Gula Melaka Pandan Cake

These Gula Melaka Pandan Cake is very well loved in Malaysia *Created by Oriental Cuisine

6 pieces

Easy 15 minutes

Ingredients

Ingredients

For the recipe Gula Melaka Pandan Cake

For Moist Cake:

1 box Dr. Oetker Nona Luxury Moist Cake Pandan
3 Eggs
100 ml Water
150 ml Vegetable Oil

For Coconut & Gula Melaka Filing:

100 g Gula Melaka (chopped)
100 ml Santan
2 Pandan Leaves (knotted)
120 g Shreaded Coconut
50 ml Water

For Buttercream:

200 g Butter (soften)
40 g Icing Sugar

For Garnishing:

1 Pandan Leaves
50 g Shreaded Coconut

preparation

Preparation

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.




Video recipes : Click here

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