| Ingredient | Method |
| Base : 90g crushed digestive biscuit, 40g melted salted butter Yam paste: 400g yam 50g caster sugar 20g butter 150g santan/coconut milk 30g condensed milk 1tbsp purple sweet potato powder Cheese Filling: 250g cream cheese, 50g caster sugar, 2B eggs, 20g butter, 40g condensed milk, 60g sour cream, 50g milk 50g coconut milk 25g corn starch,30g yam powder 2g purple sweet potato powder Topping: (Mix Well) 70g sour cream 30g condensed milk | 1. Base: stir all ingredients until combined. Press mixture into base of 6 inches cake tin. 2. Yam Paste: Steam yam until cooked about 20min, cool slightly and transfer into food processor. Add purple sweet potato powder, condensed milk, caster sugar and santan and blend until smooth. 3. Pour in a sauce-pot, add butter and heat on medium heat, keep stirring and cook for 5-8minutes until thicken. Watch closely to avoid burning. Cool slightly. 4. Cheese Filling: beat together the cream cheese, butter, condensed milk and sugar until thick and creamy. Add the egss, one at a time and continue mixing until the mixture is well blended. 5. Fold in sour cream, powders, milks and corn starch and mix until well combined. 6. Press the yam paste over the cookies base and pour the cheese batter into tin. 7. Bake for 50- 60 minutes or until surface almost set at 160C. Cool completely and chill overnight. 8. Spread Topping. Decorate as desired. |
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