Steamed Pandan Cake with Gula Melaka Syrup · PrimedTable
Singaporean-Malaysian🍰 Sweets & drinks
Steamed Pandan Cake with Gula Melaka Syrup
⏱ 70 min
A soft and fluffy steamed pandan cake infused with aromatic pandan flavour, topped with whipped cream cheese frosting and drizzled with rich gula melaka syrup. No oven needed—steamed to perfection and best served chilled.
Adapted from a video by Che Nom
Kek Pandan Gula Melaka, kek versi kukus lembut sangat.
Tap a timecode to jump to roughly that moment in the video.
1
In a mixing bowl, beat 4 eggs with 200g castor sugar using a stand or hand mixer until the mixture becomes pale yellow and fluffy.
2
Add 20g ovalette and continue beating until the batter turns white, expands significantly, and becomes light and airy.
3
Add 15ml pandan emulco and 2.5ml pandan flavour (if using), and gently fold until evenly combined, scraping the bottom to incorporate all ingredients.
4
Pour in 60ml corn oil and gently fold to combine.
5
Add 60ml full cream milk and mix well.
6
Sift in 195g self-rising flour and add 5ml green food coloring, gently folding until the batter is smooth and evenly coloured.
7
Lightly oil 5 aluminium or heat-resistant containers (3×7 inches). Divide the batter evenly, approximately 145-147g per container. Tap gently to release air bubbles.
8
Place containers in a steamer and steam for 20–25 minutes depending on size. Cover the steamer lid with foil or a clean cloth to prevent condensation dripping onto the cakes.
9
Once steamed, leave the cakes in their containers to cool slowly to room temperature to prevent sudden temperature changes from creating cracks. Test with a toothpick—if it comes out clean, the cakes are done.
10
Once cooled, run a knife around the edge of each container and invert to remove the cake. Slice each cake horizontally into two layers.
11
Prepare the topping: ensure 480ml Anchor Whipping Cream is thoroughly chilled. Using a chilled bowl, whip with a whisk to soft peaks. Do not overmix or it will separate.
12
Mix 250g Anchor Cream Cheese with 65g icing sugar until smooth, then gently fold into the whipped cream. Return to the refrigerator for about 30 minutes.
13
Prepare the gula melaka syrup: combine 60ml water with 150g palm sugar, 0.5 tsp salt, and 1 pandan leaf in a saucepan. Bring to a boil and simmer for 5–7 minutes until thickened slightly.
14
Mix 7.5g cornstarch with 30ml water to make a slurry, pour into the syrup, and stir quickly. Remove from heat and fold in 60ml Anchor Whipping Cream. Let cool, then transfer to a piping bag if desired.
15
Assemble the cake: drizzle gula melaka syrup over the first cake layer, then pipe the cream cheese frosting on top (no special nozzle needed—simply cut the piping bag opening).
16
Place the second cake layer on top (flat side up), pipe more cream cheese frosting on top, and drizzle with gula melaka syrup. Garnish with shredded pandan leaf.
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