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Pandan flavored dango with palm sugar filling and sesame seeds.
Apple cake with spiced caramel and apple flower.
Mizu Shingen mochi with palm sugar syrup and roasted kinako.
Chai spiced flan with creamy apple topping.
Custard filled snow skin mooncakes.
Pandan klepon with palm sugar filling and grated coconut topping.
Lemon posset with mixed fruit topping.
Taro balls in palm sugar syrup with coconut sauce and sesame seed topping.
Pandan flavored tres leches cake topped with coconut rice pudding.
Flourless dark chocolate cake with blue white chocolate ganache and mixed fruit.
Dorayaki with sweet
red bean filling.
Custard tart with shortbread shell and apple, strawberry, and grape flowers.
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