Quantity: 8 individual cakes

For the tuile: Aluminum tube Radias 2.5cm, Length 15cm
For the taro chantilly: Star shape tip


Pineapple tuile


  1. Make a syrup with sugar and water.
  2. Mix all ingredients together.
  3. Spread on silpat, dehydrate at 57 degree for 2 hours
  4. Cut into 5*10cm rectangle and shape it on the aluminum tube.
  5. Return to dehydrator until it hardens


Taro tuile


  1. Repeat as above.


Coriander cake


  1. Whisk the sugar and eggs together until a foamy consistency.
  2. Sieve the cake flour, chopped coriander and baking powder together and set aside.
  3. Add the honey to the egg mixture. Add the dry ingredients. Mix well.
  4. Pour in the melted butter slowly and gradually.
  5. Leave to rest in fridge at least 4 hours.
  6. Bake in the cake moulds at 180 degree 12 minutes


Taro infused chantilly


  1. Bring the taro puree, cream and pandan leaf to a boil
  2. Infuse for 2 hours or until completely cool.
  3. Cover the surface and leave in the fridge overnight.
  4. Whip the taro cream and icing sugar until stiff peaks form.


Pineapple jam


  1. Cut the fresh pineapple into small chunks.
  2. Cook the pineapple and cane sugar into a jam.
  3. Add the salt.
  4. Add green lemon zest.


Light pineapple buttercream


  1. Make a crème-anglaise with pineapple, milk, egg yolk and sugar.
  2. Cream the butter until fluffy, then pour the crème anglaise (at 36 degrees) into the butter. Mix well
  3. Add pineapple purée into the buttercream.


Peanut nougatine


  1. Mix the sugar and pectin together and set aside.
  2. Place milk, butter, and corn syrup in a pan, bring to a boil and add the sugar-pectin mixture. Mix well.
  3. Cook mixture to 106 degrees. Remove from heat and leave to cool for two minutes.
  4. Add the chopped peanuts to the mixture
  5. Spread the mixture onto silpat, freeze for 30 minutes.
  6. Bake at 160 degree for 13 minutes.
  7. Cool down completely. Store in air tight container.


Coriander Pesto


  1. Blend all the ingredients together.
  2. Season with lemon juice and sugar.




  1. Place one piece of taro tuile on the plate.
  2. Put 3 small pieces of coriander cake on the tuile.
  3. Next pipe the pineapple jam, coriander pesto and light pineapple buttercream in between the coriander cakes.
  4. Followed by piping the taro Chantilly on top the cakes.
  5. Top it with the pineapple tuile covering the fillings.
  6. Finish with peanut nougatine and baby coriander.