Instructions for home-made guava sauce:

1. Cut the guava into half. Remove the seeds from the guavas and chop them up into large cubes with the skin on. Add them into a blender and 2 to 3 tablespoons of liquid coconut cream. Blend until it turns into a thick paste.

Instructions for pudding:

1. Peel and grate one medium ginger root and strain off the juice with the help of a spoon by applying pressure to squeeze the juice from the grated ginger. Set aside.

2. Dissolve the potato starch powder in 1 to 3 tbsp of water. Remove any lumps.

3. In a bowl, mash up the silken tofu.

4. Heat the remaining liquid coconut milk on a low flame in a non-stick saucepan. Mix in the mashed tofu and potato starch   water. Stir well.

5. Mix in the guava paste and brown cane sugar. Continue stirring until the mixture thickens.

6. Slowly mix in the freshly squeezed ginger juice.

7. Equally transfer the pudding mixture into serving bowls then sprinkle sesame seeds on the top.

8. Cover the bowls with cling film and   refrigerate until the pudding becomes firm.

9. Serve cold.