Orh Nee Cheesecake aka Taro Cheesecake

I've been meaning to make this ever since I stumble across the recipe in the local Malaysian newspaper (The Star) in March...She is a housewife and wrote a book on recipes. I got so excited when a blend of Asian ingredient is fused with Western.

Probably not as nice as her recipe but it's a first try!

Who would have ever thought it turned out yummy....

I placed a rather large base as I wanted to make my own cookie dough base (Oreos are a waste since the cream would be thrown away). I used Milo powder :) but I didn't realise that it was actually twice the size of what I needed! So I had to ratio and half the cheese batter down. Turns out just as delicious. YUM.

Before...............After

Oh as well as we are on this post, I was figuring out the difference between Taro, Yam and Sweet Potato. Turns out we've been mis using the word Yam quite a bit! Glad to get that out of the way.

Pureed Taro

Makes one 8" cake

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Jellies galore - Pandan and Rose flavour

Hmm, think I'm obsessed in the road to perfection of making layered jelly. It's just so tricky! I had to study abit on how long does it take before the 'soup' turns into jelly while I leave it in the pot and wait for each layer to harden.

It ain't easy when you try to keep it warm either, the water in the pot slowly disintegrates. Perhaps a double boiler would work by steaming the mix, keeping it moist and warm while waiting for each layer to harden

3 layers was already tricky...I wonder how some people can do so many layer. There's so much patience!

And I love using Konnyaku Red Man! It's got a lovely texture and health benefits :D

Anyway, here's a recipe below...similar to my previous post, it's a 1:5 ratio, 5 being for water. I made 12 mini jellies using my mini cupcake tray, but I think this does a rough 8" cake.

(Courtesy of My Kitchen Snippets post and Wikihow's 9 steps to make a rainbow jello)

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Pandan Layered Cake

This is my second time making it and it stood up!! Thank goodness for that =D

The verdict? It was abit too sweet on the jelly side but overall it is the texture I want. I was extremly tired when I made the cake as I was pretty much spilling stuff all over the kitchen and knocking things off. One thing that really taught me a lesson was not to bring the oven heat at normal conditions because this was a tiny oven. So I did end up burning the top layer before cooking the inside.

Thank goodness we don't need the top layer. Cooking the jelly mix went quick too, had to react really quickly before it started to harden up.

Anyway, here are the wonderful ingredients if you're thinking of attempting this.

Makes one 8" cake

(Courtesy of Pinkie Lollipop, Table for 2 and Peng's Kitchen's similar recipes)

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