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Haw Cheesecake (Recipe & Pic)

 
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Rusti
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Joined: 17 Aug 2005
Posts: 421
Location: West, Singapore

PostPosted: Mon Oct 10, 2005 4:39 pm    Post subject: Haw Cheesecake (Recipe & Pic) Reply with quote

(Recipe from A Touch of Classic Baking by Chef Kevin Chai)



Ingredients:

Base:
200g cornflakes (crushed)
50g haw flakes (grounded)
120g butter (Melted)

Combine all ingredients together and press firmly into a loose bottom 9" (23cm) cake tin.

Cheesecake:
500g cream cheese (room temperature)
100g caster sugar
3 eggs
200ml milk
1/2 tsp vanilla essence
3 tbsp cornflour

1) Beat cream cheese with sugar till soft and smooth. Add in eggs, one at a time, beating well after each addition.
2) Stir in milk, essence, and cornstarch and mix well.
3) Pour mixture over the prepared base.
4) Bake for 50 minutes at 160 degrees C.
5) Let cake cool completely and refrigerate.

Topping:
100g haw flakes (grounded)
50g sugar
400ml water
30g instant jelly

1) Mix all ingredients together and boil till everything is dissolved.
2) Cool slightly and pour on top of the cake. Don't wait too long for the topping to cool as the jelly sets real fast.
3) Chill cake before unmoulding and decorating.
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hellodolly
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PostPosted: Mon Oct 10, 2005 4:52 pm    Post subject: Reply with quote

nice pic Rusti, did the cake taste nice? sweet??
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Rusti
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PostPosted: Mon Oct 10, 2005 5:15 pm    Post subject: Reply with quote

Kirsten, no the cake is not overly sweet. The jelly topping of hawflakes give it a tangy taste. Everyone who tasted the cake enjoyed it. The cornflake base is a nice change from the usual digestive biscuits which can be too sweet.
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Stefanie
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PostPosted: Mon Oct 10, 2005 9:14 pm    Post subject: Reply with quote

Rusti...a question for you...did the cornflake base taste "soft" or was it still crunchy?

I've had bad experiences in the past and hence never did anything with cornflake base again... Embarassed
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Rusti
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PostPosted: Tue Oct 11, 2005 8:37 am    Post subject: Reply with quote

Hi Stefanie. No the base is not crunchy like a digestives crumbs base. It is actually a bit quite chewy but not soft at all. I think if you compress it well, the base will not be soggy. I usually compress it further with a flat bottom glass and a piece of wax paper.
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hugbear
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PostPosted: Tue Oct 11, 2005 9:43 am    Post subject: Reply with quote

Rusti, very pretty cake you have there. Thanks for sharing the recipe.
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chloewinkie
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PostPosted: Tue Oct 11, 2005 12:16 pm    Post subject: Reply with quote

hi rusti,

I am not a flakes person....er, what are haw flakes? Embarassed where can I get them? Do they come in smaller boxes like those in corn flakes??

TIA!
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Rusti
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PostPosted: Tue Oct 11, 2005 12:31 pm    Post subject: Reply with quote

Haw flakes or hawthorn flakes. Can you see the round red color thingy on the whipped cream. In Cantonese, it is known as San Char. Sweet and slight sourish.
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chloewinkie
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PostPosted: Tue Oct 11, 2005 3:36 pm    Post subject: Reply with quote

Am I right to say that they are those "sweets" in transparant wrappers and wrapped in a roll?
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Rusti
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PostPosted: Tue Oct 11, 2005 4:02 pm    Post subject: Reply with quote

chloewinkie wrote:
Am I right to say that they are those "sweets" in transparant wrappers and wrapped in a roll?


This is Hawflakes

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Gina
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Joined: 20 Jul 2004
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PostPosted: Tue Oct 11, 2005 5:33 pm    Post subject: Reply with quote

chloewinkie wrote:
Am I right to say that they are those "sweets" in transparant wrappers and wrapped in a roll?


chloewinkie

you can get it from provision shops, medicinal halls, even supermarket sells them. And also the shop that sells sour prune..ai ya, off hand cannot remember the English name of the shop.

here's another picture of Haw Flakes..i used it to cook a sauce for Fried Fish. recipe also here already.


