Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup palm sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup coconut milk
- 1/2 cup bajigur syrup (made from boiling 1 cup water, 1/2 cup palm sugar, 1/2 tsp ginger powder, and 1/2 tsp cinnamon powder)
Special equipment needed:
- 9-inch cake pan
- Mixing bowls
- Electric mixer
- Whisk
- Spatula
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C). Grease a 9-inch cake pan with butter or cooking spray.
2. In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a separate mixing bowl, beat the butter and palm sugar with an electric mixer until light and fluffy.
4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
5. Gradually add the flour mixture to the butter mixture, alternating with the coconut milk, and mix until just combined.
6. Pour in the bajigur syrup and mix until well combined.
7. Pour the batter into the prepared cake pan and smooth the top with a spatula.
8. Bake for 35-40 minutes or until a toothpick inserted into the center of the cake comes out clean.
9. Remove the cake from the oven and let it cool in the pan for 10 minutes.
10. Remove the cake from the pan and let it cool completely on a wire rack.
Time:
Preparation time: 20 minutes
Cooking time: 35-40 minutes
Total time: 1 hour
Temperature:
350°F (180°C)
Serving size:
8-10 servings
Nutritional information:
Calories: 330
Fat: 14g
Saturated Fat: 9g
Cholesterol: 70mg
Sodium: 310mg
Carbohydrates: 47g
Fiber: 1g
Sugar: 28g
Protein: 4g
Substitutions for ingredients:
- All-purpose flour can be substituted with gluten-free flour for a gluten-free version of the cake.
- Butter can be substituted with coconut oil or vegetable oil for a dairy-free version of the cake.
- Palm sugar can be substituted with brown sugar or granulated sugar.
Variations:
- Add shredded coconut to the batter for extra coconut flavor and texture.
- Top the cake with whipped cream and toasted coconut flakes for a festive touch.
- Use a bundt cake pan instead of a regular cake pan for a different presentation.
Tips and tricks:
- Make sure all ingredients are at room temperature before starting the recipe.
- Do not overmix the batter as it can result in a tough cake.
- To make the bajigur syrup, simmer the ingredients in a saucepan over medium heat until the sugar dissolves and the mixture thickens.
Storage instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
Reheat the cake in the microwave for 10-15 seconds or in the oven at 350°F (180°C) for 5-10 minutes.
Presentation ideas:
Serve the cake on a cake stand and dust with powdered sugar for a simple presentation.
Garnishes:
Top the cake with fresh fruit, such as sliced strawberries or mango, for a colorful and refreshing garnish.
Pairings:
Serve the cake with a cup of hot tea or coffee for a cozy afternoon treat.
Suggested side dishes:
Serve the cake with a side of vanilla ice cream or whipped cream for a decadent dessert.
Troubleshooting advice:
- If the cake is too dry, try adding more coconut milk to the batter.
- If the cake is too moist, try reducing the amount of bajigur syrup in the batter.
Food safety advice:
Make sure to use fresh ingredients and wash your hands and utensils thoroughly before starting the recipe.
Food history:
Bajigur is a traditional Indonesian hot drink made from coconut milk, palm sugar, and spices. This cake is inspired by the flavors of bajigur and combines coconut and palm sugar for a sweet and aromatic dessert.
Flavor profiles:
This cake has a sweet and nutty flavor from the palm sugar and coconut milk, with hints of ginger and cinnamon from the bajigur syrup.
Serving suggestions:
Serve the cake as a dessert or as a sweet treat with a cup of hot tea or coffee.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Indonesian
Taste: Sweet, Coconutty, Rich, Spicy, Caramelized