Month: February 2026

Categories
Baking recipes

Pulut Durian Cheese Mousse Cake

MADE WITH
Cream Cheese 2kg

Ingredients

For Pulut Santan:
Beras Pulut Wangi500g
Coconut Milk440g
Salt8g
Castor Sugar20g
FOR Durian Mousse and Filling:
Durian Filling & Topping150g
Promex Cream Cheese100g
UHT Whipping Cream200g
Gelatin Powder4g
Cold Water20g
FOR Cocoa Butter Velvet Spray:
Cocoa Butter100g
White Chocolate100g
Oil-Based Yellow Coloring0.2-0.5g
FOR White Chocolate Glaze:
Gelatin15g
Water75g
Glucose230g
Water140g
Castor Sugar220g
Condensed Milk150g
White Chocolate250g
Gel Base White Coloring
Gel Base Yellow Coloring

Directions

FoR PULUT SANTAN
  1. Soak beras pulut in water for 6 hours prior to cooking. Toss the water and place on steam cooker. Cook for 30 minutes or until soft.
  2. Mix coconut milk with salt and sugar. Add to cooked pulut and mix well. Allow pulut to rest before serving. Use 42g per serving.
FOR DURIAN MOUSSE:
  1. Bloom gelatin with cold water and set aside. Paddle cream cheese until smooth and add durian filling.
  2. Melt gelatin and temper with a bit of cream cheese durian mixture, fold back into the rest of the cream cheese.
  3. Whisk cream to soft peak and fold until well combined. Pipe about 30–32g of mousse in a mould, pipe 20g of durian filling and seal with another layer of mousse.
  4. Freeze overnight. Unmould mousse and ensure properly frozen before spraying with velvet spray.
FOR COCOA BUTTER YELLOW VELVET SPRAY:
  1. Melt chocolate and cocoa butter, add white color and yellow according to desired shade. Working temperature to spray is at 37–38°C.
FOR WHITE CHOCOLATE GLAZE:
  1. Bloom gelatin and water. Set aside. In a pot, combine glucose, water and sugar and boil until 105 °C.
  2. Add condensed milk and melted gelatin. Add white chocolate and mix until everything is well melted. Add coloring according to desired shade of white and yellow, and blend.
  3. Best to let rest overnight. To use, re-melt and cool down to 30–32°C before using.

Assembly

  1. Shape pulut in a 5cm round cutter. Place the sprayed durian mousse. Pipe dotted yellow glaze and decorate with green colored chocolate ring and chocolate flower.
Categories
Baking

Pandan Tropical Mango Tart

MADE WITH
Cream Cheese 2kg

Ingredients

For Crumble Tart Base:
Wheat Flour300g
Ground Almond90g
Brown Sugar120g
Promex Unsalted Butter210g
Salt3pinch
FOR Mango Filling:
Mango Filling & Topping700g
Gelatin Powder4g
Cold Water16g
FOR Pandan Coconut Cheese Mousse:
Promex Cream Cheese350g
Coconut Milk60g
UHT Whipping Cream100g
UHT Whipping Cream200g
Castor Sugar90g
Pandan Paste24g
Gelatin Powder9g
Cold Water45g
Salt2pinch
FOR COCONUT CREAM TOPPING:
UHT Whipping Cream200g
Coconut Milk Powder40g
UHT Whipping Cream60g
Salt2g
Castor Sugar25g

Directions

FoR CRUMBLE TART BASE:
  1. Preheat the oven to 160 degree. Combine all ingredients together and mix until sandy texture. Spread on baking sheet and bake for 15 minutes until golden brown.
  2. Once crumble completely cool, take 42-45g of crumble and press on 8cm diameter tart ring. Create even and clean tart shape shell and freeze.
FOR MANGO FILLING:
  1. Bloom gelatin with cold water and set aside. Place mango filling in a bowl and combine with melted gelatin. Use immediately.
FOR PANDAN COCONUT CHEESE MOUSSE:
  1. Hydrate coconut milk powder and salth with 100g of cream and whisk until smooth. Bloom gelatin with cold water and set aside. Whisk 200g of cream until soft peak and set aside.
  2. In a mixer, paddle cream cheese and sugar until smooth. Add in the hydrated coconut mixture along with pandan paste. Melt gelatin and temper with a bit of the cream cheese filling. Pour back into the rest of the cream cheese filling. Fold with soft peak cream and spread on Silpat mould or a tray and freeze overnight.
FOR COCONUT CREAM TOPPING:
  1. Hydrate coconut milk powder with 60g cream. Whisk until smooth. Whip 200g cream with sugar until almost stiff peak and add hydrated coconut milk and add salt.

Assembly

  1. Once the crumble already shaped in a tart ring, unmold it and freeze it so it holds its shape. Add 50g of mango filling and freeze until set to touch.
  2. Using 6.5cm round cutter, cut the mousse and place on top of the mango surface. Decorate with coconut cream topping and green chocolate leaves.