeal or my delicious Carrot Cake Oatmeal!

a bowl of chai spiced chia oatmeal topped with kiwi, strawberry and chopped almonds

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What is Chai Spiced Oatmeal

This recipe blends the hearty goodness of oatmeal with the aromatic spices of chai for a breakfast that’s as nutritious as it is delicious. Perfect for busy mornings or leisurely weekends, this dish is a must-try for anyone looking to spice up their mornings.

The warm spices of chai—cinnamon, nutmeg, and cardamom—create a comforting aroma that transforms your kitchen into a cozy haven.

Combined with the creamy texture of oats and the crunch of fresh fruit and nuts, it’s a breakfast that satisfies all your senses.

Substitutions

Almonds: Don’t have almonds? Try pecans, walnuts, or sunflower seeds.
Agave syrup: Replace agave syrup with maple syrup or honey. You may also use coconut sugar or brown sugar.
Coconut Cream: Swap coconut cream for a dollop of Greek yogurt if you’re not vegan.

Variations

Sweet and Spicy Chai Oatmeal: Add a teaspoon of ground ginger or use a chai tea bag steeped in hot water for an extra spicy kick. Top with a drizzle of honey or maple syrup to balance the spice
Nutty Chai Oatmeal Incorporate almond butter, pecan butter, or your favorite nut butter for a creamy texture. Sprinkle roasted nuts or seeds on top for added crunch.

chai spiced oatmeal topped with fresh fruits and nuts

Storage

Leftovers can be stored in an airtight container in the refrigerator for up to three days.
To reheat, simply add a splash of milk and microwave for 1-2 minutes, stirring halfway.

Ingredients

Listed below are all the ingredients you will need:

rolled oats
chia seeds
cinnamon powder
nutmeg powder
cardamom powder
dairy-free milk
water
agave syrup
coconut cream
kiwi, strawberry, and almonds as toppings

Instructions

In a medium nonstick pan or saucepan over medium heat, add rolled oats, chia seeds, cinnamon, nutmeg, and cardamom, and allow it to roast for 10 seconds to bring out the flavors.

Add any non-dairy milk (I used almond milk), water, agave syrup, and coconut cream, and stir until you achieve a thick consistency, about 5 minutes.

Remove from heat and transfer in 2 serving bowls and top oats with almonds, kiwi, and strawberries before serving.

Chai Oatmeal topped with kiwi, strawberry and almonds on a purple bowl

Top Tips

Toast the Spices: Toasting the dry ingredients like spices, oats, and chia seeds intensifies their flavors. Don’t skip this step—it’s the secret to a more aromatic dish.
Use a Chai Spice Blend: If you’re short on time, grab a pre-made chai spice mix or blend your own with cinnamon, nutmeg, cardamom, ginger, allspice, and ground cloves.
Toppings alternatives: Any fresh fruit, seeds (pumpkin seeds, chia seeds), coconut flakes, dried fruit.

FAQ

Can I use steel-cut oats instead of rolled oats?

Yes, but they require a longer cooking time and more liquid.

Are there other spices I can use?

Feel free to experiment with ginger or cloves for an extra chai twist.

Can I skip the coconut cream?

Yes, you can use a splash of coconut milk or leave it out entirely.

I love oatmeal and I try to eat it at least 4x a week due to the many health benefits and the easiness of making oatmeal (since I'm not a morning person).

Growing up, oatmeal was a staple at my house and it was usually made the same. My parents cooked it with water and then ate it with raisins, milk, and sometimes vegetarian meat-like links. (We weren't allowed to add sugar, but sometimes I sneaked in syrup into my oatmeal 🙂

Now living with my husband, I've experimented with so many ways of eating oatmeal like this recipe and I'm excited to share with you different variations of oatmeal in the future!

How to Make Whipped Strawberry Milk

Mar 11, 2021 · 5 Comments

Do you love whipped drinks? Learn How to Make Whipped Strawberry Milk (Dalgona-inspired)! You are going to LOVE this easy-to-make recipe combining the lusciousness of whipped cream with the natural sweetness of fresh strawberries.

Here are more easy Dalgona-inspired drinks: Mango Dalgona and the classic Dalgona Coffee!

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What is Dalgona Coffee?

Dalgona coffee is a whipped, frothy iced coffee drink made with milk, ice, instant coffee, and sugar. Also known as "whipped coffee" or "frothy coffee", dalgona coffee has two distinct layers made from whipped coffee cream sitting on top of iced milk. It almost tastes like a Frappuccino you would order at Starbucks- but better!

In this recipe, we're replacing the whipped coffee with strawberry whipped cream.

Substitutions

Fruit Variations: Instead of fresh strawberries, you can use a tablespoon of strawberry Nesquik or strawberry syrup for a quicker option.
Dairy-Free Option: Use unsweetened almond milk instead of regular milk for a dairy-free version.
Sweetener Alternatives: Replace the sugar with your favorite sweetener to make it low-carb or keto-friendly.

Variations

Chocolate Twist: Add a drizzle of chocolate syrup or Nutella for a chocolate-strawberry combination.
Hot Drink Version: Use hot milk instead of cold milk for a warm and comforting drink, perfect for cold days.

Storage

If you have any leftover whipped strawberry mixture, store it in an airtight container in the refrigerator for up to 24 hours. Give it a quick stir before using it again.

Top Tips

If you want a sweeter drink, add more sugar.
For best results, chill the whisk and mixing bowl in the freezer for 15 minutes.
The heavy cream has to be cold, not at room temperature.
Please use heavy cream and not a lighter version.

Ingredients

Listed below are all the ingredients you will need:

fresh strawberries
heavy whipping cream
sugar
milk
ice cubes

Instructions

In a blender, add the strawberries and blend until smooth, then set aside.

In a medium bowl, add heavy cream and beat using a hand mixer on medium speed while slowly adding the sugar. Beat until stiff peaks form, about 3-4 minutes:

strawberry puree in a blender and a whipped heavy cream and sugar in a bowl

Next, add 3 tablespoons of the strawberry puree and beat for 1 more minute or until the strawberry puree is fully incorporated. Be careful not to over beat:

strawberry puree added on the heavy cream and sugar mixture

Pour ice and milk into a cup and top with the whipped strawberry mixture and serve immediately!

Frequently Asked Questions

Can you use evaporated milk for whipped cream?

It's best to use whipped cream because the consistencies are very different.

Can I use frozen strawberries instead of fresh ones?

Yes, you can use frozen strawberries. Thaw them before blending to ensure a smooth puree.

What if I don't have a blender?

If you don't have a blender, you can mash the strawberries with a fork or potato masher. The texture will be less smooth, but it will still taste delicious.

5 from 3 votes

Print Pin Recipe

How to Make Whipped Strawberry Milk

Make your cup of milk more delicious with a kid-friendly whipped strawberry cream mixture on top! Enjoy how to make whipped strawberry milk in this Dalgona inspired drink with a taste of strawberry in every sip!

Prep Time5

Total Time5

Course: drink

Cuisine: Asian

Servings: 1 serving

Calories: 211kcal

Ingredients

Instructions

In a blender, add the strawberries and blend until smooth, then set aside.
In a medium bowl, add heavy cream and beat on medium speed while slowly adding the sugar. Beat until stiff peaks form, about 3-4 minutes.
Next, add 3 tablespoons of the strawberry puree and beat for 1 more minute or until the strawberry puree is full incoprarted. Be careful not to overbeat.
Pour ice and milk into a cup and top with the whipped strawberry mixture and serve immediately!

Leave a Comment

Notes

For best results, chill the mixing bowl and whisk in the freezer for 15 minutes
The heavy cream has to be cold, not at room temperature
Please use heavy cream and not a lighter version

Serving: 1gCalories: 211kcalCarbohydrates: 18gProtein: 8gFat: 12gSaturated Fat: 7gCholesterol: 38mgSodium: 112mgPotassium: 349mgSugar: 18gVitamin A: 519IUCalcium: 297mgIron: 1mg

Did you make this recipe?Share it on instagram or tag @simplybakings or #simplybakings!

Addicting Filipino Ensaymada Recipe

Feb 28, 2021 · 14 Comments

This pillowy soft and irresistibly Filipino Ensaymadas (Filipino bread) is slathered with softened butter and cheese your family will love and enjoy! It's easy to make and so addicting!

Looking for more bread recipes similar to this recipe? Try my pandesal recipe, Apple Monkey Bread, or my Easy Chocolate Bread. You may pair this with Tamarind Drink.

Filipino Ensaymada topped with softened buttered and cheese

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What is Filipino Ensaymada?

Filipino Ensaymada is a sweet bread popular in the Philippines. It's a soft and fluffy pastry topped with butter, sugar, and sometimes grated cheese. Ensaymada is often enjoyed as a snack or dessert, especially during special occasions like holidays and celebrations.

The Story Behind Ensaymada

Ensaymada is originally a Spanish pastry, but it has been adopted and adapted by the Philippines, making it a popular Filipino treat. It has a unique Filipino twist, often topped with butter, sugar, and cheese, reflecting the local taste preferences. So, while it has Spanish origins, ensaymada is now considered a Filipino delicacy.

Top Tips

Always add cheese—it takes it to another level! I tried a mix of cheddar and mozzarella cheese, and it was a fantastic choice!

half of a Filipino Ensaymada topped with softened buttered and cheese

Substitutions

Sugar: Use brown sugar or coconut sugar instead of white sugar.
Cheese: Experiment with different types of cheese or you can use the traditional Edam Cheese that is normally used.
Milk: Use evaporated milk, coconut milk or almond milk for a dairy-free alternative.
Ube Halaya: If you can't find ube halaya, you can try using ube powder or extract mixed with sugar and water to create a similar flavor.
Baking Powder: You can use a combination of baking soda and cream of tartar as a substitute for baking powder.

Variations

Vanilla Extract: Add almond extract, coconut extract, vanilla extract to add a different flavor profile.
Toppings: Get creative with toppings and try using different types of nuts, seeds, or dried fruits to customize your Ensaymada.

Storage

To keep your Ensaymada fresh and delicious, store them in an airtight container at room temperature for up to 3 days.
Freeze them in a freezer-safe bag or container for up to 1 month. When ready to enjoy, simply thaw them at room temperature or warm them in the microwave for a few seconds before serving.

Ingredients

Listed below are all the ingredients you will need:

Ensaymada:

active dry yeast or instant yeast
warm water
granulated sugar
warm milk
sugar
shortening
bread flour
egg yolks
salt

Topping:

softened butter
powdered sugar
cheddar cheese

Instructions

Brush a round cake pan (30cm) with softened butter, set aside.

In a small bowl, combine warm water, yeast, sugar and allow it bloom for 15 minutes.

Then in another bowl, whisk together sugar, salt, and flour; Set aside.

a warm water, yeast, and sugar in different small-sized bowls and a mixture of sugar, salt, and flour in a big bowl with a beater

In another bowl, whisk together milk, shortening, and egg yolks.

milk, shortening, and egg yolk combined in a bowl and added on the flour and sugar mixture

Combine the dry, wet ingredients, and bloomed yeast until dough is formed.

Dust the working surface with flour and knead the dough for 10 minutes until nice and soft.

Allow it to rest and rise in a warm place for 1 hour or until doubled in size.

ensaymada dough placed on a working surface to rise

Punch down the dough and place it back at the working surface, then roll the dough into a log and cut into 14 equal pieces or weigh each dough at 75 grams (which I did).

Shape the dough into ball, then roll out each dough into a log to about 15 cm, then swirl the dough, and then place the dough into the prepared pan.

ensaymada dough cut and rolled into balls and placed on a pan

You can fit 10 small dough on each round pan. Cover with a cling film and allow it rise for 1 hour:

ensaymada dough rolls placed on a round pan

Preheat the oven to 350 degrees Fahrenheit and bake at 350 degrees Fahrenheit for 30 minutes.

