It’s been long time since the last time I am making this bread, because since arrive here in Madrid I don’t have any idea where to buy thing such as chia seed or flax seed to replace some of the ingredient, turn out flax seed have a different name in here, and this bread is my daughter favourite.


I still remember when she saying, “Mom can I have this bread as much as I want, it is sugar free right mom?”, I am trying my best to introduce about sugar on body metabolism to my kids, in simpler way, I thanks God that they understand, even though right now, I struggling to set a limit on their candy addiction *sad face, even though they understand but still they can’t resist of candy temptation


This Banana bread is super easy, you can do it without any kitchen gadget, and taste super delish, fudgy and moist. Definitely different density than normal Banana bread, but I prefer this version where the bread taste so intense. When I was still did baking good for my friends, this was one of their favourite, because they prefer vegan healthy version.

Shall we?



  • 1 tbsp flax seed, ground (+ 3 tbsp water)
  • 5 medium sized bananas, mashed (1¾ cup mashed bananas) – Choose over ripe banana, it taste better and super fragrance
  • 1/3 cup maple syrup
  • ¼ cup coconut oil or light olive oil
  • 10 dates, mashed it (1/4 cup mashed dates)
  • 1 tsp vanilla extract
  • 1 tbsp fresh squeeze lime or lemon juice
  • 1 tsp cinnamon
  • ½ tsp sea salt
  • 1½ tsp baking powder

1 fresh banana (not over ripe) cut in a half


  • 1½ cup quick cooking or small flakes oats
  • ½ tsp baking soda
  • 1 cup white whole wheat or spelt flour



  1. Preheat oven to 360F or 180C. Lightly oil a standard square baking or loaf pan with coconut oil or non-stick spray.
  2. In a small bowl, stir together flax seed and water. Set aside to thicken while mixing together other ingredients. This is your flax ‘egg’.
  3. In a large size bowl, mash bananas. Add the maple syrup, melted coconut oil, mashed dates, vanilla extract, , cinnamon, sea salt and baking powder to the banana mixture.
  4. Give the thickened flax egg an extra stir if it is not fully combined with water. Add to the wet ingredients.
  5. Whisk together with a hand or electric mixture until the ingredients are well combined.
  6. Add the quick cooking oats to the wet ingredients. Stir together. Add flour and baking soda to the banana bread batter. Combine the baking soda and flour together on top of the banana bread batter before folding it into the batter. With a spatula, fold the flour and baking soda into the banana bread batter until fully combined. Leave to thicken for a minute before adding it to the loaf pan.
  7. Add banana bread batter into the oiled loaf pan. Smooth out the top of the batter with the back of a cold spoon. Before going to the oven top the batter with half banana, push it gently
  8. Bake for 35 – 40 minutes or until a toothpick comes out clear.
  9. Leave to cool down in pan
  10. voila your Banana bread is ready to be devoured and enjoyed!


This is recipe is one of my favourite, I remember the first time I taste this dessert, In Bangkok street food stall, It was just love at the first sight, the soft and sweet sticky rice, the fresh mango, just splendid, sometime simple thing could become so delicious and most thing I love usually just simple and easy.


One thing that I love being an Asian is, I have obsession with food and trying being healthy, and Asian have so many range of dishes that could be easily convert into plant based food *yeay-yeay, also there are already abundant recipe that I could cooked which already plant based and deliciously good *I am on mission trying to cut any meat as much as possible, since I feel a lot more good and I just listen to my body.

Usually I will cooked two version of dishes in a day, one is for the rest of family and one is specific for me, it is a bit hassle for me, But I love that, this way of cooking encourage me to become more creative and efficient with my time.

Back to the recipe, in most traditional recipe usually there are several step, BUT I want to making it simple, since the taste also similar and there is no different, my twist for this recipe are, in original recipe it called for coconut milk, creamy coconut milk, BUT I replace it with almond milk, first reason, I don’t have it in my stock and second I want an experiment *haha I have child curious mind.

This recipe are my friends favourite I used to cooked for them a lot, but back then, I cooked it with coconut milk. Not surprisingly for me, this almond milk are turn delicious, with subtle nutty flavour, I haven’t tried using any other plant base milk, but if you used cow milk I bet it would be taste like rice pudding.

