Deb, thank you so much for sharing this recipe! I tried it yesterday and it has to be one of my favorite desserts of all time! Love this recipe…saw it last night in the new Gourmet mag and NOW I definitely have to make it…thanks for the inspiration…but I was wondering about replacing the flour with oat flour or rice flour?
Anyone have any thoughts on this?? I just made this to bring to a party and I had a couple of questions. Am I doing something wrong? Looks like a lovely recipe. Quick question — has anyone tried baking this in an 8-inch cake pan? This cake is amazing! My journal entry on the cake: For the record, presuming you have a stand mixer, it is totally possible to make this with a two year-old on your hip. Have a distraction or two handy for when you need to open the oven. I just made this cake with strawberries.
I have another one in the oven as I still have a ton of buttermilk left over from the broccoli slaw. The texture is perfect and I love the bit of lemon zest with the fresh raspberries. Mine baked to a gorgeous, dark brown in 20 minutes but was not dry at all. I used a 9-inch square glass pan and it looked lovely. Now we look forward to enjoying a slice for breakfast tomorrow with a cup of hot tea. Thanks for such a treat! Wow — this sure brings back memories — both recipes — sound delectable! Will make them both. A total hit for dessert tonight with another family!
Thanks for the recipe Deb, my dad just gave it two thumbs up! A beautiful cake that is light, moist, and delicious. Just made this with strawberries last night and it was a total hit! I painstakingly arranged my bits of strawberry in a kaleidoscope design and of course they all sunk, but no matter — deeelicious. It looked like twist of either a raspberry short cake or a free-from rasperry trifle.
I added some sparkly yellow sanding sugar on top, and it was a perfect summery dessert. Hi, I only have frozen raspberries, do you think they will work? Great recipes, have begun trying them already, thanks! Baking this cake for the second time! I took it to a party where I only got to have one slice…it would have been rude to take back the remaining two pieces…though I really wanted to!
Now I have a whole cake to myself: Thanks again for this jewel of a recipe…. This is a brilliant and easy recipe. FYI, I also used my evil double walled air circulating cake pan hate it but it still works so I keep it — it added 5 minutes to the baking time, as it does for most things, for a total of 30 minutes.
The frozen berries might have added a few extra minutes but not more than This recipe is identical to the one my mom made for us almost weekly as kids. We always put cranberries in it during Xmas holidays. Frozen berries work just fine! Only mine came out really THIN, because my pan has a bit of a leaking problem…lined it with tin foil, and between pan and foil I discovered the most delicious biscuit…nothing wasted after all…. Sprinkled a little confectioners sugar on top and everyone commented on the red, white and blue cake.
I cook frequently and try to do everything homemade, but somehow, I never bake. Aside from not having buttermilk in the house I had everything else and made it. And the house smells wonderful.
Thai cuisine - Wikipedia
I made this cake and I love it! You were right, it is so moist, I had to stop myself from eating more than 1 piece, actually I had 2. I am going to try more recipes, I love your comments! I shall try again soon. Long time reader — first time commenter. I love how it takes less than hour for everything all up — an excellent cake to whip up when pressed for time! Thanks for the recipe. I used an 8in round pan and baked it for 25min and it cameout perfectly. Oh and I used blueberries, and they were melt in your mouth good!
Thanks for the great recipes! I just discovered your wonderful site, and like you, I was itching to make this cake as soon as my Gourmet came. For instance, in a recipe calling for half cup of buttermilk, I combined a quarter cup Greek yogurt with a quarter cup whole milk. I have cooked this twice within 3 days between each cooking.
So, I was went back to the store and purchased more. I guess it was almost two 6 oz containers. Well, I saved a few ounces to munch on while the second cake was cooking in the oven. The raspberries sank to the middle when it cooked,so you had cake on the bottom and cake on the top with a layer of raspberries in between. If you love these berries as much as I do, I would definitely recommend trying it this way!!!! I made the cake in a springform and served it with a light lemon custard.
It was absolutely wonderful! The only disappointment was that all the raspberries completely sunk to the bottom. Do you have any idea why? I set the berries on the top of the cake just as you pictured… Thank you for sharing the recipe tho! Also highly recommend the lemon zest really everything is better with some lemon zest to bring out flavors. One question for anyone that might know… If you happen to have leftovers, what is the best way to store the cake so that it does not turn into a soggy mess?? Whenever I store something like this in an air tight container, the top gets soft… which is true for anything like a muffin as well … that is always the disappointing part.
I made two yesterday—one raspberry and one blueberry. Baked in 9 inch pans with convection at and they rose beautifully. Not flat at all. Both cakes got rave reviews and disappeared. I made this over the weekend but with strawberries. My daughter told me next time I had to make at least two so she could have one for herself. We also made the Buttermilk Ice Cream and are loving that as well. Just like I like my cake, not too sweet and able to be served in a small triangle.
Perhaps not the prettiest of all cakes, my raspberries drowned in what I hopes was a quick death. I found it to be the perfect breakfast food with a warm mug of cappuccino. Hubs found it nice after dinner with whipped cream. Thanks for the handy tip about the homemade buttermilk. I always get nervous with cakes. I saw this in Gourmet and ripped it out, too! But thanks to your rec, I pulled it back from the edge of obscurity, and will be making it tonight. So easy, and amazingly delicious! I made it with blackberries, and it came out lovely!
I made this cake last Wednesday, and my family ate it up within the afternoon. Then I made it again on Sunday for a small get together and once again it was gone that night. This is a nice easy recipe for a great tasting cake! I just wanted to say that I made this cake for a small BBQ get together over the weekend at it was a huge hit. Absolutely perfect in every way. I served it with a dollop of fresh whipped cream and a little sprig of mint. I plan on trying it out with several different berry combination. I loved it so much that I am making it again tonight for a family dinner.
