Mango Cheesecake ‘Roti Jala’

Put cream cheese and sweetened condensed milk into a bowl and beat until well combined using an electric hand mixer.

Add the mango and beat until the mixture is smooth.

Set aside to be served with ‘roti jala’.

Grind all ingredients together with 150 g of Seri-Aji® Tepung Goreng Pisang 150 g until well combined. Strain the mixture.

Heat a pan and lightly grease it with cooking oil.

Using a ‘roti jala’ mould, pour the mixture onto the pan while moving around to get a net-like pattern.

Once cooked, place one piece of the ‘roti jala’ into the mold, pour ⅛ cup of the mango cheesecake mixture and place another piece of ‘roti jala’. Repeat until finished.

Refrigerate for 4 hours or overnight before slicing.

Sprinkle the remaining 50g of mango filling on top and it's ready to serve.