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Make the Cream

  • Fresh Milk 600 g
  • Simple Syrup 50 g
  • Ready-to-use custard 350 g
  • Purple yam, steamed & pulverised 250 g

Make the Cake

  • Whole Eggs (7 pieces) 320 g
  • Egg yolk (4 pieces) 80 g
  • Cake Stabilizer 10 g
  • Sugar 160 g
  • All-Purpose Flour 130 g
  • Milk Powder 15 g
  1. Make the Cream

    1. Heat milk until it bubbles up, add Knorr Mashed Potato, and stir them evenly.
    2. Add yam paste, custard, and simple syrup—stir them evenly.
  2. Make the Cake

    1. Whisk eggs, sugar, and cake stabilizer for a while, and then add all dry ingredients.
    2. Whisk them until they expand.
    3. Add melted Blue Band Master Cake Margarine, stir them until they’re mixed evenly.
    4. Place the mixture into three 20 cm rounded moulds and bake them on 180° C temperature until they’re well done.
    5. Once they’re cooled off, garnish them with cream and sprinkle their sides using vanilla cake crumbs.
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