Melaka Sugar Pandan Cake

Ingredient A (Cake)

• 4 eggs
• 2 egg yolks
• 100 gr sugar
• 1/2 tsp emulsifier (you can skip it)

Ingredients B (sieve)

• 100 gr wheat flour
• 1 tbsp milk powder

Material C(mix)

• 50 gr melted butter
• 65 gr instant coconut milk
• 1 tsp pandan deposit
• 1/2 tsp pandan paste

How to Make a Cake

• -prepare a 18×18 baking sheet by applying butter with parchment paper
• -mix ingredients A with high speed until thick and trailing
• - Enter ingredient B, mix on low speed as long as it's even
• - Enter ingredient C, stir with a spatula until smooth and there is no liquid that settles so it's not lumpy then put it into the pounding pan then bake at 170°C oven temperature top and bottom for 40 minutes/until cooked

Sugar Melaka Syrup Ingredients/caramel

• 200 gr brown sugar comb
• 70 ml water
• 40 gr butter
• 60 ml instant coconut milk
• 1/2 tsp salt
• 2 bunches of pandan leaves
• How to make
• -boil the sugar, water and pandan leaves until it boils then mix well, about 5 minutes, add the butter, mix well, then add the coconut milk and salt, mix well. Cook until it boils and has medium thickness.

Ingredients Swiss Marigue Buttercream

• 200 gr egg white
• 175 gr sugar
• 400 gr cold butter
• 1 tsp vanilla extract

Solution

• - divide the cake into 2 parts, spread with palm sugar syrup then add butter cream. Spread evenly all parts of the cake with butter cream then top with brown sugar sauce

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