Pandan Gula Melaka Cake Recipe
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Pandan Gula Melaka Cake Recipe

If you’re looking to make your very own Pandan Gula Melaka Cake, then look no further! We have got a mouth-watering recipe that will surely satisfy your sweet tooth with a little local twist to it. With this simple recipe provided, our Pandan Gula Melaka Cake is truly the ideal recipe if you are thinking about baking with a loved one! It is fast and easy to bake too! Nothing is sweeter than making sweet memories while baking the tastiest treats!

Without a doubt, Pandan Gula Melaka Cake is one of the classic cakes that caters to the Malaysian palate. A treat with a combination of distinct flavors (pandan and gula Melaka), this cake makes the perfect treat for simply any holiday or special occasion.  This cake serves up to 16 servings (mini square cakes). It keeps the flavors light and truly irresistible in the mouth. With just one bite, you will surely need to take another bite! Try our Pandan Gula Melaka Cake recipe today, and thank us later!

Pandan treet
Image by giggs_vea from Pixabay

Pandan Juice

Pandan Juice Ingredients:

  • 10 Pandan leaves (20 if the leaves are small)
  • 3 tablespoons of water

Method:

  1. Wash and trim 20 pandan leaves into 1″ length.
  2. Grind the leaves into a fine texture or chop them into tiny pieces.
  3. Add about three tablespoons of water to the ground pandan leaves and squeeze the juice.
  4. Strain with a sieve and set aside.

 Pandan Chiffon Cake

Pandan Chiffon Cake Ingredients:

  • Dried coconut flakes
  • 1 cup of cake flour or all-purpose flour
  • 2 teaspoons of baking powder
  • ½ teaspoon of salt
  • 6 egg yolks (large, about 60g – 65 grams each egg)
  • ½ cup corn oil or any vegetable oil
  • ⅓ cup of fresh milk
  • ⅓ cup of pandan juice (screw-pine leaves juice)
  • 6 egg whites (Large, about 60  – 65 grams each egg)
  • ¾ cup of caster sugar or fine sugar
  • 1 teaspoon of cream of tartar or lemon juice
  • 2 8×8 inch square pans

Method:

  1. Preheat the oven to 150C (302F) (top and bottom). Oil and line the base of the baking pan with non-stick baking paper
  2. Sift the all-purpose flour or cake flour and baking powder into a bowl and add salt.  Set it aside.
  3. Separate the egg whites from the yolks into separate bowls.
  4. Add in the oil, pandan juice, and milk to the egg yolks. Whisk until all ingredients are well combined (Preferably with a hand whisk).
  5. Add in the sifted flour mixture little by little in three and mix until well incorporated before setting it aside.
  6. Using an electric hand mixer, whisk the egg whites until it has a frothy texture before adding cream of tartar and continue to beat until it has a foamy texture. Gradually add in sugar and whisk until firm peaks have been formed (when you turn your whisk upside down, the peaks will hold).
  7. Gently fold the meringue into the egg and pandan batter with a hand whisk (little by little) before changing to a spatula and gently fold until it is well combined.
  8. Knock the mixing bowl on the counter a few times to release any air bubbles trapped in the mixture.
  9. Pour the batter into the 2 prepared square pans. Skim the top with a spatula gently while pouring to break the air bubbles.
  10. Prepare a water bath by placing the cake pans in a larger roasting pan. Pour hot water into the roasting pan until it comes up to a level of 1.5 to 2 cm (1/2 inch to 3/4 inch).
  11. Reduce the oven temperature to 140C (284F) and bake in the preheated oven at 140C (284F) for 30 minutes before baking at 150C (302F) for 30 minutes and 170C (338F) for another 20 minutes.  
  12. Upon removing the cake pans from the oven, immediately invert the cake pans. (This will prevent the cakes from sinking)
  13. Let the cakes cool for 15 minutes before unmolding them. 
  14. To remove the cake from the pan, run a thin-bladed knife around the inside of the pans and invert the cake on a non-stick baking paper. Peel off baking paper from the base and place them on a rack to cool completely for about an hour before icing the cakes.

Gula Melaka Syrup

Gula Melaka Syrup Ingredients:

  • 100 grams (1/2 cup) gula Melaka, crushed or chopped
  • 4 pandan leaves, tied a knot
  • 1/4 cup (50 gams or ml) of water

Method:

  1. Place the Gula Melaka, water and pandan leaves in a heavy-based saucepan over low heat.
  2. Stir until all the sugar has melted, and the mixture comes to a boil.
  3. Remove from heat and set aside to cool completely.
Electric mixer
Photo by david yohanes from Pexels

Swiss Meringue Buttercream

Swiss Meringue Buttercream Ingredients:

  • 6 large egg whites
  • 160 grams (1 1/4 cups) caster sugar or fine sugar
  • 300 grams (1 1/2 cups) butter, room temperature
  • 1/2 teaspoon vanilla extract
  • ¼ teaspoon salt

Method:

  1. To prepare the buttercream, place the egg whites, sugar, and salt in a mixing bowl over a pot of simmering water.
  2. Whisk continuously until the mixture is hot and the sugar has been dissolved (Rub some of the mixture between your fingers. If it feels grainy, it means that the sugar has not dissolved completely)
  3. Transfer the mixture to a mixer and beat the mixture using a whisk attachment on medium-high speed for about 4-5 mins, until stiff peaks and the mixture has cooled down to room temperature (touch the bottom of the bowl to check).
  4. Turn the speed to medium and add the butter (piece by piece). Keep beating the mixture till it gradually turns creamy and velvety (for about 4-5 mins)
  5. Add the Gula Melaka syrup, 1 teaspoon at a time, till well combined (about 5-6 teaspoon)
  6. You may add about 2 to 3 tablespoons of pandan juice as natural coloring to the buttercream (This step is optional)

 Assembly

  1. Cut the dome of the cake off and slice the cake horizontally into three separate layers.
  2. Place the buttercream into a piping bag with a plain round tip and fill it up with buttercream.
  3. Place the cake board on a turntable and pipe a layer of cake on top. Use an off-set spatula to smoothen it.
  4. Stack the second layer of cake on top and repeat until all cakes have been layered.
  5. Once done, smoothen the top with an off-set spatula until even.
  6. Place the cake in the fridge for about 10 minutes to set the buttercream. 
  7. Once the buttercream has been set, cut the cakes into 16 equal pieces.
  8. Using a spatula, cover each square cakes with the buttercream (evenly on each side).
  9. Shower the cakes with dried coconut flakes.
  10. Drizzle some Gula Melaka Syrup leftover onto the frosting if desired.
  11. The cakes are now ready to be served.

This delicious Malaysian inspired cake is sure to be a favorite at all your celebrations, parties, or even at home! It sure is our current favorite to share the sweetness all around. But, if you don’t have the time and ingredients on your hands and still want to enjoy a delicious pandan infused sweet treat – CakeRush has the perfect solution for you to fall back on! 

With an array of Malaysian inspired cakes and confections, their irresistible treats have the perfect fit for every sweet tooth. Plus, with the addition of free same-day delivery, there’s no better way to have your cake and eat it too. You will have no fuss or mess that goes into baking one of these delicious cakes! 

Featured Photo by cottonbro from Pexels