This recipe is best with
- Pineapple crisps:
- 50g sugar
- 100ml water
- 1/2 pineapple
- Tapai mousse:
- 100ml thick coconut milk
- 80ml water
- 80g sugar
- 2 eggs
- 100g fermented rice (tapai)
- 40ml local rice wine (tapai or tuak)
- 300ml whipping cream
- Palm sugar syrup:
- 100g palm sugar (gula melaka), chopped
- 100ml water
- Mint leaves, to garnish
- To make the pineapple crisps, boil the sugar and water together for about 10 minutes to make a syrup. Set aside to cool.
- Skin the pineapple and slice crosswise as thinly as possible. Pat dry. Dip the pineapple slices in sugar syrup, and arrange on a lined baking tray. Dry them out until paper-thin and crispy in a preheated oven set to a very low temperature (120°C). Set aside to cool and store in air-tight jars if not using immediately.
- To make tapai mousse: Combine the coconut milk, water and sugar in a saucepan and heat gently. While coconut milk mixture is cooking, whip the eggs until light and frothy. When the mixture comes to a boil, lower the heat and stir in the beaten eggs, fermented rice and rice wine. Stir until it sets. Set aside to cool.
- Whip the cream until soft peaks form and fold into the cooled tapai mixture. Chill tapai mousse in the refrigerator.
- To make palm sugar syrup, boil the palm sugar and water together until thick and syrupy.
- To assemble, lay two pineapple crisps on a serving plate and place two scoops (about a tablespoon each) of chilled tapai mousse in the centre. Serve drizzled with palm sugar syrup and garnish with mint.