Whisk the egg white and sugar become meringue, follow by sifted dry ingredients. Bake 170°C around 15 minutes.
Wash the pulut hitam twice time. Place in water with Pandan and bring to boil. After boil use medium heat, and keep stirring until it soft. After sieve away the water and pandan leaf.
Place Santan, pandan leaf, water, brown sugar, corn starch and sea salt in a pot bring to boil. Stop the heat and sieve away pandan leaf. Add in cooked pulut hitam and fold in whipped cream.
Boil cream A and pour into Chocolate, add in Cream B and blend well all remaining ingredients. Keep chilled a day and whip till soft peak.
Fold well all together. Flatten to 4mm thickness. Chilled it and cut into desired shape.
Spread the coconut cream on almond dacquoise and freeze it.Cut it into square as the filling size.Pipe pandan cream 50% full into silicone mould and insert the square filling.Finishing with almond croustillant as base.Freeze it and dipe into green gourmet glaze.