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 Won Gin Long for the “Burnt Cheesecake, Let’s Make It Malaysian-lah!” Contest.
“Growing up, one of my favourite Malaysian desserts is bubur pulut hitam (in Malay), also known as black glutinous rice desert soup or ‘黑糯米’ (in Chinese). This is a dessert which is not only popular amongst the Chinese, but also the Malays and Indonesians (bubur ketan hitam). The Chinese would usually have this as part of dessert at the end of the meal or just as a snack for supper, and it is called tong sui ‘糖水’ (literally translated to ‘sugar water’). Bubur pulut hitam is made using black glutinous rice, which turns to a dark purple when cooked. The rice is washed, then placed in a large pot of water with some knotted pandan leaves. The pandan leaves will give out a nice pandan aroma to the dessert. Once the water comes to the boil, the pandan leaves are removed and the rice is boiled until it becomes softer. I like mine with a little bite to it, so cooking it for 1 hour achieves my preferred consistency. To sweeten the dessert, I used gula melaka (coconut palm sugar). Finally, thin coconut milk and some salt is added just before serving. Bubur pulut hitam is commonly served warm, with a spoonful of thick coconut milk on top. My family is a huge fan of bubur pulut hitam, so this rice desert soup inspires me, not only its dark purplish colour and countless healthy benefits, but also for the texture and earthiness of the unpolished black glutinous rice. Let’s make Black Glutinous Rice (Pulut Hitam) Burnt Cheesecake – Delicious burnt cheesecake layered over a base of sweet creamy black glutinous rice. Perfect!” – Won Gin Long
- BLACK GLUTINOUS RICE:
- 1 cup black glutinous rice (pulut hitam), washed and drained
- 2 cups water
- 4 pandan leaves, knotted
- 15 grams coconut palm sugar (gula melaka), cut/chopped into small pieces.
- BURNT CHEESECAKE:
- 226 grams Anchor cream cheese
- 1 cup Anchor whipping cream
- 100 grams granulated sugar
- 2 large eggs
- 15 grams cake flour
- 1/2 teaspoon vanilla extract
- Add water, black glutinous rice and knotted pandan leaves into the slow cooker. Cook it on high function for 1 hour.
- Once the black glutinous rice is soft, transfer adequate amount of black glutinous rice to a bowl.
- Add in ‘gula melaka’ and stir until all the ‘gula melaka’ are dissolved.
- Preheat oven to 180°C.
- Brush a bit of butter in a 6-inch springform pan, then line with one large sheets of parchment paper (nonstick cooking paper) in a crisscrossed fashion. Press and crease as needed to ensure that the bottom of the pan is covered, and that the parchment rises a few inches above the sides of pan.
- Cut the cream cheese blocks into smaller cubes (it’ll make it easier to cream) and place them and the sugar in a large mixing bowl.
- Beat the cream cheese and sugar. You can use either an electric hand mixer or a stand mixer with the paddle attachment. Beat until smooth and creamy, scraping the sides of the bowl as needed.
- One at a time, and beat until each egg is fully incorporated before adding the next.
- Add the whipping cream and vanilla extract. Beat until evenly combined.
- Use a fine mesh strainer to sift in the cake flour, and mix until no lumps remain and the batter is very smooth.
- Pour 1/3 of the batter into the black glutinous rice. Mix well.
- Pour the black glutinous rice batter into the base of the prepared pan, bake at pre-heated oven at 180°C for 10 minutes.
- Remove from the oven. Pour 2/3 of the batter on the top of the black glutinous rice batter. Bake at 220°C for 20 minutes, or until the top is a deep shade of golden brown and has risen, but the cake is still slightly jiggly in the center.
- Transfer to a wire cooling rack and allow to cool completely (It will deflate and darken a bit more as it cools, but that’s completely normal.). Once at room temperature, cover and refrigerate for an hour (or overnight if serving the next day).
- Remove from the refrigerator and unmold by taking off the sides of the pan. Carefully peel back the parchment paper. Allow to come back to room temperature, then slice, serve, and enjoy!