Lets go to the kitchen


Serve 2 generous portion


  • 1 cup sticky rice, soaked them for 1-2 hour
  • 2 cup almond milk (if you have coconut milk you could also used it, as in original recipe)
  • 3 tbs of white sugar (I don’t really like sweet-sweet, but you could always add more)
  • 1 pandan leaf, knot it (you could find it, in most Asian grocery store, but please if you could don’t omit this ingredient or you can replace it with one vanilla pod or 1 tea spoon vanilla extract)
  • a pinch of sea salt
  • 1 tbs roasted sesame seed (black or white all are okay) to sprinkle on serving
  • 1 ripe mango, slice it



  • 100 ml almond milk (un-sweeten almond milk or coconut milk)
  • a pinch of sea salt
  • 1 tsp vanilla extract or 1 pod vanilla pod


  1. In medium heat, put medium size sauce pan. Put inside the almond milk, knot pandan leaf, sticky rice, sugar and salt
  2. Cooked the sticky rice until all the liquid are absorb beautifully. When the milk are all absorb the sticky rice will be soft and a bit chewy, if it still hard add just a bit more water 30-50 ml. Take them out from the heat and let it cool, when the sticky rice are already soft
  3. For the SAUCE: put all the ingredient together, cooked them until it boiled and it is done, leave it cool
  4. To serve, put the sticky rice in a serving plate and add several table spoon of the sauce, top them with slice of the mango then sprinkle with roasted sesame seed, simply super simple. I don’t pour the sauce for mine, just my preference *haha
  5. YUMM



I hate waste, that is the reason behind I am creating this recipe. In the most recipe I ever read about rice pudding, which is not so much, usually in most traditional recipe they are made from white rice. This is the part that make me curious, how if I substitute the white rice with the brown rice which is obviously they are different in texture.


And the result was so satisfying to me, Yeah I used to ate the white rice pudding version which is for me it is more similar to rice porridge but just taste sweet. With this brown rice version, you can taste some chewiness and texture from the rice, and more nuttier in specific texture, you can imagine it now?

The fact that this pudding was cooked in ginger, pinch of cinnamon and brown sugar broth add even more intricate texture into the dishes, yet it smell so fragrance and comforting, even my daughter sniffing around, asking where was it the delicious smell come from, unfortunately I just made one portion *haha, sorry girl, I thought she would not loving it, since I just experimented with what I got in hand.

Here all you need




  • 500 ml water
  • 50 gram ginger, peel it and slice it thinly
  • 1/4 cup of brown sugar
  • 1 pandan leaf (you can omit it if you don’t have it in hand, but this ingredient add significant fragrance to the dishes)


In the medium sauce pan, under medium heat, put all the ingredient together and bring them to boiled



  • 1 handfull brown rice, soaking them in the water for at least 30 minute
  • 1 recipe of ginger and brown sugar broth
  • pinch of salt
  • pinch of cinnamon
  • 2-3 tbs of brown sugar, just in case the pudding are less sweet (or back to your own preference on sweet)
  • Fresh fruit make it even more tastier or heathy roasted nut or seed such as chia seed


In medium sauce pan, under medium heat, put all the ingredient together, except for the topping of course *hehe. Cooked them slowly, stir them occasionally so the pudding are not stick in the bottom of then pan.

Cooked until the rice are reaching pudding consistency and soft, if the water already running out but the rice are still not soften, add some more water little by little.

Take out from the heat after the brown rice are soften and thick. Serve them with your choices of fruit, nut or seed.




BlackForest Vegan Oatmeal Porridge

Woaaa I’ve been ate good amount of my homey comfort food these days, winter oh winter it is really comforting to have meal that close to my heart, meaning it was fatty, meaty, juicy and yummy food, some that I’ve been enjoy are my Indonesian delicious delicacy Beef Rendang and kind of Indonesian stew that contain potatoes in thick sweet soy sauce broth, I enjoy every bite of it even though my body start complaining and asking a bit more healthier food, what? though I nourishing my body with good doze of green tea and bunch fruit, but still, some said, when you eat crap you’d feel like crap, and that is what I feel now. Even though I am not regret it, and mindfully enjoy in every chew of it.


This oatmeal porridge teasing me bad since yesterday, even though I personally not really like chocolate, but I am in serious mission to change my mind and learn to loving it. My son is really love chocolate but he only ate dark chocolate as well as my little lady, any milky sweet chocolate will not work for them, which is sometime make me relieved so I no need to worried about the sugar intake *Grin hehe.

This porridge turn out quite work for me, it was warm, chocolatey and freshness of the topping really helping me to like it even more. I just put what I can found in my kitchen stock as a topping, I put kiwi, cherry (it is black forest inspired), flake dried coconut, chia seed and grated dark chocolate. Seeing how the dark chocolate melted in my porridge was quite moment for me *foodporn alert


Here all you need if you want to tried them


SERVE 1 generous portion


  • 2 handfull quick cook oatmeal
  • 100ml almond milk
  • 1 tsp good quality cocoa powder
  • 2 tsp brown sugar (you can used honey or maple syrup, but I really want to used brown sugar in this recipe)
  • 30 gram dark chocolate bar (I am using 82% dark chocolate) and some more to be grated as a topping
  • Fresh Topping as your preference
  • It would be even more beautiful if you have vanilla pod to be added


Put all the ingredient together in small sauce pan (except the chocolate bar) under medium heat, cooked them until soft and beautifully fragrance, take out from the heat and mix in the dark chocolate bar, stir it well with the porridge.

