No-Sugar-Added Mango Pandan Coconut Pudding

 This is so refreshing, delicious and simple I felt it had to be a blog post on its own instead of being part of my upcoming mango sponge and pudding cake!

Father's Day is just around the corner and I thought this is perfect for dads who like a sweet (but not too sweet) refreshing treat that isn't harmful for health. Of course sugar can be added for dads who love it really sweet. But my family finds it unnecessary to add sugar when you choose really sweet and ripe mangoes.

This recipe is an adaptation of the pudding layer in pandan kaya cakes so the texture is like a soft steamed kueh which is different from the usual gelatin-based mango puddings. This recipe is suitable for vegans too as it doesn't contain gelatin or eggs. 

Feel free to scale the recipe up or down according to the portion size you want.

Ingredients:

A) 
80g coconut milk
180g mango puree (blended without sieving)
50g pandan water*
2g agar powder (about 3/4 tsp)
A pinch of salt (optional)

B)
18g corn starch
100g pandan water*

* Put 3 pandan leaves cut into shorter strips in about 500g water. Bring to a boil & simmer for 10 min. Discard the leaves. Cool to room temperature before using

Method:
1. Bloom agar in water in A) for 5 min in a saucepan. Add the rest of the ingredients in A) into saucepan

2. Mix ingredients in B) in a jug. Set aside 

3. Bring 1. to boil, whisking constantly

4. Stir 2. until cornstarch is suspended again. Slowly pour in a thin stream into 3 while whisking constantly 

5. Keep cooking & whisking until pudding starts to boil again. Continue whisking & cooking for another minute before removing from heat. 

6. Sieve through a fine sieve before layering with sponge or pouring into molds. This is optional if you don't want the pudding to cool & set too quickly while you work. Refrigerate for at least 2 hours before unmolding or serving

Go and look for some really ripe mangoes and whip up this treat for your dad!

Here's the video of the process:

https://www.instagram.com/reel/DZvyDIWSpVv/?igsh=MTd0eTR4OXZzOTRpYw==

Pardon the lack of photos because the video and photo of the pudding was taken in a hurry as I worked concurrently on the main bake/ videos for the main bake.

With love,

Phay Shing

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Vegan Shiba and Bear Mitarashi Dango Macaron Class

Want to learn how to make cute vegan character macarons? Come and join me for this class!

I will be sharing techniques on how to work with aquafaba-based Italian meringue method macarons, which are known to be trickier and less robust than using potato protein isolate. Aquafaba is affordable and easily available, whereas potato protein is expensive and not easily accessible in many parts of the world, therefore it's a more practical option. 

You won't be able to tell the difference between regular  and vegan macaron shells just by looking at them!

I will be sharing a sweet-savoury filling featuring soy sauce as the ingredient giving it an umami kick --- toasted white sesame ganache and soy sauce caramel! The choice of flavour is intentionally selected to match the Mitarashi dango design since Mitarashi dango is a soy sauce based sweet and savoury traditional Japanese snack.

Vegan royal icing will also be taught to show you how you can decorate the macarons with it.

Both studio and online class options are available for registration. Online class has no expiry date. Studio class participants will have access to online class material at no extra charge.

Studio class:

https://www.bakersgym.com/service-page/vegan-shiba-bear-dango-macarons

Online class:

https://www.bakersgym.com/product-page/online-classes-vegan-shiba-bear-dango-macarons-ready-by-31-aug-2025

with love,

Phay Shing 

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Vegan Floral Marshmallows

 Floral zephyrs (agar-based marshmallows) are a common thing but have you seen them made vegan? I made hydrangeas and roses a couple of years ago but they can be made vegan too!

The filling inside the hydrangeas is yummy crunchy Biscoff spread. The whole thing tastes like apple pie! 😋

To make these marshmallows vegan, I rely on reduced aquafaba, agar and Granny Smith apple puree to create the fluffy, bouncy texture. 

The hydrangeas and roses can be found in my Deco Marshmallows book too but they are egg white-based instead if aquafaba-based so it's vegetarian but not vegan. Making it vegan requires some tweaks in techniques. 

