Steamed Pandan Caramel Kaswi Cheese ‘Leleh’
Total time: 45 min 
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Ingredients
Kaswi
- 150 g Emborg Cooking Cream
- 240 g Pandan leaf water
- 140 g Sugar
- 5 g Salt
- 5 drops Greem good colour
- 110 Wheat flour
- 60 g Tapioca starch
- 20 g Coconut shreds
Caramel Cheese Sauce
- 30 ml Emborg Whipping Cream
- 4 Emborg Perfect Burger Slices
- 1 g Salt
- 30 g Gula Melaka
Cream Cheese Topping
- 75 g Emborg Cream Cheese
- 75 g Emborg Whipping Cream
- 45 g Icing Sugar
Method
- In a mixing bowl, add in all the Kaswi ingredients, mix well and strain the batter.
- Prepare the Kaswi moulds by brushing oil into each one. Prepare the steamer by boiling water inside it.
- Scoop 20g of batter into each mould until all the batter is used up.
- Place the moulds into the steamer and steam for 15 minutes, then remove and set aside to cool down.
- Mix the Emborg Cream Cheese, Emborg Whipping Cream and icing sugar in a bowl, then transfer the cream cheese topping mixture to a piping bag.
- To make the caramel cheese sauce, in a cooking pan, heat up Emborg Whipping Cream, Emborg Burger Slices, salt and gula melaka. Stir well until the sauce mixture is melted.
- Remove the cakes from the moulds, then pour the melted sauce on top of each one. Finally, pipe the cream cheese topping on top of each and garnish with shredded coconut.
