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A Sweet Halva Rice Cake Treat

A Sweet Halva Rice Cake Treat

by | Jan 9, 2026 | Food & Health, Lifestyle & Work

This is one of those quietly amazing snacks—simple, a little indulgent, and perfectly balanced. Light crunch, creamy center, and just enough nuttiness to keep it grounded.

Ingredients

  • 1 plain rice cake
  • 1–2 teaspoons sweetened condensed coconut milk (vegan)
  • 1–2 tablespoons coconut whipped cream (vegan)
  • Pistachio halva, finely crumbled

Optional swaps (if you don’t have halva):

  • Roasted pistachios or almonds, finely chopped
  • Lightly caramelized roasted nuts (almonds, cashews, or pecans work beautifully)
  • Toasted sesame seeds mixed with a pinch of salt

Instructions

  1. Create the center
    Gently press a small indentation into the middle of the rice cake using your thumb or the back of a spoon.
  2. Add the sweetness
    Spoon the condensed coconut milk into the center. A little goes a long way—this is your rich, creamy base.
  3. Top with whipped cream
    Add a soft dollop of coconut whipped cream on top. Don’t overdo it; you want lightness, not overload.
  4. Finish with crunch
    Sprinkle with crumbled pistachio halva.
    If substituting, use something nutty and slightly savory to balance the sweetness—this is key.

Why It Works

  • The rice cake keeps everything light and crisp
  • The condensed coconut milk brings deep, caramel-like sweetness
  • The whipped cream softens and rounds it out
  • The nutty topping prevents it from becoming too sweet

Serving Notes

  • Perfect as a midday treat, cozy dessert bite, or “I want something sweet but not heavy” moment
  • Best eaten immediately for max crunch
  • Pairs beautifully with tea or coffee ☕🌿

Simple. Thoughtful. Unexpectedly delicious.
Enjoy 🙏

Vegan Custard with Tapioca Starch

Vegan Custard with Tapioca Starch

by | Jan 4, 2026 | Food & Health

Vegan Custard with Tapioca Starch

Ingredients

Yield: 2 servings

  • 1 egg substitute (equivalent to 1 egg)
  • 4 tablespoons cane sugar
  • 1 tablespoon tapioca starch
  • 1 pinch of salt
  • 1 cup unsweetened soy or cashew milk (cashew milk will make it a bit thicker)
  • 1 pinch of non-alcoholic vanilla extract
  • Fresh fruit for serving (optional)
  • Cinnamon powder to taste (optional)

Instructions

  1. In a saucepan, add the egg substitute, sugar, and salt. Whisk until the sugar dissolves.
  2. Add the tapioca starch and 1/4 of the milk. Whisk this until the starch dissolves, and then add the remainder of the milk.
  3. Place the pan on medium heat and whisk, making sure it does not boil, until the custard becomes thick enough to cover the back of a spoon. This may take up to 10 minutes.
  4. Immediately remove the pan from the heat, and while still whisking, add the pinch of vanilla extract and whisk some more. You’ll see it reach the consistency you like.
  5. Serve, maybe with fresh fruit, and add cinnamon powder to taste. Not too much or it will become overpowering.

Notes

  • Using cashew milk will create a thicker, creamier custard
  • The custard will continue to thicken as it cools
  • Store covered in the refrigerator for up to 3 days