I have a feeling I just found another gifted person to really enjoy. We share the same opinion of cakes. I subscribed to your twitter too. I doubled the raspberry buttermilk cake recipe, changed the lemon zest to orange and used rhubarb fresh from my garden instead of raspberries. Rave reviews from the whole family…which means I have to make another one for the party. Thanks for the great site! For non-dairy desserts, I typically use Earth Balance…any other ideas or suggestions in transforming dairy desserts to non-dairy?
If you try this one without dairy, let us know how it goes. I am sure others will appreciate your input! I made this cake with fresh raspberries over the holiday weekend and it was super delicious.
The recipe was easy to follow and I love how quick it is to prepare and to bake. I only needed to cook my cake for 20 minutes and it was done. Thank you for sharing this yummy recipe! Just made this as i was craving a baking moment! This cake was so simple and delicious. Oh my gosh, this cake was SO good. I made it last night for some girlfriends that were coming over, one of whom is not a dessert person.
I also sprinkled powdered sugar on top after it cooled a bit and it was delicious. Beautiful flavor and just perfect for summer! I cannot wait to make some more of your recipes!! I made this Memorial Day and it was gone in just a few minutes! Just wanted to say thanks!! Is it wrong that I let him have some for breakfast? Absolutely delicious, and very moist. The berries were still juicy and bursting with flavour. It turned out quite good, actually! D Oh, and since I had two cakes in the oven, my cooking time increased to mins: My friend was with me when I baked them, and she just about demolished half of the cake within an hour!
Once with the original raspberries and once with blueberries. I got lots of compliments. I even forgot to put the sugar on top the second time I made it, but it was still good without it. I made this today using fresh apricots instead of the raspberries and it came out great. I love the sour taste that the buttermilk gives to the uncooked batter! My only regret is not using more apricots I used about g, but could easily have shot up to g or g because the bits of the sponge with the cooked apricot in them are gorgeous.
I deliberately used underripe, slightly sour apricots to simulate the tartness of the raspberries and used brown sugar for the sprinkled sugar at the end. Seriously, this was fantastic! I used blackberries since they were on wicked sale. I made my husband wrap up the leftover half before we dug into it, too. And so easy to make! This cake is absolutely beautiful! I love raspberries and cake. The two together, could be heaven!
Found it, made it, eating it! This is my new favourite website — so please to have come across it. Gorgeous photos accompany gorgeous recipes. This is the first recip I have made from your site and it was a huge hit! They must have put a bug in my computer to let them know when I was going astray. Sadly, trolling the internet is replacing perusing my cookbooks, and this is why!
I have to stop myself from eating the entire thing right now! I SO love this site! The sugar is a little coarser than ordinary so, as you know, the texture might be somewhat dense. I also used frozen raspberries. Even though I changed up some things I know the original recipe is great! It does bake faster than I thought it would. My husband loved it and it was a delight to finally bake something so pretty and SO yummy!
I will ride my bike further tomorrow: Thanks again for another great recipe ;. I forgot to mention that I used plain yogurt instead of buttermilk. Somthing about raspberries and cake…. My last one was a mixture of both essences, lemon zest, apples, strawberries, blue berries and raspberries. The brother and his wife went to Peru while the sister and the dad went to India leaving me and mom working crazy hours for the entire month of May!
Once more, thank you Deb for refreshing this dreary Montreal spring with a very summery light cake! Each time, too, I made the cake lactose free by subbing Earth Balance buttery stick for the butter and clabbered soymilk using white vinegar for the buttermilk. I really liked it with strawberries- so light and fresh- and making it with cherries totally turns it into a dark, sexy version. I made this cake with blackberries, it was terrific!
With only 6 of us, there were no leftovers. This was the perfect little cake. The possibilities are endless! I made it with blueberries. It rose great, and was really delicious. Posted it on my blog! Two cakes in two days… my daughter, who is not fond of icing, absolutely loves this cake and it is so simple to make. Did make my own buttermilk using lemon juice. Hello, I found this website quite by chance and stumbled upon this recipe. It has a wonderfully, light, refreshing summery flavour — the cake is moist and so very tasty.
Thank you for the recipe. Just made this on Sunday: I used a combination of diced strawberries and halved blackberrys with sliced peach. I also covered the cake after baking with powdered sugar.
Thanks for the recipe in advance! My question is should I just present two cakes, or can I stack them and frost it with a light whip cream frosting? Would that be good or would it be too much? From what I can tell almost everyone is eating this cake plain, so maybe a frosting would be way too sweet or something. Do not change the amount of any other ingrediant. Put cake pan on a baking sheet because some pans like the store bought pie pans are slightly too small and some batter may rise and go over the side.
ALL the berries will sink to the bottom during cooking and the batter will caramelize on the top. What you end up with is a wonderfully moist berry upside-down cake. I weighed out the sugar and the cake seemed overly sweet to me. So sweet that I am second guessing whether I put too much in. I guess I will have to try and make it again this weekend! I made mine with blackberries and strawberry slices. Although it stuck to the pan will try parchment paper next time it was incredibly delicious.
So delicious that I offered to bring it to brunch this coming weekend. I love excuses to try a great recipe a second time. I made it for kicks last night and it is very nice and simple for dinner. I actually saw i in the mag and clipped it, then remembered i saw it on your blog!
I used sanding sugar on the top for crunch. It was so easy to swap ingredients and it is so tasty! I just made this cake intending to save it until after dinner, but it was so good that my husband and I just gorged ourselves on it almost straight from the oven! What a wonderful, and easy, recipe. Through another blog I just found this site, and this fabulous cake which I served to company tonight. This is going to be a go-to recipe. It truly shines… fast, easy, light.. Just pulled this out of the oven and it took 20 minutes on the dot. I think my oven runs a little fast though.
