Using the basque burnt cheesecake recipe, let's make a cheesecake with a layer of sticky mochi sandwiched in the middle. The mochi gives a chewy and sticky texture to the soft custardy cheesecake. It's best to cut the cake with a plastic knife to minimise mochi sticking to it. For best texture and quality, consume the cheesecake within 1 -2 days after baking, otherwise the mochi will harden.
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Ingredients: (make one 6-inch round cake)
(A) Mochi 麻糬
Glutinous rice flour 糯米粉 70g
Corn flour 玉米淀粉 20g
Sugar 砂糖 20g
Milk 牛奶 120g
Butter 奶油 15g
Steam on medium high heat for 20 minutes.
中大火蒸20分钟
(B) Cheesecake batter 芝士蛋糕糊
Cream cheese 奶油奶酪 300g
Sugar 砂糖 100g
Egg 全蛋 100g
Egg yolk 蛋黄 1 no.
Matcha powder 抹茶粉 12g - 15g
Hot milk 热牛奶 50g
Whipping cream 鲜奶油 150g
Cake flour 低筋面粉 10g
Bake in preheated oven at 220C for 10 minutes, add mochi layer and bake for 20 minutes more.
以 220C 预热好的烤箱烘烤 10分钟, 铺上麻糬, 加入其余的蛋糕糊后续烤20分钟
#basqueburntcheesecake #matchagreentea #matcha #mochi