Recipe Description
Welcome, Kuali Bakers! This time, we are showcasing all the most ‘terer’ Malaysian-themed burnt cheesecake submissions here! To enter our giveaway, all you need to do is serve up your most ‘terer’ Malaysian-themed burnt cheesecake using Anchor Cream Cheese, which is the key ingredient to a yummylicious silky burnt cheesecake. Read our full instructions here to win! This recipe is courtesy of Toh Chien Hooi for the “Burnt Cheesecake, Let’s Make It Malaysian-lah!” Contest.
“Nasi Lemak is a readily available food in a Malaysian coffee shop. When you can’t think of what to eat, the small package of nasi lemak is the national favorite. I still remember that my sister and I used to quarrel with my nenek and cook nasi lemak. Everytime I woke up from a nap, I smelled the coconut milk smell and occasionally choked up by the sambal. But always eating the old combination can get pretty boring after a while. So why not try this Nasi Lemak Burnt Cheesecake?!” – Toh Chien Hooi
Recipe Ingredient
- Ingredients A: Nasi Lemak
- 50g Rice
- 7g Onion
- 3g Ginger
- 3g Lemongrass
- 2g Pandan Leaf
- 15g Cukup Rasa
- 7g Pepper
- 5g Sugar
- 10g Coconut cream
- 3g Cinnamon Stick
- 2g Star Anise
- 2g Clove
- Ingredients B: Sambal Tumis
- 100g Dry Chili
- 40g Onion
- 30g Garlic
- 15g Sambal Belacan
- 10g Lemongrass
- 7g Pandan Leaf
- 50g Sugar
- 25g Salt
- 10g Pepper
- 15g Asam Jawa
- Ingredients C: Peanut Crush Cake Base
- 50g Peanut
- 15g Butter
- Ingredients D: Cheese Body
- 135g Cream Cheese, room temp
- 20g sugar
- 35g Whipping Cream
- 10g Coconut Cream
- 20g Milk
- 1 nos egg
- 5g All Purpose Flour
- 50g Nasi Lemak
Instructions
- Onion, ginger and lemongrass fry until fragrant.
- Then add in cinnamon stick, clove and star anise.
- Wash the rice 3 times.
- Add in cukup rasa, pepper, sugar, and water into the rice.
- Lastly add in coconut cream and pandan leaf.
- Steam for 1 hour then leave aside.
- Soak the dry chili until soft.
- Cut onion and garlic into small size.
- Blend onion, garlic, soft dry chili, lemongrass, sambal belacan until smooth.
- Fry the sambal mixture until fragrant.
- Add in asam jawa water.
- Add in sugar, salt, pepper and pandan leaf.
- Roast or fry the peanut until fragrant.
- Crust the peanut with food blender until smooth texture.
- Add in melted butter mix well.
- Spread on the bottom of 4 inch springform. Press it evenly.
- Preheat the oven 250°C.
- Soften the cream cheese, mix well with sugar.
- Add in whipping cream and egg, mix evenly
- Add in coconut cream and nasi lemak mix well.
- Add in all purpose flour, mix well.
- Pour the mixture into the springform.
- Bake 250°C 25 min.Then chill for 4 hours and above.
- Add the sambal tumis on top of the cake.
- Then topped with cucumber, anchovies, peanut and hard boiled egg.