Made it sans mixer and it seems just fine, just a wooden spoon and a bowl. In regards to vegan cake, I would try using a non-dairy yogurt, what you usually get from buttermilk is moisture and tang and plain yogurt is a little heavier, but works well as a substitute. I have an entire carton of raspberries and buttermilk that are both about to expire. So yummy, made it tonight! The only problem I had is that rasberries all sunk to th bottom like an upside down cake and it was impossible to get out of the pan. I ended up serving it with a spoon in chunks.
Any idea how to fix that? Delicious either way but would be nice to get out of the pan for company or for a gift! I have a question about buttermilk: I have heard that in the South, full fat buttermilk is everywhere. I finally made the cake. First, I made it by using frozen berries.
The taste was absolutely delicious, but it was a little soggy. Yes, I did thawed the fruit and removed all the excess of liquid but still, the fruits have too much liquid. Anyway, the cake was VERY good. Today, I made the cake with mangoes. And I prepared the buttermilk by using lemon juice and I used lemon zest. So, will you authorized me to use this recipe? I will include that the recipe has been adapted from your site.
I found this recipe by accident, but it has turned out to be divine intervention! The first was made with raspberries; second, blueberries. Had a spur-of-the-moment potluck invite and had only a few blueberries left, so combined them with canned peaches. I was a bit puzzled, however, as to why my cake seemed so much higher than yours…almost double the volume. Mea culpa… Still, quite delish. Might try adding mini chocolate chips with the raspberries next!
I just took the cake out of the oven and i made lemon glaze for the cake. Fruity dessert that doesnt take long in the oven is wonderful during warm weather! I suddenly loved the scent of the mixture after I mixed it. I knew I would love this. I am just disappointed my cake did not create cute dimples!!!! If i overmix a mixture, does that happen?? I had to make a double batch of the batter due to a measuring mistake with the milk. But it worked out well because one cake used strawberries, as planned, but for the second cake I had to look around the kitchen for some other fruit I had on hand.
I cut up both a bosc pear and an apple and put them together in the second cake. I am in love with this cake! I made it for the third time this weekend and decided to add some blackberries into the mix as well as…get this…about 2 teaspoons of rose water. I also converted this to gluten free, made a few tweaks, and WOW… was it good.
I used blackberries but set them on their sides and they all sank below the surface. I just wanted to use up some buttermilk that was going to go bad in the refrigerator and found this recipe. I made a triple recipe and used two 9 inch round cakes and one smaller about 4 inch cake. I wanted them thicker than the picture showed. I had to try the small cake it looked so good and it was. The cake was so moist, I could have eaten the whole thing in one sitting. I wrapped the two 9 inch cakes and put in the freezer for company later this month and will serve with fresh strawberries and whip cream.
I will be making this again when I can get some fresh peaches, it will be wonderful with any fruit. Maybe some strusel and use as a coffee cake, the possibilities are endless with this basic cake. I have made this cake several times, each time with home made buttermilk made with whole milk. My berries sink to the bottom. I tried tossing them with flower to try to prevent them from fully sinking and just placing them on top, but most of them still sank to the bottom.
Yours definitely looks more appetizing when you can see the raspberries. I baked it at for 20 minutes. Also, I have a question on rhubarb I have made the big crumb cake several times too. How do you prepare it? Do you peel it or just wash it? Just wondering how you do it. I served it with some extra raspberries strewn around, and it turned out to be just right — not too much, and delicious. My raspberries sank into the cake also, and I forgot to sprikle the sugar on top until the cake had been in the oven a few minutes, but then it made a delightful sparkly crust so all was not lost.
I will definitely make this again. I finally got around to making this- amazingly delicious! We had a lemon but unfortunately, nothing to zest it with, so we had to leave that out. It was still amazing. This could be a good fall cake with cranberries and orange zest too…. So, I made this for a dinner party, and it was raves across the board. I used traditional buttermilk and instead of baking in a round pan, I used a square.
The 1 inch squares are around the edges, and where the dip goes I put hand made whipped cream cool whip would do the trick, and probably a lot less calories, ha! This cake was easy and delicious! Not too sweet, and great with a scoop of vanilla ice cream. It smells so good! Is it the type of baking powder I used?
The berries could definitely react with a baking powder with aluminum in it. More baking soda or powder? But I noticed that it gets a little soft sitting out on the counter after a couple days. Should it be specially stored or just stuck in the fridge? I made an eggless version of this cake for my mother.
I also added about a cup of chopped walnuts because…bananas go well with walnuts. The end result was fantastic! It was just as moist and soft as the original version I make both and the added flavor of walnuts was just awesome: First time poster, long time fan! Half gone already just 3 hours later! I made this three times already, tweaking it to meet our tastes. The main change that I made is to add a lot more lemon. I posted about it this evening. Made this last night, but subbed blueberries for raspberries and whole wheat flour for all purpose. Turned out SO good!
It reminds me of a coffee cake and yes, I will be enjoying a piece with my morning coffee. The cake is amazing, though. I made it using the zest from a whole lemon, which ended up being more than called for, and I squirted some lemon juice on the berries once put into the dough. I used a 6-ounceish, evenish mixture of blackberries not placed any particular way, mostly sinking and raspberries placed hole-side up, mostly staying afloat. Before baking I sprinkled the top with cinnamon and allspice, and I whipped some cream with a hit of amaretto to plop on top. I cannot stop making this cake!!!
Oh the lemony flavour! Oh the light, fluffy, eggy goodness! The new recipe for Blueberry Boy Bait might just cure me though. Thanks for another hit! The cake was super moist and the blueberries did not sink to the bottom as I had feared. Take a look http: Thus, you will bring two of these delectable cakes home and lament the fact that your weight loss will be at a standstill for a few days.
