Monday, May 17, 2010

Happy Anniversary

It's the Xth dating anniversary with my bf today and we went celebrate the special day with a dinner at Guu.  It's been the second time for us to be there. Too bad we lost the spot at the counter and we got a table at the side.  Food is still good though but we ordered quite a lot of deep fried food and it was really filling.  It's monday but the place is still packed and very lively.  It was still a good and relaxing dinner.

Finally had the macha coco cocktail which is made of macha, malibu, milk and topped with a dollop of whipping cream.  Never thought that macha tastes good with coconut malibu. Maybe I will make a cake using the combination.

So for this special day I made a pina colada mousse cake.  I always like the taste of pina colada but had never made a cake out of it.  I have looked online in search of recipes, or recipes of similar parts so I can combine, but it's not easy! I ended up experimenting on my own.  To my surprise the result is not bad for a first timer.  There is room for improvement but definitely can do this again.

For a 6" cake
Pina Colada Mousse
125g milk
58g sugar
10g gelatin
1 egg
60g whipped whipping cream
45g strained pineapple juice
5g malibu rum (optional)

  1. Mix sugar and gelatin. Set aside.
  2. Heat up the milk until just before getting into boil. Add sugar and gelatin and stir until dissolve.
  3. Lightly beat the egg and temper the egg with the hot milk. Set aside to cool to room temperature.
  4. Prepare pina colada mixture with coconut cream, pineapple juice and rum. Add the mixture into the cooled egg mixture.
  5. Fold in whipping cream.
Pineapple Gelee
1/2 cup crushed pineapple with juice
2 tbsp malibu rum
3/8 tsp gelatin
  1.  Reserve 2 tbsp of crushed pineapple juice to dissolve gelatin. Put in microwave for 8 seconds or until it dissolves. Add gelatin into the rest of the pineapple and refrigerate in a ring mould.
(From The Sweet Trick by Susumu Koyama)
80g egg white
23g caster sugar
1.5g meringue powder
47g ground almond
47g icing sugar
8g cake flour

  1. Whisk egg white to soft peak. Gradually add sugar and meringue powder in 3 sessions and whisk until stiff peaks.
  2. Sieve almond, icing sugar and cake flour and fold into the egg whites.
  3. Pipe mixture into two 6 inch rounds. Bake in 350F and bake for 20 mins.

  1. Wrap a 6 inch ring mould with cling wrap. Put the ring upside down.
  2. Pour 1/3 of the mousse into the prepared ring mould and refrigerate until set.
  3. Lightly slide the pineapple gelee onto the mousse. Poured the rest of the mousse on top.
  4. Trim the dacquoise into a size slightly smaller than the ring mould. Put the dacquoise upside down and slightly push until the mousse mixture comes flush with the top of dacquoise. Keep refrigerated.
  5. Release the cake from the mould. Sprinkle desiccated coconut around the cake. Serve!


  1. Happy Anniversary, Cherry! Once again, nice cake and nice pics. My husband and I love the Guu too. It's funny that you mentioned anniversary because I just realized my husband and I both forgot our 4th wedding anniversary (we're probably having too much fun in HK)...!

  2. Hi, this recipe sounds wonderful and I would like to try it, but the recipe for the mousse mentions coconut cream in the directions, but does not list it in the ingredients. Can you please advise on how much to use? Thanks!

  3. Perplexed August 7, 2012

    First. I also would like to see the answer to "Anonymous May 16, 2011 re the coconut cream. Second. Why do you list your ingredients in grams? I have no kitchen tool that measures grams. I do have measuring spoons: tablespoon, teaspoon, half-a-teaspoon, etc.; liquids as one cup, half-cup,etc. Who uses gram measurements other than yourself and where are they sold!

    1. The most accurate measurment is in grams. The real professionals all use grams for perfect resolt.

    2. The best way to measure in grams is to use a kitchen scale.

  4. hi, I want to make your pina colada cake but no coconut cream on the recipe!!! how much coconut cream?
    thank you

    1. Oops. I didn't include the measurement of the coconut cream! And it's been a while since I have made this recipe that I couldn't find my hand written original.
      I remember though that I used the very thick type of coconut cream, you know, when you open the bottom of the can and skim only the cream and not use the coconut water at all. In that case only a small amount was used and I did a taste test all along when I invented the recipe. I would suggest try to make the mousse first, put as much/little coconut cream to your taste and see if it firms up before going further to do the whole cake.
      I shall definitely do a test myself and update this recipe in the near future.
      Thanks for pointing this out. Good luck!

  5. Hi there. I want to know do you mean 1 cup already whipped cream like Cool Whip or do you mean 1 cup heavy whipping cream, whisk it to stiff peaks and then fold it into rest of ingredients for Pina Colada mousse?

    1. It's heavy whipping cream whipped to soft peaks. Good luck :)



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