Allow it cool down before removing it from the pan and brush the top of the ensaymada with softened butter.

baked ensaymada brushed with softened butter on the top

Dust with powdered sugar and topped with grated cheese.

Lainey holding half of a Filipino Ensaymada slathered with softened butter

Frequently Asked Questions

What are the characteristics of ensaymada?

Ensaymada has a brioche-like texture. It is soft, rich, and tender.

How to eat ensaymada?

Some people like to warm it up slightly in the microwave before eating, while others enjoy it at room temperature. Feel free to pair it with a hot drink like coffee or hot chocolate for a delicious treat!

Do ensaimadas need to be refrigerated?

Ensaimadas can be kept at room temperature for about a week. If you refrigerate them, they can last up to two weeks, while freezing can preserve them for up to six months. Many people find that ensaimadas taste best when freshly baked and suggest consuming them on the same day they're opened, unless frozen, for the optimal experience.

How do you bloom yeast?

In a small bowl, combine warm water, yeast, and sugar. Allow it bloom for 15 minutes then it's ready to use.

Andes Mint Chocolate Chip Cookies Recipe

Feb 19, 2021 · 7 Comments

Treat yourself to this Andes Mint Chocolate Chip Cookies Recipe loaded with soft, oversized Andes Mint Candies, creamy mint chips, and rich chocolate chips. Every bite is a delicious explosion of minty chocolate goodness!

If you love minty treats, you should also try these Coffee Mint Cookies, Choco Mint Blossom Cookies, or Mint Chocolate Chunk Cookies for a fun dessert!

Mint Chocolate Chip Cookies on a white plate

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What is Andes Mint Chocolate Chip Cookies Recipe?

Andes Mint Chocolate Chip Cookies are super yummy cookies that mix the classic chocolate chip cookie with a cool minty twist! They’re made with soft, buttery dough and packed with chopped Andes mints, which are those delicious green and brown candies that taste like mint chocolate.

These cookies come out soft and chewy, making them perfect for munching. The Andes mints add a refreshing mint flavor that makes these cookies stand out from regular chocolate chip cookies.

The recipe is pretty easy; you just mix up the ingredients, scoop the dough, and bake them. Plus, you can even sprinkle some extra Andes mints on top before baking for an extra treat! So, if you love cookies and mint, these are worth a try. They're great for sharing with friends or just enjoying on your own.

Substitutions

If you don’t have menthe (mint), you can use peppermint extract for a strong mint flavor.
If you want to make chocolate peppermint cookies, you can swap some of the flour with cocoa powder for a chocolaty taste.
You can also use baking chips instead of mini chocolate chips for extra sweetness.

Variations

For an added chocolate flavor, melt some chocolate drops and drizzle over your Andes Mint Chocolate Cookies.
Have you tried cookie sandwiches? You can make some by cooling some of your cookies and placing a scoop of vanilla ice cream in between two cookies. Slightly press and enjoy!

Storage

Room Temperature: Store in an airtight container for up to 1 week.
Freezer: Freeze in a zip-top bag for up to 3 months; thaw at room temperature when ready to eat.

baked mint chocolate chip cookies on a cooling rack

Ingredients

Listed below are all the ingredients you will need:

flour
baking soda
cornstarch
salt
unsalted butter
brown sugar
white sugar
egg
green food coloring
Andes mints
mini chocolate chips

Instructions

Preheat the oven to 350 degrees and line a baking sheet with parchment paper.

In a medium bowl, whisk together the all-purpose flour, baking soda, cornstarch, and salt. Set aside.

In a separate bowl, beat together the butter, brown sugar, and white sugar until light and fluffy:

butter mix and dry ingredients in separate bowls

Add the large egg and green food coloring. Beat until combined:

egg and green coloring added on the butter and sugar mixture

Pour in the flour mixture and mix until well combined. Fold in the Andes mints and mini chocolate chips, reserving a small amount of candy for topping the cookies if desired:

flour mix, Andes mint, and mini chocolate chips in butter-sugar mix

Use a cookie scoop or tablespoon to scoop out the dough and roll it into a ball. Place the balls on the prepared baking sheet, leaving around two inches between each cookie.

Press the cookies down slightly with your hand, then top the cookies with reserved candy, pressing the candy into the cookie dough slightly:

cookie dough with chopped Andes mints on a lined sheet

Bake in the preheated oven for 8-10 minutes, until the edges of the cookies, are beginning to brown and the center is still soft.

Remove from the oven and allow to cool on the cookie sheet for five minutes, then transfer to a wire rack to cool completely before serving:

These Mint Chocolate Chip cookies are way better than store-bought ones, I promise!

Top Tip

Have your butter soften first before using it. It makes it so much easier to mix and makes the cookie texture perfectly good.

Frequently Asked Questions

What is the secret ingredient to keep cookies soft?

One secret ingredient to keep cookies soft is cornstarch, which helps create a chewy texture. Additionally, using more brown sugar than white sugar can also contribute to a softer cookie.

Why do bakery cookies taste so good?

Bakery cookies often taste better because they use high-quality ingredients and precise baking techniques. The combination of fresh ingredients and expert baking creates a rich flavor and perfect texture.

How to tell if chocolate cookies are ready?

Chocolate cookies are ready when the edges start to brown and the center still looks soft. You can also gently press the cookies; they should feel set but not hard.

Here are more delicious cookie recipes you can try!

It's almost St. Patty's Day and I know you are all looking for a dessert that has a hint of green to it 🙂

St. Patrick's Day is celebrated globally, in every country or state that has Irish descent. Aside from the green desserts and pastries, decide now what green outfit to wear so you will be invisible to the "leprechauns", as the old folklore says.

Moreover, it's okay if you do not celebrate St. Patty's Day because having some of these Mint Chocolate Chip Cookies is always a good idea and it never fails!

Ramen with Pasta Noodles

Feb 14, 2021 · 2 Comments

This easy homemade Ramen with Pasta Noodles recipe can be ready in less than 1 hour! Experience the traditional Japanese flavors in this quick and easy vegetarian recipe.

Looking for more delicious options? Check out my Easiest Tofu Poke and Kalabasa Pasta (Filipino Squash Pasta) recipes to complement your ramen experience!

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Health Benefits of Tofu

Helps lower levels of bad cholesterol
Has the potential to reduce breast cancer risk
It contains several anti-inflammatory chemicals
Tofu contains a high amount of calcium

Substitutions

If you can't find angel hair pasta, you can use regular spaghetti or any other type of pasta. Just follow the package instructions for cooking time to ensure it’s cooked properly.
If you want a creamier broth, you can substitute with cream instead of just relying on the vegetable broth. This will make your ramen rich and satisfying.

Variations

For extra fiber, add a cup of bok choy to your ramen.
Are you a fan of bean sprouts? You can include it just before serving.
Increase the spicy flavor of your vegetarian ramen by adding some chili oil.
Do you love the hearty taste of mushrooms? You can add a handful of shitake mushrooms to your vegetarian ramen!
For added flavor, consider using basil or onion in your broth to enhance the taste based on your preference.

Storage

Ramen broth freezes well. Refrigerating it could make ramen broth for up to three days and frozen ramen broth can last up to 1-2 months.

Ingredients

Listed below are all the ingredients you will need:

extra firm tofu
sesame oil
olive oil
ginger
garlic
serrano
chili paste
soy sauce
hoisin sauce
salt
angel hair pasta
carrots
vegetable broth

Optional garnish: jalapeño, cashews, chopped green onions

ingredients for ramen with pasta noodles

Instructions

Start by draining the water from the tofu and pressing it in a rag between a plate and a heavy pan or stack of plates. Press for 30 minutes or up to 6 hours before using.

In the meantime, heat one of the tablespoons of the sesame oil and the olive oil in a medium-size soup pot over medium heat. Add the ginger, garlic, and serrano and cook for about three minutes or until the garlic and ginger become fragrant:

spices cooked in a soup pot with a wooden ladle

In the meantime, mix the chili paste, soy sauce, hoisin sauce, and salt together in a bowl. Then, pour the vegetable broth into the pan and stir in the bowl of sauces. Mix thoroughly and bring it to a boil. Reduce the heat and let simmer for twenty minutes:

vegetable broth, spices and sauces cooked in a pot

While the broth is boiling, julienne the carrots and heat a large frying pan over medium heat. Pour in one tablespoon of the sesame oil and heat. Add in the carrots and cook until tender. Add a dash of salt and pepper and remove the carrots from the pan.

Cut the tofu into thin slices and fry it in the remaining sesame oil. Let fry for three minutes on each side or until they reach your desired crispiness. Sprinkle a bit of salt and pepper over the pieces and remove them from the pan. Let drain over a plate with a paper towel on it.

Cook the pasta according to the directions on your box and remove it from the water immediately. Rinse it with cold water until all of the pasta has cooled to remove starch and keep the pasta from getting sticky.

a bowl of cashews, jalapeños and green onions; cooked pasta and stir-fried carrots in different bowls; vegetable broth in a pot and stir-fried tofu on a white plate

Set out all of the ingredients and assemble the bowls by adding some pasta, pouring in some broth, adding two to three pieces of tofu, a spoonful of carrots, and sprinkling in some jalapeños, cashews, and green onions to the top of the soup.

Serve immediately. Ramen is best consumed when it is hot.

Top Tips

For the soy sauce, you can choose the less sodium variant if you are taking note of your sodium intake.
I used vegetarian angel hair pasta for this recipe, but there are vegan ramen noodles in Asian stores and also in specialty vegan/vegetarian food shops.

Frequently Asked Questions

Can you use pasta noodles for ramen?

Yes, you can use pasta noodles for ramen, as this recipe demonstrates with angel hair. However, the texture will differ from traditional ramen noodles, resulting in a unique dish.

Can I crack a raw egg into my ramen?

Yes, you can crack a raw egg into your ramen for added richness and protein. Stir the egg into the broth while it's simmering to ensure it cooks thoroughly.

Can you bake the tofu instead of frying it?

Yes, you can definitely bake the tofu. It will be a healthier process of cooking it without the oil.

Here are more delicious recipes to try!

Best Egg Free Pancakes

Feb 11, 2021 · 1 Comment

Ready to flip the fluffiest eggless pancakes ever? These Best Egg Free Pancakes are soft, golden brown, and made without eggs or dairy! They’re packed with fiber thanks to oats, naturally sweetened with bananas and agave syrup, and have just the right hint of peanut butter for that extra yum factor.

