Basic cake

tapioca starch (about 180 grams) • rice flour (about 20 grams) • canned coconut milk (about 200 ml) • large eggs • sugar (about 170 grams; use 2/3 cup palm sugar (about 140 grams) and 2 tablespoons granulated sugar (about 30 grams)) • rum (any brand) or 1 tablespoon vanilla extract (about 15 ml) • Alsa baking powder • vegetable oil • Bundt pan or tube pan

Mung Bean Layer • dried split mung beans (26 grams) • sugar (26 grams) • coconut milk (67 grams) • water (17 grams) • vegetable oil • salt • tapioca starch (46 grams) • rice flour (7 grams) • Yellow food coloring (optional) • chopped pandan leaves + 1/3 cup water to blend for juice (26 grams leaves + 85 grams water) • tapioca starch (47 grams) •

pandan juice (200 ml) • coconut milk (300 ml) • tapioca starch (125 g) • rice flour (125 g) • glutinous rice flour (25 g) • sugar (100 g) • salt • cooked, drained mung beans (100 g, soak overnight for faster cooking) • sugar (100 g) • tapioca starch (50 g) • rice flour (35 g) • coconut milk (400 ml) •

ripe bananas (with peel) (about 1 kg) • tapioca starch (about 200 grams) • water (about 70 grams) • granulated sugar • salt • yellow food coloring • shredded coconut (about 500 grams) • white sesame seeds (about 50 grams)

ripe bananas • rice flour (about 24 grams) • tapioca starch (about 16 grams) • Coconut milk 🥥 • Peanuts or sesame seeds • sugar (about 20 grams) • salt (about 3 grams) • water (about 300 ml)

1: • oat flour (about 300 grams) • baking powder (about 10 grams) • ground cinnamon, 1/2 teaspoon salt • ripe banana, mashed (about 100 grams) • large egg • vegetable oil or melted butter (about 100 ml) • honey (about 100 ml) • vanilla extract (about 10 ml)

ripe bananas (about 1 1/4 pounds or 550 grams) • all-purpose flour (200 grams) • plain yogurt (100 grams) • large eggs • vanilla extract • baking soda • salt • unsalted butter (50 grams) • sugar (50 grams, adjust to taste)

tapioca starch (about 250 grams) • rice flour (about 70 grams) • split mung beans, hulled (about 70 grams) • sugar (about 150 grams) • coconut milk (about 100 ml) • whole milk (about 50 ml) • pandan leaves • small handful of magenta plant leaves • fresh butterfly pea flowers

ripe bananas (the riper with brown spots, the better) • banana cake steaming flour • coconut milk (about 400 grams) • tapioca pearls • sugar (about 150 grams) • sesame seeds

oat flour (about 200 grams) • unsweetened milk (15 ml) • honey (add more if you like it sweeter) • large egg • ripe bananas

rice flour (about 4 cups) • fermented glutinous rice, including both the rice and liquid (about 2/3 cup) • granulated sugar (about 1 1/2 cups) • coconut water and canned coconut milk combined (about 3 cups) • Toasted sesame seeds and roasted peanuts • Vegetable oil (or coconut oil) • Cake molds and a steamer

tapioca starch (260 g) • rice flour (30 g) • sugar (150 g) • coconut milk (200 ml) • pandan leaf juice (300 ml) • water (220 ml) • tapioca starch (260 g) • rice flour (30 g) • sugar (150 g) • coconut milk (200 ml) • thin coconut milk (300 ml) • water (220 ml)

rice flour (200 grams) • tapioca starch • granulated sugar (200 grams) • fermented rice and its liquid (150 grams) • water (40 grams) + 7/8 cup water (210 grams) • vegetable oil

rice flour (about 150 grams) • all-purpose flour (about 50 grams) • pineapple juice (about 300 grams, see step 2) • sugar (about 100 grams), pinch of salt • baking powder

sugar (200 grams) • coconut milk (200 grams) • large eggs • tapioca starch (200 grams) • baking powder (11 grams) • vanilla extract (or 1 packet vanilla powder)

coconut milk (200 ml) • tapioca starch (200 grams) • rice flour (20 grams) • large eggs • pandan extract • sugar (200 grams) • Liquid vanilla extract • unsalted butter (30 grams) • -inch square cake pan • baking powder (3 grams) • baking soda (2 grams)

