Steamed Pandan Gula Melaka Cake 蒸香兰椰糖蛋糕

  A soft, sweet cake with the perfect aroma combination of pandan, coconut and palm sugar.

Yield: one 14cm round cake

Ingredients

50g water*

8~10g pandan leaves*

10g coconut powder*

10g condensed milk
10g coconut/vegetable oil

35g palm sugar/gula melaka

1 tsp hot water

2 egg whites, room temperature

1/4 tsp lemon juice 

50g fine sugar

2 egg yolks, room temperature

75g top flour
1/4 tsp baking powder 

50g 水*

8~10g 香兰叶*

10g 椰子粉*

10g 炼乳
10g 椰油/植物油

35g 椰糖碎

1 tsp 热水

2粒 蛋白，室温

1/4 tsp 柠檬汁

50g 细糖

2粒 蛋黄

75g 低筋面粉
1/4 tsp 泡打粉

*may be replaced by 20g concentrated pandan juice & 40g coconut cream.

*可由20g 浓香兰汁和 50g 的浓椰浆取代。

Directions

1. Line a 14cm cake tin with parchment paper. Set aside.

将一个14cm圆型蛋糕模铺上防沾烤纸。

2. Grind pandan leaves with 50g of water using a food processor.

用食物处理机把香兰叶和50g水混合打细。

3. Add condensed milk，coconut powder and coconut oil to (1) and stir to mix. Place in a rice cooker and keep warm for 10 minutes. Turn off the "keep warm" mode and allow the mixture to sit in the rice cooker for another 10 minutes.

将炼乳、椰子粉和椰子油倒入（2）的香兰汁中混合后，放入电饭锅中保温10分钟，熄电后，再继续留在锅中10分钟。

4. To melt gula melaka, mix gula melaka with 1 tsp of hot water and place in a rice cooker to keep warm together with the mixture in (2).

在另一碗中混合椰糖和1茶匙热水，一起和（3）的材料放进电饭锅中保温，以融化椰糖。

5. Pour the melted gula melaka into the cake tin to form an even coat at the base. Set aside.

You can refrigerate the cake tin with the gula melaka for 5 minutes, just before pouring in the batter. This helps the gula melaka to stay in place during pouring in of batter.

将融化的椰糖汁倒入蛋糕模中。

可在倒入蛋糕糊前将蛋糕模连同椰糖浆一起放进冰箱冷藏5分钟。这可避免椰糖浆被倒入的蛋糕糊冲散。

6. Mix top flour together with baking powder and set aside.

将低筋面粉和泡打粉混合，待用。

7. Beat egg whites and lemon juice in a clean, dry and grease-free mixing bowl, using an electric mixer at high speed for about 1/2 minutes, or till the egg whites become frothy.

在一个干净无油的钢盆，用搅拌器以高速将蛋白打发，约需1/2分钟。

8. Reduce the mixer speed to low, and add in the sugar gradually. Return the speed to high, and beat till soft peaks formed. The tips of the egg white slightly bent after the mixer has been lifted out. This process takes about 1 to 2 minutes.

将细糖分数次加入，并以低速混均后，再以高速打大约1分钟，直至当提起搅拌器时，蛋白尖端略弯曲为止。

9. Add in the egg yolk, one at a time, to the beaten egg white.

逐一将蛋黄加入混均。

10. Sieve in 1/3 of the flour mixture from (4), iand stir to mix. Avoid over-mixing which will result in a harder cake.

将（4）的1/3面粉料筛入蛋糊中搅均。切勿过度搅拌，以免影响蛋糕口感。

11. Add 1/2 of the pandan milk mixture from (3) to the batter and mix well using a spatula.

将（3）的香兰混合物倒入，并以切拌方式混均。

Repeat step 10 and 11, in the sequence of

Flour > milk > flour > mlk > flour

till finish these 2 ingredients.

12. Pour the pandan batter into the lined cake tin over the gula melaka syrup.

 将蛋糕糊倒入蛋糕模。

13. Tap the cake tin a few times to get rid of trapped air. In the meantime, heat up a pot with some water till boil.

将蛋糕模轻打桌面数次，以去除汽泡。可开始烧开蒸锅之水。

14. Place a steamer stand in the pot and lower the cake tin into it. Cover the pot and allow the cake to steam at high heat for about 8 to 10 minutes. Lower the heat to medium high, and continue to steam for another 9 to 10 minutes till cooked.

先将蒸架放入蒸锅内，再把蛋糕放下，以中高火蒸8~10分钟，再以中低火蒸9～10分钟，直到蛋糕熟透。

15. Lift the cake out of the pot and drop the cake with the tin from a height of 10 cm for three times. This helps to prevent the cake from excessive shrinking when cool.

离锅时，将蛋糕连同模一起从大约10cm高度摔3次。这有助避免蛋糕在冷却后缩小。

16. Allow the cake to cool in the tin for 5 minutes before lifting out to cool on a wire rack.

让蛋糕在模中停留5分钟后，再脱模。

17. When the cake has cooled down, cut and serve :)

等蛋糕凉后，切片享用 :)

Okara Pandan Sweet Bun

A sweet aromatic soft buns which salvage the soya pulp after brewing of soya milk. Using fresh pandan leaves(screwpine) gives this bread its unique sweet aroma which lingers in the kitchen for hours.

Yield: 16 mini buns in a 20x20cm tray

Ingredients

70g okara/soya bean pulp

270g bread flour

30g top flour

3/4 tsp instant dry yeast

40g fine sugar

1/4 tsp salt 

30g coconut/vegetable oil

10g pandan leaves

160g milk 

Direction

1. Blend milk and pandan leaves in a food processor. 

2. Place all the ingredients, except the pandan milk mixture, in a mixing bowl.

3. Slowly pour in the pandan milk mixture, leaving about 30g to be added during kneading. Mix all the ingredients into a lump.

4. Transfer the dough to a work top to begin kneading. Pour in the remaining pandan milk mixture in a few intervals during kneading.

5. After about 25 to 30 minutes of kneading and slamming by hands, the dough should become smooth and elastic.

Place in a lightly greased bowl, sprinkle a few pumps of water, cover with a lid, and allow the dough to proof for about 1 hour, or till the size doubles.

6. To test whether the proofing is done, poke a flour-coated finger to the centre of the dough. If the gap does not close, the proofing is done. Otherwise, allow the dough to proof for another 10 minutes, and check again.

7. Flatten the dough to release all the trapped air.

8. Divide the dough into 16 equal portions.

9. Roll the dough up, pull down the sides, and seal at the bottom, into a small dough ball.

10. Coat the bottom of the dough with some flour and place it into a 20x20cm baking tray lined with parchment paper and lightly greased at the sides.

11. Give the doughs a few pumps of water and transfer to the oven to undergo second proofing for about 50 to 60 minutes.

12. Remove the dough from the oven and start pre-heating the oven to 190 degree Celsius.

Apply fresh milk over the top of the dough.

13. Bake the dough in the oven at 190 degree Celsius for about 18 to 20 minutes or till the top becomes golden.

14. After the baking cycle, transfer the bread to a cooling rack immediately.

15. Allow the bread to cool down before serving :)