Taro Sago Cheesecake

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

Servings 8
Prep Time 30 mins
Cook Time 45 mins
Freezing 1 d
Total Time 1 d 1 hr 15 mins

Equipment

  • Oven
  • Hand mixer
  • Refrigerator

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.
Course: Dessert
Keyword: Bakery, homemade

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