• Prep Time 30 minutes
  • Cook Time 90 minutes
  • Serving For 4 People
  • Difficulty Normal
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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 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
Anchor Cream Cheese

Recipe Ingredient

  • 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

Instructions

    For Kaya
  1. In a sauce pan, add coconut cream, sugar, gula melaka and pandan leaves
  2. Cook over medium heat, just until everything is melted and combined
  3. 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.
  4. Once ready, add the egg yolk mixture into the gula melaka mixture, and continue cooking until it thickens.
  5. Let it cool, to be used for the cheesecake.
  6. For Pulut Tai Tai
  7. Soak the blue pea flower in 150ml of water for 1hour, then discard the flower
  8. Separate glutinous rice into 2 bowls, for the 1st bowl, add 150ml of water, and the 2nd bowl, add the blue pea water
  9. Soak the glutinous rice overnight
  10. Stir in salt to coconut milk
  11. Drain glutinous rice, and arrange them onto a flat plan, for steaming
  12. Pour half of the coconut milk, and ensure it covers all the rice, and then steam for 20mins
  13. Add in the remaining of the coconut milk, and steam for 20mins more.
  14. Check for doneness, otherwise, steam for another 10mins
  15. Line 6 inch baking pan with seran wrap
  16. Remove the glutinous rice from its steaming pan, and press firmly into the 6 inch baking pan.
  17. For Burnt Cheesecake
  18. On medium speed, incorporate cream cheese with sugar, and mix till well combined
  19. Gradually add in 1 egg at a time and ensure the consistency of the mixture
  20. Add in whipping cream, vanilla, cake flour, and gula melaka kaya (only use 100gm of kaya)
  21. Line a 6 inch baking pan with baking sheets
  22. Bake in pre-heated oven for 20 minutes at 200 degree Celsius.
  23. Once done, let it cool before refrigerating overnight.
  24. Assembly
  25. Remove burn cheesecake from pan, and place it on top of pulut tai tai to serve
  26. Place additional kaya on the side, for dipping.
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