Delectable Dim Sum: A Unique Raw Vegan Course (Online, Self-paced)

Experience The Joy Of Making Raw Vegan Dim Sum!

• Are you craving for your beloved dim sum dishes like siu mai, loh mai kai and char siu bao after going raw vegan?
• Are you looking for a fantastic resource on the dim sum making process the raw vegan way?
• Do you love dim sum but want healthier versions of them (less oil, no white flour, minimally processed ingredients)?
• Would you like to bring raw vegan food to a whole new level?
• Are you curious about trying out plant-based dim sum?

In this Delectable Dim Sum Course, you’ll discover:

✅ How to make soft, gluten-free bao which is incredibly versatile and can be used in so many dim sum baos.

✅ The secret to making a carb-free Loh Mai Kai (steamed glutinous rice with “chicken”).

✅ The “must have” ingredients to making your dim sum dishes taste authentic.

✅ A clever trick to easily turning fruits into dim sum wrappers so there’s no white flour, additives or artificial colourings. (page 16)

✅ A superbly effective way of thickening your Jee Ma Wu (the black sesame soup dessert) without having to use rice flour or corn flour or dairy milk.

✅ How to never use any refined sugar in any of your dim sum dishes or desserts and yet have the sweetness still present.

✅ A tested tactic on how to ensure your salted “egg yolk” stays in shape so you can easily place it into your bao.

✅ How to very quickly whip up a delicious dumpling dipping sauce in just a few minutes. 

Here’s what you get immediately from this Delectable Dim Sum Course:

• A 34-page PDF course booklet containing recipes, photos, tips & techniques on how to create your very own delectable raw vegan dim sum dishes.
• 17 Video Tutorials to guide you through making all these dim sum dishes in a healthy way.
  

Discover new tricks for making all these raw vegan dim sum dishes:

1. Loh Mai Kai (steamed “chicken” glutinous rice)

2. Siu Mai (mushroom dumpling)

3. Char Siu filling for Char Siu Bao

4. Bao (bun)

5. Char Siu Bao (BBQ “pork” dumpling)

6. Salted Egg Yolk Filling

7. Liu Sha Bao (salted “egg” bun)

8. Lotus Seed Paste

9. Lotus Seed Bao

10. Custard Tart Shells

11. Custard Filling

12. Jee Ma Wu (black sesame soup/dessert)

13. Dumpling Wrapper

14. Dumpling Filling

15. Dumpling Dipping Sauce

And a BONUS video which shows you how to make: 

1. High Raw Dumpling Filling

2. Dipping Sauce

3. Three different choices of dumpling wrappers

About Raw Chef Yin - Raw Vegan Celebrity Chef & Educator

Raw Chef Yin is Malaysia’s very own raw vegan celebrity chef, bestselling author and TEDx speaker. She has a law degree but left her jet-setting corporate job to don a chef’s jacket instead. Trained at the world’s leading raw & plant-based culinary academy, she now dedicates her time to helping others make beautiful, delicious raw vegan cuisine.

As a Certified Raw Food Teacher, she is constantly sought after to conduct fun and interactive sessions internationally and locally including London, Brighton, Boston, France, Australia, Bali, Taipei, Hong Kong, Macau, Singapore, Bangkok, Chiang Mai, Kuala Lumpur, Petaling Jaya & Penang.

She presented at TEDxUSMNibongTebal 2018 where she spoke on “The Transformative Power of Raw Vegan Food”.

Raw Chef Yin was selected to represent Malaysia at the world-class Massachusetts Institute of Technology Beyond Food Bootcamp that is working towards solving the world’s food challenges.

Vegan festival goers might recognise her as she has presented at the various vegan festivals all over the world including:

- Perth Vegan Expo

- Brighton Vegan Summer Festival

- Bali Vegan Festival

- Singapore Vegan Festival

- World Vegan Day

- Malaysia Vegan Festival

She has been featured in numerous media publications such as LIVEKINDLY, PBN Food, The Edge (Options), The Sun, The Star, Female Magazine, Oriental News Daily, Jelita, The Malaysian Reserve, Focus Malaysia, The Malaysian Women’s Weekly, Malay Mail, Fireflyz, Senyum Magazine (in Japanese), Calibre, Clozette, Brain Food Magazin (in German) and has also appeared on national radio shows including BFM: The Business Radio Station, Matic.FM, eFM and Aforadio.

