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