 Ever since the weather have spiked up to around 30+ degrees in HK, making a cake with the tropics was the first thing that came to mind. This was inspired from a south-east Asian dessert I had back when I was studying in Malaysia - lemongrass jelly. Infused with lemongrass, kaffir lime leaves, pandan leaves, and finished off with lime juice and zest, this jelly is packed with flavour. I still remember mom bought them in plastic tubs and comes with this lemon/lime syrup.. so simple, yet it is just sublime!
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Inspired by the local desserts in Hong Kong, I have came up with this petit gâteau that combines the three flavours I love since childhood. Black sesame Tofu Osmanthus flower Each of these taste great on their own, and together they taste just as awesome! I have always wanted to make a tofu cake, and this was it! The difficult part was to balance the proportion so that you get to taste all of flavours in one bite, without one overpowering the other.
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