Topping them with your preference freshness




Chocolate Granola Vegan Pancake

I am sorry Spicy Braised Squid and Encornet Farcis, you will be post in the next page haha. I am in high spirit this few days, high spirit for me meaning, I am ready to do something new or ready to challenging myself but still don’t know what to do or what I am about doing haha, which is quite funny, you see? And I am using this urge to scan every corner of my kitchen store, which was I found few pieces of overripe banana that not so appetising to look and begging me to either process it or freeze them so they would be rest in peace haha, and I found this handful un-sweeten granola that too little to enjoy by them self, just left over granola ingredient that my kids don’t like to enjoy it (few crumbs of dried oatmeal, pumpkin seed and raisin).


My kids are not really keen to enjoy sweet dessert or anything sweet (they even enjoy dark chocolate, thing that unusual for kids, me as well are not fan of chocolate except it dark, a lot of my friend think it such a pity to not liking chocolate haha). they love savoury or less sweet food, and yes they enjoy un-sweeten granola by it is, picking up their favourite seed or nuts and some dried oatmeal, enjoy them while demolishing the house haha.

Back in Jakarta I have this small project to cater exclusively my close friend and creating some dessert for them. Most of them are love love chocolate, but I eager to make them eating healthy food, so I was always constantly challenging myself to create healthy dessert and food that satisfying, delicious and most importantly healthy.  But I can’t denied there are always 2 side of the coin, one that enjoy the splurge (me sometime enjoy it as well) meaning enjoy every bit of tastiness from food that fatty, tempting, melted and warm like delicious chocolate molten lava cake or warm spicy full of spice chicken breast hmmm and one that enjoy strict healthy food like food that free from dairy product, free egg, free gluten, vegan and so on, I also used to create this recipe (owhh I miss the thrilled of try and error), move on otherwise I am starting missing my clients and my close friends haha.


This recipe are all about leftover but it bring me so much happiness, I just staring at them in my kitchen counter in quite few moment, what I gotta do to them, making banana bread or just simple thing, since we still don’t have anything to eat for breakfast. And here they are, from rags to riches, fluffy vegan pancake with texture of seed, dried oatmeal, sour-sweet raisin and crunchiness of few nut. I hope you give yourself a try and see would you going to like it.

And here all you need


SERVE 10-12 medium size pancake


  • 3 medium size overripe banana (2 is enough if you have really big banana), mashed it finely
  • 1 cup almond milk
  • 2 tbs light olive oil
  • 1-2 tbs honey
  • 1 tbs fresh lemon juice
  • 1 cup all purpose flour
  • 1 tbs generous good quality cocoa powder
  • 2 tsp baking powder
  • 1 handfull un-sweeten granola
  • 1 handull quick oatmeal
  • a pinch of sea salt
  • Fresh strawberry to serve or any fresh fruit of your preference


  1. Mix all the wet ingredient together in big bowl (usually I used 2 bowl, but I am too lazy this time with too much dishes) mix them thoroughly until well combine.
  2. Put all dried ingredient into wet ingredient, and combine them together, ensure it well mix.
  3. In medium heat, put pan until it sizzling hot, put 2 tbs of the batter into the pan to create medium size of pancake. When there is bubble in the surface of the pancake meaning it ready to flip, cooked them in 2-3 more minute.
  4. Your pancake ready to serve
  5. Serve them with slice strawberry and drizzle of honey or you can enjoy with fresh fruit of your preference


Vegan Banana Pancake

I have this bunch of over ripe banana in my kitchen counter, don’t have any idea what to do with them, and also I don’t have any mood to make some cake or bread from it, even though I really big fan of Banana bread. And all sudden my daughter asking me to made her some pancake, ah ha moment. I used to make pancake from banana to replace some egg in the recipe, so this time, just by some instinct I put any ingredient I got in my mind into bowl.


I was not really sure about the result, but it turn out so beautifully delicious, it is so fluffy and airy light, even in the next morning I still have some leftover, they are just taste the same. In the next day my daughter into my surprise asking for another more pancake, even though she actually not really fan of anything sweet.


