Vegan Matcha Lamington

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 Matcha 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 Matcha to be incorporated subtly, sort of a quiet conversation starter on Matcha.

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

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

Finely milled, the colour vibrancy makes it a no-brainer visually. We do find it is to be easily adjustable in terms of ratio when creating the lamingtons without going too far in terms of taste.

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 Matcha 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 Matcha to be incorporated subtly, sort of a quiet conversation starter on Matcha.

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

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

Finely milled, the colour vibrancy makes it a no-brainer visually. We do find it is to be easily adjustable in terms of ratio when creating the lamingtons without going too far in terms of taste.

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 Matcha Lamington

by Baked KL

Cake

Ingredients

1 cup ground almonds
2 cups superfine flour
1/3 cup of quick oats
30 - 50 g YURI / Matcha powder (depending on your preference)
1 tbsp tapioca flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 cup oil
2/3 cup pure maple syrup
1.5 cup of non-dairy milk
1 tsp vanilla
1 cup of desiccated coconut

Syrup

Ingredients

1 1/4 cup of non-dairy milk
1/3 cup vegan butter
1/2 cup vegan white chocolate (optional)
2/3 cup of coconut sugar

Method To Assemble

Preheat the oven to 170°C and line a 10-inch pan with baking paper.
Sift all dry ingredients excluding desiccated coconut in a mixing bowl.
Mix oil, syrup, non-dairy milk and vanilla in a separate bowl. Pour the wet ingredients into the dry ingredients and mix gently. Do not overmix.
Pour into pan and bake for 18 - 20 minutes.
For syrup, put all ingredients in a saucepan, heat up gently and whisk until dissolved. Cool slightly.
Once lamington is out from the oven and cooled, cut them into squares. Slowly soaked each square into the syrup and roll each square into the coconut. Repeat until all squares are covered.
You can use the syrup for extra drizzle!

SHOP YURI / MATCHA POWDER HERE

YURI / MATCHA POWDER

Start Baking Your Matcha Lamington Today With YURI / Matcha Powder.

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Start Baking Your Vegan Matcha Lamington Today With YURI / Matcha Powder.

SHOP NOW