Make this Mango Mousse Cake from Sai Woo for Chinese New Year (RECIPE)
DH Vancouver StaffFeb 04, 2016 11:25 am
Much of the joy of observing the arrival of the Lunar New Year is in getting together and feasting on traditional eats. Families and friends gather to dine on abundant savoury dishes and to indulge in sweet treats.
There are plenty of ways Vancouverites can enjoy welcoming the Year of the Monkey, thanks to local events, as well as drinks and goodies at hand. For those who want to take the celebration to the kitchen, a recipe for a colourful dessert from one of Vancouver’s most acclaimed modern Asian restaurants can be fun and delicious.
Chef Keev Mah of Chinatown’s Sai Woo shared with us his recipe for a unique Chinese dessert that is a treat for sweet tooths of all ages, ideal for a Chinese New Year celebration–or if you just want to show off your dessert-making skills. This mango mousse cake is served with purple yam jam, tapioca chip, coconut tapioca sauce, and toasted coconut flakes. If you’re feeling adventurous, add on a tapioca chip (aka sago puff)–just get started on that part early, since it needs to dry at least a day or two.
Photo courtesy Sai Woo
Sai Woo’s Mango Mousse Cake
By Chef Keev Mah
800g Mango puree
250g egg yolk
20g gelatin, bloomed
1250g whipped cream
Heat mango puree and cream.
Mix egg yolk,egg, sugar and cornstarch,temper with the heated mango puree, add back into pot and add gelatin.
Cook at a medium heat until thickened and cool immediately.
When ready to build, whip the remaining 1250 g cream and fold into mango mixture.
Purple Yam Mousse
600g purple yam puree
920g whipped cream
Follow the same procedure as for the mango mousse
500g egg whites
400g coconut flakes
280g icing sugar
Whip egg whites and sugar to medium peaks, fold the coconut mix together.
Bake at 325F 15 min
Let it cool.
800g mango puree
26g gelatin, bloomed
Heat mango and water in a pot to boil, add in bloomed gelatin.
Coconut Tapioca Sauce
2 tbsp tapioca pearls
500g coconut milk
Heat together, and cook until tapioca pearls are translucent.
To build the cake
In a mold, layer the coconut dacquoise, purple mousse, allow to set. Add mango mousse, allow to set, then repeat the steps.
Finish off the top with the mango glee.
Allow cake to set for 3 hours before slicing into it.
Optional: Sago puff (tapioca chip)
200g tapioca pearls
3-4 litres water
Boil water, add pearls, cook until translucent. Strain, spread onto tray and dry; leave for 3 days.
When ready deep fry at 375F
DH Vancouver Staff
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