Steamed guava cheese cake is one of my own culinary […]
Steamed guava cheese cake is one of my own culinary dessert. Cottage cheese steamed with guava puree appeared a snowy cheese cake which is smooth nd tender. It’s creamy texture gives a musky sweet flavour of guava to your taste bud.
Guava is an apple shaped tropical fruit ,which has green rind outer side and a creamy nectar flesh loaded with seeds inside .It tastes great having raw or as it is but it has great culinary like guava juice, guava ice cream, guava pudding ..many more especially in dessert..
As we know apple in diet each day keep away you from a doctor. But seasonal fruit guava is consumed in all around the world now a days. Its observed that guava has rich in anti oxidant, fiber and numerous health benefit. So consuming few guavas in a season keeps you away from doctor for the whole year which changed the expensive apple trend.
Soak almonds in enough water overnight. In the morning discard the water and squeeze the skin gently to remove the skin. Now blend it with little water to form a smooth and fine mixture of almond.
If you forget or not enough time to soak the almonds, then boil almonds for 5 minutes and cool it. Remove the skin and blend to form a smooth paste.
For preparing the cheese cake you need to first curdle the milk. Thick milk always goes best for cottage cheese. In a heavy bottomed pan pour the milk
Over medium flame bring the milk to boil. Slow the flame and sprinkle vinegar over the milk. Stir the milk until milk start to curdle.
2. You will notice the curdle milk is separated by greenish liquid “whey” and white solid curd is cheese/chhena. Cook and stir the mixture some more time around 2 to 3 minutes until the whey and cheese separated completely. Off the gas and rest the mixture 5 minutes.
3.Strain the mixture and rinse the chhena well under water. Now either use a muslin cloth to hang the cheese or rest the cheese in strainer for 15 minutes.
Use ripe and sweet guava for preparing the puree. A fresh guava make the cake more creamy and flavourful
Meanwhile remove the skin of guava and chop into small pieces. Use a small blender ,add little water to prepare a puree of guava. Don’t blend long else the seeds will start to break and difficult to strain.
Add little water in the strainer will allow the puree to come out smoothly. Discard the seeds.
Now blend the cheese, and sugar in a jar or hand blender until smooth and thick. No need to add any water.
In a large bowl add all the ingredients and whisk the mixture evenly.
Now take a cake mould and grease with butter. Pour the mixture into the mould.
When the cake is enough cool it will come out nicely but it takes time. So avoid that use an aluminium foil or parchment paper to come out the cake smoothly.
I used pressure cooker to steam the cake. Pour water in the pressure around 2 cups and keep a stand inside. When the water start to boil place the cake batter of mould on the stand. Cover the lid without whistle over medium flame for 10 minutes.
Then reduce the flame to lower flame and steam for 1 hour.
After 1 hour off the flame, allow the mould to cool. You can see it leaves the sides of the mould and a white spot in the middle of the cake. The cake is so delicate and need to be stored in refrigerator to get a proper texture and shape .Store in refrigerator until cool completely..
After 2 hours ,take out the cake mould from the refrigerator .once chilled
Flip the cake upside down onto a plate carefully.
Cut the cake of your desired choice before serving.
Steamed Guava Cheese Cake
yield : servings 8 pieces
prep time : 15 minutes
cook time : 1 hour
total time : 3 hrs 15 minutes (additional chill time)
things we need to prepare.
5 cups thick full fat milk
1 tsp vinegar
2 tsps. suji
1 guava ripe -puree
2 tsps. curd
15 to 20 almonds -blanched(Soak almonds in water overnight ,skinned)
sugar – as desired
dash of salt
1 drop vanilla essence
In a heavy bottomed pan boil milk over medium flame for 5 to 6 minutes. Reduce the flame to low and add vinegar into the pan. Stir frequently using a spoon until the milk start to curdle.
Then the curdled milk is separated by greenish liquid “whey” and white solid curd is cheese/chhena. Stir the mixture around 2 to 3 minutes until the whey and cheese separated completely. Off the gas and rest the mixture for 5 minutes.
Strain the mixture and rinse the cheese well under water. Rest the cheese in strainer for 15 minutes.
You can either use muslin cloth to hang the mixture for 15 minutes.
There should be little moisture in the cheese for the cake, so dont hang it more than 15 minutes. Then blend it with sugar to form a smooth mixture. Take it out in a large bowl.
Clean and rinse the guava. Peel the skin of guava and slice into small pieces. In a small blender blend the guava with little water for 2 to 3 cycles. Strain the mixture in a strainer. Discard the seeds and add the smooth guava mixture into the cheese mixture.
Blend the skinned almonds in little water to form a fine almond paste.
Now add the almond into the cheese mixture. Then add one by one all the ingredients into the mixture. Whisk the mixture so that the mixture will combine with all the ingredients smoothly.
Grease an aluminium mould, pour the mixture into the mould. Use a parchment paper or aluminium foil in the mould ,to come out the cake smoothly after .
In a pressure pour 2 cups of water and put a stand inside. When the water start to boil place the cake mould inside and cover the lid with out whistle. Steam over medium flame for 10 minutes, reduce the flame into low flame and cook for 1 hour. Then off the flame and allow the pressure cooker to cool.
Store the cheese cake in refrigerator at least 2 hours or until chilled completely.
Take it out ,use a knife around in side the pan to remove cake from sides smoothly. Flip cake upside down onto a plate carefully. Now cut the cake into desired shape and serve chilled.