Monday 22 September 2014

Gula Melaka Magic Custard Cake 马六甲椰糖魔术卡士达蛋糕 (中英食谱教程)

I hosted my third guest blogger Magic Custard Cake (MCC) and German Butter Cookies workshop two days ago. As usual, I will bake the original and one other flavoured magic custard cake for my participants to sample to have an appreciation of the finished product before they attempt to bake one. I was adventurous and wanted to try a new flavour which no one has tried before, hence the birth of the Gula Melaka magic custard cake. Gula Melaka is dark palm sugar made from the sap of a Palmyra palm and has its own distinct taste. It is mainly used in the local desserts and cakes of the Southeast Asian region.

In this recipe, I have replaced all the icing sugar with gula melaka and the method is slightly different from the original recipe. The result is a flavourful and fragrance cake. My hubby commented that it is the best flavour among all the magic custard cakes I have made so far. I am on cloud nine as I could achieved the three magical layers after trying my own ways of incorporating the gula melaka into the cake batter. My least favourite dense kueh bottom is also just a thin layer, hooray!!! :D =D>

很荣幸第三次被LessonsGoWhere邀请担任部落格嘉宾厨师。我在上课时,都会先让我的学生们尝试原味和另一种口味的魔术卡士达蛋糕。 前两课,我做了抹茶和巧克力口味的。这次,我选择没人做过的马六甲椰糖口味,老公说这是我做过以来最好吃的口味。来上课的姐妹们也说比原味的好吃多了!很高兴用了自己的做法加入马六甲椰糖,还能成功做出三层不同质感的魔术卡士达蛋糕,连我不是很喜欢的粿底层还是薄薄的喔! :p

Here's sharing some photos taken during the workshop. 

Thanks to E-Fei of LessonsGoWhere and Lena of the The Baking Loft who have been great assistants to me and my dear hubby for capturing pictures of these special moments during the workshop. Not forgetting to thank Brandt who has sponsored the recipe books - 'Simple Pleasures from the Kitchen' which I had given each participant a copy to bring home. 

Gula Melaka Magic Custard Cake 

Ingredients: (makes an 8 inch cake, I used 8"x 8"x 2"square pan with removable base) 

113g unsalted butter 
415g fresh milk (full cream) 
200ml coconut milk (I used Ayam brand coconut milk) 
1 tablespoon water
4 eggs, separated (60g each, weight including shell) 
115g plain flour
145g gula melaka, break into small pieces (I got the pure gula melaka from Malacca, texture is soft and easy to break apart.)
20g caster sugar
Extra icing sugar for dusting (optional) 

113克 无盐牛油 
415克 鲜牛奶 (全脂)
200毫升 椰奶 (我用Ayam牌子的椰奶 )
鸡蛋4粒,分隔 (每粒60克包括壳)
115克 普通面粉/中筋面粉
145克 马六甲椰糖, 拨成小片 (我用的是在马六甲买的纯椰糖,质感软,容易拨开成小片)
20克 幼糖
糖粉装饰用 (随意)

Method 方法:
1. Lightly grease and line a 8"x8" baking pan with baking paper, height taller than the baking pan by 2~3cm all around.

2. Melt the butter and set aside to cool slightly. Warm the coconut milk before adding in the gula melaka to cook over low heat until the gula melaka has melted completely. Add in the fresh milk, heat it till lukewarm, set aside.

3. In a separate bowl, sift the flour, set aside.

4. Use an electric mixer and whisk the egg whites till foamy, add in the caster sugar and whisk till stiff peak. (make sure there is no oil or water in the bowl,the egg white must not come into contact with any egg yolk, water or oil too or the meringue will not be successful)

5. In another bowl. beat the egg yolks until light and fluffy. Add in the melted butter and one tablespoon of water and beat for about 2 minutes. Pour in 1/3 amount of warm milk, mix in the sifted flour until evenly incorporated. Then mix in the other 2/3 of warm milk. 

6. Whisk in the egg whites, 1/3 at a time. Repeat until all of the egg whites are whisked in. (The batter will appear curdy, just whisk till no big curds are seen.)

