Mix together crushed biscuits, coconut, and melted butter until well combined and achieved “wet sand” texture.
Pack cookie base onto the bottom of a spring form pan tightly and chill.
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.
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.
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.
Pour cheesecake mixture over the cookie base and refrigerate until firm and set.
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.
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.
Top cheesecake with sauce and latik curds. Slice and serve.
0 servings
8-10 servings