Want more wholesome pancake recipes? You’ll love: BEST Vegan Banana Oatmeal Pancakes, Vegan Chocolate Banana Pancakes, and Ube Pancakes.

stack of egg free pancakes topped with blueberries, bananas and honey

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Health Benefits of Oats

Why do we love using oats as the dry ingredient? Check it out:

A good source of plant-based protein
Contains calcium, potassium, and B vitamins
Helps lower sodium levels and manage cholesterol
Full of healthy carbohydrates to keep you energized
Works as a naturally gluten-free option when certified GF oats are used

Substitutions

oats – use whole wheat flour, whole wheat pastry flour, or gluten-free flour
dairy-free milk – try oat milk, coconut milk, almond milk, or soy milk
baking powder – sub with ¼ tsp baking soda + ½ tsp lemon juice or white vinegar
agave syrup – use maple syrup, honey (if not vegan), or date syrup
peanut butter – sub with almond butter, tahini, or sunflower seed butter
bananas – swap with applesauce or mashed sweet potatoes

Variations

Fruity – mix in blueberries or top with fruit jam
Spiced – add cinnamon or a pinch of nutmeg
Dessert-style – top with chocolate chips or vegan whipped cream

Storage

Countertop – store in an airtight container for 1 day
Fridge – refrigerate for up to 3 days
Freezer – freeze for up to 2 months; layer with parchment paper
Toaster – reheat for a crispy finish

Ingredients

Listed below are all the ingredients you will need:

oats
dairy-free milk
baking powder
agave syrup
peanut butter
ripe bananas

Instructions

Blend oats in a dry blender or coffee grinder to make oat flour:

oats flour in a blender and a spoonful of peanut butter

Add all the remaining ingredients to the oat flour. Whisk or blend until a smooth consistency. Depending on the oats, you can need more milk:

egg free pancake ingredients in a blender

If you find it a bit liquid, don't add milk. It will get thick while you pre-heat a pan or pancake machine:

Preheat the pancake machine over medium-high heat. Lightly grease with oil or melted butter. Pour ¼ cup or 3 tablespoons of batter to make 1 pancake. If you don't have a pancake machine, you can use a nonstick pan with a bit of coconut oil:

egg free pancake batter cooked in a pancake machine

Once you see "bubbles' around your pancake, you can flip it and cook the other side, like so:

an egg free pancake cooked in a pancake machine

And just like that, your best egg-free Free Pancakes are done!

cooked egg free pancakes on a pancake machine

Serve with your favorite toppings. I love mine with banana slices, fresh blueberries, and honey! Yum!

egg free pancakes topped with banana slices, fresh blueberries and honey

Top Tips

If you want a bit more texture in your pancakes, you can use chunky peanut butter.
Using rolled oats in this recipe has a higher fiber content.
Use very ripe bananas. Choose those that already have dark spots on the banana skin.
Add flax seeds to the batter for a fuller load of fiber and nutrients.

Frequently Asked Questions

Do I need a blender for this?

Not necessarily—just use oat flour and mash everything well in a bowl.

What can I use instead of egg in pancakes?

You can use mashed bananas, applesauce, or even flaxseed meal mixed with water as an egg replacement. In this recipe, ripe bananas do the trick by adding moisture and binding the ingredients together.

What pancake mix does not contain eggs?

Most vegan or allergy-friendly pancake mixes are made without eggs—just check the label to be sure. Or you can skip the mix entirely and make these easy oat-based, egg-free pancakes from scratch!

stack of egg free pancakes with blueberries on top

5 from 1 vote

Print Pin Recipe

Best Egg Free Pancakes

Egg-free, vegan, and fluffy pancakes that are fiber-rich and a healthier way to eat pancakes!

Prep Time5

Cook Time10

Total Time15

Course: Breakfast

Cuisine: Vegan

Servings: 6 - 8 servings

Calories: 192kcal

Author: Lainey

Ingredients

Instructions

Blend oats in a dry blender or coffee grinder to make oats flour.
Add all remaining ingredients to the oats flour. Blend until a smooth consistency. Depending on oats, you can need more milk. If you find it a bit liquid don't add milk. It will get thick while you pre-heat a pan or pancake machine.
Pre-heat pancake machine. You will need ¼ cup or 3 tablespoons of batter to make 1 pancake. If you don't have a pancake machine, you can use a nonsticky pan with a bit of coconut oil.
Serve with your favorite toppings.

Leave a Comment

Serving: 1servingCalories: 192kcalCarbohydrates: 31gProtein: 6gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gSodium: 125mgPotassium: 328mgFiber: 4gSugar: 12gVitamin A: 257IUVitamin C: 9mgCalcium: 137mgIron: 1mg

Did you make this recipe?Share it on instagram or tag @simplybakings or #simplybakings!

Delicious and Easy Homemade Blueberry Sauce for Cheesecake

Feb 7, 2021 · 9 Comments

This sweet and tangy blueberry sauce is the perfect addition to any creamy cheesecake, pancake, or french toast, adding a burst of flavor and visual appeal to your dessert.

Looking for more sauces for your cheesecake? Try my easy 5 ingredients Caramel Sauce.

a spoonful of blueberry sauce from a glass container

Blueberries Health Benefits

A powerful antioxidant - blueberries in fact is named as the "king of antioxidants"
Packed with Vitamin C and potassium
Perfect for the calorie-conscious - it is low high in nutrients but low in calories
Neutralizes free radicals in the body, thus slowing the aging process and can prevent cancer from growing
Blueberries lower blood pressure

Tips & Variations:

When adding the cornstarch to thicken the blueberry sauce, do not add it directly to the boiling pot. Mix it with a little cold water to avoid clumps of cornstarch in your blueberry sauce.
Remember, it's best to use fresh lemon juice
Here are more ideas on how to use your blueberry sauce:
- top it on pound cakes
- vanilla ice cream
- warm toast

Substitutions:

To add more of a tangy flavor, add some lemon zest. It makes a HUGE difference!
If lemon juice is not available, use orange juice instead. It is of the same deliciousness!
If you can't find fresh blueberries, feel free to use frozen blueberries instead.
You can also use other kinds of berries like raspberries, strawberries, or blackberries if you can't find blueberries at all.

Storage:

The blueberry sauce can be stored for up to a week in an airtight container in the fridge.

How to Make Blueberry Sauce for Cheesecake:

Listed below are all the ingredients you will need:

fresh blueberries
granulated sugar
water
lemon juice
cornstarch

In a small saucepan, combine 1 cup of blueberries, sugar, ½ cup water, and lemon juice:

ingredients of blueberry sauce in a small saucepan

Heat over low-medium heat to a low boil. In a small bowl, whisk the cornstarch and 2 tablespoons of water:

a mixed cornstarch and water on a glass bowl and the other ingredients on a saucepan

Slowly whisk cornstarch mixture into blueberries, being careful not to break blueberries. Cook for 3-5 minutes or until thick. The consistency of the blueberry sauce should look like so:

Cool completely. Store in an airtight container in the refrigerator.

Now, you are ready to make your delicious blueberry cheesecake! You can tap your shoulder now after making your very own blueberry sauce 🙂

two servings of sliced cheesecakes drizzled with blueberry sauce on a white plate with a fork

This homemade blueberry sauce can last up to months when frozen. What are you waiting for? Make a big batch of blueberry sauce now!

blueberry sauce on a glass bottle container

Frequently Asked Questions

What can you serve with blueberry sauce?

There is a lot that you can serve with blueberry sauce. Yummy options are pancakes, waffles, bread, yogurt, and even fresh fruits!

How do you thicken the blueberry sauce?

When making this sauce, you have to include cornstarch mixed with a little water to make it thick. The mixture is called a slurry.

Does blueberry sauce need to be refrigerated?

Yes, it should be refrigerated after cooling it completely so it won't go bad.

Here are more blueberry recipes to try!

4.14 from 15 votes

Print Pin Recipe

Delicious and Easy Homemade Blueberry Sauce for Cheesecake

A sweet and delicious sauce that is best for cheesecakes, ice cream, pancakes, waffles or any of your favorite dessert!

Prep Time5

Cook Time5

Total Time10

Course: Breakfast, Dessert

Cuisine: American, Filipino

Servings: 2 cups

Calories: 618kcal

Author: Lainey

Ingredients

Instructions

In a small saucepan, combine blueberries, sugar, water, and lemon juice. Heat over low-medium heat and bring to a low boil.
Then in another small bowl, whisk the cornstarch and 2 tablespoons of water until well combined.
Slowly mix in the cornstarch mixture into blueberry mixture, being careful not to break blueberries.
Cook for 3-5 minutes or until thick.
Cool completely and store in an airtight container in the refrigerator.

Leave a Comment

Serving: 1gCalories: 618kcalCarbohydrates: 158gProtein: 2gFat: 1gSaturated Fat: 1gSodium: 13mgPotassium: 236mgFiber: 7gSugar: 129gVitamin A: 160IUVitamin C: 31mgCalcium: 24mgIron: 1mg

Did you make this recipe?Share it on instagram or tag @simplybakings or #simplybakings!

Super Moist Banana Bread

Feb 4, 2021 · 1 Comment

Banana Bread is one of the most classic quick bread recipes and go-to recipe when you have overripe bananas! This recipe is mildly sweet and definitely moist which everyone will love!

Try my other delicious banana recipes: Banana Bread Cookies, BEST Banana Cake, and Banana Chocolate Chip Pound Cake.

sliced banana bread with a white towel placed on a brown plate

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Health Benefits of Bananas

Contains nutrients that have the ability to moderate blood sugar levels
It reduces appetite by decreasing the process of stomach emptying
It has a fair amount of dietary fiber which aids in digestion
Supports good heart health because it contains potassium that can help lower blood pressure

Substitutions

Butter: Replace butter with coconut oil or vegetable oil for a dairy-free option.
Brown Sugar: Use white sugar, honey, or maple syrup as a substitute for brown sugar.
Eggs: Use flax eggs (1 tablespoon flaxseed meal + 3 tablespoons water per egg) for a vegan option.
Bananas: If you don’t have enough bananas, you can replace part of the mashed bananas with applesauce or pumpkin puree.

Variations

If you love a hint of chocolate in your super moist banana bread recipe, add in a handful of chocolate chips.
To add a wonderful texture to your loaf of banana bread, include chopped walnuts or pecans and you may call it Super Moist Banana Nut Bread 🙂
You can spread cream cheese frosting over the cooled banana bread for a delicious, tangy-sweet topping.

Storage

Once cooled, wrap the banana bread in plastic wrap or store it in an airtight container. It will stay fresh at room temperature for up to 3 days.
For longer storage, freeze the bread by wrapping slices individually in plastic wrap and placing them in a freezer-safe bag.
To thaw, leave it out at room temperature or warm in the microwave for 15-20 seconds.

Top Tips

Have you heard of adding Greek yogurt or sour cream to a bread recipe? You can add a fourth of a cup of your favorite brand. Plain yogurt gives that tangy flavor to the banana bread and makes the bread moister.
You can make banana muffins out of this recipe by simply baking them in muffin pans.

Ingredients

Listed below are all the ingredients you will need:

all-purpose flour
baking soda
salt
unsalted butter, at room temp
brown sugar
eggs
bananas, mashed
cinnamon
vanilla extract
chopped pecans or walnuts (optional)

ingredients for super moist banana bread

Instructions

These seemingly unpleasant-looking overripe bananas are the best state to make them into a delicious banana bread or cake recipe!

I'll let you in on a little secret 🙂 I used vanilla butternut for a little extra yumminess and moisture!

To save time, preheat the oven to 350 degrees. Mash bananas in a bowl and set them aside.

Whisk the flour, baking soda, and salt in a bowl and set aside. Then, cream butter and brown sugar until completely mixed together. To the creamed butter mixture, add the eggs, mashed banana mixture, cinnamon, and vanilla extract. Blend completely using an electric mixer.

a bowl of mashed bananas, another bowl of mixed flour, salt and baking soda, then another bowl of creamed butter and brown sugar

Mix the dry ingredients into the wet ingredients a little at a time. Blend thoroughly but don’t over-mix. If using a stand mixer, scrape down the sides of the mixing bowl so there are no lumps of flour left. Pour into a well-greased loaf pan.

mixed ingredients on a bowl then poured on a loaf pan

Bake on the lowest rack in your oven for 55-60 minutes. When it’s done you should be able to insert a toothpick and it will come out clean. If the top is getting too burnt and the inside is not done, cover it with aluminum foil and bake for another five minutes.

Let it cool on a wire rack before cutting with a serrated bread knife. This recipe makes 1 loaf of super moist banana bread.

two slices of banana bread on a white plate

Frequently Asked Questions

Why doesn't my banana bread taste like banana?

If your bananas aren't ripe enough, they won't have the strong banana flavor needed for the bread. Over ripe bananas are ideal because they bring more sweetness and flavor.

Why did my banana bread not rise much?

Your banana bread may not have risen if you didn’t use enough leavening agent (like baking soda) or if it was expired. Overmixing the batter can also result in a dense loaf that doesn't rise well.

What happens when you put too much banana in banana bread?

Adding too much banana can make the bread too dense and heavy, possibly resulting in a wet or mushy texture. It may also affect the bread’s ability to rise properly.

