Ingredients
3000ml Water
400gm Evaporated Milk
25gm GH Matcha Emulco
310gm Fruit Bean Curd / Pudding Powder
100gm Sugar (Granulated)
2gm Fruit Sugar
Directions
- Whisk whole eggs, sugar, and matcha emulco until the mixture thickens and becomes glossy.
In a separate bowl, melt the white chocolate and unsalted butter until smooth, then pour into the egg mixture and mix well.
3. Gently fold in cake flour until just combined. - Pour batter into prepared moulds and bake at 180°C for 10 minutesfor a soft, molten centre.
- Finish with your choice of toppings and pipe cream on top for a polished, café-style presentation.
- Pour batter into prepared moulds and bake at 180°C for 10 minutesfor a soft, molten centre.
- Finish with your choice of toppings and pipe cream on top for a polished, café-style presentation.