And here all you need


SERVE 8 medium size pancake


  • 2 over ripe small banana
  • 1 cup all purpose flour
  • 1 handfull oatmeal
  • 2 tsp baking powder
  • 1 tsp brown sugar
  • 1 tsp fresh lemon juice
  • pinch of sea salt
  • 1 cup almond milk
  • 2 tbs light olive oil (I run out mine, and randomly I used extra virgin olive oil, it taste equally delicious)


  1. Put all dry ingredient in big bowl, and mix them until combine
  2. In another bowl, mashed the banana not too fine for texture, put in lemon juice, almond milk and olive oil
  3. Put wet ingredient into dry ingredient, mix them just until combine, don’t over mix so the pancake will be airy light
  4. In the medium heat, put medium size pan, coating the pan lightly with olive oil. Put in the pancake mixture. WHEN you see bubble in the surface of the pancake, that is mean pancake are ready to flip, and cooked it for more 2-3 minute, yup then take out them from the pan.
  5. Your pancake are ready to dress, I put a lot topping, lets just play around with the topping. In the first request I put some frozen raspberry, slice banana, raw honey and pomelo candy, the second batch I put some slice pear, persimmon, almonds, pistachio, honey and pomelo candy. They are super delicious, I enjoy the first batch for Dinner, yup you read it right, welcome to my world when we enjoy breakfast for dinner and dinner for breakfast, life with no food rule haha.


Raw Lemon Vegan Cheese Cake

I really exciting about to share this recipe and the story behind it. I can say this second attempt of me making vegan cheese cake was really gave me some thrilled, when it turn out so beautifully delicious make me even more happier.


I can say that, I am typical intuitive cooker, I can’t strict myself base on certain recipe. Every time I did that, I always disappointed with the result because of setting some expectation, so what I learned is I always free my mind every time I cooked and following what my heart telling me, like just simply change the amount of this and that, or adding my favourite certain ingredient that I’ll think match to the recipe I working on.

Well this also happen to this recipe, I was cruising on Pinterest when found out about this recipe, look super delicious and so appetising yet are so healthy, the perk of being vegan you got the most nutritious food. I adapting this recipe inspired by my dearly friend who got allergic to Milk Protein, of course there is no dairy on vegan recipe.

For the base of this cheese cake, I omit the desiccated coconut and replace it with the Pomelo candy instead. Find one this Pomelo candy, it is zingy and give such a dimension to the base of this cheese cake, Lucky me I found the organic one with natural sweetening. The idea just come to my mind, resulting the bittersweet Pomelo candy bring and nutty taste to the base gave a such contrast to the soft mildness of cheese cake filling and this are really remind me of this friend haha. I am so happy to find out some unique flavour to the base of this cake, well I can’t said that this recipe technically are real cake *detail oriented person.  So free your mind, go outside and get inspired *Grin.

I got some note during creating this cake, I soaked the cashew nut for at least 12 hours and resulting really soft and creamy texture of cheese cake filling, also to soaking the cashew it will be easy to digest and absorb by our body. For the coconut oil, I used one that organic virgin coconut oil, there are some treatment on how to melted this coconut oil. I did Au bain marie the coconut oil, which is I put the coconut oil in the bowl and melting it slowly in shimmering water *heat off. I want to talk about nutrition that carried by this recipe in another post *I hope it wont be boring haha

**Unfortunately I don’t have any picture that taking from the side of the cake, my kids don’t have any patient to digging on it


And here all you need


Serve 6 big chunk/8 small lovely slice



  • 1/2 cup pomelo candy (you can give it try by using some of dried fruit)
  • 3/4 cup almond
  • a pinch of sea salt
  • 5 Medium size of Medjol dates (soaked it in warm water for 5 minute until it soften)
  • 1 tbs virgin coconut oil (melting it gently with au bain marie, heat off)
  • Zest from 1 lemon


  • 1 cup cashew, soaked at least 12 hour to get really creamy and soft texture. Drain the cashew and rinse it well
  • Fresh squeeze lemon juice from l 1 1/2 lemon, 2 if you got small lemon
  • 1/4 cup thick coconut milk (or Nut milk of your preference)
  • 1/3 cup honey (raw honey or pure maple syrup)
  • 1/4 cup coconut oil (melting it gently with au bain marie, heat off)
  • pinch of sea salt


  • Fresh fruit of your preference
  • Edible flower
  • I also scatter the cake with slice pomelo candy


  1. Soak the dates in warm water until soft, approximately 10-15 minute then drain it. Put the dates, pomelo candy, almond and sea salt in food processor and pulse it until reaching paste form.
  2. Put the crust mixture in the bottom of springform pan and press it gently. If you don’t have springform pan, you can layered normal pan with cling film with extra until it cover the surface of the pan so would be easy to pulling out the cake when ready to serve. Left the crust mixture in freezer while making the filling.
  3. Put all the filling ingredient in food processor and pulse it, until reaching smooth consistency (really important to pulse it as smooth as possible, so you would get the creamiest texture cake). Pour the filling into the crust and cover it with cling film, if you make it with normal pan you can cover it with an extra cling film you got. Freeze it for at least 4 hour.
  4. Before serving it, take the cake out from the freezer and leave it in room temperature 10-15 minute, or cut it with hot knife (run the knife in hot or warm water then dry it off) to make a neat finish. But before that you can decorate it with fresh fruit or even edible flower if you have it in hand.
  5. Enjoyyy