Here are more delicious bread and dessert recipes for you to try!

Cream of Tomato Soup

Jan 31, 2021 · Leave a Comment

Here's a simple Tomato Soup full of earthy flavors and naturally thickened without heavy cream or cream cheese.

two bowls of cream of tomato soup with a stainless spoon beside each bowl

Health Benefits of Tomatoes

Great source of lycopene which is an antioxidant
Has a high content of vitamin C and potassium
Good source of fiber
Contains vitamin K which helps in blood clotting
Has folate which is beneficial for pregnant women

Tips & Variations:

If you don't like turmeric, completely omit the turmeric. The turmeric flavor is very strong in the soup and has many health benefits.
If you have some basil, you can cut off fresh basil leaves and sprinkle some on top of the soup before serving for an added gourmet touch.
Take the tomato soup to the next level of deliciousness, by using roasted tomatoes. Peel off the skin and dice before adding to the pot. I promise it will have a delicious, earthy taste to it.
Do you love an extra kick to your soup? Add a dash of smoked paprika and red pepper flakes!

How to Make Cream of Tomato Soup:

Listed below are all the ingredients you will need:

olive oil
yellow onion
fresh ginger
garlic
ground cumin
ground coriander
ground turmeric
salt
cayenne
vegetable broth
canned tomatoes
sugar
coconut milk
lime juice

Because this recipe is a soup, I love to dice the spices as tiny as I can, like so:

minced ginger, onion and garlic on a white board with a blue handle on each side

Heat oil over medium heat in a large pot. Add onion and cook for 5 minutes until translucent and lightly browned, stirring regularly:

spices and vegetable broth cooked in a pot

Add ginger and garlic. Cook for an additional 1 minute. Add cumin, coriander, turmeric, salt, and cayenne. Cook for 30 seconds. Pour in vegetable broth all at once. Stir vigorously to deglaze the pan:

Reduce heat to medium-low and add tomatoes and sugar. Bring to a simmer and cook for 20 minutes:

Remove from heat and puree with an immersion blender or in batches in a regular blender. If you don't have an immersion blender, blend in batches using a blender. Return to the pot and add coconut milk. Return to heat if necessary:

tomato soup puree cooked in a pot and stirred with a wooden ladle

Just before serving, stir in lime juice. This creamy soup is so easy to do!

cream of tomato soup poured on a small white bowl

In less than 40 minutes, you have a gluten-free and delicious vegan tomato soup.

This recipe is great for cold nights or anytime that you crave a warm soup.

a bowl of cream of tomato soup beside a stainless spoon and 2 slices of lime

Frequently Asked Questions

Q: Can you freeze this tomato soup?

A: Yes, tomato soup freezes well. Before serving, just defrost and reheat.

Q: What do you dip in tomato soup?

A: I love to dip freshly made garlic bread into a hot creamy tomato soup.

Q: How do you thicken tomato soup?

A: To thicken tomato soup more, you can add cornstarch just before taking it off from the heat.

Q: Can you use fresh tomatoes for this recipe?

A: Yes, using fresh tomatoes for this recipe is possible.

Q: What kind of coconut milk did you use?

Here are more vegan recipes to try!

A: I used canned coconut milk but you can use freshly squeezed coconut milk when it is available.

Do I need to use the coconut milk?

No, but it does make the soup more creamy and you cannot taste the coconut milk.

BEST EVER Pineapple Banana Smoothie Bowl

Jan 28, 2021 · 2 Comments

Enjoy our creamy Pineapple Banana Smoothie Bowl, bursting with the delicious flavors of pineapple and banana, and loaded with vitamins and nutrients to start your day off right!

Looking for more smoothie bowl recipes? Try my Strawberry Smoothie Bowl or my Blueberry Smoothie Bowl.

pineapple banana smoothie in a white bowl

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Health Benefits of Pineapple

Pineapples are loaded with vitamins A, K, calcium, phosphorus, and zinc.
They are rich in disease-fighting antioxidants, which help the immune system.
Great aid in digestion because it contains bromelain, a digestive enzyme.
Helps ease the symptoms of arthritis

What kind of bananas should I use?

If you're from the Philippines, the Cavendish banana, is widely used in various culinary applications due to its sweet flavor and creamy texture, making it an excellent choice for smoothies and smoothie bowls.

If you're in the US, any bananas from the store will do. Just make sure they're ripe, and if you can, go for frozen bananas for the best smoothie!

Top Tip

Use frozen pineapple and bananas for the best consistency!

a bowl of pineapple banana smoothie beside a stainless spoon

Variations

Tropical Twist: Add mango chunks or pineapple juice for an extra tropical flavor boost.
Berry Blast: Mix in some strawberries, blueberries, or raspberries for added sweetness and antioxidants.
Green Goodness: Incorporate spinach or kale leaves for a nutrient-packed green smoothie bowl.
Creamy Coconut: Blend in coconut milk or coconut yogurt for a creamy and indulgent texture.
Protein Power: Add a scoop of protein powder or Greek yogurt for extra protein to keep you full longer. And make it plant based by using dairy free products.
Nutty Crunch: Top your smoothie bowl with chopped nuts like almonds, granola, or toasted coconut flakes for added crunch and texture.
Chocolate Drizzle: Drizzle melted dark chocolate or cocoa powder over the top for a decadent touch.
Spice it Up: Add a pinch of cinnamon or ginger for a warm and spicy flavor kick.
Citrus Zing: Squeeze in some fresh lime or orange juice for a refreshing citrus twist.
Chia Seed Pudding: Serve your smoothie bowl over a layer of chia seed pudding for added fiber and texture.
- Or simply garnish with chia seeds right before eating.
Garnish with pineapple chunks, hemp seeds, pumpkin seeds.

Substitutions

Coconut Water: Swap out the liquid base with coconut water for a lighter and more refreshing smoothie bowl.
Almond Milk: Use almond milk instead of coconut milk or yogurt for a dairy-free option with a nutty flavor.
Honey or Maple Syrup: Substitute honey or maple syrup for sweetness if you don't have ripe bananas.
You're welcome to skip any garnishes, but feel free to add any that you enjoy.

Storage

Fresh is best, but if you need to store it, refrigerate for up to 2 hours or freeze for longer. When ready to eat, re-blend for the best taste.

Ingredients

Listed below are all the ingredients you will need:

For the Smoothie Bowl

frozen banana
frozen pineapples
coconut milk
lemon juice

For the toppings

frozen watermelon balls
grated carrots
pineapple balls
fresh rosemary
chopped peanuts

Instructions

Combine peeled frozen banana, frozen pineapples, coconut milk, and lemon juice in a blender and puree until smooth:

peeled bananas, sliced pineapples, coconut milk and lemon juice in a blender

Transfer to a bowl and mix some of the watermelon balls, grated carrots, and peanuts:

pineapple banana smoothie poured on a white bowl

Add the toppings as desired and enjoy.

FAQs

Do bananas have to be frozen for smoothie bowls?

You don't have to freeze bananas for smoothie bowls, but using frozen ones makes the smoothie thicker and creamier, like soft-serve ice cream. If you prefer a thinner smoothie or don't have frozen bananas, fresh ones work just fine!

What should you not mix pineapple with?

Avoid mixing pineapple with dairy products like milk or yogurt as it may cause digestive discomfort for some individuals due to the enzyme bromelain. Additionally, fresh pineapple should not be mixed with gelatin desserts as it can prevent them from setting properly.

How will I know that the pineapple I buy is ripe and sweet?

To find a sweet and ripe pineapple, choose one with yellow skin, give it a gentle squeeze—if it feels a little soft and smells sweet at the bottom, it's ready to eat!

Here are more delicious fruity and refreshing recipes for you to try:

Stir-fry Mung Bean Sprouts

Jan 25, 2021 · 3 Comments

A quick and easy Stir Fry Mung Bean Sprouts that is the perfect potpourri of vegetable goodness for when you just need dinner to happen in under 30 minutes!

Explore more of my must-try delicious meatless side dish recipes: Vegetarian Ginisang Monggo, Roasted Green Beans and Potatoes, and Easy Vegan Chili.

stir fried mung bean sprouts served in a blue bowl

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Health Benefits of Mung Bean Sprouts

Rich in B vitamins, and also, selenium
Great levels of antioxidants decrease the risk of chronic disease
Helps in reducing bad cholesterol levels
Mung bean sprouts are fiber-rich
It may lower blood sugar levels

Substitutions

Feel free to swap any of the vegetables with others you have on hand. Broccoli, snap peas, or zucchini can be great alternatives.
If tofu isn’t your favorite, try using chicken, beef, or pork instead. For a vegetarian option, you can use mushrooms.
To make the dish gluten-free, use tamari sauce instead of soy sauce and ensure the vegetarian oyster sauce is gluten-free.

Variations

You can also enhance the dish with sesame oil or a bit of fresh ginger and garlic.
Top the dish with chopped green onion or scallions for extra flavor and a nice crunch.

Storage

Store any leftovers in an airtight container in the refrigerator. This dish will keep well for up to 3 days. To reheat, simply microwave or sauté in a pan until heated through. Note that the mung bean sprouts may lose some of their crunchiness upon reheating.

Top Tips

Do not overmix the mung bean sprouts with the other vegetables. It is best to do the tossing motion, just enough to season and incorporate with the vegetables and tofu.
In stir-frying mung bean sprouts, it is best to put the stove on high heat. This easy but important tip will help retain the crispiness of the mung bean sprouts.
After rinsing the mung bean sprouts, make sure to drain any excess water well. If you need to soak them, use cold water for the best results.

Ingredients

Listed below are all the ingredients you will need:

tofu
coconut oil
onion
chayote
carrots
baguio beans
bell pepper
soy sauce
vegetarian oyster sauce
salt
black pepper
mushroom seasoning
mung bean sprouts

ingredients of Stir Fry Mung Bean Sprouts

Instructions

Deep fry tofu until cooked and separate.

Pre-heat pan or wok in medium-high heat then put in coconut oil, then sauté onions until translucent:

Then add ½ cup chayote, ½ cup carrots, and ¼ cup Baguio beans then sauté, just half cooked for around 3-5 mins:

carrots, chayote and Baguio beans sautéed in a pan

Then add bell pepper, mix and sauté for another minute:

sliced carrots, chayote, baguio beans and bell pepper sautéed in a pan

Add soy sauce and vegetarian oyster sauce then mix:

soy sauce poured on the sautéed vegetables

Then add deep-fried tofu and 1 tsp salt, ½ tsp black pepper, and ½ tsp mushroom seasoning:

sautéed vegetables added with tofu, mushroom seasoning and black pepper

Mix, then add 3 cups mongo sprouts cover, and let it simmer for a minute or two:

mung bean sprouts added on sautéed vegetables in the pan

Sauté until sprouts are semi-translucent:

sautéed vegetables, tofu and munggo sprouts in the pan

This yummy recipe is ready to be served! It can feed 4-5 people but you can eat it by yourself, don't worry, you are not alone, lol!

Mung bean sprouts have a distinct earthy and delicious taste. Adding tofu and other vegetables would make a complete and nutritious meal.

Frequently Asked Questions

Can I use light soy sauce in this recipe?

Yes, you can use any soy sauce of your preference.

How do I sprout mung beans?

Mung beans should be soaked on top of a wet cotton cloth directly in a container with a little water. You can "harvest" sprouts after 8 hours of soaking but some varieties of mung beans sprout longer than others.

How can I keep the mung bean sprouts fresh longer?

After sprouting the mung beans, do not wash them until you are ready to use them. Store them in an airtight container and line with a dry paper towel to absorb the moisture.

Chocolate Oatmeal

Jan 21, 2021 · Leave a Comment

This rich and creamy hot chocolate oatmeal is a dream come true for all chocoholics. It's super easy and quick to make and will satisfy your chocolate craving and fill you up at the same time.

