Pudding & Dessert
Steamed Purple Yam Coconut Cheesecake, Soft and Rich Without an Oven
Prep
30 min
Cook
45 min
Servings
10
Level
Medium
This purple yam (ubi ungu) cheesecake is steamed until soft with a warm coconut aroma, delivering a creamy texture without the hassle of turning on the oven. The combination of naturally sweet purple yam and smooth cream cheese creates a unique flavor, perfect as a special dessert for the family. A topping of toasted grated coconut adds a savory crunch that keeps you coming back for more.
🧂 Ingredients
🍽️ Servings: 10
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 200 grams Marie biscuits, finely crushed
- 100 grams unsalted butter, melted
- 300 grams purple yam, steamed until soft and mashed
- 400 grams cream cheese, room temperature
- 120 grams granulated sugar
- 3 eggs
- 150 ml instant thick coconut milk
- 2 tbsp cornstarch
- 1 tbsp lime juice
- 1/4 tsp fine salt
- 50 grams coarsely grated coconut, dry toasted until golden brown
- 2 leaves pandan leaves, tied into knots
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👩🍳 Instructions
- 1 Mix the crushed Marie biscuits with the melted butter until evenly combined and clumping together. Press firmly into the bottom of a 20 cm round pan lined with parchment paper. Chill in the refrigerator for 15 minutes until firm.
- 2 Steam the purple yam for 20 minutes until tender, then mash using a fork or blender until completely smooth with no lumps. Set aside.
- 3 In a large bowl, beat the cream cheese and granulated sugar with a mixer on medium speed for 2-3 minutes until smooth and lump-free.
- 4 Add the eggs one at a time, continuing to mix on low speed, making sure each egg is fully incorporated before adding the next.
- 5 Add the mashed purple yam, thick coconut milk, cornstarch, lime juice, and salt. Stir with a spatula until the batter is smooth and deep purple in color, with no lumps of flour remaining.
- 6 Pour the batter over the biscuit crust in the pan and smooth the surface with a spatula.
- 7 Prepare a steamer pot and bring the water to a boil over medium heat. Add the pandan leaves to the steaming water so their aroma infuses the cheesecake. Wrap the pot lid with a clean cloth to prevent water from dripping onto the batter.
- 8 Steam the cheesecake for 40-45 minutes over medium-low heat until the center is set but still jiggles slightly when the pan is shaken. Check with a toothpick; if it comes out clean with no wet batter, it's done.
- 9 Turn off the heat and let the cheesecake sit in the covered steamer for 10 minutes so the temperature drops gradually and the surface doesn't crack.
- 10 Remove from the steamer, let cool at room temperature for 30 minutes, then refrigerate for at least 4 hours or overnight so the texture sets perfectly and is easy to slice.
- 11 Before serving, sprinkle the top of the cheesecake with the toasted grated coconut until golden brown and fragrant. Cut with a knife dipped in hot water for clean, neat slices.
💡 Tips
• Make sure the cream cheese is at room temperature so it blends smoothly and doesn't turn out lumpy.
• Use medium-low heat while steaming so the surface of the cheesecake doesn't crack from excess heat.
• If you don't have a large steamer, use a big pot with a steaming rack and cover it tightly with a cloth.
• Store the cheesecake in the refrigerator for at least overnight for a firmer texture that's easier to slice.
📊 Nutrition Facts / serving
320
Calories (kcal)
6 g
Protein
22 g
Fat
26 g
Carbs
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