Vegan Houjicha Pudding

BAKED KL
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NIKO NEKO

"BakedKL started in 2011 as an online bakery, offering customers freshly baked whoopie pies, brownies and cookies. In mid 2012, a donation of cookies to Reach ut, sparked the idea for “Baking For A Cause”. In 2013, we officially incorporated this idea into the business. We donate 10% of our dessert sales to a different charity bimonthly.

"We help to educate and create awareness about the causes of each beneficiary to our customers through social media shout outs, pamphlets and our blog. We also encourage our customers to participate in our beneficiary visits or activities."

"Our mission is to plant and encourage empathy as we believe it is an important tool to understand issues happening in our community for social change."

"From sinful buttery treats, to gluten-free, or plant based, we do our very best in making sure everyone deserves to have a treat."

"In 2017, we started to donate 10% of our dessert sales to a different cause yearly."

Iza

Founder of Baked KL

Instagram: bakedkl
Website: www.bakedkl.com
Email: [email protected]

Interview with Iza of Baked KL

What inspired you to start baking? What motivates you to keep baking?

Our mother, she is a mirror of courage, wisdom and resilience. She had us to help her with baking since we were small and we are fortunate that somewhere along pursuing other things, we found ourselves reliving the memories again and made it our full-time job.

What inspire you to start baking? What motivates you to keep baking?

Our mother, she is a mirror of courage, wisdom and resilience. She had us to help her with baking since we were small and we are fortunate that somewhere along pursuing other things, we found ourselves reliving the memories again and made it our full-time job.

What is your signature creation and why do you like to make them?

We have a few but we love brownies! We used to make them when we were young with you know, starting out with those brownie mixes. Brownies are fun to make. Even playing with the same ingredients but with different ratios, you'll get different textures and depth of flavour and be equally delicious. Whereas, with other things, if you play around, you might end up with something totally inedible.

Share with us how did you come out with the idea of your Houjicha creation for this project?

We both love Matcha but from our experiences, we met two side of extremes. On one end, you have the consumer who really love Matcha & Houjicha and one end, who dislike them with a passion (you can't sit with us! just kidding)

So we wanted Houjicha shines fully, because we reckon people are less aware of what is Houjicha, and what it tastes like.

And because we wanted everyone to be able have some treats, we use them to make vegan desserts.

What do you think of TSUBAKI / Houjicha? How did TSUBAKI work well with your creation? (Handling, taste, texture etc.)

It was pretty easy, we find it to be more finely-milled which means it incorporated to other ingredients really well and even with such a small amount and amongst other strong flavours, it really can shine through and be distinct as well.

Motivational message to inspire people out there to start baking.

We don't believe you must have a definite passion in baking to start baking, even if you enjoy baking to just be stress-free for a moment or just a weekend routine, that’s a great place and time to start already.

Don't put your head into too much rules, instructions, or technicality box. You will take the fun out of it.

Be experimental, be inspired and you will bound to surprise yourself!

What is your signature creation and why do you like to make them?

We have a few but we love brownies! We used to make them when we were young with you know, starting out with those brownie mixes. Brownies are fun to make. Even playing with the same ingredients but with different ratios, you'll get different textures and depth of flavour and be equally delicious. Whereas, with other things, if you play around, you might end up with something totally inedible.

Share with us how did you come out with the idea of your Houjicha creation for this project?

We both love Matcha but from our experiences, we met two side of extremes. On one end, you have the consumer who really love Matcha & Houjicha and one end, who dislike them with a passion (you can't sit with us! just kidding)

So what we wanted to do was to have Houjicha shines fully, because we reckon people are less aware of what is Houjicha, and what it tastes like.

And because we wanted everyone to be able have some treats, we use them to make vegan desserts.

What do you think of TSUBAKI / Houjicha? How did TSUBAKI work well with your creation? (Handling, taste, texture etc.)

It was pretty easy, we find it to be more finely-milled which means it incorporated to other ingredients really well and even with such a small amount and amongst other strong flavours, it really can shine through and be distinct as well.

Motivational message to inspire people out there to start baking.

We don't believe you must have a definite passion in baking to start baking, even if you enjoy baking to just be stress-free for a moment or just a weekend routine, that’s a great place and time to start already.

Don't put your head into too much rules, instructions, or technicality box. You will take the fun out of it.

Be experimental, be inspired and you will bound to surprise yourself!

Recipe

Vegan Houjicha Pudding

by Baked KL

Ingredients

2 - 3 tsp TSUBAKI / Houjicha powder
4 tbsp pure maple syrup
1 tbsp coconut oil
300 g of silken tofu

Method To Assemble

Put everything into a food processor and blend everything
Pour into a jar or several small jars and keep refrigerated overnight
Topped off with your favourite toppings: cacao nibs, fruits, coconut flakes, or more pure maple syrup!

SHOP TSUBAKI / HOUJICHA POWDER HERE

TSUBAKI / HOUJICHA POWDER

Start Making Your Vegan Houjicha Pudding Today With TSUBAKI / Houjicha Powder.

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Start Making Your Vegan Houjicha Pudding Today With TSUBAKI / Houjicha Powder.

SHOP NOW