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Dessert

Easy Vanilla Buttercream Cake

Still Life Shot of Vanilla Buttercream Cake with Palette Knife Florals

I know this blog is all about Southeast Asian recipes, but once in awhile we’re allowed to not take things too literal, right? My daughter’s fifth birthday happened sometime last week, and she had been asking me to make her the yummiest vanilla birthday cake. Incidentally, vanilla is also her favourite flavour! Unlike previous years where we custom ordered her cakes, we broke with tradition this time and went rogue with a homemade cake.  

I don’t know about you, but every time I bake a cake or a pie I feel like it’s taken a lot out of me haha. I was thoroughly zoned out after this gig in the kitchen. The original recipe is from Sugar Geek Show’s moist vanilla cake recipe, but I adapted it. It was hands down the most delicious, classic vanilla cake I’ve ever tasted. And can you believe it, it was my first time baking a proper buttercream cake and using a palette knife to make those flowers! Hard work, but so worth it after because my little one was so so happy! 

I pondered between a smooth frosted cake or a rustic one, going with the latter in the end because it makes it seem more natural. Also bought a bunch of eustomas to decorate the cake. It just make the cake seem so girly after—perfect for my sweet little preschooler. 

Still Life Shot of Vanilla Buttercream Cake with Palette Knife Florals

Easy Vanilla Buttercream Cake

Deborah, Saveur Malaisie
I loved how incredibly simple and moist this cake is. For a delicate and fine crumbed cake with a firm, even structure, I used the reverse creaming method. This method is helpful when you are making a layer cake. This recipe makes a 3 tier, 8" x 2" round cake.
Recipe adapted from https://sugargeekshow.com/recipe/vanilla-cake/.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Birthdays, Breakfast, Celebrations, Dessert, Special Events
Cuisine American
Servings 8 people

Ingredients
  

For The Cake

  • 283 g full cream milk room temperature (divided - 113g to mix with the oil, 170g to mix with the eggs and vanilla)
  • 85 g sunflower oil or any vegetable oil
  • 1 tbsp vanilla extract
  • 3 large eggs room temperature
  • 368 g cake flour sifted
  • 368 g castor sugar sifted
  • 14 g baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp fine sea salt Note: If you're using salted butter, you can omit the salt. Keep the quantity of butter same, regardless if it's salted or unsalted.
  • 227 g unsalted butter softened to room temperature

For The Buttercream Frosting

  • 454 g icing sugar sifted
  • 113 g egg whites room temperature
  • 2 tsp vanilla extract
  • 454 g unsalted butter softened to room temperature
  • 1/4 tsp salt
  • 1-3 drops pink gel food colouring, or any colouring you prefer

Instructions
 

  • Grease your cake pans with baking spray or butter. I placed parchment papers in them for easier release. 
  • Add oil to the milk, stir then set aside. Add eggs and vanilla to the other portion of milk. Whisk well to combine.  
  • Measure flour and sugar, then place them into the bowl of your mixer. Add baking powder, baking soda and salt. Mix at low speed 1. 
  • Gradually add the chunks of butter. Mix until the batter looks like coarse sand.
  • Add milk + oil mixture then adjust speed to medium 2. Whip for 2 minutes. Scrape down the bowl as you go along to ensure even distribution of dry and wet ingredients. 
  • Turn speed to low. Slowly pour in the milk + egg mixture. Mix until just combined until the batter is thick. It shouldn’t be runny.
  • Preheat oven to 168C. Divide batter into cake pans, filling each pan 3/4 full. Gently shake and tap the pan on a table to burst air bubbles and even out the surface of the batter. Bake for 30 minutes until a toothpick inserted comes out clean.
  • Remove cakes from the oven. Tap them again to release air and prevent shrinking. Let cool on a cooling rack. 
  • Remove cake layers from parchment paper and wrap them in plastic wrap then place them in the fridge for 30-35 minutes to firm up. If you're not frosting them immediately, you can keep them overnight in the fridge or freezer. Just make sure to take your cake out of the fridge a few hours before you plan on frosting it.
  • Make your frosting by combining egg whites and icing sugar on low speed. Adjust to high and whip for 5 minutes. Add vanilla and salt.
  • Add butter and whip until batter is curdled. Keep whipping on high for 8-10 minutes until it turns white, light and shiny. Turn to low speed and mix for another 20 minutes for smooth, creamier buttercream. 
  • Divide the frosting to 3 large bowls. Add colouring, adjusting the intensity as you like. I opted for 3 colours - white, and two shades of pastel pink.
  • Remove chilled cakes from fridge. Shave away the brown bits and trim the dome off with a serrated knife until they stack nicely and level. Fill them with frosting in between layers and frost the outside of the cake. 
  • With the remaining frosting, decorate the outside of the cake with buttercream flowers. I used a palette knife to create these floral shapes with different shades of pink. 

