Posts Tagged gula melaka

Pandan Gula Melaka Sponge

IMG_9468IMG_9474Ingredients:

6 large egg yolks
70g corn oil
60g gula melaka syrup (boil a piece of gula melaka with some water and measure out 60g)
40 g coconut milk
95g self raising flour
1/4 tsp salt

6 egg whites
45g sugar
1/4 tsp cream of tartar

 

Method:

1. Line the bottom an 8″ round pan. Grease the sides for easier unmoulding. Preheat oven to 160C.
2. Sift flour and salt together.
3. Beat egg yolks, oil, salt, gula syrup and coconut milk together until combined.
4. Stir in the flour until smooth. Set aside.
5. Beat egg whites until frothy before adding cream of tartar. Continue beating while gradually adding the sugar. Beat till firm peaks but not stiff.
6. Mix 1/3 of meringue with yolk batter with a hand whisk. Add another 1/3 portion and fold gently with the whisk. Then pour in balance of meringue. Fold gently using a spatula until no more streaks of meringue can be seen.
7. Pour batter into prepared pan and tap pan lightly to remove air bubbles.
8. Bake with a water bath at 160C for 80-90 minutes or until cooked. (Time and temperature is indicative only)
9. Remove from oven, wait until cake has pulled away from the sides before inverting on to a smooth non stick pan. Remove paper lining and re-invert on to a rack.
10. Place cake in the oven (do not turn it on) to dry, using the remaining heat, if the cake is still damp.

 

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Banana Gula Melaka Sponge Cake II

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IMG_9240Banana Gula Melaka Sponge Cake II

Ingredients:

150g cake flour
1/2 tsp baking soda
180g banana (mashed)
70g gula melaka syrup – {boil 50g of gula melaka with 50g of water and reduce to about 70g}
70g corn oil
6 yolks (from eggs with average weight of 67g with shell)
1/2 salt

6 whites
1/2 tsp cream of tartar
100g caster sugar

Instructions:-

Line bottom and grease sides of a 8″ square pan. You can also use an 9″ round pan, if you so wish. Preheat oven to 160C.

Mash banana with a fork until very fine and add oil, yolks, salt, gula melaka syrup and using a hand whisk, mix the ingredients until even.

Mix the baking soda to the flour and sift this into the yolk mixture and mix until well combined. Do not over-mix. Set aside.

In mixing bowl of your stand mixer, beat the egg white until foamy. Add in the cream tartar. Continue beating on medium speed while gradually adding the caster sugar. Continue beating until firm peak.

Gently fold the meringue into the flour mixture in 2 to 3 portions until even. Pour into the prepared pan at a height. Give the pan a gentle tap on the work top to get rid of big bubbles.

Place in a water bath and bake for 90 minutes at 160C. Tent it if top is browning too fast.

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Gula Melaka Sponge Cake

17426183_10154671017770000_7344100801362077958_nGula Melaka Sponge cake

6 eggs yolks – (65g eggs)
50g corn oil + 20g coconut oil
100g cake flour
1/4 tsp salt
70g milk
50g gula melaka syrup (I chopped up 50g gula melaka and boil with some water to make a thick syrup)

6 eggs whites
60g sugar

Line the base of an 8″ round pan.

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Method:

1. Put oil, yolk, gula melaka syrup, milk and salt in a large bowl and stir until all blended. Add the flour and stir again with a whisk until smooth. Set aside.
2. Beat the egg whites until foamy then gradually add sugar to beat until firm peaks form.
3. Add 1/3 of the meringue into the yolk batter and using the hand whisk to mix until combined. Add the next 1/3 portion and whisk again. Finally, add the last portion, whisk briefly before switching to spatula to scoop the batter from bottom and fold up on to the batter to make sure all are combined and no more yolk batter can be seen.
4. Pour into prepared pan and bake in water bath at 160C for 70-80 minutes or until the cake bounces back when you lightly press the top and not squishing.
5. Remove from oven and leave it for a couple of minutes before unmoulding.
Allow to cool completely before slicing.

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Banana Gula Melaka Sponge Cake

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Banana Gula Melaka Sponge Cake

Ingredients:

150g cake flour
1 tsp baking powder
1/2 tsp baking soda
120g banana (mashed)
70g gula melaka syrup – boil 50g of gula melaka with 50g of water and reduce to about 70g
100g coconut oil
5 yolks (from eggs with average weight of 75g with shell)
1/2 salt

5 whites
1/2 tsp cream of tartar
100g caster sugar

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Instructions:-

Line bottom and grease sides of a 7″ square pan. You can also use an 8″ round pan, if you so wish. Preheat oven to 160C.

Mash banana with a fork until very fine and add oil, yolks, salt, gula melaka syrup and using a hand whisk, mix the ingredients until even.

Mix the baking powder and soda to the flour and sift this into the yolk mixture and mix until well combined. Do not over-mix. Set aside.

In mixing bowl of your stand mixer, beat the egg white until foamy. Add in the cream tartar. Continue beating on medium speed while gradually adding the caster sugar. Continue beating until firm peak.

Gently fold the meringue into the flour mixture in 2 to 3 portions until even. Pour into the prepared pan at a height. Give the pan a gentle tap on the work top to get rid of big bubbles.

Place in a water bath and bake for 80 minutes at 160C. Tent it if top is browning too fast.

