• 4 tablespoons - DXN Vinaigrette
• 1 can Tuna (any brand)
• 1 small chopped onion
• 2 slices tomato
• 1 tablespoon baking powder
• 1 piece lettuce
• 4 slices white bread

1. Mix DXN Vinaigrette with Tuna.
2. Put the mixed Tuna between two slices of white bread.
3. Garnish the sandwich with the onion, tomato slices and lettuce.
4. Cut and serve as desired.
   
   

• 2 tablespoons - DXN Vinaigrette
• 3 tablespoons - DXN Roselle Juice
• 250 ml water
• Ice cubes (Optional)

1. Add DXN Vinaigrette and Roselle Juice into 250 ml of water and mix well.
2. Add ice cubes into the juice and serve.

• 5 tablespoons - DXN Vinaigrette
• 5 tablespoons - DXN Cordypine
• 1 medium apple guava / any fruits (chop into cubes)
• ½ Cucumber (chop into cubes)
• Sugar (accordingly)

1. Mix DXN Vinaigrette and Cordypine in a large punch bowl.
2. Add sugar according to your sweetness preference. Stir until the sugar has dissolved completely.
3. Add guava (any fruits) and cucumber cubes and stir well. Serve.

• 2 packets DXN Lingzhi Coffee 3-In-1
• ¾cup hot water
• 1 ¾ cups all purpose flour
• 1 ½ cups sugar
• 1 tablespoon baking powder
• ½ teaspoon salt
• ½ cup vegetable oil
• 6 egg yolks
• 1 teaspoon cream of tartar
• 56 grams semisweet chocolate, grated

1. Dissolve DXN Lingzhi Coffee powder into hot water, and put aside to let it cool to room temperature.
2. Pour in flour, sugar, baking powder and salt into a large bowl and stir well.
3. Make a well in center , add in oil, egg yolks, vanilla essence and cooled coffee.
4. Beat with a wooden spoon until smooth.
5. Beat the eggs whites and cream of tartar in a large bowl until stiff but not dry.
6. Mix the above (from 2-4) into a bowl,and add in grated chocolate.
7. Spoon batter into an ungreased 10 inch tube pan.
8. Bake in a 325 °F (163°C) oven for 60 to 70 minutes or until cake springs back when lightly touched.
9. Remove from pan.
10. Ready to serve.

1. Bun Dough
   • 4 cups all purpose flour
   • 2 ounces salted butter
   • 1/3 cup granulated sugar
   • 2 teaspoons active dry yeast
   • 1 cup warm water
   • ½ cup warm whole milk
   • ½ teaspoon salt (dissolved in the milk)
   • 1 beaten egg yolk
   • 1 teaspoon cold water
   
   
2. DXN Black Coffee Cream
   • 1/3 cup water
   • 1 cup sugar + 4 packets of DXN Black Coffee
   • 4 ounces butter
   • 1 teaspoon vanilla essence
   • 1 dash salt (if desired)

Preparation method:

• Bun Dough
  1. Sift the dry yeast with the flour and sugar.
  2. Rub the butter into the dry mixture until it becomes a fine crumb type mixture.
  3. Add warm water, warm milk and salt into the dry mixture.
  4. Combine until you get a soft dough.
  5. Place the dough onto a lightly floured board and knead the dough for 8 minutes.
  6. Put the dough into a lightly oiled bowl, cover and let it stand in a draft free warm area for 2 hours or until doubled. Punch the dough down.
  7. Place again onto a board and knead by hand for 4 minutes.
  8. Divide the dough into 12 portions.
  9. Knead each portion into a nice round bun, and place onto a greased cookie sheet.
  10. Leave enough room in between for the buns to rise. Set the buns aside, covered in a warm place for about 15 to 20 minutes. Bake in a hot oven for about 25 minutes.
  11. When they are cooled, slit each bun and place in DXN Black Coffee mock cream.
  
  
• DXN Black Coffee Cream
  1. Make a sugar syrup with the water and sugar in a sauce pot and add in 4 packets of DXN Black Coffee until dissolve (about 3 minutes) and remove from heat to cool completely.
  2. Beat the butter with vanilla essence for some time until it is white in colour and fluffy.
  3. Gradually pour in the cold syrup while the mixer is still beating.
  4. Fill the buns with this DXN Black Coffee mock cream

• 300g butter
• 275g castor sugar
• 1 teaspoon vanilla essence
• 2 packet DXN Vita Café
• 5 eggs
• 150g self-raising flour
• 125g superfine flour, sifted
• ½ teaspoon baking powder

1. Line base and sides of a 22cm cake pan with parchment paper.
2. Preheat oven to 170°C or 338°F.
3. Mix butter, sugar and vanilla essence until light and fluffy. Add in 2 packets of DXN Vita Café.
4. Add in eggs and beat well.
5. Mix with self-raising flour, superfine flour and baking powder evenly.
6. Pour mixture into a prepared pan and make a slight hollow in the center of the batter.
7. Bake the mixture in a preheated oven for 1-1 ½ hours or until cake is golden in colour or cooked through when tested with a skewer.

