Trio of reinvented classics

Preheat mould in oven at 200°C, Fan 1, OC&T during 15 minutes.
Mix flour & corn starch in a bowl, cut pandan into small pieces.
Place dry ingredients & pandan leaves in a pan, toast in oven 3 minutes.
Sieve into a container, add salt.
Whip egg & sugar to fluffy & ribbon stage, fold in flour.
Pipe into oiled hot molds.
Bake for 8 minutes until golden brown.
Unmold immediately & let cool on a wire rack.
Brush with coffee liqueur.

Infuse cream with sous vide at 60°C, 3 hours.
Keep infusion overnight/12hours.
Strain; Add up missing amount of cream

Combine evaporated milk, infusion, coffee & sugar in a pot, bring to simmer.
In a bowl, mix sugar & egg yolks. Temper with hot milk.
Back to pot, cook to a pastry cream.
Spread in a flat tray & surface wrap.
Melt Opalys to 40°C, heat up infusion, vanilla & trimo to 40-45°C.
Combine both and mix well to a ganache.
Gather pastry cream into a bowl, add in jasmine ganache.
Handblend both to emulsify perfectly

Combine rice flour, water (1) & rose water in a bowl, keep aside.
Bring water (2), sugar & pandan leaves to a boil in pot.
Leave the syrup to cool down to room temperature.
Combine yeast & water (3) in a small bowl, wrap & keep aside.
1+2 ; +3 ; rest to ferment for 1-2hrs.
Preheat steamer & brush oil on tray.
Add in canola oil and baking powder, mix well.
Strain mixture and pour into tray to steam for 25 minutes.
Leave to cool down in steamer for 5 minutes.

Combine all ingredients in mixer & paddle to smooth paste. Sieve once to obtain smooth texture.
Pipe into floral design on rice cake.

Bring water, sugar & spent vanilla to boil, let cool.
Combine syrup, puree & gelcrem. Handblend to a gel.

Note: Amount of gelcrem will need to be adjusted accordingly. The acidity will affect the gelification process. Will need to rest in chiller for an hour to let Gelcrem fully hydrate.

Heat water, milk, butter, sugar and salt to boil.
Remove from heat, add flour, stir to combine.
Place dough in mixer with paddle attachment.
Beat to cool down, gradually add in eggs.
Transfer to bowl, keep chilled for 1 hour.
Pipe to 2.25’’ length with 6B star tip.
Spray lightly with baking spray; dust with icing sugar.
Bake at 150°C, Fan 2, 0C&T during 20 minutes.
Adjust to 130°C, 2 Fan, 5C&T, during 15 minutes.

Blend iced water & pandan leaves into a puree, sieve & reweigh.
Place the pandan puree with coconut milk and cream in a pot.
Mix yolks with sugar & corn starch. Temper into coconut milk.
Back to pot, cook to thick consistency.
Continue boiling for 3 to 5 minutes, keep in tray.
Surface wrap and chill in blast freezer.

Combine all dry ingredients in a mixing bowl.
Blend iced water & pandan leaves into a puree, sieve and reweigh.
Handblend all liquid in a jug, slowly add into dry ingredients.
Whisk and sieve for 2 times to remove clumps of flour.
Brush a non stick pan with coconut oil, heat up on medium heat.
Slowly pour a laddle of batter in non stick pan, cook one side.
Flip, and cook another side. Keep the crêpe cover under a wet towel.

In a pot, put together water, pandan, TADOKA & gula Jawa.
Melt the gula jawa under medium low heat, stir once in a while.
Once melted, put in grated coconut & keep stirring it to prevent burnt.
Cook until desired texture, let cool in blast freezer.