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For Mango Sticky Rice Crepe

  • All Purpose Wheat Flour 125.0 g
  • BEST FOODS Baking Powder Double Acting Formula 1 kg 1.0 tsp
  • Vanilla Powder 1.0 tsp
  • Fresh Milk 200.0 g
  • Coconut Milk 45.0 g
  • BEST FOODS Butter Flavoured Margarine 1 kg 60.0 g
  • Sugar 100.0 g
  • Eggs 4.0 egg
  • Pandan Juice 100.0 g
  • Thai Sweet Sticky Rice 1.0 kg
  • BEST FOODS Vanilla Flavoured Filling 900 g 200.0 g
  • Best Foods Butter Flavoured Margarine, for brushing pan
  • Gold Beans
  • Ripe Mangos, cut into sticks 2.0 item

The blend of Thai and Japanese desserts.



  1. For Mango Sticky Rice Crepe

    • In to mixing bowl, sift flour, Best Foods Baking Powder Double Acting Formula, vanilla extract. Set aside.
    • Add fresh milk, coconut milk, Best Foods Butter Flavoured Margarine, sugar. Warm the ingredients over heat, stir until melted. Let the mixture rest and cool.
    • Roughly beat the eggs and add in the mixture prepared in step 2. Pour into the dough mixture in step 1, followed by pandan juice. Stir well. Strain the ingredients and chill in the refrigerator for 30 minutes.
    • Heat the Teflon pan. Brush Best Foods Butter-Flavoured Margarine on the pan. Scoop the crepe batter into the center of the pan. Swirl into a light round shape and wait until well cooked. Put the crepe on a rack.
    • Place the crepe on the flat plate. Spread Thai sweet sticky rice and Best Food Vanilla Flavoured Filling on the crepe. Add ripe mango stick and roll the crepe. Cut into pieces and serve with gold beans.

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