With the MCO loosened and relaxed, there are still certain groups of people continuing their MCO lifestyle — spending time baking masterpieces in their kitchens. In recent weeks, Facebook has been crowded with the sharing of these three recipes — basque burnt cheesecake, mochi and doughnut.

Three trending recipes for you to try at home

For the past six weeks, videos and posts of Malaysians trying their hands at cooking and baking steadily became the trend on social media platforms. People were busying themselves in the kitchen with current food trends, trying their hands at new recipes.

On May 12, the commencement of the conditioned movement control order (CMCO) sees many going back to work and businesses gradually open.

However, there are still certain groups and individuals that continue to live their recently-developed recluse life of staying at home, opting to avoid leaving their homes unnecessarily. As it is still safer to be inside the house than out, the lockdown food trends continue brewing in the kitchen. From basque burnt cheesecake, to mochi and doughnut — home bakers continue to turn to the kitchen for stress relief and to create masterpieces.

Basque burnt cheesecake. Photo: Yvonne Saman

Basque burnt cheesecake

1kg room temperature cream cheese
300g sugar
7 eggs
500g whipped cream
30g flour


  1. Heat up oven to 200 degrees Celcius.
  2. In a spring form container, lay parchment paper.
  3. Wrap the outside of the container with aluminium.
  4. Whip the cream cheese and sugar well. Then gradually add the eggs in.
  5. Add whipping cream into the batter and whip until thick and fluffy.
  6. Sift the flour. Then mix into the batter.
  7. Pour the batter into the spring form container.
  8. Bake the batter at 200 degrees Celcius for one hour, or until brown.
  9. Allow the cake to cool down inside the oven before serving.
Mochi. Photo: Steffie Tawie


Half a packet of glutinous rice flour (for 15 pax)
Grounded/blended peanuts mix with sugar


  1. Gradually mix the glutinous rice flour with water till the dough is not sticky anymore.
  2. Roll and flatten the dough. Place the grounded peanuts and sugar mix onto the centre and roll it into a ball.
  3. Boil the shaped mochi in hot boiling water. When it rises to the surface, it is done. Set aside to cool.
  4. When cool, lightly roll the mochi in flour so that it would not be sticky when served.
Doughnut. Photo: Steffie Tawie


1kg of pau flour
2 tablespoon butter
2 tablespoon milk powder
1 packet of yeast
1 cup of warm water
1 cup of cold water
Egg (optional)


  1. Melt 1 tablespoon of sugar with warm water. Then add the yeast. Put aside to foam for five to 10 minutes.
  2. Mix the pau flour, butter and milk powder together.
  3. Add on the yeast to the batter. Crack an egg into it. Then gradually add cold water to form rough dough.
  4. Continue to combine well and knead the dough until it is soft but not sticky. Leave the dough aside, cover with cling wrap and let rest for 30 minutes.
  5. Knead the dough again until the all bubbles are out and roll it. Leave aside until rise.
  6. Shape it into a doughnut, and then fry it.
  7. Remove doughnut to a kitchen paper towel to drain excess oil on both sides for a minute. While doughnut is still hot, roll it in caster sugar or milk powder to coat all around. Place on wire rack to cool.