Tips & Variations:

Use your favorite plant-based milk, but if you like really creamy oatmeal, use coconut milk.
I added ½ tablespoon agave, but if you like your oatmeal sweet, increase the agave up to 2 tablespoons.
I used quick-cooking oats for these recipes, but old fashioned oats work as well.
If you can't find pure cacao powder, unsweetened cocoa powder works well.
Store for up to 3 days in the fridge in an airtight container.

How to Make Chocolate Oatmeal:

Listed below are all the ingredients you will need:

oats
water
pure cacao powder
soy milk
peanut butter
pomegranate seeds
peanuts
agave syrup

In a medium nonstick pot over medium-low heat, add oats, water, cacao powder, milk and mix until well combined. Cook on medium heat until a dark creamy consistency, about 5-7 minutes.

Pour chocolate oats into a bowl, then top oats with peanut butter, peanut, pomegranate seeds, and agave before serving.

Love oatmeal? Try these:

a bowl of chocolate oatmeal with a stainless steel serving spoon and topped with pomegranate seeds, peanut butter and peanuts

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Chocolate Oatmeal

Prep Time5

Cook Time10

Course: Breakfast

Cuisine: Filipino

Keyword: vegan chocolate oatmeal

Servings: 1 serving

Author: Lainey

Ingredients

Instructions

In a medium nonstick pot over medium-low heat, add oats, water, cacao powder, milk and mix until well combined. Cook on medium heat until a dark creamy consistency, about 5-7 minutes.
Pour chocolate oats into a bowl, then top oats with peanut butter, peanut, pomegranate seeds, and agave before serving.

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Did you make this recipe?Share it on instagram or tag @simplybakings or #simplybakings!

Tofu Wraps

Jan 19, 2021 · 1 Comment

These Crispy Tofu Wraps are an easy Plant-Based lunch or dinner recipe. Suitable for meal prep and great to eat when you're on the go!

a tofu wrap cut in half and placed on a sky blue plate

Tips & Variations:

Feel free to use a variety of vegetables like microgreens, spinach, red onions, or even avocado.
Tofu Wraps stay fresh for up to 3 days in an airtight container.
Pan-fry the wraps until golden brown for an extra crunch.

How to Make Tofu Wraps:

Listed below are all the ingredients you will need:

wraps
block tofu
soy sauce
water
juice of half a lemon
olive oil
green bell pepper
yellow bell pepper
red cabbage
tomato
lettuce leaves

ingredients for tofu wraps on a circular wooden board

Prepare tofu by pressing the water out of the tofu for about 10 minutes.

tofu pressed by a sky blue colored rectangular bowl

Meanwhile prepare the marinade sauce by mixing soy sauce, water, and lemon juice in a bowl. After 10 minutes, cut tofu into half then into 16 equal sticks, and marinate for about 1 hour or best overnight.

When ready, heat a nonstick pan with oil and fry tofu sticks until golden brown. To assemble wraps: Starting with lettuce on the wrap, followed by tomatoes, bell peppers, cabbage, crispy tofu, and drizzle with your favorite hot sauce.

sliced ingredients on a wrapper and drizzled with a hot sauce

Love Tofu? Try some of the fan favorites:

Tofu Poke
Tofu Sisig

Pink Pitaya Smoothie

Jan 17, 2021 · Leave a Comment

Grab a tropical treat - Bright, creamy, and naturally sweet! Pink Pitaya Smoothie is a drink you can sip any time of day. Its vibrant pink color makes it hard to resist.

Looking for more healthy smoothies? Check out my Jackfruit Smoothie, Papaya Smoothie, and my favorite Tropical Green Smoothie. They’re all made with fresh ingredients that boost your day!

Straws and lemon wedges on Pink Pitaya Smoothie glasses

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Made with pink dragon fruit, it’s smooth, refreshing, and bursting with a subtly sweet, berry-like flavor. The frozen bananas and coconut milk blend into a creamy texture that feels like dessert.

What is a Pink Pitaya Smoothie?

A Pink Pitaya Smoothie is a fruity and creamy drink made with pink dragon fruit. It’s not a traditional Filipino recipe. But it’s loved for its bright color and refreshing taste.

Pink dragon fruit, also called pitaya, gives it a sweet and slightly tangy flavor. You can use fresh dragon fruit or frozen. The red or white flesh of the fruit both work, but red gives that iconic pink color.

History of Pink Pitaya Smoothie

The dragon fruit smoothie recipe became popular in the Philippines and also tropical countries like Thailand and Vietnam. People loved using local tropical fruit in cool, refreshing drinks.

As the wellness trend grew, dragon fruit smoothies gained popularity around the world. Social media helped it go viral for its bright, bold color. Now, the pink dragon fruit smoothie is a favorite in many cafes, kitchens, and smoothie bars.

When is this Dish Typically Enjoyed?

This smoothie is perfect during hot days or after workouts. It’s also great for brunches and sunny mornings. Some enjoy it as a light lunch or healthy dessert. It's a go-to during summer but refreshing year-round. Store in the freezer for smoothie prep or make smoothie packs for busy days.

Health Benefits of Pink Dragon Fruit

High in antioxidants that fight cell damage
Boosts your immune system with Vitamin C
Aids digestion with natural fiber
Keeps you hydrated with high water content
Supports healthy skin and bones

Glasses of Pink Pitaya Smoothie on white cloth

Substitutions

Coconut milk – Try non dairy milk like oat, almond, or soy milk. Or switch to coconut water for a lighter blend.
Rhubarb – Replace with frozen strawberries or raspberries for a more berry-forward taste.
Lemon juice – Use lime juice or calamansi juice for a Filipino twist.
Bananas – Swap with frozen mango or pineapple for a tropical variation.
Yogurt – Add for a tangy flavor and probiotic boost.
Cashew – Blend in a tablespoon for added creaminess and healthy fats.

Recipe Variations

Smoothie bowl – Pour into a bowl and top with kiwi, blueberries, and granola.
Protein smoothie – Add a scoop of vanilla protein powder for post-workout fuel.
Spiced pitaya – Add ginger, turmeric, or cinnamon for warmth and benefits.
Citrus twist – Use orange juice instead of milk for a zesty flavor.
Minty refresh – Blend in a few leaves of mint for a cool aftertaste.

Storage

Best served fresh.
If needed, store in a covered glass jar in the fridge for up to 1 day. Stir or shake well before serving as separation may occur.

Ingredients

Listed below are all the ingredients you will need:

pink dragon fruit
rhubarb
coconut milk
bananas
half lemon

See recipe card for quantities.

All Pink Pitaya Smoothie ingredients in separate bowls

Instructions

Add all ingredients to a high-powered blender. Blend until smooth and creamy, about 30 seconds to 1 minute.

All ingredients in a blender poured with milk — Eatwithfingers

Once everything is blended, pour into servings and serve immediately!

Pink Pitaya Smoothie served on a white table

Hint: To get that vibrant pink color, use ripe red-fleshed dragon fruit. The riper and colder the fruit, the creamier and sweeter your smoothie will be!

⭐ Top Tip

Always freeze your bananas and pitaya in advance. They give the smoothie that ice cream-like texture without watering it down.

Want it extra thick? Use less coconut milk and serve with a spoon!

FAQ

What is pink pitaya good for?

Pink pitaya is great for boosting your immune system. It's full of antioxidants, fiber, and vitamin C. It helps with digestion, keeps you hydrated, and supports glowing skin. Plus, it makes food look extra colorful and fun!

What is in the pink pitaya smoothie from Playa Bowls?

The pink pitaya smoothie from Playa Bowls usually includes pink dragon fruit, banana, coconut milk, and sometimes strawberries or pineapple. It’s blended until smooth and topped with fresh fruits, granola, or honey. It's bright, creamy, and full of tropical flavor.

Is dragon fruit good for a smoothie?

Yes, dragon fruit is perfect for smoothies. It adds natural sweetness, creamy texture, and bright color. It blends well with other fruits and has a light, tropical taste that’s refreshing and healthy.

More Healthy and Delicious Smoothie Recipes

Bright Pink Pitaya Smoothie in two clear glasses

5 from 3 votes

Print Pin Recipe

Pink Pitaya Smoothie

This Pink Pitaya Smoothie is a refreshing blend of tropical dragon fruit, sweet bananas, and tart rhubarb with a splash of citrus. Creamy coconut milk ties it all together for a vibrant, healthy drink!

Prep Time5

Cook Time0

Total Time5

Course: Drinks, smoothies

Cuisine: Filipino

Keyword: Dragon Fruit Smoothie

Servings: 2 servings

Calories: 592kcal

Author: Lainey

Ingredients

Instructions

Blend the Smoothie:

Add all ingredients to a high-powered blender.
Blend until smooth and creamy, about 30 seconds to 1 minute.

Serve:

Pour into two glasses and serve immediately while cold and fresh.

Leave a Comment

Serving: 1gCalories: 592kcalCarbohydrates: 40gProtein: 6gFat: 50gSaturated Fat: 43gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 67mgPotassium: 1007mgFiber: 4gSugar: 19gVitamin A: 107IUVitamin C: 15mgCalcium: 73mgIron: 9mg

Did you make this recipe?Share it on instagram or tag @simplybakings or #simplybakings!

Vegan Lemongrass Soup

Jan 14, 2021 · 3 Comments

Vegan Lemongrass Soup is a warm, comforting bowl of bold flavours and fresh textures. Think silky mung bean noodles, crisp snap peas, tender carrots, and juicy tomatoes swimming in a fragrant broth. The standout? Finely minced fresh lemongrass!

Love vegan soups? Don’t miss my cozy Filipino Hot Soup, Vegan Misua Soup, and Vegetarian Sotanghon Soup!

Delicious Vegan Lemongrass Soup ready to serve

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What is Vegan Lemongrass Soup?

Vegan Lemongrass Soup is a flavorful and comforting noodle soup made with fresh vegetables, tofu, and a rich broth. It’s not a Filipino recipe, but it’s loved by many for its light yet bold taste.

This dish is inspired by Thai cuisine, where lemongrass, ginger, and kaffir lime leaves are common. Lemongrass gives the soup a citrusy aroma that makes it stand out. It’s a tasty, fiber-rich, and healthy twist on traditional Southeast Asian soups.

History of Vegan Lemongrass Soup

This soup has its roots in Thai cooking, where lemongrass and fresh herbs like cilantro and coriander are staple ingredients. Thai cuisine is known for its balance of sour, spicy, sweet, and salty flavours, and this soup reflects that.

While the exact origin is unclear, it's inspired by traditional Thai soups like Tom Yum. Over time, people created plant-based versions like this one. Vegan cooks used coconut oil instead of animal fats and added tofu and shiitake mushrooms for texture.

When is this Dish Typically Enjoyed?

Vegan Lemongrass Soup is perfect during colder months or rainy days because it’s warm and soothing. It's not tied to a specific holiday, but it’s often enjoyed when someone needs comfort food or is feeling under the weather. Many also love it during detox or clean-eating periods because it’s light and full of vegetables.

Health Benefits of Lemongrass

Helps with digestion and bloating
Has antibacterial and antifungal properties
May reduce inflammation in the body
Can support healthy cholesterol levels
Known to aid in relaxation and stress relief

Vegan Lemongrass Soup of veggies and tofu

Substitutions

Soy sauce – Use tamari or coconut aminos for a gluten-free option.
Apple cider vinegar – Substitute with rice vinegar or white vinegar.
Coconut sugar – Use maple syrup or brown sugar.
Red curry paste – Replace with green or yellow curry paste for a flavor twist.
Glass noodles – Swap with rice noodles or soba noodles as needed.

