Pandan Gula Melaka Cake is a fragrant and sweet cake that’s packed with the tropical flavors of pandan (a fragrant leaf commonly used in Southeast Asian cooking) and gula melaka (a type of unrefined palm sugar). This cake has a moist texture with a slight chewiness, complemented by the rich sweetness of the palm sugar and the aromatic, grassy pandan flavor. Here’s how you can make it!
Ingredients:
For the cake:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup sugar (preferably white sugar)
- 4 large eggs
- ½ cup pandan juice (you can use pandan extract if you can’t find juice)
- 1/2 cup full-fat coconut milk
- 1 teaspoon vanilla extract
For the gula melaka syrup:
- ½ cup gula melaka (palm sugar), grated or chopped into small pieces
- 2 tablespoons water
- 1 tablespoon coconut milk
For the coconut frosting (optional):
- 1 cup heavy cream or coconut cream
- 2 tablespoons powdered sugar
- ½ cup shredded coconut (optional)
Directions:
1. Preheat the oven:
- Preheat your oven to 350°F (175°C).
- Grease and line an 8-inch round cake pan with parchment paper.
2. Make the cake batter:
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a separate large mixing bowl, cream together the softened butter and sugar until light and fluffy.
- Beat in the eggs, one at a time, mixing well after each addition.
- Add the pandan juice, coconut milk, and vanilla extract, and mix until smooth.
- Gradually add the dry ingredients to the wet mixture, mixing until combined.
3. Bake the cake:
- Pour the cake batter into the prepared cake pan and smooth the top.
- Bake for about 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
4. Make the gula melaka syrup:
- In a small saucepan, combine the grated or chopped gula melaka, water, and coconut milk over low heat.
- Stir until the sugar dissolves completely and the syrup thickens slightly. Remove from heat and let it cool to room temperature.
5. Optional: Make the coconut frosting:
- If you’d like to add coconut frosting, beat the heavy cream or coconut cream with powdered sugar until it forms soft peaks.
- Spread the whipped cream on top of the cooled cake, then sprinkle shredded coconut on top if desired.
6. Assemble the cake:
- Once the cake has cooled completely, drizzle the gula melaka syrup generously over the cake.
- Slice and serve!
Tips:
- If you can’t find pandan juice, pandan extract can work as a substitute—just make sure to follow the instructions on the extract bottle for how much to use.
- You can also make this cake in smaller portions, like cupcakes, if you prefer!
This Pandan Gula Melaka Cake is rich in flavor, with the earthy pandan and sweet caramel-like gula melaka making it absolutely irresistible! Enjoy it with a cup of tea or coffee! Let me know how it turns out!
