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 Fatin Khadijah for the “Burnt Cheesecake, Let’s Make It Malaysian-lah!” Contest.
“My burnt cheesecake is inspired by onde-onde. When talking about the combination between gula melaka, grated coconut and pandan leaves, Malaysians will automatically think about onde-onde. Since onde-onde is trending in Malaysia now, I’m very excited to try new recipe inspired by onde-onde.” – Fatin Khadijah
Recipe Ingredient
- 500 gm anchor cream cheese
- 20 gm cake flour
- 100 ml coconut milk
- 200ml anchor whipping cream
- 80 gm castor sugar
- 50 gm grated gula melaka
- 2 tbs pandan paste
- 3 eggs
Instructions
- mix the cream cheese and sugar together until it smooth
- put the all purpose flour
- put an egg, and then mix slowly
- mix the coconut milk, whipping cream and Pandan paste together
- prepare 7 inch pan together with the parchment paper
- bake at 200° for 60 mins
