• Prep Time 40 minutes
  • Cook Time 20 minutes
  • Serving For 8 People
  • Difficulty Normal
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Recipe Ingredient

  • [Biscuit Base]
  • 200g digestive biscuit (crushed)
  • 50g cornflakes (crushed)
  • 50g almond flakes (toasted & crushed)
  • 50g desiccated coconut (optional)
  • 80g white chocolate (melted)
  • 150g butter (melted)
  • [Green Tea Cream Cheese Filling]
  • 500g cream cheese
  • 135g icing sugar
  • 500g whipping cream
  • 1 tbsp vanilla essence
  • 2 tbsp green tea powder
  • 2 – 3 drops green tea flavouring and colouring (optional)
  • 4 tbsp whipping cream (warm)
  • 20g gelatine
  • 80g cold water
  • Red Bean Filling
  • 120g red bean
  • 800g water
  • 50g sugar

Instructions

  1. Biscuit Base: Combine all the crushed ingredients into a bowl.
  2. Stir in melted chocolate & butter into the dry items & mix well.
  3. Press the biscuit base into a greased 23-cm spring form pan, and refrigerate for 30 minutes.
  4. Green Tea Cream Cheese Filling: Beat cream cheese and icing sugar till smooth.
  5. Sprinkle gelatine on cold water; allow it to stand for 5 minutes. Then double boil the gelatine until it is dissolved. Keep it covered until ready to use.
  6. Whisk cream and vanilla until soft peak.
  7. Stir in green tea powder into warm cream, mix well till it forms a green tea paste.
  8. Add in a few drops of green tea flavouring / colouring. (Optional)
  9. Fold whipped cream into cheese mixture, add in green tea paste and stir in melted gelatine lastly.
  10. Red Bean Filling: Combine red bean with water and cook until the beans are soft.
  11. Drain off the water.
  12. Add sugar and cook until boils and set aside to cool.
  13. Assembling of Green Tea and Red Bean Cheese Cake: Pour 1/3 of green tea cream cheese filling on biscuit base.
  14. Spread a layer of red bean filling onto the green tea filling.
  15. Fill up the remaining 1/2 pan with green tea filling on top of the red bean.
  16. Spread another layer of red bean and cover the remaining green tea to fill up the cake pan.

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