Make it: 3 delish desserts for holiday feasts

"Good things come in small packages” sure rings true for these classic desserts boasting a scrummy local twist.

Cake-cendol-cheesecake
Nothing beats the smell of holiday baking to get you into the Christmassy mood. Even better is watching little eyes light up when you break out the goodies. From cheesecake-in-a-cup to a super-simple melt-in-your-mouth buttercake, add a little pizazz to your holiday table with these easy bakes. By the way, these sweet treats will do a disappearing act in the blink of an eye, so act fast!

Cendol Cheesecake

Serves 8

INGREDIENTS

Biscuit Base
100g chocolate sandwich cookies, cream centres removed
40g butter, melted

Filling
10g gelatin powder
Water, as needed
100g palm sugar (gula melaka)
200g cendol jelly
2 pandan leaves, knotted
250g cream cheese, thawed for 2 hours
50g castor sugar
1 tbsp lemon juice\
150ml dairy cream (35 per cent fat free)
80ml coconut milk

Topping
Attap seeds
Cooked red beans
Cendol jelly

Method
1. Prepare 8 small cups, each about 5-cm wide. Set aside
2. Prepare biscuit base. Place cookies in a food processor and grind until fine. Transfer to a bowl and add melted butter. Mix well.
3. Press biscuit base mixture firmly into the base of each mould. Refrigerate for 30 minutes.
4. Prepare filling. In a microwavable plastic bowl, add gelatin powder to 30ml water. Set aside for 10 minutes.
5. In a saucepan, boil palm sugar, 40ml water and pandan leaves until sugar is melted. Set aside.
6. Using an electric mixer, beat cream cheese and sugar at medium speed until light. Add lemon juice, dairy cream, coconut milk and 100ml palm sugar syrup and mix again.
7. Place gelatin in a microwave oven and heat on High for 6 seconds until gelatin is melted. Add gelatin gradually to cream cheese mixture while beating at medium-high speed until mixture is smooth.
8. Pour filling equally over biscuit base in moulds.
9. Refrigerate for at least 12 hours until filing is set.
10. Top cheesecake with attap seeds, red beans and cendol jelly before serving.

Click here for a tangy take on the classic buttercake…