Preparation of the recipes

Taro Paste

• 1

  Steam taro & purple sweet potato for 20-30 mins or until soft

• 2

  Transfer steamed taro & purple sweet potato into a blender

• 3

  Add condensed milk, sugar, and whipping cream into the blender

• 4

  Blend on high speed for 2-3 mins until a smooth paste forms

Sponge Cake

• 1

  Separate egg whites and egg yolks

• 2

  Place egg whites into a stand mixer. Mix on high speed

• 3

  Add in sugar (60g) in 2-3 batches. Whip until stiff peaks formed

• 4

  Add milk, sugar (20g), and oil into a separate bowl, mix well until sugar is dissolved

• 5

  Sieve the cake flour into the mixture, and mix well

• 6

  Add some whipped egg whites to the liquid mixture, mix well

• 7

  Transfer the liquid mixture to whipped egg whites. Fold in one direction

• 8

  Line baking mold. Pour cake batter into the mold, about 2cm in height

• 9

  Preheat oven to 160°C

• 10

  Bake for 15-18mins

• 11

  Set to cool. Cut the sponge cake into desired size

Taro Cup

• 1

  Pipe taro paste into the bottom of the cup

• 2

  Place cut sponge cake

• 3

  Pipe another layer of taro paste on the sponge cake

• 4

  Pipe a layer of whipped cream

• 5

  Add in layer of Water Chestnut Popping Boba (PL-01)

• 6

  Add another layer of cut sponge cake

• 7

  Add a layer of whipped cream, layered to brim of the cup

• 8

  Pipe the taro paste with decorative pipping tip

• 9

  Garnish with Water Chestnut Popping Boba (PL-01). Serve

Strawberry Cheesecake Cup

• 1

  Place a layer of crushed cookie into the bloom of the cup

• 2

  Add a layer of cream cheese filling

• 3

  Place cut sponge cake

• 4

  Add cut strawberries around the cup

• 5

  Pipe cream cheese filling or cake layer between the strawberries to fill up the gap

• 6

  Add a layer of whipped cream to the brim of the cup

• 7

  Add brown Sugar Popping Boba (PG-01) on cream. Serve