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Rusti
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PostPosted: Tue Oct 11, 2005 5:38 pm    Post subject: Reply with quote

Hmm Gina, your san char has a nice shape. I have another steamed cake that uses san char with marie biscuits. Will share with you all soon.
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Gina
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PostPosted: Tue Oct 11, 2005 7:42 pm    Post subject: Reply with quote

Rusti

if you watch Martin Yan's programme "Yan Can Cook", he uses Haw Flakes to cook..!

And uses it as a garnish to replace feta cheese for Fusion salads.
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Gina

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chloewinkie
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PostPosted: Tue Oct 11, 2005 9:19 pm    Post subject: Reply with quote

A look at the image posted by rusti confirmed what I thought hawflakes are...this is something new for me... didn't know that these "sweets" cab be used for baking! Embarassed

I will definately put this as one of my to-do list!!!

thanks gina & rusti for making the effort to explain!
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Stefanie
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PostPosted: Tue Oct 11, 2005 10:10 pm    Post subject: Reply with quote

Thanks for explaining,Rusti..

I'm really keen on finding out how to make the base crispy using cornflakes or cereal...those in Raffles Hotel is sooo good!
They sell a cake...layer of sponge,mousse and then a base of crunchy wafer/cereal...unbelievably yummy...
Wink
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Gina
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PostPosted: Wed Oct 12, 2005 7:21 am    Post subject: Reply with quote

Stefanie wrote:

They sell a cake...layer of sponge,mousse and then a base of crunchy wafer/cereal...unbelievably yummy...
Wink


Stef

that base of crunchy wafer or cereal is not cornflakes..I don't know how to explain what it is. Jean Lee gave me a big pack of it for making cakes..but I didn't have time to bake one soon..so I gave it to Lee Lee.

You can buy this from Ailin Bakery House(shop for bakery supplies) at Tanjong Katong Shopping Complex.

I should have taken a photo of it.. Embarassed
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Gina

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zermatt-gal
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PostPosted: Wed Oct 12, 2005 11:02 am    Post subject: cake Reply with quote

This is really new to me. Please let me know how do you ground the haw as it is rather sticky?
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Gina
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PostPosted: Wed Oct 12, 2005 11:05 am    Post subject: Re: cake Reply with quote

zermatt-gal wrote:
This is really new to me. Please let me know how do you ground the haw as it is rather sticky?


actually, don't really need to ground it..if you look at the recipe, she says to boil in water till everything is melted. Just break the haw flakes into smaller pieces.

if you buy the ones she shows in the pictures, its very thin and soft..breaks easily.

if you buy the one I show (the square ones), you may need to use a blender/food processor to ground it. Its thicker and more firm.

I usually buy the square type of Haw Flakes and had this tossed with salads..very nice.
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Gina

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chloewinkie
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PostPosted: Wed Oct 12, 2005 12:14 pm    Post subject: Reply with quote

sorry ah, me asking a stupid qn here, can I use those normal jelly crystals in those white boxes sold in supermarkets? Embarassed
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Rusti
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PostPosted: Wed Oct 12, 2005 1:19 pm    Post subject: Reply with quote

chloewinkie wrote:
sorry ah, me asking a stupid qn here, can I use those normal jelly crystals in those white boxes sold in supermarkets? Embarassed


Not sure if you can use that because it too soft and it melts too quickly. And if you reduce the water to make if firmer, it may be too sweet.
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chloewinkie
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PostPosted: Wed Oct 12, 2005 1:40 pm    Post subject: Reply with quote

Embarassed eh, how does the instant jelly packaging look like? where is it available?
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Rusti
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PostPosted: Wed Oct 12, 2005 2:51 pm    Post subject: Reply with quote

Chloewinkie you can buy it from cake supplies shops like Phoon Huat, Sin Lik or Lee Bee. If you look hard enough, some NTUCs and Sheng Siong outlets also carry them under Bake King brand.
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chloewinkie
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PostPosted: Wed Oct 12, 2005 3:20 pm    Post subject: Reply with quote

Thanks for your patience! Razz
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zermatt-gal
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PostPosted: Wed Oct 12, 2005 4:49 pm    Post subject: cake Reply with quote

Very Happy
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Stefanie
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PostPosted: Wed Oct 12, 2005 10:03 pm    Post subject: Reply with quote

Thanks for the heads up,Gina... Very Happy
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