I always like the perfect combination of gulamelaka/palm sugar, coconut milk and pandan leaf. Engaging these three great ingredients into my cotton cake yield an aromatic cake that faintly filled the kitchen with its unique soft sweet scent during baking
this cake is awesome. thanks Cheryl, for this wonderful cake. – i did not invert the cake to cool. it is crucial you adjust through trial and error to get the right temperature and time for this cake
After a failure attempt of what seemed to be an overly sunken cake, I was determined to attempt this again, bearing in mind that I should not be too overly tempted with drenching the cake with gulaMelaka
Diana, the Domestic Goddess Wannabe is mad about chiffon cakes and when I saw her GulaMelaka Chiffon I told myself that I must bake this because of the way Diana described it
Besides using gulaMelaka to make sago pudding at here, ice cream at here and even churros at here, I always want to bake a gulaMelaka chiffon cake for ages
Just for something different, I used gulamelaka (coconut sugar) in place of caster sugar. I did not have any other use for the coconut milk and not wanting it to go to waste, I baked another cake
Cottony soft pandan chiffon cake as a base to pile on that luscious GulaMelaka buttercream frosting (Click the link for recipe) is the way to go these days
This is THE gulaMelaka chiffon cake that made me go "WOW. For those who don't know, gulaMelaka is a sugar that is commonly used in Southeast Asia for our desserts
Super soft and moist Pandan Ogura Cake made using freshly extracted Pandan juice and coconut milk, this cake is the perfect match with salted GulaMelaka Buttercream
