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Seri Muka (Malaysian Pandan Custard) Cheesecake

This dessert brings all the flavours of a traditional Malaysian Seri Muka along with a buttery biscuit base to create a kick-ass cheesecake

This dessert brings all the flavours of a traditional Malaysian Seri Muka along with a buttery biscuit base to create a kick-ass cheesecake

Ingredients

For the Base:

For the Coconut Layer:

For the Pandan Layer:

  1. 1 ½ Cups Coconut Milk
  2. 2 teaspoons powdered gelatine
  3. ¼ cup honey
  4. 1 cups coconut cream (1 ½ cups if using pandan extract)
  5. 6 pandan leaves (or 2 tsp pandan extract)
  6. pinch salt

Instructions

The Biscuit Base:

  1. Stir together the biscuit crumbs and melted butter until well combined. Transfer the mixture into a lined, 20cm diameter spring form pan and prese down firmly to creat an even layer. Place in the fridge and chill for at least thirty minutes.

The Coconut layer:

  1. Place the coconut milk into a small pan and sprinkle over the gelatine. Allow to stand for five minutes until the surface of the milk looks wrinkled. Heat the milk over low heat (don’t let it boil) until the gelatine has dissolved (if you dip a spoon into the mixture, there should not be any grains of gelatine sticking to it).
  2. Add the honey and whisk until dissolved, once again making sure the milk does not boil.
  3. Remove from the heat and whisk in the coconut cream, vanilla extract and salt. Allow to cool. Once cooled, pour over the prepared biscuit base and return to the fridge.

The Pandan Layer:

  1. (If you are using pandan extract, skip this step) In a food processor or blender, blitz the pandan leaves with ½ cup of water. Strain the juice through a sieve and discard the remains of the leaves.
  2. Repeat the same steps as with the coconut layer but, when you get to step three, add the pandan juice (or pandan extract) along with the coconut cream. If you are using pandan extract, increase the amount of coconut cream to 1 ½ cups.
  3. Allow to cool to room temperature. Once the coconut layer has set (it should be firm to touch) pour over the pandan layer. Tap the pan lightly against your counter to remove any bubbles and return to the fridge. Alow at least three hours to set, but overnight is suggested.
  4. Remove from the fridge ten minutes before serving. Run a rubber spatula, or thin knife, around the edge of the pan to loosen before carefully removing the springform sides.
  5. Slice and serve
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