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 Artsy Ocean for the “Burnt Cheesecake, Let’s Make It Malaysian-lah!” Contest.
“Inspired by one of the most popular traditional Nyonya kuih (sweet cake) in Malaysia which is Onde-onde (or Ondeh-Ondeh). This favourite is a glutinous rice ball dessert flavoured with pandan extract and local sugar; gula melaka (palm sugar). This recipe is a modified version using gula apong from Sarawak which is a type of sugar that comes from nipah palm tree that grows abundantly along the coastlines of Sarawak. The flavour of gula apong comes with a hint of salted caramel flavour, a hint of burnt smell and flavour, and sweet taste but less intense than white or brown sugar.” – Artsy Ocean
Recipe Ingredient
- Pandan extract
- 50g pandan leaves
- 150g water
- For the Cake
- 5” inch size baking pan
- Unsalted butter (for pan) or baking spray for the baking pan
- 250g Anchor Cream Cheese, room temperature
- 50g Gula apong
- 1 Medium egg
- 2 tbsp Natural pandan extract (can be prepared a day earlier)**
- 1⁄4 tsp Pandan emulco (optional)
- 20g Coconut extract
- 150g whipping cream
- 1 tsp All-Purpose flour
- For the Topping
- 30g Gula apong
- 3 tsp Water
- Pandan leaves (optional)
- 1 1⁄4 tsp Corn starch
- 30g Dessicated coconut
- A pinch of salt
- 50g whipping cream
- 1⁄2 tsp Icing sugar
Instructions
- Wash and cut pandan leaves into small (1-inch or smaller) strips.
- Place the leaves and water into a blender and blend until smooth.
- Use fine mesh strainer and strain (or squeeze out) immediately and keep in a transparent bowl (or jar) for about a day in the refrigerator.
- There will be a green sediment that will sink to the bottom of the bowl/jar. Discard the liquid layer above and the sediment is the pandan extract.
- Note: The extract can also be used immediately however, the green colour in the mixture will not be strong as compared to the concentrated extract.
- Place a rack in middle of oven; preheat to 200°C. Use butter or baking spray to coat the baking pan, then line it with parchment paper (leave the parchment paper around 2" above top of the pan on all sides). Press the parchment paper to all sides of the pan to get a neat crease.
- Beat the room temperature, Anchor cream cheese and sugar (gula apong) in your mixing bowl. You can use stand or hand mixer on medium-high speed. Scrape down sides of the bowl and beat again until smooth and no lumps remain and sugar has dissolved. (Note : gula apong texture is abit sticky)
- Add the egg and beat it for 15 seconds or until the egg is incorporated in the mixture. Scrape down sides of bowl, then reduce mixer speed to medium-low.
- Add the natural pandan extract and the pandan emulco (optional) if you would like to have a green pastel result. With natural pandan extract only, you will get a pale green colour.
- Add the coconut extract, whipping cream and all-purpose flour and beat all until combined, about 30 seconds. Scrape the sides and mix for another 15 seconds or until all well combined.
- Scrape the sides and continue to beat until batter is very smooth, homogenous, and silky, about 10 seconds or until well combined. Use a fine mesh strainer and pour over the mixture to the baking pan to get a smooth texture.
- Put in the baking pan in the pre-heated oven and bake the burnt cheesecake until deeply golden brown on top and still very jiggly, around 20-25 minutes* (depending on oven type). Let cool and fridge it overnight.
- Stir the dessicated coconut in a pot at low-medium heat and add a pinch of salt.
- Put aside and let it cool.
- Boil gula apong with knotted pandan leaves in a pot at medium heat.
- Add water and let it boil until gula apong has completely melted.
- Add corn starch to thicken the mixture.
- Sieve syrup into a bowl to remove any impurities.
- Transfer to a jar, let it cool or store in the fridge to be used later.
- Beat the whipping cream with icing sugar until stiff peak.
- Take out the cheese cake from the baking pan and carefully peel off the parchment papers.
- Put the whipped cream on top of the burnt cheesecake, add the dessicated coconut and drizzle over the gula apong syrup.
- Finish it with a small strip of the pandan leave and put it on the center as a decoration for the cake.
- Dip knife into hot water, wipe it and cut a slice
