Modern Indonesian Cuisine
The green colour is created from using pandan leafs or by using green food colouring.
If you need a dessert at the last minute, this is it! This Brûlée has the texture of mousse and should be made no more than half an hour before serving.
A Fusion of young coconut, custard raisins and cinnamon.
A warming and comforting dish that will surprise you with the taste of the soft rice combined with the palm sugar and mango.