Step 2

Hot Milk Chocolate Soup

Step 3

Heat the milk to the boil with kumquat skin and infused for 30 minutes.

Step 5

Strain. Cook with corn flour. Blend well.

Step 7

Served hot.

Step 10

Pandan Coconut Parfait

Step 11

Blanch the egg yolks and sugar. Bring the coconut milk to the boil with vanilla bean.

Step 13

Let infused 5 minutes, pour and whip the boiled coconut milk onto the egg yolks and sugar mixture.

Step 15

Cook till 85°C (185 °F) and whip till cold. Add the whipped cream.

Step 17

Fill the mixture into the half sphere mould which arranged with thin sliced Pandan coconut lapis as cake base. Keep freeze.

Step 20

Pandan Coconut Lapis cake

Step 21

Preheat the oven to 230 °C (446 °F).

Step 23

Cream together the Elle & Vire butter and half the sugar ,

Step 25

Add the egg yolk and coconut milk slowly.

Step 27

Whip the egg whites and the other half of sugar to stiff meringue and finally fold in together with the pandan juice, green colour and the flour with butter batter. Divided the batter into 10 portions and measure the batter for every layer to ensure that your layers will be even.

Step 29

Level batter with a spatula and grill for until dark brown.

Step 31

Remove from oven, press cake layer to remove excess air. Spread another portion of batter, level it and grill until dark brown.

Step 33

Repeat 9 and 10 times until the batter is finished.

Step 35

Bake at 160 °C (320 °F) oven again for approx 30 minutes until the cake is cooked.

Step 37

Keep in freezer. Slice

Step 40

Cashew nut cream cheese filling

Step 41

Cream together butter and cream cheese together with palm sugar well.

Step 43

Mix slowly well with eggs and other ingredient gently.

Step 45

Keep chill, ready for use

Step 48

Cashew Nut Samosa

Step 49

Cut filo pastry into 10 pcs of 6 x 11cm rectangular size and spread with hot butter and ground cashew nut and sugar.

Step 51

Piping filling in the center of filo and wrapped into 10 mini samosa shapes.

Step 53

Butter wash on top with chopped cashew nut.

Step 55

Baked at 200 °C (392 °F)

Step 58

Kumquat Compote

Step 59

Slice the kumquat equally and poach into the hot water for 30minutes.

Step 61

Bring to the boil with mandarin orange puree, sugar, water and spices, thicken by the juice blinder and mixed well with kumquat.

Step 63

Soak for min. 12 hours before use.

Step 66

Mandarin orange Jelly sheet

Step 67

Boil all ingredients together and pour onto a flay tray with 1mm thin.

Step 69

Keep chill and cut into 20 round shape with 4cm diameter.