Peel and core the Pineapple, then cut into bite-sized wedges. Trim and julienne the Jicama (yam bean), slice the Cucumber, peel and thinly slice the Green mango, core and chop the Firm guava, and quarter the Rose apple (jambu air); place all prepared fruits and vegetables in a large mixing bowl.
Slice the Tofu puffs (tau pok) and the Chinese cruller (youtiao) into 1–2 cm pieces. Briefly deep-fry or pan-fry them in hot oil until puffed and golden (alternatively warm them through), then drain on paper towels so they stay crisp.
Make the dressing by pounding or blitzing together the Prawn paste molasses (petis udang / hae ko), chopped Red chilies, softened Dark palm sugar (gula Melaka), Tamarind paste, Lime juice, about 2–4 tablespoons of Water and a pinch of Salt until you have a thick, slightly coarse sauce. Taste and adjust for heat, sweetness and acidity.
Toast the Roasted peanuts in a dry pan until fragrant, then roughly chop them. Lightly toast the Toasted sesame seeds until golden and aromatic.
Pour the dressing over the mixed fruits and vegetables and toss gently to coat evenly. Add the warm tofu puffs and cruller pieces and toss again so they absorb some of the sauce without becoming soggy.
Scatter the chopped peanuts and sesame seeds over the salad and garnish with shredded Torch ginger bud (bunga kantan) for a citrusy, floral note. Serve immediately so the crunchy elements remain crisp—rojak is best enjoyed fresh.