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Pandan Swissroll with Gula Melaka SMBC

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IMG_7872Adapted from FC Ng’s (FB group member) Strawberry swirl swissroll ~ Thank you FC 😀

Gula Melaka SMBC from Bake with Paws ~ Thanks Yeanley:)

Pandan Swissroll with Gula Melaka SMBC

5 nos Egg yolks
1tsp Vanilla Extract
50g Oil
50g pandan juice
90g Cake flour
10g Coconut Powder

5 nos Egg whites
70g Castor Sugar

Method:

Mix egg yolks, oil and pandan juice  together and whisk until blended then sift in flour and mix well. Set aside.

Beat the egg whites till foamy, add in sugar gradually and beat till firm peak.

Fold the meringue into the yolk batter in 3 batches then pour  into prepared pan (I used 11 x 11″ pan); smooth out the top by shaking the pan from side to side.  Bake in preheated oven at 150C for 30-35 mins or until golden brown.

Transfer the cake to cooling rack and invert on a plastic board lined with a clean piece of parchment paper.  Peel off paper lining and gently roll the cake up together with the clean parchment paper. Leave it to cool before unrolling and apply filling, then re-roll back again.

Chill well before slicing.

Gula Melaka SMBC

Ingredients:

Gula Melaka Caramel:
50g gula melaka, crushed or chopped
2 pandan leaves, tied a knot
1/8 cup (25 ml) of water

Swiss Meringue Buttercream:
3 large egg whites
80g caster sugar
150g butter, room temperature
¼ tsp vanilla extract
¼ tsp salt

Method:

To prepare Gula Melaka Syrup:

Place gula melaka, pandan leave and water in a saucepan and cook, stirring all the time, over medium heat until gula dissolved completely and the liquid has thicken somewhat. Remove the leave and strain the syrup into a clean bowl. Set aside to cool.

To prepare Swiss Meringue Buttercream:

Cut the butter into cubes. Set aside in room temperature. We want it to thaw a bit but still cold.
Place egg white and sugar in a heat-proof bowl and cook over a bain marie, stirring with a hand whisk at all times until sugar has completely dissolved.
Transfer the egg white mixture into the stand mixer bowl and using the whisk attachment, beat with high speed until stiff peaks and the mixture has cooled to room temperature.

Switch to paddle attachment and using high speed, gradually add in the butter cube and beat until well blended. Finally add in the salt and vanilla extract and beat till combined.

Reduce speed to low and add the cooled Gula Melaka syrup one teaspoon at a time until combined.

This is the first time I am making SMBC, it’s runny initially when I started adding butter, I guess I did not beat the meringue until it is cooled enough.  I have to put the meringue into the freezer for a few minutes before continuing to beat. Texture is not very smooth but taste is nice.

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Gula Melaka Sponge Cake

Baked@8/6/2016

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Gula Melaka Sponge cake

Ingredients:-

6 eggs yolks – I used grade B eggs which is about 60g
70g corn oil
100g plain flour
Pinch of salt
50g coconut milk
50g melted gula melaka

6 eggs whites
1/4 tsp cream of tartar (may replace with 1 tsp lemon juice or vinegar)
50g sugar

Line the base of an 8″ round pan and grease the sides.

Variation:  Add a tablespoon of cocoa powder to 1/3 of final batter, fold in gently to mix and pour in randomly to do the marbling effect.

 

 

Method:

1. Put oil in a saucepan and heat on low fire until just simmering. If you have a thermometer it should read 70C. Remove and immediately add the flour and stir with a whisk until a smooth paste is obtained.
2. Add in the gula melaka and coconut milk and stir to combine. At this stage the batter will becomes thick and lumpy.
3. Add in egg yolks and whisk with hand whisk until batter is smooth and runny again. Set aside.
4. Beat the egg whites until foamy then gradually add sugar to beat until firm peaks form.
5. Add 1/3 of the meringue into the yolk batter and using the hand whisk to mix until combined. Add the next 1/3 portion and whisk again. Finally, add the last portion, whisk briefly before switching to spatula to scoop the batter from bottom and fold up on to the batter to make sure all are combined and no more yolk batter can be seen.
6. Pour into prepared pan and bake in water bath at 160C for 70 mins. Remove water bath and continue to bake at 100C for another 10 minutes.
7. Remove from oven and leave it for a couple of minutes before unmoulding.
8. Cool completely before you proceed to frost the cake.

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Gula Melaka Huat Kuih & Coconut Milk Huat Kuih

 

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Steam in a bigger container for 30 minutes

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Use sugar to sweeten this red huat kuih

Gula Melaka Huat Kuih

Ingredients:
250 g AP flour
200 g gula melaka (palm sugar)
2 tsps of double acting baking powder (I used Clabber Girl)
1 egg, lightly beaten
250g santan (coconut milk)
1/2 tsp salt

Instructions:-

In a large bowl, add gula melaka, salt, santan and heat up, stirring until gula melaka has dissolved. Allow it to cool first before adding the egg and whisk to combine.
Place sifted flour, and double acting baking powder into a large mixing bowl.
Make a well in the middle of the flour mixture and slowly add the wet mixture. Mix with a hand whisk until lump free.
Divide into your preferred cup sizes and steam on high heat for 20-30 minutes (depending on cup sizes used.)
Notes: make sure the cover of the steamer is wiped dry before steaming the cakes to avoid water condensation dripping on to the kuih.
Do not open the steamer until the time is up.

Variation:

Use 150g sugar, dissolve in coconut milk and add a few drops red colouring.

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one recipe yields 2 large and 1 small huat kuih

 

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