RECIPES

PANDAN KAYA ROLLCAKE WITH GULA MELAKA CARAMEL

INGREDIENTS

INGREDIENTS 

100g

Prima Top Flour

8

Eggs

130g

Caster Sugar

50g

Corn Flour

1 tsp

Baking Powder

1 tbsp

Ovalette

1 tsp

Pandan Paste

75ml

Melted Butter

 

srikaya filling
INGREDIENTS A 

200ml

Thick Coconut Milk

80g

Sugar

70ml

Evaporated Milk

50g

Butter

 tsp

Salt

INGREDIENTS B 

2

Eggs

30g

Custard Powder

20g

Corn Flour

150ml

Water

INGREDIENTS C 

120ml

Whipped Cream

 

gula melaka caramel
INGREDIENTS 

80g

Gula Melaka

40g

Butter

80ml

Dairy Cream

2 tbsp

Water

PROCEDURE

  1. Whisk all ingredients (except butter and pandan paste) till thick and lastly fold in the melted butter and pandan paste.
  2. Pour mixture into 3 trays of 11" x 11" x 1" and bake at 200ºC for 10 minutes.
  3. Once cake is cooled, spread srikaya filling and roll up.
  4. Serve it with Gula Melaka Caramel.

 

SRIKAYA FILLING

  1. Whisk Ingredients C till stiff and leave aside.
  2. Mix Ingredients B and leave aside.
  3. Boil ingredients A and then mix in Ingredients B.
  4. Cool this down before mixing with Ingredients C.

 

GULA MELAKA CARAMEL

  1.  Cook gula melaka with water till sugar dissolves.
  2. Add in the dairy cream and butter. Cook a while longer till it thickens.
  3. Cool this down and serve it with the rollcake.