Jewel Momochacha

Mix flour, salt, and soft butter together. Gradually add in water. Just Mix well. Do not form gluten. Rest dough overnight in fridge. Roll out into rectangle and place folding butter in center.

Make 1X double fold , 1 Single fold and 1x half & half fold

Rest in fridge 1hour and flatten CCFM no3. 

Rest overnight before cut for baked. 9cm x 25cm (Can get 12-14pcs) 

Use oil coated steel roll with parchment wrapped centre metal . Bake 170c Vent IN. Fan 4. 30mins then> Vent out 20mins.

Cook the ingredients as crème patisserie method and blend in cold cream. Keep in chiller. Whisk till medium peak if needed for pipe. 

Trim the taro into cube and boil till cooked and soft with water, sugar and pandan leaf. Do not over cook. It will be too soft. Once it cooked, sieve and keep in chiller.

Warm all puree and vanilla to 45c, add in sugar pectin mixture , followed by glucose and bring to boil. Let it cold down in chiller and blend well before use. 

Blend well all ingredients, add some milk if the paste too thick and hard to pipe. The fiber of potato and taro is different adjust the texture with cream.    

Sieve on top of the dessert.