Where to start
A quick orientation to our asian fusion before the detail below.
- Most ordered here
- Puteri JendolThe safe choice if you cannot decide.
- Prices
- RM88.00 – RM124.0012 cakes in this range.
- Need it tomorrow
- 3 of 12 available next dayEverything else needs 2–3 days.
- Travelling with it
- 2 keep at room temperatureThe rest travel best chilled and eaten the same day.
Asian flavours are the new thing, continuing to gain more respect throughout the world. As Malaysians, we have always been guided by our love of coconut, gula melaka and pandan. Additionally, the use of classic Asian flavours such as green tea and local fruits allows us to play with some intriguing flavour combinations. If you are Asian, this category is for you. Welcome home!
Puteri Jendol
The classic Malaysian dessert made into a cake. That was our goal and we believe we have achieved it! Meet your cendol cake, a mixture of gula melaka sponge and pandan sponge with a cendol red bean filling and encased in a coconut whipped cream frosting. Â
Hitam Manis
Hitam Manis – The original pulut hitam cake. There have been others but we are the original creators of this unique flavour. We created a black glutinous rice (pulut hitam) filling in a bamboo charcoal vanilla cake with a light gula melaka frosting.Â
Lychee Peachy
the combination of sweet peaches with the floral hues of lychee, make this such a delightful creation. Married with a light Japanese cheesecake sponge and fresh whipped cream frosting expect this to be completed in an instant with requests for seconds.Â
Midnight in Tokyo
no Asian category is complete without a green tea addition. Enjoy a rich green tea creme caramel and dark chocolate cake in this dark upon super dark combination.
Le Téa Tres Leches
Le Téa Tres Leches – le Téa Tres Leches made with a light vanilla sponge and soaked in an aromatic Thai Red Tea and topped with vanilla fresh cream frosting. .
Raspberry Beret
Raspberry Beret – a pandan pistachio sugee butter cake swirled with our own raspberry jam and finished with raspberry glaze and pistachio. Buttery and nutty rather than sweet, and made for a cup of tea.
Pandan Swirl
Pandan Swirl – a pandan sugee butter cake with cheesecake swirls, topped with fresh grated coconut cooked in gula melaka. Dense, moist and meant to be sliced and eaten any time of day.
The Geisha
The Geisha – a green tea cake with Tsubushian-style red bean and cream cheese frosting. We make the red bean paste in-house, so it is a proper filling rather than scattered beans. For real green tea lovers.
Rasa Sayang
Rasa Sayang – a pandan Japanese-style cheesecake layered with gula melaka cream cheese and generous strips of fresh coconut flesh. Light and coconut-forward. Best eaten within 3 days.
Pineapple Crush
Pineapple Crush – a pineapple sponge and cheesecake together, with coconut whipped cream frosting and toasted coconut flakes. Tropical and light on the palate.
Honolulu
Honolulu – a light pineapple Japanese-style cheesecake with cooked pineapple through the middle and toasted coconut flakes. Tart, airy and refreshing rather than rich.
Pandan Brûlée
Pandan Brûlée – a delicate pandan creme caramel sandwiched between gula melaka sponge and topped with coconut whipped cream. Two baking techniques in one cake, and one of our own favourites.
Pandan Brûlée – if ever your had kuih, this is what our pandan brûlée would be like. Reminiscent of our Malaysian childhood, this wonderfully delicious cake is the ultimate quantum leap to our youth. Â
Find out more of our Asian inspired cakes by selecting shop online or head directly to our asian fusion collection