Malaysian desserts often incorporate eggs for their structure, flavour, or binding properties. Here are three beloved cakes and pastries, how eggs are traditionally used, and vegan replacements to maintain the taste and texture:

1. Kuih Bahulu (Malaysian Sponge Cake)

Role of Eggs:

Provide structure, fluffiness, and a golden color.

Vegan Alternative:

Egg Substitute: Aquafaba + Baking Powder

3 tbsp aquafaba (chickpea brine) = 1 egg

1 tsp baking powder for additional lift.

Ingredients (Vegan):

1 cup all-purpose flour

½ cup sugar

1 tsp vanilla essence

3 tbsp aquafaba (per egg; use 2 eggs equivalent)

1 tsp baking powder

½ cup coconut milk (for richness)

Instructions:

1.   Preheat the Oven:

Preheat to 180°C and grease a kuih bahulu mold.

2.   Prepare the Batter:

Whisk aquafaba until frothy, then mix in sugar until it dissolves.

Sift flour and baking powder, then fold into the aquafaba mixture.

Add coconut milk and vanilla essence, mixing until smooth.

3.   Bake:

Pour batter into molds and bake for 15–20 minutes until golden brown.

4.   Serve:

Enjoy warm with tea.

Why It Works:

Aquafaba mimics the foamy structure of eggs, while coconut milk adds richness.

2. Apam Balik (Peanut Pancake)

Role of Eggs:

Bind the batter and add fluffiness.

Vegan Alternative:

Egg Substitute: Baking Soda + Vinegar

1 tsp baking soda + 1 tbsp vinegar = 1 egg equivalent.

Ingredients (Vegan):

1 cup all-purpose flour

2 tbsp sugar

½ tsp salt

1 tsp baking soda

1 tbsp apple cider vinegar

1 cup coconut milk

½ cup crushed peanuts (filling)

2 tbsp sugar (filling)

1 tbsp vegan butter or margarine

Instructions:

1.   Prepare the Batter:

Mix flour, sugar, salt, and baking soda in a bowl.

Add vinegar and coconut milk, whisking until smooth.

2.   Cook the Pancake:

Heat a non-stick pan and pour a ladleful of batter.

Cook until bubbles form, then sprinkle peanuts and sugar over the top.

Fold in half and cook until golden brown.

3.   Serve:

Enjoy warm with a crispy edge.

Why It Works:

Baking soda and vinegar provide the leavening needed for fluffiness.

3. Kek Lapis Sarawak (Sarawak Layer Cake)

Role of Eggs:

Create structure and stability for the layers.

Vegan Alternative:

Egg Substitute: Silken Tofu + Cornstarch

¼ cup blended silken tofu + 1 tsp cornstarch = 1 egg equivalent.

Ingredients (Vegan):

2 cups all-purpose flour

1 cup sugar

½ cup plant-based butter

½ cup coconut milk

1 tsp vanilla essence

¼ cup silken tofu (blended) + 1 tsp cornstarch (per egg; use 6 eggs equivalent)

Food coloring (optional, for layers)

Instructions:

1.   Prepare the Batter:

Cream butter and sugar until fluffy.

Mix silken tofu and cornstarch until smooth, then add to the butter mixture.

Gradually add flour and coconut milk, alternating between the two.

2.   Layer the Cake:

Divide batter into portions and add different colors (if desired).

Pour one layer into a greased baking pan and bake at 180°C for 10 minutes.

Repeat layering and baking until all batter is used.

3.   Finish:

Cool completely before slicing to reveal the layers.

4.   Serve:

Perfect for festive occasions or with tea.

Why It Works: Silken tofu provides moisture and structure, while cornstarch stabilizes the batter for even layering.

Summary Chart of Substitutes: