Category: recipes

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.

Directions

1. Pour all ingredients for Mixture A into a bowl and cream it using a hand mixer. Set aside.
2. Next pour all of Mixture B into a bowl and cream it with a hand mixer till well mix. Fold in Mixture A into B with a spatula. Set aside.
3. Place slice prunes in between 2 parchment paper and roll it flat using a rolling pin.
4. Place parchment paper at the bottom of a 5×8 inch tin.
5. Spoon 85g of cake mixture into the tin and spread it out evenly. Place in preheated oven using the top grill function at 200°C. Bake till golden brown.
6. Remove from oven and poke holes lightly using a fork and press it down lightly with a lapis press. Spread another layer of batter. Place prunes all over batter and bake till golden brown.
7. Repeat for the 3^rd layer and bake till golden brown. Set aside to cool for 5 minutes then transfer to a parchment paper. Roll it up like a swiss roll and firm it up. Remove parchment paper and set aside to cool. Once it cools down cling wrap it and set aside in ambient for 2 days.
8. Slice thinly and its ready to be eaten.     

Directions

1. For gula Melaka syrup, mix both ingredients in a bowl and microwave for 1 minute. Stir and set aside to cool.
2. For waffle, in a large bowl mix together flour, salt, baking powder and sugar. Set aside.
3. In a separate bowl beat eggs until fluffy. Then, stir in milk, butter and vanilla essence. Pour mixture into flour mixture and whisk until well combined and set aside.
4. Preheat waffle maker and fill the waffle maker with the batter. Cook until crispy. Repeat step for the remaining batter.
5. For the filling, in a bowl cream the cheese and butter till fluffy then add in gula melaka syrup.
6. Then, fold in whipped cream into the cheese mixture then transfer to a piping bag with nozzle.
7. To assemble, take 1 piece of waffle and place onto a cake board and pipe a layer of cheese filling onto it. Top with another 2 layers of waffle and cheese filling. Chill in fridge.
8. Garnish with toasted granolas.

Directions

1. Make the Dough
   • In a bowl, mix warm Promex milk, sugar, and yeast. Let sit 5–10 mins until foamy.
   • Add flour, salt, and butter or oil. Mix and knead into a smooth dough (about 5–7 mins).
   • Cover and let it rise for 1 hour in a warm spot.
2. Prepare the Sauce & Toppings
   • Sauté garlic in oil, add tomatoes, herbs, salt, and pepper.
   • Simmer for 10 minutes until slightly thickened. Set aside.
   • Prep your toppings.
3. Assemble & Bake Pizza (~15–20 mins)
   • Preheat oven to 220°C.
   • Divide dough into two. Roll each out on a floured surface.
   • Spread sauce, sprinkle Promex Shredded Pizza Topping, then layer with Mozzarella and Cheddar.
   • Add veggies or other toppings of choice.
   • Bake for 12–15 mins or until crust is golden and cheese melts and bubbles.