7. Pour the batter into the prepared pan and bake in a preheated oven 160ºC top and bottom heat for 50-55 minutes until the top is golden, test with a skewer, if no watery batter is seen on the skewer and comes out with slight crumbs, the cake is done. (If the top of the cake browned too fast, you can tent it with an aluminium foil as shown in my photo. You may also have to adjust the temperature and timing to suit your oven.) 
7。将面糊倒入烤盘,在预热至160ºC上下火的烤箱,烤约50~55分钟,直到表面呈金黄色, 竹签插入中心没有水水的面糊沾粘就可以取出。(如果蛋糕表面太快上色,可用锡纸盖住顶部。每架烤炉的恒温器都不同,请自己适当调适温度和时间。)

8. The cake will be wobbly. Hold the sides of the baking paper to remove the cake from the pan. Transfer to a wiring rack to cool the cake completely before cutting or decorating it with icing sugar. 

Personal Notes 小笔记:

I used to like this cake after chilled but prefer to eat it warm these days. If you can't finish the cake within the day,  it has to be chilled in the fridge to be consumed up within the next few days.

For original flavour, please click on photo to see video tutorial recipe. It also has a more detailed write up about the magic custard cake and how the magic works in this recipe as well as frequently asked questions. 

For matcha flavour, please click on photo to see tutorial video recipe. 


Click on the photo for Pandan Magic Custard Cupcake recipe. 

Assorted flavours of Magic Custard Cakes, which is your favourite? 

“It takes time and effort to compose or translate recipes, I would appreciate it if you do not copy and pass it off as your own recipe. If you wish to share or adapt any of the recipes that I have posted in this blog, please provide a link back to the relevant post here. Thank you.”

© Copyright 2014


My Little Space said...

Another scrumptious creation. Yummm.... Btw, you can only get those mushroom floss at any vegetarian shop that is available in Singapore.
Enjoy & have a lovely week ahead.
Blessings, Kristy

LY's Kitchen Ventures said...

This Magic Custard Cake is indeed a very versatile cake as you can make it in so many flavours. I can imagine the rich coconut gula melaka aroma from this cake. Must be really nice! :)

Victoria Bakes said...

woot woot woot! another lovely custard cake from the Tai Tai!!!! ok.. bookmarked this but... let me find some courage first

向日葵葵 ~ Sunflower Grace said...

Wow. very impressed with this. The gula Melaka sure give the cake a nice fragrance!

Bakericious said...

gula melaka is my favourite, I am sure this magic cake can create another round of magic :D

Karen Luvswesavory said...

Hi Cheryl, oh my ! ... you've added some 南洋风味to MCC ?! Gula melaka is very fragrant and surely give this cake a magic hit. Thanks for sharing this new flavour magic cake.

ann low said...

Hi Cheryl, Love your new creation on this MCC with gula melaka. Definitely want to try this for sure. Thank you for your generous sharing :)

Fion said...


QembarDelites said...

A very delicious flavor that's for sure, I know cause I baked a chiffon cake with that flavor and it was awesome! I hope to bake this cake soon! Thanks for sharing!

Cecilia Yap said...

wow...this is another aromatic Magic Custard Card.

Baking Taitai said...

Thanks Kristy, will check out the healthy mushroom floss if I come across any vegetarian shop. Have a great week too!

mui mui said...

Hi Cheryl,
Love your new creation.
Gula Melaka must be bursting with lovely aroma.

Unknown said...

Hi there, may i know why is there so much liquid in this version (415g milk + 200ml coconut milk) compared with the original flavour (480g milk), please? Many thanks!


Baking Taitai said...

Hi Ty, I like the custard portion best and added more liquid to get a taller custard layer. ;) If you find it too watery, you can follow milk+coconut milk proportion in my pandan magic custard cake recipe.

Unknown said...

:) oh i see, thanks so much!

Unknown said...

Hi I made a original Magic custard last night, after cutting the custard detached from the cake , is it normal ?

Baking Taitai said...

Hi Joyce, it is normal for it to be detached from the cake especially if you have overbaked it and the centre soft custard layer is not able to hold the top and bottom layer together.

Unknown said...

Hello Cheryl, I made it yst and smells good and yummy. Thanks for the recipe.
Only one problem here: I used fan forced oven and reduced to 150C i/o 160C and baked longer +15mins (coz the top was not brown enough).
But it was cracking a little bit and still wet after cold. Is it normal? Thank you for help.

Baking Taitai said...

Hi Angie, this cake should not be baked using fan forced. If the interior is still wet then it is not cooked through, I suggest that you bake it at 160 degree celcius using top and bottom heat, if the top starts to brown, you can tent it with an aluminium foil to prevent crack and over browning. You should test with a skewer, insert into the cake and it should comes out with slight crumbs and not watery batter to check if the cake is done before removing it from the oven.