Home Recipes Mango sticky roll

Mango sticky roll

Let's Swissle! Vibrant tropical mango Swiss roll.

Eggs Fruit Gelatin

Mango sticky roll by Chef Otto Tay

Chef Otto Tay

Chef Otto Tay

Debic Ambassador, Malaysia

Ingredients

For 3 servings

Mango castella roll

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

Exotic gel

230 g mango puree

70 g passion fruit puree

0.5 vanilla pod

20 g glucose syrup

10 g sugar

7 g pectin NH

Coconut sticky rice

50 g glutinous rice

113 g coconut milk

3 g sea salt flakes

75 g coconut water

3 g pandan leaf

8 g sugar

Coconut chantilly

100 g coconut cream

24 g sugar

24 g condensed milk

2 vanilla pod

23 g gelatin mass

326 g Debic Stand & Overrun

Decorations

2 pieces Thailand sweet mango

Fried yellow mung bean

Edible flowers

1 piece pink pomelo

Debic products used

Stand & Overrun 1L

Preparation

Mango castella roll

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.

Exotic gel

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.

Coconut sticky rice

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.

Coconut chantilly

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.

Recipe tags Eggs Fruit Gelatin Seeds Sugar

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