But good golly, this cake is tasty and can be made when you are sleep deprived and exhausted at midnight in a matter of minutes. This cake is awesome! My cherries are close to being lost, I though about clafoutis but I prefere a cake texture than a flan texture, so I remembered I saw this recipe a while back.
I like that the batter taste like butter even though there is not all that much in there. So easy and delicious… I made 2 for a family gathering. Thanks for the recipe! I used frozen strawberries we had recently picked, and it turned out great! Should I adjust the temperature? The perfect cake to make with any berries.. Mine came out a lot fluffier and moist than this one appears. All the berries sank, no matter which direction they were facing. I have a question. I was so excited to make it because really,yours looks fantastic.
The first time I made it with strawberries and it tasted lovely but my strawberries all sank to the bottom of the cake, making it rather soggy. I thought perhaps it was due to the size of the strawberries versus the raspberries. But do you have any idea why my fruit are sinking and how I can get them to stay up like yours? This is such a wonderful recipe, you rock! Just found your website tonight and you convinced me with this one! Wonderful recipes, thank you very much!
Another SmittenKitchen winner, for sure. This was SO easy and delicious! I used sour cherries instead of raspberries because I had the cherries on hand. They were perfect—just the right amount of tart to balance the buttery, moist and light cake. I just made this cake for the second time in two days, my roommates have been clamoring for more. Mixing the cake by hand works fine! Just be sure to be thorough. I also scattered strawberries and blueberries across the mixture. Made this with wineberries picked from the side of our country road. I added a pinch of nutmeg and ginger, and used more than the called-for amount of berries.
I swapped the raspberries with blueberries. Deb thanks for this recipe. First time I made it with raspberries and it was dee lish. Oh well, blackberries to the rescue. You are teaching me what I thought not possible — how to bake simply and deliciously — and more and more, fearlessly. Just put my third one in 2. Yet due to the historical lack of a standardised Kadazandusun language used and understood statewide, ethnic groups from other districts in Sabah have very different names for similar fermented rice-based drinks: The preferred party drink of the Murut, made from the tuber of the cassava or tapioca plant, is also called tapai.
To the native peoples of Sarawak, tuak may also refer to any alcoholic drink made from fermenting any carbohydrate-rich substance besides rice. The food of Sabah reflects the ethnic diversity of its population and is very eclectic. Traditional Kadazandusun cuisine involves mostly boiling or grilling and employs little use of oil. From simple appetizers of seasoned unripe mango to a variety of pickled foods collectively known as noonsom , tangy and pungent flavours derived from souring agents or fermentation techniques is a key characteristic of traditional Kadazandusun cooking.
Chinese-influenced dishes like northern Chinese potstickers and Hakka stuffed tofu, along with many original creations developed in Sabah's interior settlements by immigrants from both northern and southern China throughout the 20th century, feature prominently on the menus of many kopitiam establishments and upscale restaurants. Sabah is notable for its excellent seafood, temperate produce and tea Sabah tea has GI status grown in the highlands of Mt. Kinabalu, and a small coffee plantation industry with Tenom coffee considered the best produce in the region.
Local ingredients like freshwater fish, wild boar bakas in native dialects , bamboo shoots, wild ferns, and various jungle produce still figure prominently in the daily diet of the local population. As a significant portion of rural communities still subsist on agriculture as their primary source of income, small scale festivals are even held each year at certain towns to celebrate produce vital to the livelihoods of the local people: It is one of the local terms used for a variety of Sauropus albicans developed in Lahad Datu , which yields crunchy edible shoots in addition to its leaves.
A vast variety of fish, cephalopods, marine crustaceans, shellfish, sea cucumbers and jellyfish have become mainstays on lunch and dinner menus at kopitiam, restaurants, and humble food shacks all over Kota Kinabalu and other coastal towns like Sandakan , Tawau , Lahad Datu and Semporna.
Seafood paired with noodles also figure prominently for breakfast, for each day locals flock to speciality eateries where they may be served an assortment of fish-based products to start the day. A few eateries even serve "noodles" rolled out with fresh fish paste. Edible seaweed is a traditional food for certain seaside communities throughout Sabah and also possess GI status. Coral seaweed is another popular seaplant product; in recent times it is marketed as a gourmet health food to both locals and tourists, and is given the moniker of "sea bird's nest " Chinese: Sarawakian is quite distinct from the regional cuisines of the Peninsular.
It is considered less spicy, lightly prepared and with more emphasis on subtle flavours. The most important spice in Sarawakian cuisine is pepper. Pepper is commercially produced on an industrial scale as a cash crop, and the preferred choice by local cooks when heat is wanted in a dish. While the Iban constitute the largest Dayak subgroup as well as the most populous ethnic group in Sarawak, much of the ethnic Iban population is still concentrated away from Sarawak's main urban areas, congregating instead within longhouse communities scattered all over the interior regions of the state.
The traditional cookery of the Iban is called pansoh or pansuh , which is the preparation and cooking of food in bamboo tubes. Ingredients like poultry, fish, pork, vegetables or rice are mixed with fragrant herbs like lemongrass, tapioca leaves and bungkang leaves a species of myrtle from the Eugenia genus , then sealed within the bamboo tubes and placed directly over an open fire. Cooking food this way will infuse it with aroma and flavour from the bamboo tubes while keeping it moist.
During Dayak festivals or Gawai , the Iban would slaughter locally reared pigs. The pig would be cleaned thoroughly after the slaughter, have its head and stomach removed, and the rest of the pig would be cut into smaller pieces in preparation for barbecuing. The head and stomach of a pig are usually put aside and prepared separately as they are considered the choicest parts of the animal; hence pig's heads are a common edible gift brought by visitors to an Iban longhouse, and dishes such as pork stomach cooked with pineapples are a must for Gawai.
