NEW RENDITION

Keong Saik Bakery founder

Tan Yuzhong loves incorporating local flavours into his repertoire of bakes. This includes his remake of the classic burnt cheesecake with a pandan twist. “I love the aroma of pandan and have used it in many other products such as the Chendol Delight and Ondeh Ondeh Croissant Cube,” enthuses Tan. In this case, he blends the pandan leaves with coconut cream before cooking the mixture and incorporating it into his secret cheesecake batter recipe. The concoction is then baked to a precise timing, ensuring it achieves the desired piquant cheesiness and caramelised top and bottom that burnt cheesecakes are famous for. The addition of the pandan coconut enhances the fragrant aroma and balances out the richness.