Join me for this class if you are interested to learn the techniques to make this in time for Mother's Day!

with love,

Phay Shing

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'Capybara in Totoro Dreamland' Vegan Marshmallows

 On and off I have people asking me if it is possible to make character marshmallows vegan. The answer is yes!

The sleeping capybara is based on a plushie we have at home. It's hilarious because the bubble at the nose can be pulled and upon release, the whole toy vibrates and produces a rumbling noise like a snore 😆. Actually I made many more Totoros and the capybara was an afterthought made using the leftover bits of marshmallow batter.

People have also asked if the recipe is in my Deco Marshmallows book. The answer is yes but only as a footnote on how to adapt the vegetarian recipe to make it a vegan one. In my vegan marshmallows, instead of egg whites and gelatin, I use agar powder, reduced aquafaba and apple puree as the ingredients that provide structure and bounce.

The technique for making vegan marshmallows is slightly different from the vegetarian one which uses egg whites instead of reduced aquafaba, because the meringue made using aquafaba is less stable and less robust than the one made using egg whites. Make sure the meringue is whipped stiffer than you would make for the vegetarian marshmallow if you want to make it vegan.

Here's the reel for the Totoro vegan marshmallows and the capybara plushie in action:

https://www.instagram.com/reel/C3XaR1IyXQr/?igsh=MTA1aW93aDF2bG9lag==

Pardon the lack of piping tutorial for capybara because it was made with leftover marshmallow batter & I wasn't confident it would turn out fine. 

These vegan marshmallows are also known as zephyrs (zefir) which are apple puree based & agar is used as the gelling agent. I replaced egg whites with aquafaba to make it vegan. It doesn't taste too sweet at all, in fact it is tart because of the fruit /juice that goes into it! Texture is a cross between regular marshmallows & meringue cookies.

Feel free to upsize as this is for a small batch & a very tiny saucepan I used. 

Apple jam:
1 large Granny Smith apple 
55g sugar
12g lemon juice
1/8 tsp salt

🔸Bake halved apple until soft. Sieve. Cook with rest of ingredients until total weight reduced to 100g. Refrigerate overnight covered

Vegan marshmallow:
Agar syrup:
100g sugar
3g agar powder
13g invert sugar
50g water
Meringue:
30g reduced aquafaba (to 40-50%)

Apple jam

🔸Whip meringue until STIFF. Continue whipping at med-low speed while making syrup

🔸Bring agar syrup to a boil while whisking continuously. Keep whisking until syrup forms a thread when dripped instead of forming droplets

🔸 Turn mixer speed to med-high. Pour syrup in. Continue whipping for a short time until consistency is floppy peak. Check every 30s after syrup is added

🔸Pipe marshmallows

🔸Air dry overnight at room temperature. Dust lightly with cornstarch or mix of icing sugar & cornstarch 

✅ Work quickly & keep unused batter in warm place as it sets up much more quickly than gelatin based marshmallows.

If this doesn't work for you on the first try, it is likely due to technique issues, so don't give up. It takes a little getting used to working with aquafaba but once you get used to it, it should work!

Detailed recipe & technical tips are in my Deco Marshmallows book and upcoming classes.

with love,
Phay Shing

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Vegan Hojicha Yuzu Capybara Macarons

As I was finalizing the recipe and processes of an upcoming vegan macaron class, I couldn't resist using the leftover batter to create capybaras!

The macaron shells are coloured and flavoured with Hojicha. Since capybaras are known to soak in onsen filled with floating yuzu, I decided to fill them with hojicha ganache and yuzu marmalade.

Swiss meringue method was used to make the macaron shells from aquafaba that has been reduced by 50%. Remember to shake the can of chickpeas hard before using the aquafaba.

Here's the template for the large capybara with yuzu on the head. 

Please resize the template to fit an A4 sheet

I only had brown and white macaron batter to work with so I used edible paint to add in all the other details. I finally found a brand of edible paint that dries fairly quickly, doesn't need dilution with water or alcohol, and doesn't dissolve the surface it is painted on!

To make the ganache vegan, I used plant based white chocolate.

