Pandan Kaya Rollcake With Gula Melaka Caramel



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

⅛ tsp Salt
200ml Thick Coconut Milk
80g Sugar
70ml Evaporated Milk
50g Butter

Ingredient B

2 Eggs
30g Custard Powder
20g Corn Flour
150ml Water

Ingredient C

120ml Whipped Cream

Gula Melaka Caramel Ingredients

80g Gula Melaka
40g Butter
80ml Dairy Cream
2 tbsp Water


  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. A 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.
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