Variations

Creamy lemongrass soup – Add ½ cup coconut milk to the broth for a creamy version.
Extra spicy – Add sliced chili or chili oil while sautéing curry paste.
Veggie-packed – Add mushrooms, bok choy, or baby corn for more texture and nutrition.
Tofu-free – Top with tempeh or chickpeas for a protein alternative.

Storage

This soup stands up well to refrigeration for up to 3 days.
Store the tofu separately to keep it crispy.
Reheat gently over medium heat and squeeze in fresh lime before serving.

Ingredients

Listed below are all the ingredients you will need:

Tofu
Soy sauce
Apple cider vinegar
Coconut sugar
Water
Garlic
Onion powder
Oil
Thai red curry paste
Lemongrass
Vegetable broth
Mung bean noodles
Snap peas
Tomatoes
Baby spinach
Lime

See recipe card for quantities.

All ingredients for Vegan Lemongrass Soup in bowls

Instructions

Marinate the Tofu:

In a small bowl, mix soy sauce, apple cider vinegar, coconut sugar, water, garlic, and onion powder.

Submerge tofu slabs in the marinade and refrigerate for at least 1 hour.

After marinating, preheat a frying pan over medium heat with oil.

Fry tofu until golden on both sides, brushing with extra marinade for more flavor.

Prepare the Soup:

Soak mung bean noodles in hot water for 10–15 minutes until softened. Drain and set aside.

In a pot over medium heat, add oil and sauté onions (optional) until translucent.

Add Thai red curry paste and minced lemongrass. Stir until fragrant, about 1 minute.

Add vegetable broth (or water + mushroom powder) and bring to a boil.

Add snap peas and chopped tomatoes, cooking for 2–3 minutes.

Stir in noodles and cook for another 3–4 minutes until tender.

Add baby spinach and stir until wilted. Remove from heat.

Serve:

Squeeze fresh lime juice into each bowl.

Top each serving with pan-fried marinated tofu and serve hot!

Hint: Don’t overcook the glass noodles. They only need a few minutes to soften and can get mushy quickly if left too long in the broth.

Top Tip

For the best flavor, fry the red curry paste and lemongrass together before adding broth. This step deepens the aroma and helps the flavors bloom. Prep your tofu ahead of time to make this a quick and delicious weeknight meal!

FAQ

What does lemongrass do to your body?

Lemongrass helps with digestion, reduces inflammation, and can lower stress. It also has antibacterial properties and may support heart health.

What is the signature soup of Thailand?

Tom Yum is the signature soup of Thailand. It’s a hot and sour soup made with lemongrass, lime, and chili.

Are Thai coconuts healthy?

Yes, Thai coconuts are healthy. They are rich in healthy fats, boost energy, and help keep you hydrated.

More Asian Soups

How to Make Rice Coffee

Jan 13, 2021 · 6 Comments

Try this delicious roasted rice drink traditionally served as a coffee bean substitute. Learn how to make rice coffee that's caffeine-free, gluten-free, and low-calorie hit.

Looking for more delicious heartwarming drinks for the season? Try some of my favorites, Ginger Tea (Salabat Tea) or Tsokolate (Filipino Hot Chocolate), or the classic Eggnog made vegan. This coffee goes well with my new recipe: Coconut Ube Milk Bread.

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What is Rice Coffee?

Rice coffee has its roots in Filipino cuisine, where it has been enjoyed for generations. It's made by roasting rice grains until it reaches a deep brown color, almost black, and then brewing it just like you would with regular coffee beans.

Health Benefits of Rice Coffee

Perfect for those sensitive to caffeine or looking to reduce their caffeine intake.
Suitable for individuals with gluten sensitivities or celiac disease.
A great option for those watching their calorie intake.
The roasted rice can be soothing for the stomach and aid digestion.
Contains antioxidants from the roasted rice, which can help combat oxidative stress.

Substitutions

If you prefer a different sweetener, you can swap out the brown sugar for honey, maple syrup, or even stevia. Adjust to taste.

Variations

Rice coffee can be enjoyed hot or cold. For a refreshing twist, pour the brewed rice coffee over ice and add a splash of plant-based milk.
It also complements traditional Filipino snacks like suman (sticky rice cake) or bibingka.

Storage

Store any leftover rice coffee in an airtight container in the refrigerator for up to a month. Reheat on the stove or in the microwave before serving.

Top Tips

Be careful not to burn the rice, it will end up tasting like charcoal- the rice needs to be a deep dark brown color.
For a medium roast rice coffee, cook the rice until it's golden brown. For a dark roast, cook the rice according to the recipe.

Ingredients

Listed below are all the ingredients you will need:

uncooked rice
water
brown sugar
plant-based milk (optional)

Instructions

Preheat pan over medium-low heat, add rice, and continuously stir until rice is a deep brown color, almost black. Immediately turn off the stove and remove the pan off the stove so the rice doesn’t burn.

If you’re using a teakettle with an infuser, add rice in the infuser, hot boiling water and allow the rice to seep, about 5-10 minutes.

Add brown sugar, your favorite plant based milk, stir, and serve hot.

Boiling Water Method:

Bring water to a rolling boil, then pour hot water into a large cup filled with the cooked rice. Allow the rice to seep, then strain the rice and pour rice coffee into a large mug, add sugar, stir and serve hot

Frequently Asked Questions

Can I use any type of rice for this recipe?

Yes, you can use any type of rice like brown rice, but organic rice is recommended for the best flavor and health benefits.

Can I drink rice coffee cold?

Yes, rice coffee can be enjoyed both hot and cold. For a cold version, simply pour the brewed rice coffee over ice and add a splash of plant-based milk if desired.

Can I add other flavors to my rice coffee?

Absolutely! Feel free to experiment with different spices like cinnamon, nutmeg, or even vanilla extract.

Looking for more healthy drinks?

5 from 11 votes

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How to Make Rice Coffee

This roasted rice drink is traditionally served as a coffee substitute, and it's a fantastic option if you're trying to cut down on caffeine, avoid gluten, or simply enjoy a low-calorie beverage. You'll love this recipe for its simplicity, versatility, and the rich, roasted flavor it brings to your cup.

Prep Time10

Cook Time5

Total Time15

Course: drink

Cuisine: Filipino

Servings: 2

Calories: 73kcal

Author: Lainey

Ingredients

For the Rice Coffee:

▢ ¼ cup organic rice uncooked
▢ 2¼ cups water

For Serving:

▢ 3 tablespoons brown sugar
▢ ¼ cup plant-based milk optional

Instructions

Toast the Rice:

Preheat a pan over medium-low heat. Add the rice and continuously stir until the rice turns a deep brown color, almost black.
Immediately turn off the stove and move the pan off the heat to prevent the rice from burning.

Prepare the Coffee (Teakettle Method):

If using a teakettle with an infuser, place the toasted rice in the infuser.
Add boiling water to the kettle and allow the rice to steep for about 5-10 minutes.

Serve (Teakettle Method):

Pour the steeped rice coffee into a cup. Add brown sugar and your favorite plant-based milk, if desired.
Stir well and serve hot.

Alternative Method (Boiling Water):

Bring the water to a rolling boil.
Pour the boiling water into a large cup filled with the toasted rice. Allow the rice to steep for a few minutes.
Strain the rice out, then pour the rice coffee into a large mug.
Add brown sugar, stir, and serve hot.

Leave a Comment

Serving: 1gCalories: 73kcalCarbohydrates: 18gProtein: 0.2gFat: 0.4gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.2gSodium: 59mgPotassium: 24mgFiber: 0.1gSugar: 17gCalcium: 60mgIron: 0.1mg

Did you make this recipe?Share it on instagram or tag @simplybakings or #simplybakings!

First of all, Happy New Year! This is my first post of 2021 and wanted to kick it off with this delicious Rice Coffee Drink.

It's a healthy drink that of course doesn’t taste like any specialty coffee or coffee in general, but it is a great alternative if you're trying to wean off caffeine or just want something hot during the cold winter mornings.

Filipino Leche Flan

Dec 20, 2020 · 2 Comments

This authentic Filipino Leche Flan recipe is easy to make and requires only 6 ingredients. It's silky, creamy, and the perfect way to end a meal!

Looking for other scrumptious Filipino desserts? Try my Buko Pandan, Biko, or Suman Malagkit recipes.

a close-up of a leche flan with a vibrant orange jello-like substance on a yellow plate; a spoon next to the dish.

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What is Filipino Leche Flan?

Filipino Leche Flan is a beloved dessert known for its rich, creamy texture, made from eggs and condensed milk. The name comes from the Spanish words leche (milk) and flan (custard).

This dessert is a staple at Filipino special occasions like fiestas and Christmas noche buena. Typically crafted from egg yolks, sweetened condensed milk, evaporated milk, and sugar, it features a smooth caramel topping, making it a cherished tradition that delights on any occasion.

Substitutions

Use whole eggs instead of just yolks for a slightly firmer texture.

Variations

Add a pinch of cinnamon or nutmeg to the custard for a warm, spiced twist (although, I haven't tried this yet).
Pair with fresh fruits like berries or mango slices for a refreshing contrast.

Storage

After allowing the leche flan to cool to room temperature, cover it with foil or transfer it to an airtight container before placing it in the refrigerator. Properly stored, it can last up to 3 to 4 days.
For longer storage, you can freeze the flan, though this may slightly alter its texture.
To freeze, wrap the flan tightly in plastic wrap and place it in an airtight container. Thaw it in the fridge before serving.

Top Tips

Do not vigorously whisk the ingredients, it's important to be gentle because you don’t want to form any extra air bubbles.
If you don't want to leave marks on the side of the flan, make sure the sugar is completely melted and not gritty. It should look like dark honey without any granules left.
Do not burn the sugar when making the caramel, it will give a burnt flavor to the leche flan.
Separate the egg whites and yolks when you're ready to use them. Exposing the egg yolks to the air will allow them to create a skin and they will become lumps that are difficult to melt.

a close-up view of a golden, leche flan, freshly made and has a soft, creamy interior that is visible through a hole in the top; a fork is visible, suggesting the pastry is ready to be enjoyed

Ingredients

Listed below are all the ingredients you will need:

brown sugar
water
egg yolks
condensed milk
evaporated milk
lemon juice

various ingredients for a recipe, including eggs, evaporated milk, water, brown sugar, condensed milk, and lemon juice; ingredients are arranged on a white background.

Instructions

Preheat the oven to 375 degrees F.

In a small saucepan, add 5 tablespoons of brown sugar, Combine 5 tablespoons of brown sugar and water in a small saucepan. Bring it to a boil, then lower the heat to low and allow it to simmer for 5 minutes until it’s golden and syrupy:

a glass container filled with a bright orange liquid

Carefully place the hot syrup in the silicone cupcake mold or small ramekins, and set aside:

a baking tray filled with colorful cupcake liners in various pastel; one of the cupcake liners has chocolate, being poured into it

In a bowl, whisk together egg yolks and condensed milk for 2 minutes, then add evaporated milk, and lemon juice and gently stir until well blended. Then pour the mixture into the silicone cupcake mold:

a metal tray of colorful cupcakes or in various pastel shades

Add about 2 ¼ cup water of hot water into the tray then bake the flan for 40 minutes:

a tray of colorful cupcakes in different pastel shades

Remove from the oven and allow it to cool for 15 minutes before turning the flan over on a serving plate:

Creamy leche flan dessert, served on a yellow plate with a spoon

Enjoy a sweet and delicious dessert!

FAQ

Is flan Mexican or Philippines?

Flan has its roots in Spanish cuisine and is popular in Mexico and the Philippines. Mexican Flan is made with whole eggs, resulting in a creamier texture due to condensed and evaporated milk.
In contrast, Filipino Leche Flan uses primarily egg yolks, making it denser and typically steamed, often incorporating coconut milk for added creaminess.

How can I ensure my leche flan has a smooth and creamy texture without bubbles?

