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Gula Melaka Pandan Cake

6 pieces
Easy
15
These Gula Melaka Pandan Cake is very well loved in Malaysia *Created by Oriental Cuisine
Recipe Ingredients
How to Prepare
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Recipe Ingredients

For Moist Cake
1 boxDr. Oetker Nona Luxury Moist Cake Pandan
3Eggs
100 mlWater
150 mlVegetable Oil
For Coconut & Gula Melaka Filing
100 gGula Melaka (chopped)
100 mlSantan
2Pandan Leaves (knotted)
120 gShreaded Coconut
50 mlWater
For Buttercream
200 gButter (soften)
40 gIcing Sugar
For Garnishing
1Pandan Leaves
50 gShreaded Coconut

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Picture - Dr. Oetker Nona Luxury Moist Cake Pandan
1

Preheat oven to 180˚C.

2

Place Dr. Oetker Nona Luxury Moist Cake Pandan, eggs, and water in a mixing bowl. Mix at high speed for 3 minutes.

3

Add in vegetable oil and mix at low speed for 1 minutes or until batter is light and fluffy.

4

Pour batter in a greased 10inch x 10inch square baking pan. Bake at 180°C for 55 minutes, set aside.

5

Cut the cake into half using a long serrated knife

6

For coconut filing, place the gula melaka, water and pandan leaves in the saucepan. Cook at low heat until the sugar well dissolve and mix well with santan. Keep a small amount of gula melaka sauce for drizzle. Fold in half of the shredded coconut and cook until the coconut completely absord with gula melaka.

7

For buttercream filling, beat butter and icing sugar at high speed until stiff peaks form.

8

Place a layer of cake on a serving plate, spread a layer of buttercream, followed by the coconut filing.

9

Pipe buttercream on top of the cake, sprinkles with remained shreaded coconut and decorate with pandan leaves. Drizzle with gula melaka sauce.




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