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.