Being a multicultural country, Malaysians have over the years adapted each other's dishes to suit the taste buds of their own culture. For instance, Malaysians of Chinese descent have adapted the Indian curry , and made it more dilute and less spicy to suit their taste. Chinese noodles have been crossed with Indian and Malay tastes and thus Malay fried noodles and Indian fried noodles were born. Malaysians have also adapted famous dishes from neighbouring countries, or those with strong cultural and religious ties, and in the absence of an established community from said countries have made it completely their own, A notable example being tom yam , one of Thailand's most well known dishes.
After migrating south of the border, Thai tom yam takes on the visual characteristics of a Malaysian assam gravy with a flavour profile of sweet, sour and spicy. It is thickened with pounded chile paste which also turns it a vivid orange-red. Tamarind is often used instead of lime juice as its souring agent, and dried instead of fresh chilies are used to provide a fiery kick.
Malay-style tom yam soup tends to be heavily seafood-based, whereas in Chinese-style eateries the broth's spiciness is toned down and usually serves as a base for noodle soup. Peranakan cuisine, also called Nyonya food, was developed by the Straits Chinese whose descendants reside in today's Malaysia and Singapore. The old Malay word nyonya also spelled nonya , a term of respect and affection for women of prominent social standing part "madame" and part "auntie" , has come to refer to the cuisine of the Peranakans.
It uses mainly Chinese ingredients but blends them with Malay ingredients such as coconut milk, lemon grass, turmeric, tamarind, pandan leaves, chillies and sambal. It can be considered as a blend of Chinese and Malay cooking, with influences from Indonesian Chinese cuisine for the Nyonya food of Malaccan and Singaporean and Thai cuisine for Penang Nyonya cuisine.
Traditional Nyonya cooking is often very elaborate, labour-intensive and time consuming, and the Peranakan community often consider the best Nyonya food is to be found in private homes. Desserts and sweets in Malaysia are diverse, due to the multi-ethnic and multicultural characteristics of its society. Traditional Malay and Nyonya desserts tend to share a common feature however: Some notable desserts include:. As of , about one million people within Malaysia's total population were practising vegetarians , and vegetarian food is much easier to obtain when dining out today.
However, because of the heavy emphasis on meat and seafood by traditional Malay cuisine as well as the common inclusion of shrimp paste and other seafood products in many local dishes, diners may find it difficult to negotiate their way around menus in search of vegetarian or vegan food in Malay cuisine restaurants. There are many of them across the county, particularly in urban areas.
Even restaurants that specialise in meat and seafood will make vegetarian dishes upon request. Some meat-serving restaurants have a vegetarian section in their menu. Some vegetarian Chinese cuisine restaurants offer an exclusively vegetarian menu Chinese: These restaurants are run by proprietors who abstain from consumption of animal products and strong-tasting vegetables and spices as way of life for religious reasons, and are essentially vegan. The meat analogues used are often locally produced as opposed to imported, and are made solely from ingredients like soy, gluten, mushrooms and tuber vegetables.
Organic vegetarians has also slowly become a trendy modern vegetarian dietary nowsady. Most of the organic vegetarian menu will include superfood ingredients for example: A lot of organic fruit and vegetables are locally produced in recent years. Buddhist vegetarian restaurants are likely to be found in areas with a high concentration of Chinese and tend to be especially busy on certain festive days where many Buddhists adopt a strict vegetarian diet for at least a day. In Buddhism, some people who are full-time vegetarians are observing the Buddhist Five Precepts. They are vegetarian because they are observing the precept to abstain from killing or harming living beings intentionally.
Another precept is to abstain from taking drugs or intoxicants for enjoyment, hence, alcohol is not used in most pure vegetarian shops. This is different, however, when ordering vegetarian food off the menu of restaurants that serve meat dishes. Vegetarianism has a long and revered tradition in Indian culture.
Malaysian cuisine
Some Malaysian Indians are born-and-bred vegetarians who often hail from a family line with generations of vegetarians. Some others practice vegetarianism on auspicious festivals such as Thai Ponggal, Hindu New Year, Deepavali, Full Moon Prayers, and on certain days of the week as a symbol of respect when they visit holy temples. Abstaining from meat before fulfilling a vow is a common practice to bring the body to a neutral and focused state, physically and mentally, during Thaipusam and other holy prayer events.
Dishes, of South and North Indian types, are based on the ancient concept of Ayurveda and are known to include arusuvai or six types of tastes. Some Indian vegetarian dishes may incorporate dairy products and honey lacto vegetarian. Some others are heavily based on lavish coconut milk and nuts.
There are many Indian eateries and restaurants in Malaysia that offer a pure vegetarian menu. South Indian restaurants, in particular, offer no shortage of meatless options such as Thali meal, also known as banana leaf rice, which is often vegetarian by default, and a wide array of sweets, snacks and light meals such as kesari, tose, idli, uppuma, vade, aviyal, idiyappam and paniyaram. From Wikipedia, the free encyclopedia.
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International Plant Protection Convention. Energy and emission analysis in the malaysian food industries 3rd ed. Retrieved 7 June Retrieved 26 March Retrieved 29 March Department of Fisheries, Malaysia. Archived from the original on 16 August Retrieved 16 August Kampung Panjut official website.
Archived from the original on 28 March Retrieved 6 June Archived from the original on 27 March Archived from the original on 9 May Coconut recipes from around the world. Archived from the original on 2 July Retrieved 11 December Retrieved 5 June Retrieved 25 August Asian Journal of Food and Agro-Industry. Retrieved 22 November Archived from the original on 24 October Like someone else said, that sounds too good to be true.
