For Mum

Pastry recipe

Inspiration by Sirap Bandung:
Bandung, Iced Bandung, sirap Bandung, or air Bandung is a drink popular in Maritime Southeast Asia, notably in Brunei, Malaysia and Singapore. It consists of evaporated milk or condensed milk flavored with rose syrup, giving it a pink color. When I was kids, my mom always prepare sirup Bandung for birthday party. She always added raspberry pieces into it to enchanted the flavor.

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For Mum
Otto Tay

Otto Tay

Pastry Chef
Coming from Muar, a small historical town from South Peninsular Malaysia, Chef Otto started his career in bakery lines , hotel lines , conference center lines , pastry  instructor and brand ambas...
  1. Blueberry sponge


    • Egg white - 52g
    • Sugar - 40g
    • Egg yolk - 32g
    • Flour T45 - 20g
    • Corn flour - 20g
    • Unsalted butter (room temp) - 30g

    Cook to reduce puree to 45g.

    Whip egg white hard peak, add in the sugar.

    Pour yolks follow by fruit puree with low speed.

    Fold in the flour and corn flour, lastly melted butter.

    Bake with 160ºC for 8 mins.

  2. Raspberry gelee


    • Frozen fruit purée, sugar added : Raspberry - 70g
    • Sugar - 18g
    • Pectin NH - 1.6g
    • Lychee - 10
    • Sirup Bandung (Rose Extract) - 2g

    Warm the puree to 45c add in sugar/pectin mixture.

    Bring to boil and stop the heat, add in sirup Bandung.

    Pour into mold and place lychee meat.

    In this step

  3. Raspberry Namalaka


    • Frozen fruit purée, sugar added : Raspberry - 45g
    • Frozen fruit purée 100% : Lime - 20g
    • Glucose syrup - 2g
    • White Chocolate 33% - 75g
    • Gelatin mass - 15g
    • Whipped cream - 70g

    Bring to a boil the cream, with the puree.

    Add gelatin mixing well and pour gradually the hot mixture into the melted chocolate and glucose to obtain a perfect emulsion using the hand blender.

    Add the cold liquid cream and let crystallize minimum 8 hours in the refrigerator.

    Whip to consistency for piping

    In this step

  4. Lychee Bandung Cream


    • Frozen fruit purée, sugar added : Lychee - 105g
    • Frozen fruit purée 100% : Lime - 14g
    • Sugar - 34g
    • Egg yolk - 34g
    • Custard - 8g
    • Vanilla pod - 1/2
    • White Chocolate 33% - 21g
    • Gelatin mass - 18g
    • Whipped cream - 107g
    • Sirup Bandung (Rose Extract) - 6g

    Make Crème Patisserie with lychee puree, sugar, yolks, custard powder, vanilla bean and lemon juice.

    Add in white chocolate.

    Cool down to 35˚C and fold in whipped cream, sirup bandung and melted gelatin.

    In this step

    Frozen fruit purées
  5. Almond Croustillant


    • Almond paste - 113g
    • White Chocolate 33% - 30g
    • Sea salt - 0.6g
    • Feuilletine - 70g
    • Almonds (flaked and toasted) - 10g

    Fold well all together.

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