Notes

Storage tips:
As cold cakes can taste dry, make sure to take them out of the fridge a few hours before serving. Buttercream is stable at room temperature for 24 hours. I wouldn't recommend storing your cake for longer than one and half weeks in the fridge. 
 
 
Keyword Birthday Cake, Buttercream Cake, Classic Vanilla Cake, Layer Cake

If you made this dish, let me know by tagging @saveurmalaisie on Instagram.  

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Dim Sum Style Liu Sha Bao (Molten Custard Salted Egg Buns)

Macro Close Up Shot of Liu Sha Bao (Molten Custard Salted Egg Buns 流沙包)

I recently took some time off to work on some personal projects. I can’t reveal much now but I’m so excited. I will share more later 🙂  I love a good dim sum breakfast on weekends. Now it’s not possible to dine in restaurants because of the lockdown. So I made ‘baozi’ 包子 (or ‘bao’), yeast-leavened buns with various sweet or savoury fillings. 

These are ‘liu sha bao’ 流沙包, buns filled with salted egg yolks. They have a molten lava, custardy texture. It’s the most indulgent breakfast or snack I can think of. The dough has to be moist, soft and fluffy, wrapped around a thick velvety yolk. Eating it is an experience, for when you break open the bao, the hot and gritty salted egg custard comes oozing out. 

When I made these, I wasn’t in a hurry to bake. The dough had a good rest. My box of instant active yeast was mouldy, so I replaced it. It must have helped the baos to rise so beautifully. The filling is just steamed salted egg yolks mixed with butter, icing sugar, custard powder, milk powder and evaporated milk. Once I’ve shaped them, they go into the steamer. 

I love the sweet milky, melt-in-the-mouth taste of the bao skin. Full cream milk just gives it extra flavour. Some people like the filling more runny, so they increase the quantity of evaporated milk. But I like it less flowy. 

What kind of flour to use?

There are two types of flour, self-raising or bao flour. I prefer bao flour as the texture is super soft. It’s the most ideal type of flour for making baos, as you get consistent results.

You can find the recipe below. We loved it so much, we’ve had several for breakfast and tea. 

Macro Close Up Shot of Liu Sha Bao (Molten Custard Salted Egg Buns 流沙包)

Dim Sum Style Liu Sha Bao (Molten Custard Salted Egg Buns)

Deborah, Saveur Malaisie
Irresistible and an instant crowd pleaser, these pillowy soft buns will fulfil your cravings for Chinese dim sum at home! They're filled with buttery sweet and salty egg yolks steamed to a molten lava, custardy texture.
Print Recipe Pin Recipe
Prep Time 2 hours
Cook Time 30 minutes
Total Time 2 hours 30 minutes
Course Breakfast, Dessert, Snack
Cuisine Chinese, East Asian, Malaysian, Southeast Asian
Servings 10 people

Equipment

  • Steamer
  • Silicone dim sum paper

Ingredients
  

For the dough

  • 391 g self-raising flour or bao flour sifted, room temperature
  • 68 g caster sugar sifted
  • 3.9 g baking powder or 0.91 tsp equivalent
  • 4.6 g instant active yeast or 1 tsp equivalent (ensure your yeast is fresh)
  • 173 ml full cream milk brought to room temperature
  • 27 ml water
  • 4 tbsp vegetable oil

For the filling

  • 4 salted egg yolks
  • 91 g unsalted butter I use Golden Churn butter
  • 64 g icing sugar sifted
  • 36 g custard powder
  • 55 g full cream milk powder
  • 2 tbsp evaporated milk or condensed milk