Please see the reel for the piping and painting video tutorial:

https://www.instagram.com/reel/C3Gxytry4ZA/?igsh=emdqMTA0cmFnbnk=

Tips for vegan macarons:

🔸Make sure the meringue is whipped till very stiff. Aquafaba based meringues are not as stable & robust as egg white based meringues. There isn't a danger of over whipping so go ahead and whip away! This applies for all meringue methods using aquafaba. If meringue isn't stiff enough, you get exploding feet & batter breaks down faster

🔸Use an acid to help stabilize meringue

🔸Don't overfold the batter

🔸Pipe larger macs. Small macs tend to have lopsided feet due to weaker nature of aquafaba meringue

🔸Rest your piped batter till really dry to prevent exploding feet. You should be able to swipe a finger across the surface of the piped batter while applying slight pressure. It should feel dry & firm

🔸Try to maintain constant oven temperature as any fluctuations can cause the feet to go wonky

🔸 Don't bake at too high a temperature or you get exploding feet

🔸 Don't bake at too low a temperature or you get lopsided feet or no feet

🔸 Bake longer than you would regular macs since vegan macs bake at lower temperatures than egg white based macs

🔸 Remember you are working with something tricky & it can go all wrong if your oven decides to play punk so don't be a perfectionist. Some hollows are expected

with love,

Phay Shing

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Shiba Mitarashi Dango Vegan Macaron Class

 This is the second vegan macaron class I am offering: Shiba Mitarashi dango macarons!

The Swiss meringue method is covered in this class. Just like the first vegan macaron class, vegan royal icing is also covered. I wanted to include an essential ingredient in Mitarashi dangos, which is soy sauce, into the macarons so the filling is soy sauce caramel with toasted white sesame ganache.

The shibas are coloured using Hojicha powder so as to minimize the use of artificial colouring.

For more information or to register, please refer to the link below:

https://artzbakingculinary.com/product/vegan-shiba-mitarashi-dango-macarons-teens-adults-parent-child-workshop-by-instructor-book-author-tan-phay-shing/

with love,

Phay Shing

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Hanami Dango Vegan Macaron Class

 I am pleased to announce that I am finally adding vegan macarons in my repertoire for classes!

I cover Aquafaba-based Italian meringue method macarons in this class. I will also be sharing how you can decorate your macarons using vegan royal icing and filling them with a vegan ganache base that can take on various flavours. The macaron shells are coloured using matcha powder and strawberry paste. 

Please click on the link below for more details or to register:

https://tottstore.com/classes/vegan-hanami-dango-macarons/

with love,

Phay Shing

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Shirokuma and Furoshiki Vegan Macarons

 I had requests for vegan macaron classes so I have been doing rigorous testing for vegan macaron recipes. After trying French and Swiss meringue methods, I decided to try Italian meringue because Italian meringues have the added advantage of the stabilizing effect of sugar in the form of sugar syrup. After some attempts, I am satisfied with this Italian meringue method recipe especially since it is stable enough for a creation like this!

It's summer in the Northern hemisphere now and this year has been especially hot with the El Nino effect going on. Watermelons are definitely welcomed! Shirokuma thinks so too! 

You may ask why did I choose this theme and subject? It's because of the testing I have been doing for class material. I have decided on making simple character Hanami dango macarons with the colours pink, white and green so naturally this image of Shirokuma and Furoshiki came to mind! Note that this design is not for class material. I will be sharing the simple character vegan macaron class material soon so you can sign up for it with Tottstore.

Piped batter. I am sure you can't tell the difference between vegan and egg white based!

Freshly baked shells!

I used royal icing transfers (vegan of course) for the watermelon slices. They can be baked together with piped macaron batter, just like regular macarons.

These macarons are filled with the filling I will be sharing in my class too, which is matcha, vanilla and strawberry vegan white chocolate ganache.

See my reel for the piping process and the filling!

https://www.instagram.com/reel/Ct87AZQgbqW/?igshid=MzRlODBiNWFlZA==

Stay hydrated and cool during this hot spell!

with love,

Phay Shing

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Shiba Inu, Rilakkuma & Korilakkuma Vegan Mitarashi Dango Macarons

 This was the last project I embarked on before focusing on making marshmallows to take step-by-step photos for Deco Marshmallows. Shiba Inu, Rilakkuma and Korilakkuma Mitarashi dango macarons! 

