Non-Bake Cendol Cheesecake 免烤煎蕊芝士蛋糕  (中英加图对照食谱)
Baking Taitai
Baking Taitai
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Ingredients

  • 6 pieces) 消化饼 (大约六片)
  • 1 tbsp gelatine powder 明胶粉
  • 1. Melt the butter
  • 1. 融化奶油
  • 2. Melt the gula melaka in coconut milk over low heat until it dissolves. Set aside to cool. 2. 椰糖加入椰奶
  • 3. In a bowl, sprinkle gelatin powder (without stirring) into water, put aside for 10 minutes for grains to bloom before setting the bowl over a pot of simmering hot water. Stir with a spoon until gelatin melts, remove and put aside to cool to room temperature. 3. 把水放在一个碗中
  • 1. Add the crushed biscuits and melted butter in a mixing bowl, mix well together
  • 1. 压碎的饼与融化的牛油放入碗中
  • 2. Press the biscuit crumbs firmly onto the base of a pan with removable base.
  • 2. 饼干碎均匀压在活底模底
  • 3. Poke some holes with a fork. (this will prevent the chilled fillings separating from the base.)
  • 3. 用叉子戳一些洞
  • 4. Cover with cling wrap and chill in the freezer compartment for half an hour.
  • 4. 用保鲜纸包住放入冰箱冷冻
  • 1. Use a hand whisk to mix the softened cream cheese and yogurt together until smooth
  • 1. 用手搅拌器把奶油奶酪和优格搅拌至滑顺
  • 2. Mix in the gula melaka mixture before mixing in the gelatin solution
  • 2. 拌入椰糖糊再拌入明胶液
  • 3. Add in the cendol and sweet red beans, mix well
  • 3. 加入煎蕊和蜜红豆
  • 4. Pour the mixture into the chilled crust
  • 4. 面糊倒入冷冻的饼底
  • 5. Refrigerate for about 4 hours to set the cake . 5. 放入冰箱冷藏至少
  • 6. Decorate the surface with cendol, sweet red beans and syrup palm seeds
  • 6. 蛋糕表面用煎蕊
  • 2016 www.bakingtaitai.com

Instructions

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