Toblerone Cheesecake

Assalamualaikum!

When I was at my parents place, I had plenty of time to type down new recipes that I’ve tried and experimented on. However, there was always this little assistant of ours who was constantly amazed and forever captivated by any sorts of gadgets…Lo and behold, meet Ngum ngumm...my sweetheart andd...my heart breaker..

Kids these days..

We had a few ginormous bars of Toblerone in our fridge that my BIL 1.0 brought from Perth. I asked my sister if she wanted a Toblerone Cheesecake and of course… who would ever resist such decadent chocolate dessert? I can’t remember who came up with the idea first. Us sisters gossip about food almost constantly! Our whatsapp group is filled with either food or ngum ngumms photos. No surprises there...

This Toblerone Cheesecake is one of the easiest cheesecakes I've ever made. It’s a no-bake cheesecake and no gelatin/agar is required. I decided to use Tiger biscuits which are energy biscuits sold in South East Asian countries. The amount required was a lot more than I had on hand so I decided to use some Coconut biscuits as well. It was SPOT ON! I wished I have used only coconut biscuits instead of them together. The coconut flavor balances the strong chocolatey taste really well. It gives an extra tropical kick that was simply lovely in your mouth.

I made this right before we left for my farewell dinner. I was scrambling and rushing to get things done. Instead of crushing the biscuits using the Ziploc-and-rolling pin method or using a food processor, I decided to crumble the biscuits using my hands. The biscuits weren't finely crumbed and there were still a whole lot of big chunky pieces. Again, surprisingly, it worked really well. I really like the crunchiness that it gives in every bite. If you like silky smooth desserts, then I’d suggest you use the food processors and processes those biscuits to sand like texture instead. But really, you should give the crunchy crust a try! One thing that I don't miss is sweaty cakes.Oh boy...

Original Recipe here

Toblerone Cheesecake

1 ¼ cup biscuit crumbs

80g butter, melted

500g Cream Cheese

1/2 cup sugar

300g Toblerone, melted

1/2 cup whipping cream

1. Line an 8-inch round cake pan with parchment paper, set aside.
2. In a bowl, combine melted butter and breadcrumbs Press the mixture firmly into the cake pan. Set aside.
3. Using an electric mixer, beat the cream cheese and sugar until well combined. Set aside.
4. In a different bowl, whip the whipping cream until soft peaks form.
5. Fold the whipping cream into the cream cheese batter.
6. Add in the melted Toblerone and mix well.
7. Pour the cream cheese batter into the cake pan. Refrigerate 2-3 hours or overnight until set.

This was our farewell dessert dish that I didn’t get to enjoy it with my sister. She was working on the day that I left. So I had to enjoy it without her and her without me. Bummer! I barely finished my slice before we left for the airport, so today, I’m planning to make another one with a different crust.Wooot woot!

A few more days till school reopens. Final year. MAJOR YIKES!

Happy Independence Day Malaysia!

Wasalam.

Till then,

Love,

Sofhan Hasni

Kek Lumut Sarawak/ Sarawak Moss Cake

Assalamualaikum!

I am finally back in Montreal. OH HOW I MISS THIS CITY. I miss my family back home already too:(

Summer was amazing. Although all I did was stuff my face with food, sew bajhillion things, help mommy with house chores and of course babysit my lovely ngumm ngumm, it was absolutely  perfect for me. Well it would be EVEN MORE perfect if I actually finished all the things that need to be done. Oh well.. I could always do it tomorrow…or the day after..=P All in all, I had a blast spending ALL of my time with my family. I definitely needed it. I won’t be seeing them till next year, so yes, I need my family’s encouragement, advices, hugs and kisses to push me forward and keep me going throughout this year. I AM PUMPED BABY! Then again, my flight landed merely 48 hours ago..we’ll see…

Summer last year, my mum showed me the recipe/pictures of  Kek Lumut Sarawak (Sarawak Moss Cake). For some reason I never got myself to do it and that’s ALL she ever wanted. I made éclairs, cream puffs, cheesecakes, but no, all mummy wanted was a slice of this moist green cake. It’s freaking GREEN guys. GREEN!So this year, I was determined to make that cake for mommykins.  You see, I RARELY make any Malaysian kuihs or cakes. I guess that’s why it took me longer to actually make it. Let me correct that, I have NEVER MADE any Malaysian cakes  before and the kuihs I made were pretty much disastrous, barely edible. Sigh, I should try harder next time. Kuih Koci, Apam,Kasui…ohh la la..

This Kek Lumut thankfully, was easy to make and tastes divine. The texture was moist and soft. It tasted like Horlicks and creamy Kaya.(Note: Kaya is some sort of Coconut Jam, says Wikipedia)  TO DIE FOR . If I could change anything, I’d reduce the amount of sugar next time (We Malaysians surely are not afraid of diabetes). So mummy and I were extremely happy with the result. Sorry it took me a year to make it mom! Since the cake was steamed and not bake, it’s pretty much foolproof. So mum, next time you miss me (or you want more cake), please make this cake. It’s EASY, so no excuses.=D

Original recipe here

Kek Lumut Sarawak/ Sarawak Moss Cake

1 cup all purpose flour

1 cup Horlicks

½ cup sugar

250 g butter

4 eggs

4 tablespoon of Kaya (Coconut Jam)

¼ cup condensed milk

1 tsp vanilla

Green coloring (as much/little as needed)

1. Using a mixer, beat the butter and sugar until light and fluffy.
2. Add in the eggs, one at a time. Continue mixing.
3. Beat in the Kaya and condensed milk .
4. Add the flour and Horlicks alternately until well incorporated.
5. Lastly, add in the vanilla as well as the green coloring.
6. Spray an 8-inch round baking pan with oil and dust it with flour.
7. Line the baking pan with parchment paper and pour in the cake batter.
8. Cover the top with aluminum foil.
9. Place the pan in a large steamer and steam for 2 to 2 ½ hours.

To be honest, I don’t understand why we have to color it green and call it Lumut. I guess without the color it’ll be just “cake” ...and "cake" is too mainstream? Just like Red Velvet Cake. Without the red colouring, we normal people call it chocolate cake.I still don't get the hype over Red Velvet Cakes. It's chcolate cake thats is red in colour for God sake.Why do we need that extra step and give these cakes different names? We don’t call the usual chocolate cake Velvet Cake now do we? Baffled. I is baffled.

Wasalam.

Till then, 

Love, 

Sofhan Hasni