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Pandan Gula Melaka Cake with Cream Frosting
Ingredients (Cake)
200g unsalted butter (softened)
180g caster sugar
4 large eggs
200g self-raising flour (sifted)
80ml pandan juice (blend pandan leaves + strain)
80ml coconut milk
1 tsp vanilla essence
Ingredients (Gula Melaka Syrup)
200g gula melaka (palm sugar), chopped
100ml water
1 pandan leaf (knotted)
Pinch of salt
Ingredients (Frosting)
250g whipping cream (cold)
150g cream cheese (softened)
50g icing sugar (sifted)
1 tsp vanilla essence
Method (Cake)
1. Preheat oven to 150°C. Grease & line 8-inch round cake pan.
2. Cream butter + sugar until pale and fluffy.
3. Add eggs one by one, mix well.
4. Fold in flour alternately with pandan juice + coconut milk.
5. Pour into tin, bake 50- 60 mins until skewer comes out clean.
6. Cool completely before frosting.
Method (Gula Melaka Syrup)
1. Heat gula melaka + water + pandan leaf until melted.
2. Simmer until slightly thick. Add pinch of salt.
3. Strain and cool.
Method (Frosting & Assembly)
1. Beat cream cheese + icing sugar until smooth.
2. Add vanilla + whipping cream, beat until fluffy.
3. Slice cooled pandan cake into 2–3 layers.
4. Spread cream frosting between layers.
5. Drizzle gula melaka syrup over each layer before stacking.
6. Frost the outside of cake with cream, decorate with extra syrup drizzle.
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