Gula Melaka Magic Custard Cake adapted from Baking TaiTai
Makes one 8″ x 8″ square cake (Can fit into 7″ x 7″ pan if you want taller cake)
113g melted warm butter
150g milk, lukewarm
200ml santan (coconut milk)
150ml liquid gula melaka (I prepared this by using 250g gula melaka and cook over low heat with 1/2 cup of water and then measure out required amount)
1 tablespoon water
4 eggs separated (65g each with shell)
100g plain flour
20g granulated sugar
Extra icing for garnishing
1. Fully line the baking pan, preferably in a single piece of paper so the batter will not leak and also easy to lift out of the pan if you are not using a removable bottom one like me.
2. Melt the butter in a pan and keep it aside to cool.
3. In a separate pan, heat milk and santan to lukewarm and set aside.
4. Beat up the yolks until pale and creamy. Add butter and water; stir to combine then add 1/3 portion of the milk into the yolk, stir briefly before adding the flour of the flour and stir with a whisk till combined. Lastly add the balance luke warm milk. Stir with a whisk to thoroughly mix it into the yolk batter.
5. While the you are preparing the yolk batter, you can start beating up the eggwhites in a stand mixer. Add in the granulated sugar once it turned foamy and let it beat till very stiff peaks and slightly grainy.
6. Once the milk has been mixed into the yolk batter, add the stiff eggwhite meringue and continue to mix with whisk until the meringue is well incorporated into the yolk batter. The final result will be very runny with fine bubbles in the batter.
7. Pour into prepared pan and bake in the preheated oven @ 150C for 60-70 minutes until golden.
Cool on rack before cutting. Serve warm or cold equally delicious!