The macaron shells, decoration and filling are all vegan except for the caramel coated Pocky stick.

This is my third attempt at vegan macarons but first attempt at Swiss method for vegan macs. I think I prefer this to the French method which I used earlier for my Hanami dango macarons. I decorated the macaron shells with vegan royal icing. The brown shells are coloured with Hojicha powder.

Inspired by Mitarashi Dango, which is a traditional Japanese rice dumpling smothered in an irresistibly sweet soy sauce glaze. The dumplings are skewered on a bamboo stick and enjoyed all year round. I filled mine with toasted white sesame ganache and soy sauce caramel, both are vegan. But the "wooden skewer" is a caramel Pocky biscuit stick which is not vegan. I can't bring myself to make that from scratch as well after all the work 🙈.

I am unable to share the recipe and method as I intend to use it for future class material. But you may have a look at my Instagram reel to see the process of making these! 

https://www.instagram.com/reel/Cq2y5L5guLv/?igshid=YmMyMTA2M2Y=

Just to share some pictures...

Freshly baked macaron shells! Although the brown is coloured with Hojicha powder, you can't taste it much as the filling is strong flavoured.

Toasting white sesame seeds until aromatic

White sesame paste made with a little peanut oil and a pinch of salt added to toasted white sesame.

Filling macaron shells with toasted white sesame soy sauce ganache and soy sauce caramel. Not forgetting the caramel Pocky stick!

These macarons have a depth of flavour that is so delightful! From the first bite until you swallow, the lingering taste in your mouth changes. My kids gave a thumbs up!

Keep a lookout for class announcement for Shiba Inu Mitarashi dango macaron class probably third quarter of this year on my Instagram!

with love,

Phay Shing

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Sanrio Hanami Dango Vegan Macarons

I am finally done with the first draft of Deco Marshmallows! While waiting for the editor to get back to me with it, I have decided to work one something I have been procrastinating for years---vegan macarons! 

As Sakura season is here, I am inspired by the Hanami dango, which is a traditional Japanese confectionery that announces the arrival of spring. Of course I couldn't resist the chance to make it kawaii with Hello Kitty, My Melody and Keroppi! 

Matcha, strawberry and vanilla white chocolate ganache as filling to match the traditional colours 

Besides vegan macarons with vegan fillings, I took the chance to try out vegan royal icing for some of the fine details.

All credit goes to Meiyee (Instagram account: nm_meiyee) for sharing her vegan recipes. Her work is beautiful, naturally coloured and flavoured! I adapted from her recipes that are shared so I didn't follow exactly what she did but do check out her account for the recipes and to marvel at her work! 

I used bakeable matcha powder with no additional artificial green colouring for the matcha shells and ganache. I added freeze-dried strawberry powder and a tiny bit of bottled strawberry emulsion for strawberry. I used matcha Pocky sticks for the "skewer" (I know it's not vegan but I prefer having everything edible but I didn't want to make the biscuit sticks from scratch too 🙈)

Here are some photos of the process:

Freshly baked shells. I was working on a separate set for future vegan macaron class material at the same time.

I actually rushed through the decoration and didn't manage to finish as I had to go out of the house. This is the works-in-progress decoration with vegan royal icing. Could have been better if I didn't rush

Strawberry, matcha and vanilla vegan white chocolate ganache before whipping it up to lighten the texture.

Filling up the macarons and inserting a matcha Pocky stick

Experienced macaron bakers will be able to tell that I had issues with one of the colours of batter and they would be right! I knew what went wrong and but am confident I can rectify it for the class. After all, this is my first attempt and it was rather ambitious of me to try three colours/flavours of macaron shells in a single batch. The flavour that I left to the last to work on had issues because the meringue needed to be whipped stiffer again and I should have trusted my instincts to do so. Can you tell which one it is? 

I am excited to be able to include vegan macarons as part of my class content after this experiment. Stay tuned for class announcements July onwards for vegan macarons! But note that I won't be teaching the Sanrio characters. 

Check out my Instagram reel for some video snippets of the aquafaba meringue and macaron batter!

https://www.instagram.com/reel/CqSmIVIAWfe/?igshid=YmMyMTA2M2Y=

with love,

Phay Shing

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