Category: Sugar-Free Recipes
Snow Skin Mooncake 香芋紫薯中秋冰皮月饼 (Taro & Purple Sweet Potato)
Enjoy the mid-autumn festival with this dairy-free snow skin mooncake, easily made with the highly nutritious taro and purple sweet potato.
Mango Coconut Jelly Mooncake 芒果椰奶菜燕月饼
Enjoy this healthier version of the traditional mooncake, made with fresh mangoes, coconut milk and agar agar. It’s free of refined sugar, dairy and gluten.
Sugar-Free and Gluten-Free Ang Ku Kueh with Mung Bean Paste Filling (Red Tortoise Cake 无糖无麸质绿豆蓉红龟粿)
These lovely blue sugar-free and gluten-free Ang Ku Kuehs get its natural hues from dried blue pea flowers. They can be filled with mung bean paste or peanut paste. I love how soft and chewy the skin is, they are best enjoyed with coffee or tea for breakfast or anytime of the day as a snack.
Carrot Cake Recipe with Cream Cheese Frosting (Sugar-Free)
Moist, soft and just the right sweetness, that’s how I described this easy to make carrot cake with cream cheese frosting. The Monk fruit sweetener replacement made it free from refined sugar. I wouldn’t call it healthy just because carrots are added, but it’s sure yummy!
Banana Cake with Dark Chocolate Chips (Sugar-Free)
What do you do when you have some overripe bananas in the kitchen? Make banana cake (or banana bread as some will call it). This recipe yields a moist, rich banana flavoured cake dotted with banana slices and dark chocolate chips on top.
Tau Suan – Sugar-Free, Gluten-Free (豆爽, Lek Tau Suan, Split Mung Bean Dessert)
Making the sugar-free and gluten-free Tau Suan (豆爽, Lek Tau Suan, Split Mung Bean Dessert) in incredibly easy. Ingredients can be prepared in advance. This is a favourite among the locals as breakfast, tea break or dessert any time of the day.
Butter Cake, Moist Old Fashioned Recipe (Sugar-Free)
This super moist, super soft, old fashioned butter cake may look humbly plain but it is my family’s favourite pastry dessert for tea and coffee break.
Ang Ku Kueh – Sugar-Free and Gluten-Free (Red Tortoise Cake 无糖红龟粿)
This classic sugar-free and gluten-free Ang Ku Kueh has its dark red colour from beetroot juice extract. It can be filled with peanut paste or mung bean paste. The skin is sticky, soft and chewy, making it a popular snack that can be enjoyed in the morning as breakfast or anytime of the day as a snack with coffee or tea.