Hoa

Jelly Cake Base • agar powder • water (2 liters) • granulated sugar (250 grams) • egg yolks • wedges cream cheese (such as Laughing Cow) • sweetened condensed milk (50 grams) • whole milk (100 ml) • heavy whipping cream (100 ml) • coffee • Gelatin Flower Decoration • gelatin (2 packets) •

water (150 ml) + fresh butterfly pea flowers • coconut milk (200 ml) • tapioca starch (200 g) • rice flour (65 g) • sugar (70 g) • split mung beans, hulled (100 g) • tapioca starch (45 g) • rice flour (25 g) • coconut milk (200 ml) • sugar (80 g) • salt, 1 teaspoon coconut oil

glutinous rice • pork belly • split mung beans, peeled • Fried shallots, MSG, salt • Dong leaves, natural twine or kitchen string • Purple coloring (from magenta plant leaf water) • Green coloring (from pandan leaf water) • Red coloring (from gac fruit) • Yellow coloring (from gardenia seed water) • White (natural glutinous rice)

glutinous rice (about 1 kg, nếp cái hoa vàng) • pandan leaves • split mung beans (about 500 g) • fine salt • pork belly (about 400 g) • vegetable oil (15 ml) • fish sauce • seasoning powder (2 g) • ground black pepper • banana leaves, each about 16 x 8 inches (40 x 20 cm), blanched in boiling water, cleaned, and dried • Smart mold, 6.7 x 5.5 inches (17 x 14 cm) • String or kitchen twine for tying •

unsalted butter (200 grams) • powdered sugar (45 grams) • salt (2 grams) • large egg yolks • sweetened condensed milk (50 grams) • cream cheese powder (20 grams) • whole milk powder (20 grams) • cake flour (300 grams) • fresh pineapple • sugar (100 grams) • Note: For edible flower decorations, use roses, orchids, chrysanthemums, pansies, and edible leaves like cilantro, chrysanthemum greens, or pennywort