Ingredients with Measurements:
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1/2 cup coconut milk
- 1 tsp pandan extract
- 1/2 cup grated gula melaka (palm sugar)
- 1/4 cup water
Special equipment needed:
- 8-inch round cake pan
- Electric mixer
- Mixing bowls
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C). Grease an 8-inch round cake pan with butter and dust with flour.
2. In a mixing bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.
3. In another mixing bowl, cream the butter and sugar together until light and fluffy using an electric mixer.
4. Add the eggs one at a time, beating well after each addition.
5. Add the pandan extract to the coconut milk and mix well.
6. Gradually add the flour mixture and coconut milk mixture alternately to the butter mixture, starting and ending with the flour mixture. Mix until just combined.
7. Pour the batter into the prepared cake pan and smooth the top with a spatula.
8. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
9. While the cake is baking, make the gula melaka syrup. In a saucepan, combine the grated gula melaka and water. Cook over medium heat, stirring constantly until the sugar has dissolved and the mixture has thickened slightly.
10. When the cake is done, remove it from the oven and let it cool in the pan for 5 minutes.
11. Remove the cake from the pan and place it on a wire rack to cool completely.
12. Using a fork, poke holes all over the top of the cake.
13. Pour the gula melaka syrup over the cake, making sure it seeps into the holes.
14. Let the cake cool completely before serving.
Time:
Preparation time: 20 minutes
Cooking time: 25-30 minutes
Temperature:
Preheat the oven to 350°F (180°C).
Serving size:
This recipe serves 8 people.
Nutritional information:
Calories per serving: 290
Total fat: 15g
Saturated fat: 10g
Cholesterol: 80mg
Sodium: 190mg
Total carbohydrates: 35g
Dietary fiber: 0g
Total sugars: 22g
Protein: 3g
Substitutions for ingredients:
- All-purpose flour can be substituted with cake flour.
- Coconut milk can be substituted with whole milk or almond milk.
- Pandan extract can be substituted with vanilla extract.
- Gula melaka can be substituted with brown sugar.
Variations:
- Add desiccated coconut to the cake batter for extra texture.
- Top the cake with whipped cream and fresh fruit for a more decadent dessert.
Tips and tricks:
- Make sure the butter is softened before creaming it with the sugar.
- Do not overmix the batter as it can result in a dense cake.
- Use a toothpick to check if the cake is done. If it comes out clean, the cake is ready.
- Let the cake cool completely before pouring the gula melaka syrup over it.
Storage instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat the cake, place it in a preheated oven at 350°F (180°C) for 5-10 minutes.
Presentation ideas:
- Dust the cake with powdered sugar before serving.
- Top the cake with toasted coconut flakes for added texture.
Garnishes:
- Fresh pandan leaves
- Sliced fresh fruit
- Whipped cream
Pairings:
- Serve the cake with a cup of hot tea or coffee.
Suggested side dishes:
- Fresh fruit salad
- Coconut ice cream
Troubleshooting advice:
- If the cake is too dense, it may be due to overmixing the batter or using too much flour. Make sure to measure the flour accurately and mix the batter just until combined.
- If the cake is dry, it may be due to overbaking. Check the cake 5-10 minutes before the recommended baking time.
Food safety advice:
- Make sure to use fresh ingredients.
- Wash your hands and all utensils before preparing the cake.
- Store the cake in an airtight container to prevent contamination.
Food history:
Pandan Gula Melaka Cake is a popular dessert in Southeast Asia, particularly in Malaysia and Singapore. Pandan is a tropical plant that is commonly used in Asian cuisine for its fragrant and sweet flavor. Gula melaka, also known as palm sugar, is a traditional sweetener made from the sap of the coconut palm tree.
Flavor profiles:
This cake has a light and fluffy texture with a subtle pandan flavor and a sweet, caramel-like taste from the gula melaka syrup.
Serving suggestions:
Serve the cake as a dessert after a meal or as a sweet treat with a cup of tea or coffee.
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Region: Malaysian