Skip to main content
logo
Food Advertising by

Gula Melaka/Palm Sugar Chiffon Cake ~ 椰糖戚风蛋糕


This Gula Melaka or Palm Sugar Chiffon  Cake is very aromatic and it does taste a bit like butterscotch but this is more rich.   It is soft and fluffy and in this recipe, I used coconut powder dissolved in water instead of coconut milk and the result is not disappointing at all!





Gula Melaka/Palm Sugar Chiffon Cake ~  椰糖戚风蛋糕  (adapted from 'here')
Ingredients (A)

  •  6 egg yolks 
  • 150 gm gula melaka
  • 100 ml coconut milk (I used 20 gm coconut powder + 100 ml water)
  • 4 Tbsp canola oil
  • 140 gm plain or superfine flour
  • 1/4 tsp baking powder
  • 1/4 tsp salt
  • Pandan/Screwpine leaves
(B) 

  • 6 egg whites
  • 30 gm caster
  • sugar
  • 1 tsp lemon juice OR 1/4 tsp cream of tartar
Method
  1. In a saucepan, melt coconut milk with gula melaka and pandan leaves.  Set aside to cool.
  2. Sift plain flour, baking powder and salt, set aside.
  3. Beat egg yolks in a ball whisk, add in canola oil and whisk till well combined.  Add gula melaka mixture into egg yolk mixture, mix well.
  4. Whisk in the flour mixture till well combined.
  5. Beat egg whites till frothy, add in the lemon juice, beat till soft peaks, add in sugar gradually and beat till stiff but not dry.
  6. Add meringue into the egg yolk mixture in three batches and fold in till well incorporated.
  7. Pour the mixture into an ungreased 23 cm chiffon cake pan, 
  8. Drop the pan about 6 inches from the tabletop to release any air bubbles, repeat.
  9. Bake in a preheated oven @ 170 deg.C for 55 to 60 mins.   Immediately invert the cake once it's removed from the oven and let cool completely before unmoulding by hand.



Comments

  1. Really soft and airy...such a perfect chiffon, Cheah.

    ReplyDelete
  2. I can smell the aroma of the gula melaka in this cake. Looks so good!

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Fried 'Nian Gao' ~ Sticky rice cake ~ CNY 2010

'Nian Gao' in Mandarin or 'Nin Ko' in Cantonese is a must-have item during CNY.  This sticky glutinous rice cake is symbolic as it carries a homonym that sounds like 'year~high/tall'.  For business people eating this will link them to prosperity and wealth and working people will look forward to career advancement, promotion. Slice them up when they're still soft, keep them in containers and they can be stored in the fridge for months. I normally steam and dip them in freshly grated young coconut mixed with some salt or just fry with beaten egg.  But this time around, I've decided to be a bit more 'challenging' and try out Elin's recipe.  Thanks, Elin of  Elinluv's Tidbits Corner   for sharing!

Prawn Omelette

This is a very simple and quick universal dish, common in most households.  It will certainly come in handy if you have unexpected guests who stay for dinner. Recipe for Prawn Omelette Ingredients 120 gm Prawns 2 Big Onions  -  sliced 3 Large Eggs 1 Teasp Light Soya Sauce Oil for frying Seasoning for Prawns 1/2  Teasp Salt 1  Teasp Sugar Dash of  Pepper Method Lightly beat up the eggs with the light soya sauce Heat up the pan with some oil Saute the sliced onions with the seasoned prawns Dish out Pour the beaten eggs onto the pan Add in the prawns and onions Once the bottom is brown, flip omelette and brown the other side Dish up and serve *****

Abalone Soup ~ CNY 2011

Hi, I'm back!  Made this Abalone Soup for the reunion dinner and the soup was really delicious.  Abalone is 'Bao Yu' in Cantonese, 'Bao' sounds like 'guaranteed' and 'Yu' sounds like 'excess' so put together it sounds like 'guaranteed excess'!   Now, that's something to look forward to, to usher in the New Year!  I used fresh abalone and it was my first experience handling this and thought that it would be a daunting task.  Surprisinlgy it was not to be and removing them from their shells and cleaning them weren't that difficult after all.