1. Short pastry Dough
   • 75g cold butter
   • 50g shortening
   • ½ teaspoon salt
   • 1 egg yolk
   • 2 to 2 ½ tablespoon ice-cold water
   • 225g plain flour, sifted
   
   
2. Cream Cheese Filling
   • 250g cream cheese
   • 80g butter
   • 100g castor sugar
   • 3 eggs
   • 80ml UHT milk
   • 40g corn flour
   • 120g whipping cream
   • 2 packets Zhi Mocha

Preparation method:

• Pastry Dough
  1. Add in grated butter into flour and toss together.
  2. Add shortening and mix lightly with your fingertips. Stir in sugar and salt.
  3. Add ice-cold water and egg yolk and mix gently to bind into a fine and smooth dough.
  4. Wrap the dough in plastic and refrigerate for 30 minutes.
  5. Divide the dough into equal portions and press each portion evenly over the base sides of small tart moulds.
  6. Bake bind at 180°C for 5 minutes; remove beans and continue to bake for 7-8 minutes.
  
  
• Cream Cheese Filling
  1. Cream the cheese, butter and sugar until light. Add in eggs one at a time.
  2. Stir in UHT milk, DXN Zhi Mocha and sift in corn flour. Add whipping cream and stir well to mix. Spoon the filling into tart moulds.
  3. Bake in a preheated oven at 180°C for 25 minutes.
  4. Remove from the oven and cool completely, then refrigerate until the tarts are well-chilled before serving.

1. Part A
   • 200g Marie biscuits - finely crushed
   • 60g butter, melted
     
2. Part B
   • 500g cream cheese, at room temperature
   • 80g castor sugar
   • Juice of 1 lemon
   • 3 sachets of DXN Lingzhi Coffee 3-in-1
   • 3 tsp gelatin

Preparation method:

• Part A
  1. Lightly grease a 20cm pan. Melt the butter in a small container on power medium high for 5 to 10 seconds in a microwave oven.
  2. Mix the melted butter with biscuit crumbs evenly.
  3. Transfer the mixture into the pan and spread evenly. Use a flat-bottomed glass and press the mixture evenly over the base. Refrigerate for 30 minutes or until firm.
  
  
• Part B
  1. Blend cream cheese, sugar, lemon juice and DXN Lingzhi Coffee 3-in-1 together until the mixture is smooth.
  2. Mix warm water with gelatin and stir until the gelatin is dissolved, then pour the gelatin mixture into the cheese mixture.
  
  
• Final steps
  1. Spread evenly Part B onto Part A.
  2. Refrigerate for at least 3 to 4 hours or until set.

• 3 eggs
• 1 cup sugar
• 1/3 cup water
• 1 tsp. vanilla
• 3/4 cup flour
• 1/4 cup cocoa
• 1 tsp. baking powder
• 1/4 tsp. salt
• Confectioners´ sugar (powered sugar / icing sugar)
• 1 cup whipping cream
• 3 sachets of DXN Lingzhi Coffee 2-in-1

1. Beat the eggs for several minutes, until thick and the colour turns yellow.
2. Gradually beat in the sugar. Add in water, vanilla and 3 sachets of DXN Lingzhi Coffee 2-in-1 slowly.
3. Mix the flour, cocoa, baking powder and salt in a separate bowl.
4. Gradually add in dry ingredients to egg mixture and beat until the mixture is smooth.
5. Pour the mixture into a greased and lined 15 x 10 x 1 inch tray.
6. Place the waxed paper ina baking tray and then grease the waxed paper. Bake at 375 °F (190°C ) for 8 to 12 minutes.
7. Tip the cake onto a tea towel which you have sprinkled with confectioners´ sugar. Remove the waxed paper and while hot, roll the cake and towel, from the narrow end. Cool on wire rack.
8. When cool, whip the cream (sweetened and add vanilla) and add 1 sachet of DXN Lingzhi Coffee 2-in-1. Unroll the cake, remove the towel, spread the cream on cake and roll the cake back up.

• 2 cups water
• 1/4 cup sugar
• 1/3 cup water
• 4 tsp gelatin

1. Pour the DXN ZhiCafe, sugar and water into a saucepan, and heat until the sugar has dissolved and the coffee is well-brewed. Put aside until it cools completely.
2. Soften the gelatin with ½ cup of brewed coffee (Step 1) in a small container.
3. Stir in the partially dissolved gelatin into the strong coffee ( Step 1 ), stir until dissolved.
4. Strain into a mould and leave for 1-2 hours to set.