mung beans, peeled (about 300 grams) • sugar (about 150 grams) • coconut milk (about 100 grams) • agar powder (about 15 grams) • water (about 500 grams) • Bamboo skewers, foam board, food coloring

all-purpose flour (about 120 grams) • segments durian • large eggs • milk (about 380 ml) • heavy whipping cream (about 200 grams) • powdered sugar (about 45 grams) • unsalted butter (about 20 grams)

large eggs • all-purpose flour (40 grams) • cornstarch (40 grams) • powdered sugar (80 grams) • lemon juice • salt • milk (20 ml) • vegetable oil (20 ml) • egg yolks • vegetable oil (210-250 ml) • lemon juice • sugar (24 grams) •

cornstarch (80 grams) • all-purpose flour (80 grams) • vegetable oil (60 ml) • milk, unsweetened (30 ml) • vanilla extract (5 ml) • large eggs (each about 2 to 2.1 oz / 55-60 grams) • pink salt (2 grams) • cream of tartar or 1/2 teaspoon lemon juice (2 grams or 2 ml) • powdered sugar (160 grams) • I doubled Savoury Day's recipe. If you want to make a smaller cake, just halve the recipe

. Cake Roll • large eggs • all-purpose flour (about 40 grams) • cornstarch (about 40 grams) • whole milk (about 50 grams) • vegetable oil (about 50 grams) • salt • drops of lemon juice • drops of vanilla extract • . Buttercream • large egg whites • unsalted butter (about 200 grams) •

rice flour (400 grams) • tapioca starch (100 grams) • fermented rice water (300 grams) • fresh coconut water (750 grams) or 2 1/2 cups coconut water (600 grams) + 2/3 cup pandan leaf juice (150 grams) • For the coconut sauce: • coconut milk (200 grams) • cornstarch (50 grams) • vanilla extract • Some toasted sesame seeds

tapioca starch (about 200 grams) • rice flour (about 8 grams) • baking powder (about 10 grams) • large eggs • coconut milk (about 200 ml) • sugar (about 180 grams) • large pandan leaves • vegetable oil • vanilla powder or 1 teaspoon vanilla extract • Baking pan, oven, fine mesh strainer, mixing bowls, etc

mature pandan leaves (for a deep green color) • water (400 ml) • Blender • Fine mesh strainer

tapioca starch (about 100 grams) • pandan leaf juice (about 75 ml) • coconut milk (about 75 ml) • sugar (about 60 grams) • red dragon fruit juice (about 75 ml) • tapioca starch (about 100 grams) • sugar (about 60 grams) • coconut milk (about 75 ml) • hulled mung beans (about 100 grams) • tapioca starch (about 120 grams) • coconut milk (about 200 ml) • sugar (about 120 grams) •

sugar (50 grams) • little water, just enough to dissolve the sugar • lemon juice • large eggs • egg yolks • sugar (60 grams) • warm whole milk (480 ml) • vanilla extract or vanilla powder (optional) • all-purpose flour (40 grams) • cornstarch (30 grams) • unsweetened cocoa powder (15-20 grams) • egg yolks •

tapioca starch (about 40 grams) • colored water (about 30 ml) (purple from magenta plant leaves, green from matcha or pandan leaves, blue from butterfly pea flowers, white from coconut milk, pink from strawberry powder) • coconut milk (about 30 ml) • rice flour (about 10 grams) • sugar (about 20 grams) • cooked mung beans (about 100 grams) • coconut milk (about 200 ml) • tapioca starch (about 120 grams) • sugar (about 120 grams)

tapioca starch (240 grams) • rice flour (80 grams) • coconut milk (200 ml) • pandan leaf juice (200 ml) • sugar (100 grams) • split mung beans, hulled (100 grams) • tapioca starch (50 grams) • rice flour (35 grams) • coconut milk (200 ml) • sugar (100 grams)

split mung beans (about 150 grams) • salt • tapioca starch (about 70 grams) • rice flour (about 35 grams) • coconut milk (about 450 ml) • vanilla extract • sugar (about 150 grams) • pandan leaves (about 80 grams) • water (about 220 ml) • coconut milk (about 350 ml) • tapioca starch (about 130 grams) • rice flour (about 130 grams) •

purple sweet potato (about 5.6 oz) • sugar (about 1/2 cup plus 1 tablespoon) • warm water (about 3/4 cup) • tapioca starch (about 2 cups) • coconut milk (about 1 1/3 cups) • vanilla extract or 2 teaspoons vanilla