Thanks so much for the inspiration!! I love your site: PS Just made these with non-vegan substitutes and they were perfect!!!!! Thanks so much for my first yeast AND first cinnamon rolls experience: It was too fun and they were delicious. My son is allergic to nuts and I would really like to try this recipe. Is soymilk a good substitute for the almond milk? I use cashew milk with this recipe — the results are amazing.
This is my go to recipe for cinnamon rolls — the results are always great. Thanks Dana for the recipe. I made these using whole wheat flour and a little bran flour. I added a couple tablespoons of vital gluten to help lighten the flour. I also added some nutmeg and pumpkin spice. They came out yummy! These look great but what is Earth Balance and what can I substitute for it.
If I need to make these now! I tried to remove the stars but was only able to remove one. Would coconut oil be the best oil to use or would you suggest vegetable or other?
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Vegetable oil works great for those who do not want or need a vegan recipe. Also people used shortening in their bread recipes and the hot milk would help melt or soften the shortening. Cinnamon rolls are SO easy. I let mine rise overnight in the fridge already made out into rolls and cover the pan. Just take them out to finish proofing in the morning and bake them off to enjoy fresh hot rolls for breakfast!
Another vegan butter is smart balance. A little bit cheaper than earth balance and easier to find. I have been substituting coconut oil instead of butter and whole wheat pastry flour which I use for most everything without a problem, but never tried anything yeast risen with this flour instead of AP flour. Do you believe these two substitutions should work with your recipe? Hope that helps, Valerie!
I used what ever flour I had left at home and that happened to be: It did not rise as much and the rolls were not puffy, but the dough rolled out nicely and they looked very appetising and were quickly gone… I would take a picture but of course the battery on the phone went dead and they were gone by the time it charged back again: You are my new favourite person…at least until the weight gain consequence of testing out this delicious creation!
I am crazy for cinnamon rolls. Here in the UK there is like 2 places that do cinnamon rolls. I guess the only other option is to make it myself, starting with these. I hate making cinnamon rolls but I love them so much! I will be making these asap, maybe even today. It might not be in the dairy second with all the other margarine, at Kroger they have a section for healthier and more natural products.
I now definitely want to try one! Can you send me please: Just wanted to give you a heads up about scalding milk. Cows milk has a protein in it that can inhibit the yeast rise, but is killed when heated. It is a misconception that dairy proteins kill yeast and inhibit the rising of bread. At best, the rise might be slower, but the yeast is not facing imminent death. This is not at all the same thing. Ellen, your post is not accurate. It eats it up YUM! I never heard of dairy killing yeast. I am eating these yummy cinnamon rolls as I write.
They came together very easily and are delicious. However, this easier and quicker recipe is enough to kaibosh one of those excuses. I am now even more fearful of b. Do you think that these could be made the night before and then popped in the oven the next morning? Loved the recipe, thanks a lot! Just to say that I made the dough, shaped them then put in my baking tray covered with cling film and left in the fridge for 21 hours. I took them out while preheating the oven then baked them.
They turned out great! I love this recipe and have used it many times. Can the rolls be baked and then frozen for later use? Thank you for following up and letting us know that worked — I was curious about this very thing because I plan on making them the night before Christmas — and then hopefully just putting them in the oven to bake in the morning: Did you end up trying an overnight fridge rise? Thanks for trying that out and posting about it! Made these last night and they are delicious! My toddler loves them.
Certainly going to be made again and again. However all i can find at the store is active dry yeast, and not instant yeast. Will this work if i add it to warm water and follow the same steps? I had the same question and looked it up. I cannot find where you posted how much 1 packet of yeast is equivalent to. I want to make, but need this info!
Thank you so much for the fabulous recipe! Yummy and thank you again! Oh I must be dreaming!!!! This is a great recipe. My son and husband made the cinnamon rolls last weekend, and they were delicious. Hey Dana Thx for the recipe… these look great! Is it possible to substitute soy milk for almond milk?
This is ridiculous but I teared up when I was referred to this recipe! Thank you so so so much!!! Just a question though, would it work if I replace the oil with a mixture of nondairy milk and coconut oil instead of the earth balance? To keep the calories low I just use all applesauce. Lorena, Did you make this particular recipe with just applesauce? It turned out OK? I made these once, and I was not successful but it was not because of the applesauce.
I tried to have them rise in the fridge overnight, but because it was late and I wanted cinnamon rolls the next morning for my kids, and also I used a gluten-free flour blend…so the rising was not successful, but the flavor was good! Every store in every town has some kind of margarine. Just made these and I must say they are amazing! Next time I would put more cinnamon but I may have spread mine too thin.
My four year old approved and he requested them, so I call it a success! Thanks so much for sharing! Did this great recipe with the vegan option. It makes 12 rolls for me so I use a 9X13 pan. I substitute half the flour for whole wheat flour for an healthier version begin with whole wheat when stirring. Best when fresh from the oven, so I prepare everything the night before, roll and put in the pan. Cover with a plastic film and up in the fridge. The next day, I leave it at room temperature for at least 30 minutes and then in the warm oven.
The delicious smell in the house wakes up everyone! Thanks for sharing Dana! Will these keep out even if I lightly iced them with powered sugar? Or should I pop them in the fridge and re-warm-up in the microw? I recently made cinnamon rolls at home. I definitely need to try this out. Your intro mentions trying to eliminate a second rise, but the recipe still includes two rising times. You also use instant yeast, which is supposed to eliminate the need for two rises. When I make cinnamon buns, which I do regularly, I use quick rise yeast, let the dough rest only 10 minutes, as directed on the yeast jar, then shape the buns and then they rise until doubled.
