Vegan Red Bean Rice Cake

Vegan Red Bean Rice Cake

1 can (~16 oz) sweetened red bean (whole beans intact)
1 can (14 oz) light coconut milk
1/4 cup water
1 tsp vanilla (optional)
1 bag glutinous rice flour
1 cup organic can sugar
1 tsp baking powder
sesame seeds (optional)
dried ginger slices (optional)


Gather all materials


Mix the dry ingredients in a large bowl


Open the canned coconut milk and red bean and line bottom of baking pan with red beans


Pour coconut milk into dry mixture


Stir until smooth




Pour into baking pan and top with sesame seeds and/or ginger




Bake at 350 F for 40 minutes





Allow to cool and carefully cut using a sharp wet knife






Enjoy with delicious hot tea!

Vegan Zucchini Banana Bread

Here's a new post after more than a week. I've decided to experiment with vegan baking this time. I started with a regular banana bread recipe and adjusted the ingredients until I got this. I must admit that it turned out a little dense in consistency so I think this recipe still needs a little tweaking:

Vegan Zucchini Banana Bread

1/2 cup canola oil
1/2 cane sugar
1 tsp vanilla extract
1-1/2 cups whole wheat flour
1 tsp baking soda
1/2 tsp sea salt
1 Tbsp corn starch
4 very ripe bananas (or 1-3/4 cups)
1-1/2 cups shredded zucchini
2 Tbsp sesame seeds

Shred zucchini and mash the ripe bananas.


Mix together canola oil, sugar, whole wheat flour, baking soda, corn starch, and sea salt.


Add the mashed bananas...


...and the shredded zucchini.


Mix thoroughly.


Transfer batter into a a baking pan and top with sesame seeds.


Bake for about 60 minutes or until a skewer comes out clean after insertion.


Allow to cool and slice.


Enjoy plain or serve with apple sauce:)