I took a 1-1 vegan cooking class with Mr Nantes Feng and he taught me how to make a tempeh dish which is used as an ingredient in the sticky rice dumpling.

Since I'm mostly raw vegan, I decided to turn it into a high raw vegan recipe. Using my homemade chickpea tempeh, this is what I did:

Slice tempeh thinly so it can absorb flavours easily. Marinate with 1 tablespoon of organic soy sauce, 2 teaspoons of Masarang Arenga Forest Sugar syrup, grated ginger. Add spring onions, sliced red chilli and mint leaves. Loved how all the flavours came together so nicely. Yums!