They are in and out of the oven in about 2 hours, from start to finish. These cinnamon rolls truly are amazing! It was my first time ever using yeast and it was so exciting!!!! I will be making these this weekend for a brunch. I also added two tablespoons of applesauce for the filling and maple syrup to the icing 1 cup icing sugar, 2 tbsp maple syrup, 2 tbsp soy milk. I was wondering that too. Only bake half of them and freeze the rest for another time?
Made some for my sister and the fam. They turned out spectacular. Still came out fluffy and airy. Also substituted almond milk for soy milk. Turned out really well with some honey drizzled on top. Madeline, my friend actually tried it with gluten free flour and although the flavor was excellent the texture was quite stiff and flat. Have you come up with a type of GF flour that will work for these cinnamon rolls? Would one add xhanthum gum or maybe a mixture of GF flour and almond flour maybe??? Looking to see how to make these GF. Can I use the GF flour concoction from the cookie recipe?
Also wondering about making them GF. I guess I can always make them for the family and abstain. I found a way with a friends help how to make these delicious and gluten free. Add 2 tablespoons to the milk and let it soak in the fridge for minutes. It will make a gel like substance to give it more moisture. Then continue with the directions as usual.
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Also chia seeds are full of fibre so that is a good thing!!! Also add one tablespoon of xanthan gum or guar gum mixed in with the flour. Then they will turn out just as delicious as the non-gluten free version! Do you mean to use gluten free flour, too? Yeah, this is a tough one with GF flours. Use gluten free flour as well as the chia seeds and the xanthan gum or guar gum. Also lessen the cooking time by minutes. Also to make it even more moist use a maple syrup glaze on top.
The texture may be a little more dense, but it is still okay!!!! It gives them that fluffy, tender texture. I just pulled these out of the oven and man do they look good!! This was simply so easy! Thank you so much for this recipe. Thanks for sharing, Jordan! Dana — My 10 year old daughter was diagnosed with celiac this summer and the thought of missing out on her great grandmothers cinnamon rolls for the rest of her life has her in tears.
Have you experimented yet with GF flour? I promised her I would try to make her some this Christmas, a Christmas morning tradition. We were successful at making your apple crisp with King Arthur GF flour yum pop! I still ate them: Hope that helps and I hope this recipe is one that you can modify so your daughter can enjoy cinnamon rolls again. I love this recipe! Made it for the family this afternoon. We were all drooling! I made these this evening, surpassed my expectations which were pretty high to start with. I advocate a icing sugar glaze!
How much was your packet of yeast? I am itching to try your recipe! I hope this recipe will work for me! Active yeast should be okay, right? It just might take a little longer for your rolls to rise and puff up. I made the rolls yesterday but they came out kind of hard. Do you have any suggestions? Hmm, did your rolls rise? That could be the only potential problem. Whole wheat pastry or unbleached all purpose is best here.
Check and make sure your yeast was fresh. I cannot wait to make these! My husband is allergic to eggs and I am always looking for vegan recipes as a result though we are also transitioning vegans. Thanks for your help, and for posting this recipe!! Add 1 Tbsp of softened vegan butter for an even creamer frosting. Omg, lovely buns and lovely icing recipe! These turned out perfectly! I used as many as 4 Tbsp. Hi Dana, Your recipe looks great! Now I am a very beginner baker with very little time on my hands.
This sounds and looks great! I do have a question. You mention that the recipe does not work with dairy milk, but would it be possible to use dairy butter instead of the vegan butter? If you try it out though let me know! Goodbye, Pillsbury Dough Boy! Just tried this recipe and WOW! The cinnamon buns came out amazing and were truly gooey, soft, and delish!
Thank you for this recipe! Let me know how it turns out! I just made these. About half a cup less. I also wanted to add a little maple to the filling, but I had already put on most the margarine. There ended up being too much liquid and a lot of the filling oozed out as I rolled, this resulted in a lack of cinnamon deliciousness inside the finished product.
I would recommend to anyone who wants to use maple inside to put it on first, maybe with a much much smaller amount of Earth Balance, or whatever butter. Other than that, they are pretty darn good. I would honeslty go ahead and bake them at night, then reheat in the morning. Would you store in fridge over-night? Also- how long to re-heat and at what temp? I suck at cooking! I would love to make these for Christmas morning but are they as good when made the night before? Did you try these yet, Monique!? And if you do, let me know how you likey. I made these today and my vegan life is now complete.
My family thanks you! Could these be made in the evening to the point of putting them in the pan for the rise and put in the refrigerator overnight to finish and bake in the morning? Thinking of Christmas morning…. Just pop them in the oven in the morning. One was extremely dense. I used it to make french toast. That was the only way to make it edible. With the rolls, the first time, with the all white flour, it took some time, to get all of the 3 cups of flour integrated.
The 2nd time, with the bread, it was easier, probably due to the little bit of extra moisture due to the agave syrup, and vanilla. The dough was so pliable. When doing the first step, it took my microwave 1. I used a candy thermometer to get it exactly to degrees. I think I was killing the yeast while making stuff prior to this recipe, by making the water I put the yeast in way to hot. I like a hot bath. The temp should really be more lukewarm degrees like this recipe says.
Also, I think many types of flour coconut, sunflower, rye? So helpful to know you can make bread with this dough! Glad you had so much success! It was really easy to make and turned out so good. Next time I will make the icing too but honestly they are great without. So good, so easy… dangerously easy. Just made these and they were big, fluffy, and delicious. I used coconut oil instead of vegan butter and brown sugar in the filling instead of white.
These were so easy and will definitely be a regular baking item in my home from now on. Just did a test run of these for Christmas morning. My son has an egg allergy so they looked perfect. Oh-my-gosh they are absolutely fantastic. So glad I found you! I used brown sugar in the filling. Mine came out pretty good… but maybe the white sugar spreads easier. My 4 year old has egg, milk, and tree nut allergies and needed special breakfast ideas for Christmas…..
