Time needed: 1 hour and 30 minutes.
Makes: 8 – 10 servings
1½ cup coconut butter biscuits, crushed
1/4 cup desiccated coconut
1½ cups butter, melted
Cream cheese mixture:
¾ cup glutinous rice flour
1½ cups coconut cream
1 cup brown sugar
2 tablespoons gelatin powder
2 pieces cream cheese blocks 250g, softened
¾ cup cream, chilled
½ teaspoon salt
1 cup coconut cream
1 bundle pandan leaves
½ cup panutsa
2 cups coconut cream
½ cup toasted desiccated coconut
- Prepare crust mixture
Mix together crushed biscuits, coconut, and melted butter until well combined and achieved “wet sand” texture.
- Place crust in container
Pack cookie base onto the bottom of a spring form pan tightly and chill.
- Toast flour
In a non-stick pan over medium-low heat, toast the glutinous rice flour for about 5 – 10 minutes while stirring constantly, until golden brown and aromatic. Set aside.
- Bloom gelatin
In a pot over medium heat, bring the coconut cream to a boil. Whisk in brown sugar and gelatin powder. Boil while stirring constantly until thickened.
- Make cheesecake mixture
Mix in toasted glutinous rice flour, salt, and cream cheese into coconut cream mixture until smooth and thick. Remove from heat. Allow to cool to room temp. In a large bowl, combine cold cream and cream cheese mixture and whip until well combined and fluffy.
- Form cheesecake
Pour cheesecake mixture over the cookie base and refrigerate until firm and set.
- Make latik sauce
In a pan, bring coconut cream and panutsa to a boil. Add pandan leaves and simmer for about 5 minutes before removing pandan leaves. Continue boiling until thick and syrupy. Set aside.
- Make latik curds topping
In a pan over medium heat, bring the coconut cream to a boil, stirring continuously as it cooks down and separates into curds. Cook until the curds are golden. Strain from oil and set aside. Mix with toasted desiccated coconut.
- Finish cheesecake
Top cheesecake with sauce and latik curds. Slice and serve.