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 Yee Rou for the “Burnt Cheesecake, Let’s Make It Malaysian-lah!” Contest.
“Pulut hitam is such an iconic desserts among Malaysian, why not infuse them together with burnt cheesecake? Don’t forget to add a little touch of Hibiscus extract as well cause we can 😎” – Yee Rou
This recipe is best with
Recipe Ingredient
- 600g cream cheese
- 225g caster sugar
- 4 eggs
- pinch of salt
- 150g heavy cream
- 150g pulut hitam
- 40g flour
- 10g hibiscus extract extract
- 4 tbsp black glutinous rice
- 2 pandan leaves
- 70g rock sugar
- 30g palm sugar
- 15ml coconut milk
Instructions
- Soak 4 tablespoon of glutinous rice overnight
- Boil the rice with 2 pandan leaves on high heat
- Once boil, let it simmer for 30 minutes until the rice puffs up
- Add rock sugar, palm sugar and santan
- Set the pulut hitam aside to let cool
- Whip cream cheese until soft and fluffy
- Add in sugar and mix until well combined
- Add 4 eggs in gradually one at a time
- Add a pinch of salt
- Mix 150 of heavy cream with dry mixture
- Add in 150g pulut hitam with the heavy cream mixture
- Add the mixture into the batter
- Sieve the mixture and pour into a 6 inch baking tin lined with parchment paper
- Bake at 220 degrees for 35 minutes (depending on oven)