Together with raw vegan French Chef Tina Barrat, Raw Chef Yin has introduced creative, nutritious fine dining experiences to excited audiences in both Hong Kong and Malaysia.

In 2020, she launched various online courses including Raw Vegan Cheese and How To Make Tempeh From Scratch where people all over the world can now discover how to make delicious raw vegan cheese as well as beautiful tempeh.

One of her latest online courses is Mouthwatering Korean Dishes, possibly the first raw vegan Korean course in English!

Then there's also the deliciously decadent dairy-free Ice Cream course where you get everything you need to get started on making amazing frozen treats.

Would you like to Master The Art of Raw Vegan Japanese Cuisine? You can do so with Raw Chef Yin!

Or create showstopping holiday foods with the Christmas Showstoppers course!

If you love Thai food, you should totally check out - Tantalising Thai: A Raw Vegan Approach To Vibrant Thai Dishes course.

Into spicy dishes? Make sure you get the Essential Indian Raw Vegan Uncooking Course!

Due to the lockdown and cancellations of live events and travel plans, she’s created a subscription service RAWK WITH YIN, where you get to learn a new vegan course every month for a low, monthly subscription fee.

Her published eBooks include:

1. Raw Vegan Delights: Asian Edition

2. Fun with Asian Raw Food

3. Fun with Ferments (Number 3 in the world in category E19 Fermentation for the 25th Gourmand World Cookbook Awards 2020)

4. Fun with Vegan Cheese

5. Fun with Asian Raw Food 2

If you have a sweet tooth, get her bestselling, bilingual print book on desserts: Guilt-free Desserts. It's in two-in-one English and Chinese book.

Watch her on VELICIOUS with Raw Chef Yin, Malaysia’s very first (un)cooking show or buy her award-winning books, enrol in one of her online, self-paced courses or attend one of her pop-up dining experiences.

❓FREQUENTLY ASKED QUESTIONS (FAQ)❓

1. How do I pay for the course?

You can pay via credit card, debit card or PayPal.

2. I'm in Malaysia. Can I pay via ATM?

This eCommerce system has been set in place, so we ask that you pay via this Gumroad platform. No, you cannot pay via ATM. However if you have an ATM card, that should double up as a debit card in Malaysia so how about using that instead?

3. Can I download the videos?

Yes. In fact, I would recommend you do so for easy and quick viewing of the video tutorials.

4. Can I stream the videos?

Yes, although it's recommended to use a desktop computer or laptop to stream the videos.

5. Are the videos pre-recorded?

Yes, they are pre-recorded. This is a self-paced course, so you can choose to complete it at your own pace, anywhere and at any time as long as you have an Internet connection.

5. Is everything raw vegan?

Yes. However there is one bonus video which is high raw. 

6. Do I need any special equipment to make this?

You'll mainly use a chopping board & knife as well as a food processor & blender to make most recipes. Some recipes require a dehydrator or a spiraliser.

7. Are these recipes gluten-free?

The recipes are gluten-free if you use gluten-free miso and gluten-free soy sauce. 

9. Are there nut-free recipes?

Yes, the following are nut-free or have nut-free options.

• Loh Mai Kai
• Siu Mai
• Char Siu
• Bao
• Char Siu Bao
• Custard Tart Filling
• Jee Ma Wu
• Dumpling Wrapper
• Dumpling Filling
• Dumpling Dipping Sauce

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Investment:

Regular price: USD75

My in-person classes are usually USD90 for 3 recipes so this online course is a good deal! 

Thank you for your interest in purchasing our online course. Before you make your purchase, we kindly ask that you carefully read our refund policy outlined below.

NO REFUNDS

Due to the digital nature of our course, all sales are final. Once you have gained access to the course materials, we are unable to offer refunds, exchanges, or cancellations. By making a purchase, you agree to these terms.

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