For the recipe Onde-onde Gula Melaka Cake
|150 g||Dr. Oetker Nona Self-Raising Flour|
|1 tsp||Dr. Oetker Nona Baking Powder|
|130 g||Castor Sugar|
|40 ml||Coconut Milk (Thick)|
|40 ml||Pure Pandan Juice (from 4 pcs pandan leaves + 40 ml water)|
|1 tsp||Dr. Oetker Nona Green Colour|
|1 tsp||Dr. Oetker Nona Pandan Emulco|
|80 g||Butter (melted)|
|160 g||Gula Melaka|
|2||Pandan Leaves (knotted)|
|1 tbsp||Dr. Oetker Nona Corn Starch|
|250 g||Cream Cheese|
|200 ml||Gula Melaka Syrup|
|60 g||Icing Sugar|
|12 g||Gelatine (+45ml water)|
|300 g||Non Dairy Sweetened Whipping Cream (whipped)|
Place all ingredients for gula Melaka syrup to boil and set aside.
For sponge cake, preheat oven to 175˚C. Line two 8 inches round cake pans.
Cream all cake ingredients A with an electric mixer until batter is thick and creamy. Add in ingredients B, mix well then pour the batter into 2 cake pans.
Bake for 25-30minutes and until skewer inserted comes out clean, set aside to cool. Cut each cake horizontally into 2 pieces.
For gula Melaka cream cheese frosting, melt the gelatin in a double boiler. Beat cream cheese with the gula melaka syrup, icing sugar and hot gelatin till creamy.
Fold in whipped non-dairy whipping cream, mix till well incorporated.
Place 1 slice of cake onto a cake tray, spread a layer of gula Melaka syrup, followed by a layer of cream cheese frosting.
Repeat till 4th layer of cake, cover the cake with cream cheese frosting and refrigerate. Serve chilled.
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