To achieve a silky custard, gently mix the egg yolks, evaporated milk, condensed milk, and vanilla extract to avoid incorporating too much air, which can cause bubbles. Straining the mixture through a fine-mesh sieve helps remove any lumps or air bubbles. Cooking the flan using a water bath (bain-marie) ensures even heat distribution, preventing the custard from curdling or becoming grainy. Covering the flan mold with foil during steaming or baking can also help maintain a smooth surface.

What's the best way to caramelize sugar for leche flan, and how do I prevent it from burning?

To make the caramel sauce, place sugar in a llanera (flan mold) or saucepan over medium heat. Allow the sugar to melt without stirring; instead, gently swirl the pan to ensure even melting. Once the sugar turns into a golden-brown caramel, promptly remove it from heat to prevent burning, which can impart a bitter taste. Quickly pour or spread the caramel into your flan mold, tilting it to coat the bottom evenly before it hardens.

creamy leche flan with caramel glaze and a spoon beside it

5 from 1 vote

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Filipino Leche Flan

Sweet, creamy, and silky - this Filipino Leche Flan dessert is perfect to serve on any occasion!

Prep Time15

Cook Time40

Total Time55

Course: Dessert

Cuisine: Filipino

Keyword: Leche Flan

Servings: 12 individual servings

Calories: 136kcal

Author: Lainey

Ingredients

Instructions

Preheat the oven to 375 degrees F.
In a small saucepan, add 5 tablespoons of brown sugar, Combine 5 tablespoons of brown sugar and water in a small saucepan. Bring it to a boil, then lower the heat to low and allow it to simmer for 5 minutes until it’s golden and syrupy.
Carefully place the hot syrup in the silicone cupcake mold, set aside.
In a bowl, whisk together egg yolks and condensed milk for 2 minutes, then add evaporated milk, lemon juice and gently stir until well blended. Then pour the mixture into the silicone cupcake mold.
Add about 2 ¼ cup water of hot water into the tray then bake the flan for 40 minutes.
Remove from the oven and allow it to cool for 15 minutes before turning the flan over on a serving plate.

Leave a Comment

Serving: 1servingCalories: 136kcalCarbohydrates: 20gProtein: 4gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 107mgSodium: 43mgPotassium: 126mgSugar: 19gVitamin A: 208IUVitamin C: 1mgCalcium: 103mgIron: 0.4mg

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Did you make this recipe?Share it on instagram or tag @simplybakings or #simplybakings!

Suman Malagkit Recipe

Dec 18, 2020 · 9 Comments

Have a delicious Filipino snack or dessert with this easy Suman Malagkit recipe at your next party or gathering! This simple Filipino sweet rice in banana leaves will satisfy your cravings with its chewy texture and sweet flavor!

Love Filipino desserts? Try the fan favorites like Biko, Cassava Cake, or my personal favorite, Buko Pandan.

unwrapped suman malagkit with a stainless spoon

This suman recipe is best eaten with mangoes in the summer or dipped in tsokolate in the winter.

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What is Suman Malagkit?

Suman (pronounced as soo-man), also called Budbud (pronounced as bood-bood), is one of my favorite Filipino snacks or desserts. It's a traditional Filipino sticky rice cake usually made from glutinous rice cooked with ginger, coconut milk, and sugar until al dente. Then wrapped in banana leaves and steamed to perfection!

There are so many variations of suman, but it's usually eaten with chocolate powder (hot chocolate mix), sprinkled with brown sugar, mangos, or, as my husband eats it, maple syrup. Learn how to make this suman malagkit with banana leaves today and enjoy it as a delicious snack or dessert on any occasion!

Variations

Flavors: Add a twist to the traditional suman malagkit by mixing different flavors, either ube (purple yam), chocolate, mango, shredded coconut, or pandan.
Sweeten to taste: Adjust the sweetness of your suman malagkit to your liking by adding more or less sugar.
Serve with dipping sauce: Suman Malagkit is traditionally served with a dipping sauce or "latik" made of coconut milk and sugar. This adds another layer of flavor to the dish and balances out the sweetness of the rice.

Substitutions

Wrapper: Although traditionally made with banana leaves, suman can be substituted with other leaves or even parchment paper if necessary.

Glutinous rice comes in many forms; also check to see if it's sticky rice, waxy rice, botan rice, biroin chal, sweet rice, mochi rice, pearl rice, or malagkit—these are the types of rice you're looking for.

Storage Tips

Place this suman malagkit in an airtight container and store it at room temperature if you plan to consume it in a day.
You may keep it in the fridge for up to three days or freeze it for up to 6 months.
Always cover the suman to prevent it from drying out, especially if you store it in the refrigerator or freezer.
Reheat by steaming, microwaving, or pan-heating for a few minutes or until heated through.

three pairs of banana-wrapped suman malagkit on a white surface

Ingredients

Listed below are all the ingredients you will need:

glutinous rice
coconut milk
ginger
water
white sugar
salt

See the recipe card for the quantities.

Instructions

Rinse the glutinous rice until the water is clear, and then set it aside.

In a large saucepan or large wok, add the coconut milk, ginger and bring the mixture to a boil, then reduce to a simmer. Stir continuously until the milk solids separate from the coconut milk:

boiled the coconut milk and ginger in a large work and stirred using a wooden ladle

Next, add water, sugar, and salt, bring to a quick boil, and then reduce to a simmer for 3 minutes.

Add the rice and continue mixing on low heat until the water has been absorbed, about 10 minutes:

added the water, sugar, salt, and glutinous rice into the mixture

Remove from heat and allow to slightly cool:

slightly cooled the suman malagkit in a large wok with a stainless serving spoon

Measure out about 80 grams of the rice mixture, place it on the banana leaf, and roll into logs.

Roll banana leaves tightly around the rice to form a log, and fold both edges to seal. Repeat the steps until all the rice mixture is prepared:

placed about 80 grams of cooked rice mixture on a banana leaf and rolled into logs

In a large pot, arrange all the folded suman and add 1.5 liters of water. Bring it to a boil, reduce it to a simmer, and steam for 45 minutes:

arranged the folded suman in large pot then boiled until cooked

Carefully remove the suman, allow it to cool, and eat with a ripe mango.

banana-wrapped suman malagkit served on a flowery plate

Enjoy this suman malagkit with banana leaves anytime you want!

Top Tips

Use high-quality glutinous rice. I've tried cheaper versions, and I can tell the difference in the quality of rice when eaten.
Soak glutinous rice overnight: it will help soften it and make it cook easier.
Use high-quality banana leaves: They will give your Suman Malagkit a delicious aroma and flavor. Clean the banana leaves well before using them to wrap the rice mixture.
Use a pot that will fit the suman snugly, because if not, it will float around or unravel. Use a plate to weigh down the suman to keep it from floating while it boils.

Frequently Asked Questions

How do you eat Suman Malagkit?

It's typically eaten by unwrapping the banana leaf, dipping it in coconut caramel sauce, and enjoying it with a cup of coffee or tea.

What kind of rice is malagkit?

Malagkit is a type of rice commonly known as glutinous rice or sticky rice, which is different from regular rice.

Should suman be refrigerated?

Suman should be stored in an airtight container in the fridge since it's cooked with coconut milk.

suman on banana leaves sliced and placed on a plate

4.41 from 5 votes

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Suman Malagkit Recipe

Here's a traditional Filipino dessert made of glutinous rice and coconut milk, wrapped and steamed in banana leaves, which makes a delicious and satisfying snack or dessert. This suman malagkit recipe is easy to make and perfect for any occasion!

Prep Time20

Cook Time1 20

Total Time1 40

Course: Dessert, Snack

Cuisine: Filipino

Keyword: bud bud, Suman Malagkit

Servings: 12 servings

Calories: 615kcal

Author: Lainey

Equipment

1 large saucepan or wok
1 Large pot

Ingredients

Instructions

Rinse the rice until water is clear and then set aside.
In a large saucepan or large wok, add the coconut milk and ginger and bring the mixture to a boil, then reduce to a simmer. Stir continuously until milk solids separate from the coconut milk.
Next, add water, sugar, and salt. Then, bring to a quick boil and reduce to a simmer for 3 minutes.
Add the rice and continue mixing on low heat until the water has been absorbed, about 10 minutes. Remove from heat and allow to slightly cool.
Measure out about 80 grams of the rice mixture, place it on the banana leaf, and roll it into logs. Roll banana leaves tightly around the rice to form a log, and fold both edges to seal. Repeat the steps until all the rice mixture is prepared.
In a large pot, arrange all the folded suman and add 1.5 liters of water. Bring it to a boil and reduce to a simmer for 45 minutes.
Carefully remove the suman and allow it to cool.

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Serving: 1gCalories: 615kcalCarbohydrates: 89gProtein: 8gFat: 26gSaturated Fat: 23gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gSodium: 1995mgPotassium: 362mgFiber: 3gSugar: 0.1gVitamin C: 2mgCalcium: 34mgIron: 5mg

Watch The Recipe Video!

Did you make this recipe?Share it on instagram or tag @simplybakings or #simplybakings!

No Bake Biscoff Cookies

Dec 14, 2020 · 2 Comments

Sweet and delicious with just a bit of crunch, these no-bake Biscoff cookies are easy to make and quick to disappear. Again, no oven is required!

Looking for more vegan cookies? Try my Chocolate Chip Cookies, Amaretti Cookies, and Chocolate Caramel Sandwich Cookies recipe!

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What are No Bake Biscoff Cookies?

No Bake Biscoff Cookies are a quick and easy dessert made with rolled oats, cookie butter, brown sugar, maple syrup, and crushed Biscoff cookies. These sweet and chewy treats are dipped in melted white chocolate for an extra layer of indulgence without needing an oven.

With their rich caramelized flavor and creamy texture, these cookies are perfect for a snack, holiday treat, or even a last-minute dessert. They take just 20 minutes to prep and set in the freezer, making them a fuss-free option when craving something sweet.

Try this easy no-bake recipe and enjoy a delightful, spiced cookie that melts in your mouth!

Substitutions

If you can't find Cookie Butter, use Biscoff Spread; it's the same thing. You may also use peanut butter, but it has a different taste.
If you can’t find Biscoff cookies, you can use graham cracker crumbs or gingerbread cookies.
You may use quick oats instead of rolled oats but the texture will be slightly different. Quick oats will make the cookies softer, while rolled oats provide a chewier bite.

Variations

Sweetness adjustment – Reduce the brown sugar slightly if you prefer a less sweet version.
Enhance the flavor – Add ½ teaspoon vanilla extract or a pinch of ginger for a spiced touch.
Make a Biscoff Cheesecake – Use these cookies as a base layer by pressing them into a pan, chilling, and topping with a mix of cream cheese, Biscoff cookie crumbs, and cocoa powder.

Storage

Store the cookies in an airtight container in the fridge for up to 5 days or freeze for up to 2 months.
Thaw in the refrigerator before serving and check for freshness before consuming.

A close-up of no-bake Biscoff Cookies on a white plate.

Ingredients

Listed below are all the ingredients you will need:

Instructions

In a large bowl, add brown sugar, maple syrup, and a spoonful of cookie butter and mix until well combined. Next, mix in rolled oats. The mixture should be thick but not too sticky.

Roll into balls (you may use cookie scoop here but rolling it is better) and flatten the bottom slightly with your hand.

A baking tray lined with parchment paper holding freshly rolled no-bake Biscoff Cookies.

In a ziplock bag crush biscoff cookies and sprinkle some on top of each ball, then place each cookie on a tray lined with parchment paper or a baking sheet and place in the freezer for 10 minutes.

While waiting, melt white chocolate in the microwave or a double boiler.

Remove the cookies from the freezer, dip the bottoms in the white chocolate, and place them back on the tray, then return the cookies to the freezer for 10 minutes to set.

No-bake Biscoff Cookies set on parchment paper with a blurred bottle in the background.

