Spring has sprung & the winter has finally gone.
The sky was blue & the sun was bright while I was writing.
Sadly I didn't go outdoors but to bake in the kitchen.
After I baked a coconut soufflé cheesecake, I felt like something was missing.
I scanned through my recipe library for ideas & decided to make caramel pineapple to accompany the cheesecake.
It matches perfectly as coconut & pineapple always go together & the tropical flavours are the tastes for the summer to come :)
While we're enjoying the weather & food here, please make efforts to help people in need even though what we do from here maybe little, but every little effort can still be something.
Recipe (6" square):
Coconut Soufflé Cheesecake
3 eggs, separated
300 g cream cheese
70 g sugar
90 g milk
40 g unsalted butter
3 tbsp plain flour
6 tbsp coconut milk flour
Grease & line a parchment paper on a 6" square pan, then wrap the outside with foil.
Preheat oven to 150C.
Melt butter using a microwave, add in the cream cheese & milk while it's hot, stir until smooth.
Add in the egg yolks, one at a time, stir until smooth.
Sift in the flours, mix well.
Whisk egg whites until foamy then add in sugar gradually, then whisk to soft peaks.
Add 1/3 egg whites into the cheese batter, fold in gently.
Add the remaining egg whites & fold gently until well combined.
Pour into the prepared pan & bake in a hot water bath for 45-50 min or until a skewer inserted into the centre comes out clean & the top is golden brown.
Cool completely before refrigerating.
150 g chopped pineapples
50 g granulated sugar
3 tbsp Malibu rum
1 tbsp water
In a saucepan, caramelise the sugar then carefully add the rum & water on gentle heat, stir to dissolve the sugar.
Add in the chopped pineapples & cook to reduce the liquid until thick.
Cut cakes into 8 small pieces & serve with caramel pineapples.