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 Mulan Fa for the “Burnt Cheesecake, Let’s Make It Malaysian-lah!” Contest.
“This rich glutinous rice coupled with the flavourful kaya into burnt cheesecake is an amazing match, with a cross of European classical dish with local flavours.” – Mulan Fa
This recipe is best with
- For Gula Melaka Kaya
- 200ml Coconut Cream
- 4 Large Egg Yolks
- 50gm Sugar
- 50gm Gula Melaka
- 3 Pandan Leaves
- For Pulut Tai Tai
- 300gm Glutinous Rice
- 300ml Water
- 1tbsp Blue Pea Flower
- 125ml Coconut Milk
- 3 Pandan Leaves
- For Burnt Cheesecake
- 250gm of Anchor Cream Cheese
- 170ml of Anchor Professional Whipping Cream
- 60gm of Sugar
- 2 Eggs and 1 Egg Yolk
- 1tbsp of Cake flour
- 1tbsp of Vanilla Prima
- In a sauce pan, add coconut cream, sugar, gula melaka and pandan leaves
- Cook over medium heat, just until everything is melted and combined
- Slowly incorporate some of the melted gula melaka mixture into the egg yolk to temper it, and ensure the temperature is consistent with the hot gula melaka mixture.
- Once ready, add the egg yolk mixture into the gula melaka mixture, and continue cooking until it thickens.
- Let it cool, to be used for the cheesecake.
- Soak the blue pea flower in 150ml of water for 1hour, then discard the flower
- Separate glutinous rice into 2 bowls, for the 1st bowl, add 150ml of water, and the 2nd bowl, add the blue pea water
- Soak the glutinous rice overnight
- Stir in salt to coconut milk
- Drain glutinous rice, and arrange them onto a flat plan, for steaming
- Pour half of the coconut milk, and ensure it covers all the rice, and then steam for 20mins
- Add in the remaining of the coconut milk, and steam for 20mins more.
- Check for doneness, otherwise, steam for another 10mins
- Line 6 inch baking pan with seran wrap
- Remove the glutinous rice from its steaming pan, and press firmly into the 6 inch baking pan.
- On medium speed, incorporate cream cheese with sugar, and mix till well combined
- Gradually add in 1 egg at a time and ensure the consistency of the mixture
- Add in whipping cream, vanilla, cake flour, and gula melaka kaya (only use 100gm of kaya)
- Line a 6 inch baking pan with baking sheets
- Bake in pre-heated oven for 20 minutes at 200 degree Celsius.
- Once done, let it cool before refrigerating overnight.
- Remove burn cheesecake from pan, and place it on top of pulut tai tai to serve
- Place additional kaya on the side, for dipping.
For Pulut Tai Tai
For Burnt Cheesecake