DIRECTIONS:

1. Fill ¾ pot of a medium size pot with water and bring to boil.
2. Add the sago pearls and stir randomly. Cook until the pearls are completely free of white dots and are translucent.
3. Drain over running water and rinse the sago. Drain off excess water and use as required.
4. Blend avocado with water in a juice processor. Add melted gula Melaka to taste. Mix in the sago pearls and serve the avocado puree with coconut milk or ice cream.

DIRECTIONS:

1. Sift dry ingredients twice.
2. Add milo to dry ingredients.
3. Combine all wet ingredients in a bowl, whisk to mix.
4. Add Wet Ingredients to the dry ingredients. Do not use a whisk to mix. Use a rubber spatula to mix. DO NOT OVER MIX.
5. Use yellow scoop & portion into muffin cups – 70 g on each.
6. Drizzle the Nutella on top of muffin before bake.
7. Bake at 190°C for approximately 17 minutes.

DIRECTIONS FOR MINT CAKE

1. Preheat oven to 170 deg and grease 2 nos of 7 inches cake tins.
2. In a mixer bowl, sift the flour, baking soda, salt and cinnamon powder.
3. Add sugar.
4. Add in the beaten eggs and the melted butter.
5. Mix to combine. Do not vigorously beat the mixture.
6. Fold in the vanilla extract, pineapple and walnuts.
7. Pour mixture into prepared tins and bake in the pre heated oven for approximately 25-30 minutes.
8. Check for doneness with a toothpick.
9. Remove from oven and cool.
10. Once cool, spread the frosting on top of both sponges and layer them up.
11. Then spread the remaining frosting on the sides of the cake, covering the whole sponge.
12. Decorate with chopped toasted walnuts.
13. Chill before serving.

DIRECTIONS FOR SYRUP

1. Boil the water, sugar and mint leaves together for 1 minute. Strain and add the lemon juice.

DIRECTIONS FOR HONEY ALMOND CRUST

1. In a pan, melt the butter and honey together, Take it off the heat and stir in the sliced almonds.

DIRECTIONS:

1. Preheat oven to 170 deg and grease 2 nos of 7 inches cake tins.
2. In a mixer bowl, sift the flour, baking soda, salt and cinnamon powder.
3. Add sugar.
4. Add in the beaten eggs and the melted butter.
5. Mix to combine. Do not vigorously beat the mixture.
6. Fold in the vanilla extract, pineapple and walnuts.
7. Pour mixture into prepared tins and bake in the pre heated oven for approximately 25-30 minutes.
8. Check for doneness with a toothpick.
9. Remove from oven and cool.
10. Once cool, spread the frosting on top of both sponges and layer them up.
11. Then spread the remaining frosting on the sides of the cake, covering the whole sponge.
12. Decorate with chopped toasted walnuts.
13. Chill before serving.