100 g rice flour
16 g arrow root starch
100 g sugar
320 g jasmine water
red: beet root (make concentrated beet root juce by blending beet root with water and strain with cheese cloth)
green: pandan leaves (make concentrated pandan juice by blending pandan leaves with water and strain with cheese cloth)
yellow: turmeric (make concentrated turmeric juice through grating and strain with cheese cloth)
purple: butterfly pea flower (soak with warm water and strain, add a drop of lime juice to make purple color brighter)
250 g coconut cream
25 g rice flour
4 g mung bean starch
4 g salt
12 g sugar
Arrange small ramekins in the steamer, put on high heat for 5 minutes.
Divide batter into 5 portions and add a drop of different color in each different portion.
Pour the batter into the ramekins, steam with high heat for 15 minutes.
Use a small spatula to lift the small cakes out of the ramekins.
To make the topping, put all ingredients into a pot and stir with hand whisk.
Put the pot on the stove and cook until the mixture thickens.
Set aside to cool down.
Put the topping mixture into piping bag along with piping nozzle no. 102.
Pipe on top into flower form and garnish with edible flower on top.