Top Tips

To prevent the cookies from sticking to your hands when rolling, lightly grease your hands with coconut oil or butter before rolling the dough.
For best results, use a bar of white chocolate such as Ghirardelli or Bakers. However, to keep it vegan use white chocolate chips.

FAQ

What is the main flavor of Biscoff cookies?

The main flavor of Biscoff cookies comes from caramelized sugar and warm spices like cinnamon. This gives them a sweet, spiced, and slightly buttery taste.

What causes no-bake cookies to not set?

No-bake cookies may not be set properly if there is too much moisture or not enough binding ingredients like oats. Chilling them in the freezer helps firm them up.

How healthy are Biscoff cookies?

Biscoff cookies are relatively high in sugar and fat, making them more of an indulgent treat than a health food. However, they do not contain artificial flavors or preservatives.

5 from 2 votes

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No Bake Biscoff Cookies

Craving a quick, delicious dessert that requires zero baking? These No-Bake Biscoff Cookies are the ultimate sweet treat! Packed with the rich, spiced flavor of Biscoff cookies and creamy cookie butter, these little bites of heaven come together easily.

Prep Time20

Freeze Time20

Total Time40

Course: Dessert

Cuisine: American

Servings: 8 pieces

Calories: 369kcal

Author: Lainey

Ingredients

Instructions

In a large bowl, add brown sugar, maple syrup, cookie butter, and mix until well combined. Next mix in rolled oats, the mixture should be thick but not too sticky.
Roll into balls and flatten bottom slightly with hand.
In a ziplock bag crush biscoff cookies and sprinkle some on top of each ball, then place each cookie on parchment-lined tray and place in the freezer for 10 minutes.
While waiting, melt white chocolate in the microwave or a double boiler.
Remove the cookies from the freezer, and dip bottoms in the white chocolate and place them back on the tray, then return the cookies to the freezer for 10 minutes to set.

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Serving: 1pieceCalories: 369kcalCarbohydrates: 55gProtein: 5gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 5mgSodium: 26mgPotassium: 179mgFiber: 2gSugar: 38gVitamin A: 7IUVitamin C: 0.1mgCalcium: 78mgIron: 1mg

Did you make this recipe?Share it on instagram or tag @simplybakings or #simplybakings!

Chocolate Hazelnut Cookies

Dec 13, 2020 · Leave a Comment

These chewy Chocolate Hazelnut Cookies will satisfy your chocolate cravings! It's easy to make and the best way to indulge your sweet tooth!

If you love hazelnut spread you're going to love 3 Ingredient Nutella Cookies, No Bake Nutella Cookies, or Nutella Hot Chocolate!

Tips & Variations:

Yes, add the heavy whipping cream, it helps make the cookies chewy and just taste better.
To add texture to the cookies, add ½ cup of chopped hazelnuts.
If you love peanut butter, add ¼ cup of peanut butter and ¼ cup of hazelnut spread to the cookie dough.

How to Make Chocolate Hazelnut Cookies:

Listed below are all the ingredients you will need:

butter
granulated sugar
brown sugar
hazelnut chocolate spread
egg
heavy whipping cream
vanilla extract
flour
baking soda

Preheat the oven to 350 and line a baking sheet with parchment or a baking mat.

In a large bowl, add butter, granulated sugar, brown sugar, hazelnut chocolate spread, egg, heavy whipping cream, vanilla extract, and mix until well combined, set aside.

In a medium-size bowl, mix together the flour, baking soda then add it to the wet ingredients:

Mix the cookie dough until just combined:

Roll cookie dough into 1 inch balls and place on a baking tray and bake at 350 for 12-14 minutes or until cookies are cracking on the top.

Remove from oven and transfer to a cookie rack to allow it to completely cool, then serve:

Pecan Cookies

Dec 12, 2020 · Leave a Comment

These Pecan Cookies are tender, buttery, and loaded up with caramel, chocolate chips, and pecans. There are easy to make will soon be a family favorite!

Tips & Variations:

Feel free to use a white or vanilla-flavored cake mix or any neutral flavored cake mix.
Add about ⅓ cup of toffee bits to give more texture to the cookies
To store the cookie dough, roll the cookies into 1 inch balls, place in a freezer-safe bag, then store for up to 3 months.

How to Make Pecan Cookies:

Listed below are all the ingredients you will need:

eggs
vegetable oil
vanilla cake mix
flour
pecans
caramels
chocolate chips

In a large bowl, add the eggs, oil, and mix until well combined. Next, mix in cake mix and flour, then fold in the pecans, chocolate chips, and caramel:

Roll dough into 1 inch balls and place on a parchment-lined baking tray and bake at 350 for 8-10 minutes or until cookies are cracked on the top:

After the caramel has cooled, transfer the cookies to a cookie rack and allow to completely cool:

Love pecans or caramel? Try these:

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Pecan Cookies Recipe

Here's a simple cookie recipe that makes a buttery texture and rich, nutty flavor. These pecan cookies are perfect for any occasion, are simple to make, and will impress loved ones!

Prep Time10

Cook Time10

Total Time20

Course: Dessert

Cuisine: American

Keyword: Pecan Cookies

Calories: 4.601kcal

Author: Lainey

Ingredients

Instructions

In a large bowl, add the eggs, oil, and mix until well combined.
Next mix in cake mix and flour, then fold in the pecans, chocolate chips, and caramel.
Roll dough into 1 inch balls and place on a parchment-lined baking tray and bake at 350 for 8-10 minutes or until cookies are cracked on the top.
Once the caramel has set, transfer cookies to a cookie rack to cool completely.

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Serving: 1gCalories: 4.601kcalCarbohydrates: 603gProtein: 53gFat: 231gSaturated Fat: 47gPolyunsaturated Fat: 92gMonounsaturated Fat: 75gTrans Fat: 3gCholesterol: 336mgSodium: 3.999mgPotassium: 1.296mgFiber: 17gSugar: 325gVitamin A: 580IUVitamin C: 2mgCalcium: 1.456mgIron: 17mg

Did you make this recipe?Share it on instagram or tag @simplybakings or #simplybakings!

M&M Sugar Cookie Pizza

Dec 11, 2020 · Leave a Comment

Try these easy M&M Sugar Cookie Pizza for your next holiday party! It's easy to make, delicious, and it will only take you 30 minutes or less.

Where have I been?

Between the last recipe and this one, I have moved. I totally forgot how stressful, tiring, and how much anxiety comes with moving. Research has even shown that moving is more stressful than divorce.

I had prepared all the recipes for the month of December and all I had to do was write up the post. But between working (I do have a full-time job), moving and unpacking (I'm halfway done), and a number of other mundane details- it was difficult.

Anyways, I can go into more detail later, but for now, I'm happy to be finally sharing the that should have been released on December 3- M&M Sugar Cookie Pizza!

How to Make M&M Cookie Pizza:

Listed below are all the ingredients you will need:

refrigerated cookie dough (or you can use my recipe)
chocolate chips
icing
Christmas colored candy

Using your favorite sugar cookie recipe, or roll out the refrigerated cookie dough onto a round pan and bake at 350 for 20 minutes or until golden brown.

As soon as you remove the cookie from the oven, evenly place the chocolate chips on the cookie and allow it to melt, about 2-3 minutes. Then using an offset spatula spread out the chocolate chips on the cookie.

Allow it to cool completely, then evenly spread out the icing and decorate with M&Ms or any Christmas colored candy.

Looking for more Holiday inspired recipes? Try these:

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M&M Sugar Cookie Pizza

Prep Time10

Cook Time20

Course: Dessert

Cuisine: American

Keyword: M&M Sugar Cookie Pizza

Author: Lainey

Ingredients

▢ 1 roll of sugar cookie dough
▢ 1 cup of chocolate chips
▢ 1 cup of icing
▢ Christmas colored candy

Instructions

Using your favorite sugar cookie recipe, roll out dough onto a round pan and bake at 350 for 20 minutes or until golden brown.
As soon as you remove the cookie from the oven, evenly place the chocolate chips on the cookie and allow it to melt, about 2-3 minutes. Then using an offset spatula spread out the chocolate chips on the cookie.
Allow it to cool completely, then evenly spread out the icing and decorate with M&Ms or any Christmas colored candy.

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Did you make this recipe?Share it on instagram or tag @simplybakings or #simplybakings!

Vegan Tinola

Nov 29, 2020 · 6 Comments

Try this heartwarming Filipino Vegan Tinola that is full of flavors from the papaya, ginger, and lemongrass! Yes, it's vegan, but the flavor of the authentic Tinola Manok is not lost here!

Add more of my Vegan Filipino Soup Recipes to your meal ideas: Vegan Laswa, Vegan Binakol , Vegan Sopas, and Vegan Sinigang.

vegan tinola in a white bowl with malunggay, green papayas, and tofu

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What is Tinola?

Tinola is a Filipino chicken soup usually served as a main entrée with steamed white rice. Its main ingredients include chicken, unripe papaya (green papaya), ginger, onion, and fish sauce.

To make this vegan, tofu is used instead of chicken and I omitted the fish sauce. However, there's vegan fish sauce in asian markets that tastes EXACTLY like regular fish sauce.

Substitutions

Feel free to use your favorite vegetarian meat instead of tofu. Make sure to fry it before adding it to the soup.
The recipe calls for unripe papaya (green papaya) but you can also use other vegetables such as chayote, bottle gourd (upo), or potatoes.
If you can't get Moringa leaves (malunggay), other leafy greens such as fresh spinach, kale, or even bok choy are the next best thing.

Variations

Add some vegetarian fish sauce and lemon for an added zest to the dish.
For a spicier version, increase the number of chili peppers or add a dash of chili flakes.

Storage

Refrigeration: Store leftover Vegan Tinola in an airtight container in the refrigerator for up to 3 days.
Freezing: This soup freezes well. Store in a freezer-safe container for up to 2 months.
Reheating: Reheat on the stovetop over medium heat until warmed through. Add a splash of water if the broth has thickened too much.

Top Tips

You can pre-fry tofu and store it in the fridge to save time when preparing the dish later.
Taste the broth frequently and tweak the salt, pepper, and chicken-like seasoning to your preference.
Add moringa leaves at the end to preserve their vibrant color and nutritional value.

vegan Tinola Soup with cooked malunggay leaves and green peppers

Ingredients

Listed below are all the ingredients you will need:

coconut oil
tofu
garlic
onion
ginger
tomato
water
unripe papaya (green papaya)
lemongrass
salt
pepper
chicken-like seasoning
bell pepper
chili peppers
moringa leaves

Instructions

In a pan over medium heat, add 3 tablespoons coconut oil, and once the oil is hot, fry extra firm tofu until golden brown. Place fried tofu on a plate lined with paper towels to remove access oil:

In the same pan add 1 tablespoon of coconut oil, and sauté garlic, onion, ginger, tomato until the onion is translucent:

tomatoes, garlic, ginger, onions frying in a wok

Next, add water and cover with a lid and bring it to a boil, about 5-7 minutes. Add sliced papaya wedges, cover with the lid and allow the soup to boil again. Then add lemongrass and cover for 2 minutes:

cooking in a wok, tomates, onions, green papaya, and lemongrass

Add fried tofu, salt, pepper, chicken-like seasoning, bell pepper, chili peppers, moringa leaves, and turn off the heat. Best eaten with steamed rice!

FAQ

What does a green papaya taste like?

Green papaya has a neutral, slightly grassy flavor with a crisp texture. It absorbs the flavors of the broth, making it a versatile addition to soups.

What is a vegetarian substitute for malunggay?

Spinach is an excellent vegetarian substitute for malunggay. It has a mild flavor and soft texture that works well in soups like Tinola.

What is a good substitute for tinola leaves?

Tinola leaves like malunggay can be swapped with kale or bok choy. Both options retain their shape and texture while adding a fresh taste to the dish.

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