I made this Christmas morning!! My daughter already is allergic to milk so this was perfect! I switched it up a little.. I cooked crumbled bacon and added it to the center and made maple flavored icing.. The hour rising time in addition to the 55 min listed time means these are a snack and not Xmas breakfast like I thought…. When I put it out on the table to knead, it was not looking good. I added raisins, fine shredded coconut mixed with ground chia and flax seeds to the brown sugar for the inside part.
And real butter, since we are not vegans but we do drink almond milk. Made these today and took them to a party!!! Super hesitant because I never bake with yeast, and have been pretty unsuccessful BUT, they came out awesome, and everyone loved them!! Will totally make them again and again!!! We doubled the recipe, and used butter instead of vegan butter and they are delicious! So glad you enjoyed them, Phoebe! Simple sweets are always the best kind. I love recipes that I already have all of the ingredients for on hand.
I made these for breakfast on Christmas morning. The only thing I did differently was that I used sweetened almond milk vanilla flavored as that is what I drink and had on hand. So great to hear. Thanks so much for sharing your experience. These have been so well received by readers and I absolutely know why. Not overly sweet without the vegan icing, of course and simple. The icing you recommended was divine.
It was also my first time using vegan cream cheese so it was greater than I expected. SO glad you liked these Jen. Such an easy recipe and it worked like a dream. It includes buttermilk IIRC so unsuitable for vegans and the lactose intolerant. I would suggest using Pure if you want dairy-free. We made these yesterday, and just wanted to let everyone know that the dough also turns out well in a bread machine which makes it even easier than it already is. I did activate the yeast outside the machine and then add it in as the machine was starting to mix and knead.
So great to hear, Deanna! So glad you and your family loved them. I love this recipe!! I made those cinnamon rolls for a bunch of people and everyone loved them. I have a question…can I make the dough a night before and then make cinnamon rolls in the morning? But yes, cover them and let them slow rise in the fridge the night before. And then in the morning, set them on top of the oven still covered while the oven preheats. Then bake as instructed! Wow, you get a lot of comments!
I just found your site today through Finding Vegan on Facebook. I think I want to try several of your recipes. I was hoping for a yeast free cinnamon roll recipe as someone else posted a plea for also.
My daughter is sensitive to wheat not really the gluten but gluten free eliminates wheat so it works but also allergic to yeast! I am surprised to find so many people needing gluten free foods! Personally, I look for yeast free for my daughter and vegan for my son so I am quite happy to have found your page. Also, an alternative to Earth Balance is Nucoa margarine. I never made cinnamon rolls before.
I am glad this was the first recipe I used. They came out perfect, cute, and airy. If you beat me to it, let me know how they turn out! Hi I am wanting to make these for the first time today but we have hemp milk rather than almond do you think that would work? Also going to make a spiced fruit butter for the filling so will let you know how that turns out! Can I prepare the dough the night before and bake them in the morning for school to save pre-time?
Or do you think if I make them completely and just save putting the icing from them, I could warm up in the oven in the morning and drizzle the icing and still be yummy? So we followed your recipe replacing vegan butter with coconut oil and hemp milk instead of almond. This meant that the filling was wetter and that combined with rolling the dough out too thinly they are more dense than i was hoping for, however they came out very tasty still!
Your instructions made the whole process really easy to follow so thank you!! It used to be that scalding milk was necessary to kill bacteria that might affect the yeast activity and to alter a protein in the milk that played havoc with the gluten structure in bread. However, with pasteurization this has protected us from harmful bacteria and has altered the proteins, so scalding milk is no longer necessary. I am about to make them for the second time as this is my go to recipe now. I have tried a few vegan cin.. I have been making cin.. I use whatever milk I have on hand, the last time it was sunflower milk, and my non-vegan teenage son commented on their perfection!
Just tried this recipe yesterday! I have not baked from scratch in a long time and this was very easy for me! Need to practice more but my husband loved them too! Just made this recipe yesterday: Was hungry for a cinnabon roll and this recipe was easy to follow and make: Hi — Great recipe. I followed all directions and all turned out well……with one exception. I placed mine in the fridge over night to bake this morning. When I took them out of the fridge they were flat and deflated.
So not what I put in the fridge last night. Do you know why this happened? Not sure what went wrong? Made for Christmas morning and today and worked perfectly both times. Also just used normal active dry yeast without changing the instructions and they were delicious. Those look fab, Gwen! I follow you there now. I make these rolls at least twice a week. I find that mixing brown sugar, white sugar and cinnamon makes the flavours insaaaanely good. But they rolls are pretty spectacular as it is. These were absolutely perfect!
How do you think they would do if I pre made them and left them in the fridge overnight to cook in the morning? Megan, so glad to hear you and your friend enjoyed these! I would just recommend making them, covering them and refrigerating them and then baking them first thing in the morning. Thank you so much for your recipes! This is definitely going to be my go to site for great food choices: They just came out of the oven. And my family almost devoured the whole thing!!! The dough is so fluffy and perfect!!!! Thank you so much for that recipe!!! Cinnamon Rolls are acceptable for breakfast, right?
Well, following that train of thought, we had cinnamon rolls at my house for dinner last night. Kids thought it was a fabulous idea! Ooh, a new stalker! Oh these look delicious! However, could I suggest that you skip the canola oil and use an oil that is not made from a genetically modified source.
The majority of canola in north America is GMO. Use an organic cold-pressed olive oil or coconut oil instead. You could also substitute coconut oil for the Earth Balance unless you can find the non-soy organic version. One additional idea-substitute a whole grain flour for part of the refined white flour for added nutrition and fibre. Hilary, make them however you wish. You can make them your own! These have just come out the oven and are absolutely gorgeous. Will definitely be making these again.
Other than that, they are amazing and perfect!