Ingredients
132 g milk
108 g egg yolk
66 g mango puree
65 g grape seed oil
94 g cake flour
1 g sea salt flakes
189 g egg white
121 g sugar
230 g mango puree
70 g passion fruit puree
0.5 vanilla pod
20 g glucose syrup
10 g sugar
7 g pectin NH
50 g glutinous rice
113 g coconut milk
3 g sea salt flakes
75 g coconut water
3 g pandan leaf
8 g sugar
2 pieces Thailand sweet mango
Fried yellow mung bean
Edible flowers
1 piece pink pomelo
Preparation
Blend the milk, egg yolks, puree, oil, cake flour, and salt until smooth as a roll mixture.
Create a soft peak meringue with egg white and sugar.
Gently fold the meringue into the roll mixture.
Heat the puree, vanilla, and glucose to 45°C.
Incorporate the sugar pectin mixture and bring the mixture to the boil.
Transfer the mixture to the chiller.
Blend well before use.
Using a rice cooker, cook the glutinous rice with all ingredients except the sugar.
Once the rice is cooked, discard the pandan leaf.
Add the sugar and mix thoroughly.
Flatten the mixture and place it in the chiller.
Warm the coconut cream, sugar, condensed milk, vanilla, and gelatine mass to 45°C.
Once the mixture reaches the desired temperature, blend in the cold Stand & Overrun thoroughly.
Transfer the mixture to the chiller and allow it to cool.
When ready to use, whip the chilled mixture to a medium peak.
Assembly
Decorate with coconut chantilly, mango, fried yellow mung beans, edible flowers, and pink pomelo.
