Pandan Gula Melaka Cake

 

Ingredients

For the Cake:

• 1 3/4 cups all-purpose flour
• 1 cup granulated sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 4 large eggs, separated
•  1/2 cup coconut milk
•  1/2 cup pandan juice (blend pandan leaves with a little water, strain to get the juice)
• 1/2 cup vegetable oil
• 1/2 tsp cream of tartar

For the Dried Coconut Topping:

• 1 cup dried unsweetened coconut flakes
• 1/4 cup coconut milk
• A pinch of salt

For the Palm Sugar Drizzle:

•  1 cup Gula Melaka (palm sugar), finely chopped
•  1/4 cup water
• 2 pandan leaves, tied into a knot (optional)

For the Meringue Cream:

• 3 large egg whites
•  3/4 cup granulated sugar
• 1/4 tsp cream of tartar
• 1 tsp vanilla extract

Instructions

For the Cake:

1. Preheat your oven to 175°C (350°F). Grease and line an 8-inch square baking pan.
2. In a bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.
3. In another bowl, beat the egg yolks and 100g (1/2 cup) sugar until light and fluffy. Add the coconut milk, pandan juice, and vegetable oil. Mix well.
4. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
5. In a clean, dry bowl, beat the egg whites and cream of tartar until foamy. Gradually add the remaining 100g (1/2 cup) sugar and beat until stiff peaks form.
6. Gently fold the egg whites into the batter in three additions, being careful not to deflate the mixture.
7. Pour the batter into the prepared baking pan and smooth the top.
8. Bake for 35-40 minutes or until a skewer inserted into the center comes out clean.
9. Allow the cake to cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.

For the Dried Coconut Topping:

1. In a bowl, combine the dried coconut flakes with 1/4 cup coconut milk and a pinch of salt. Let it sit for about 10 minutes to rehydrate the coconut.
2. Spread the rehydrated coconut evenly on a baking sheet and toast it in the oven at 150°C (300°F) for about 5-10 minutes or until lightly golden, stirring occasionally. Let it cool.

For the Palm Sugar Drizzle:

1. In a small saucepan, combine the Gula Melaka, water, and pandan leaves (if using). Cook over low heat until the sugar has melted and the mixture is syrupy, about 5-10 minutes. Remove the pandan leaves and let the syrup cool slightly.

For the Meringue Cream:

1. In a heatproof bowl, combine the egg whites and sugar. Place the bowl over a pot of simmering water (double boiler method) and whisk constantly until the sugar has dissolved and the mixture is warm to the touch.
2. Remove the bowl from the heat. Add the cream of tartar and beat the mixture with an electric mixer on medium-high speed until stiff peaks form and the meringue is glossy.
3. Add the vanilla extract and mix until incorporated.

Assembly:

1. Once the cake is completely cool, slice it horizontally into two even layers.
2. Brush the cut sides of the cake layers generously with the palm sugar syrup.
3. Spread a layer of meringue cream on the bottom layer of the cake, then place the top layer of the cake back on.
4. Cover the entire cake with a thin layer of meringue cream (crumb coat), then apply a thicker layer to fully coat the cake.
5. Press the toasted dried coconut flakes onto the meringue-coated cake, covering it completely.
6. Drizzle any remaining palm sugar syrup over the top of the cake for extra flavor.

Slice and serve. Enjoy your Pandan Gula Melaka Cake with dried coconut topping and palm sugar drizzle!