Make this Mango Mousse Cake from Sai Woo for Chinese New Year (RECIPE)

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.

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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.

Sai Woo’s Mango Mousse Cake

By Chef Keev Mah

Mango Mousse

Ingredients

• 800g Mango puree
• 400g Cream
• 250g egg yolk
• 3 eggs
• 300g sugar
• 20g gelatin, bloomed
• 1250g whipped cream

Method

• 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

Ingredients

• 260g cream
• 600g purple yam puree
• 100g eggs
• 40g cornstarch
• 200g sugar
• 18g gelatin
• 920g whipped cream

Method

• Follow the same procedure as for the mango mousse

Coconut Dacquoise

Ingredients

• 500g egg whites
• 150g sugar
• 400g coconut flakes
• 230g cornstarch
• 280g icing sugar

Method

• Whip egg whites and sugar to medium peaks, fold the coconut mix together.
• Bake at 325F 15 min
• Let it cool.

Mango Gelee

Ingredients

• 200g water
• 800g mango puree
• 26g gelatin, bloomed

Method

• Heat mango and water in a pot to boil, add in bloomed gelatin.

Coconut Tapioca Sauce

Ingredients

• 2 tbsp tapioca pearls
• 500g coconut milk
• 100g sugar
• 1/4tsp Vanilla

Method

• 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)

Ingredients

• 200g tapioca pearls
• 3-4 litres water
• 100g sugar

Method

• Boil water, add pearls, cook until translucent. Strain, spread onto tray and dry; leave for 3 days.
• When ready deep fry at 375F