The thought of fragrant Gula Melaka just came into my mind so here’s my version of Gula Melaka Chiffon! Chiffon is a favourite in my family and it’s the type of cake that I love to bake, simple and easy. Went to the regular baking supplies shop and spotted 2 types of Gula Melaka available, one which is the cheaper one packed in a plastic bag and the other one came in brown “leaf” packaging which is almost the triple the price. I rem buying the cheaper one and it has no fragrant taste at all.
I went through a few recipes with different proportion of gula melaka and coconut milk, read through the comments that they aren’t fragrant enough and didn’t know it’s a gula maleka chiffon. In the end I adapted and use my own. It didn’t disappoint me, texture is soft yet with a structure. The aftertaste of the gula melaka is just so wonderful!
Aside from melting the gula melaka with the coconut milk, I chopped some gula melaka and added to the batter so you could see the brown spots, they added moisture to the cake and also additional fragrant when you bite into it.
For 7″ Round Chiffon Mould
3 egg whites
1/4 tsp cream of tartar
80g gula melaka
60ml coconut milk
3 strips of Pandan leaves, wash and snipped
3 egg yolks
2 tbsp oil
70g Top Flour
1. Chopped up gula melaka and bring to to boil with coconut milk and pandan leaves. Leave to cool.
2. Whisk egg yolk, oil, top flour and gula melaka together and set aside.
3. Whisk egg whites with cream of tartar and add sugar gradually till stiff peak stage.
4. Bring 1/3 of the meringue to the egg yolk mixture and fold in well before combining all together.
5. Bake at 175 degrees for 35 mins.