Experience the nostalgia of Malaysians' favorite dessert, Taro Bubur Chacha. Creamy taro chunks meet luscious coconut milk, harmonizing perfectly. This reimagined version showcases layers of coconut mousse, dacquoise, caramel, and a velvety taro cream.
The layering includes:
• Soft coconut caramel
• Roasted coconut mousse
• Taro cream
• Roasted coconut dacquoise
• Coconut crisp
(Every cake includes a candle and a plastic knife.)
Click here to add on extra candle & cake topper.
WEIGHT & SERVING SIZE
About 500 grams, serve 3–5 pax
Disclaimer:
Our cakes are meticulously crafted by hand, resulting in slight variations in size and measurements due to the baking process and other contributing factors. However, rest assured that we consider the weight of the cake as the ultimate measurement, ensuring consistency across all our products. We are committed to delivering cakes of exceptional quality, and we sincerely appreciate your understanding and recognition of the distinctiveness inherent in our handmade creations.
ALLERGENS, INGREDIENTS & STORAGE\
Allergens:
Contains eggs, dairy, gelatine, gluten, nuts (almond)
Ingredients:
Almond Powder, Brown Sugar, Butter, Coconut, Coconut Puree, Coconut Sugar, Desiccated Coconut, Flour, Glucose, Icing Sugar, Pandan Leaf, Salt, Sea Salt, Trimoline, and Yam
Storage:
Our desserts are temperature-sensitive, as they are meticulously crafted with intricate layering to deliver a delightful sensory experience. They can last for 35 minutes at room temperature and up to an hour when it is below 24 degrees Celsius. Upon receiving your order, kindly refrigerating the cake at 4–10°C immediately, until you are ready to serve.
