One of my family’s favourites. Have baked it so many times, I have memorised the recipe by heart. Just remember to get the right Gula Melaka or else don’t make it. A good Gula Melaka must be dark, and relatively soft enough to scrape and slice. If you see a light one and it turns out very hard to slice through, then it has been packed with cane sugar, there will not be the nice aroma and taste.
The below is a nice brand from ntuc, I am still on the lookout for better brands from Malaysia.
Recipe (7″ cake tin)
- 95g Gula Melaka (scraped or chopped)
- 65g coconut milk
- Few Pandan leaves (optional)
- 4 egg yolks
- 50 g cooking oil
- 1/4 to 1/2 tsp salt (I use 1/2 usually)
- 95g cake flour or top flour
- 1/4 tsp baking powder
- 5 egg whites
- 35g caster sugar
- 1/4 tsp cream of tartar.
Melt Gula Melaka in coconut milk, together with Pandan leaves. Stir till all the Gula has melted. Set aside to cool.
Whisk egg yolks till light. Add salt and whisk further. Pour in oil in a steady stream while mixing to get a thick mixture like mayonnaise.
Pour in melted Gula Melaka mixture in a steady stream while mixing.
Next add in sifted flour and baking powder, fold gently till flour disappears but don’t worry about tiny lumps. Set aside.
Whisk egg whites till large bubbles, add cream of tartar. Continue beating and add sugar progressively. Beat till firm peak.
Mix 1/3 meringue into egg yolk mixture to loosen.
Pour the mixture back into the meringue and fold gently till no white streaks can be seen. Bang to release big bubbles. Run a satay stick along the side to release more bubbles. Bake at 170 deg C for 30 – 35 min.
Overturn to cool before unmoulding.