Bubur Cha Cha is a Malaysian Nyonya dessert with yam, sweet potato and sago in a sweet creamy coconut milk base. In this recipe, we will be tweaking a local dessert in a cake to satisfy your cravings and you also do this during this fasting month for you and your family to enjoy during break fasting.
Taro Sago Cheesecake
Ingredients
Taro Cheesecake Batter
- 200 g Cream Cheese
- 80 g Sugar
- 1 nos Egg
- 220 ml Sour Cream
- ½ tsp Taro Emulco
Coconut Ganache
- 100 g White Chocolate
- 100 g Coconut Cream
Sago Coconut Panna Cotta
- 100 ml Coconut Cream
- 1 tbsp Sugar
- 5 g Gelatine Powder
- 15 ml Water
- 80 g Cooked Sago
- ¼ tsp Salt
Decoration
- Dessicated Coconut
Instructions
- Combine both coconut cream and white chocolate and microwave it until it has fully melted.
- Stir it until it is combined. Transfer to piping bag.
- In a large bowl, add cream cheese, sugar and taro emulco. Cream it until well combined.
- Add in eggs, continue creaming it.
- Lastly add in sour cream and mix until incorporated.
- Transfer into a piping bag, pipe it half into silicone mould, then pipe coconut ganache in the middle, and another layer of taro cheese batter about ¾ full.
- Pour some water on a baking tray and steam bake it at 160c for 45mins.
- Once done, remove from the oven and let it cool down.
- For sago panna cotta, bloom gelatine powder and water together.
- In a pot, bring coconut cream, sugar, salt and bloomed gelatine to a simmer and then off heat and pour over cooked sago.
- Use a spoon and place them on the baked cheesecake and freeze it overnight.
- Unmold while it is frozen and transfer them into the chiller.
Notes
Tips and guides:
- You can do it in a 5’’ baking pan if you do not have a silicone mould. All methods are the same.
- You can double the recipe if you are doing it in a bigger cake pan.
- Always remember to freeze your cake in order to unmold it from the cake pan.
- You can substitute taro emulco with other flavouring.
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