Instructions
 

  • Steam the salted egg yolks for 20-25 minutes or until they turn a bright orange colour. Once done, remove from the steamer and mash them with a large knife or cleaver until it becomes fine crumbs that you can easily mould into a paste.
  • In a large mixing bowl, add the butter, icing sugar, custard powder, milk powder, evaporated milk and the egg yolk paste earlier. Using your hands or a rubber spatula, mix until well combined. Shape into a rough ball.
  • Put the bowl into the fridge for 20-25 minutes to firm up.
  • Remove from the fridge and form the paste into small balls, about 3cm wide. As they contain butter, they'll melt so you will need to return them to the fridge again while you make the bread.
  • Sift the flour and shape them into a rough mound. Make a well in the center then add yeast, caster sugar, baking powder, milk and water. Using your hands, gently combine together until they form a workable dough. Note: Add the liquids alternately, 2 tbsps of each while you mix the ingredients together. Knead for 20 minutes.
  • Pour the oil onto the dough and knead for another 10 minutes until it turns smooth and waxy. If the dough feels dry, add a little water. Likewise, if it's too wet, dust with some extra flour. Just remember not to overwork the dough; once you've formed a basic dough you must let it rest. Transfer to a bowl, cover with a clean towel and let the dough rest for 30 minutes.
  • Cut silicone dim sum paper into 10cm x 10cm squares. Set aside.
  • Once the dough has risen in the bowl, it should feel smooth, soft and pliable. Dust your table with some flour then punch the dough down firmly and knead for 2 minutes.
  • Divide into 10 portions equally (you can use a weighing scale to ensure they all weigh the same). Roll them into balls. Transfer to a large tray and cover with a towel to prevent drying out.
  • Take one dough and gently press it flat, then with a rolling pin roll it to about 5mm thickness and 12cm width. It's alright if the dough is slightly thick as this would prevent the filling from running out during cooking. Cover the unused doughs with a towel.
  • Remove the filling from the fridge. Place one in the center of the flattened bread dough. Using your hands, wrap the dough around the filling. Seal the opening at the top by bringing the ruffled parts together with your thumb and index finger. Twist the seal close and push it to flatten. Place the ball on the square silicon paper with the sealed side facing down.
  • Allow the buns to rest for 10 minutes before steaming them.
  • Steam on medium heat for 10 minutes. Avoid high heat as the insides of the bun may start leaking out during the steaming process.

Notes

Storage tips: 
You can freeze these buns to enjoy them later. Just steam them first, let cool completely then transfer to a ziplock bag for freezer storage. 
Keyword Baozi, Dim Sum, Liu Sha Bao, Molten Lava Filling, Salted Egg Custard, Steamed Buns, Yeast-Leavened Buns, Yum Cha

If you made this dish, let me know by tagging @saveurmalaisie on Instagram.  

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Loaf Pan Popsicles with Orange, Yoghurt and Granola

Slicing Mandarin Orange Popsicles in a Loaf Pan (Human Element Lifestyle Shot)

This morning, I styled this moody ‘chiaroscuro’ scene with my homemade popsicles. I made them with a loaf pan with only three ingredients — mandarin clementines, greek yoghurt and granolas. I love the hazelnut blackforest flavoured granola from Amazin’ Graze, they’re high in fibre with no added sugar. I’ve been secretly snacking on them between meals. Something about the combination of dark cocoa, hazelnuts and rolled oats makes it so addictive. I got the idea of using a loaf pan to make these popsicles when I saw it on Sarah’s blog Live Eat Learn. It’s such a lovely way to make ice cream when you’ve guests coming over. These popsicles may not be the prettiest looking, but they’re big on texture and flavour. The recipe is a no brainer, so scroll on down!

I am also sharing this for the #lightandshadowschallenge on Instagram that I’m hosting now with my dearest food photography mentor Lucia of Healthy Goodies by Lucia and my teammate Aisha of My Cozy Little Kitchen. We’re honoured to have the amazing Ria Bassoulos as our guest judge. Your task is to play with lighting and shadows. You can post your entry from 26-30 June 2021, using the hashtag #lightandshadowschallenge. Don’t forget to mention the judge and all three of us (remember to follow us too).  

I’ve always had a thing for dark and moody photography, with soft or hard light falling on my subject to emphasise the highlights and shadows. It’s so full of drama and such a great way to tell a story. 

Slicing Mandarin Orange Popsicles in a Loaf Pan (Human Element Lifestyle Shot)

Loaf Pan Popsicles with Orange, Yoghurt and Granolas

Don't have a popsicle mould? No problem! Try this easy peasy loaf pan popsicles made with just three ingredients - mandarin oranges, Greek yoghurt and granolas. Sliceable and the perfect crowd pleaser on hot summer days!
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 8 hours
Total Time 8 hours 5 minutes
Course Dessert, Snack
Cuisine American, Fusion
Servings 6 people

Equipment

  • 18.5 inch loaf pan
  • Wooden popsicle sticks

Ingredients
  

  • 8 mandarin oranges/clementines select the freshest and juiciest ones
  • 454 g natural flavoured Greek yoghurt
  • 50 g granola pieces I used the ones from Amazin' Graze (Hazelnut Blackforest flavour)

Instructions
 

  • Wash and peel your mandarins. Cut them into smaller pieces then juice or puree them in a fruit blender or processor.
  • Line your loaf pan with plastic clingwrap. Break up the granolas into smaller crumbs, then add them to the pan in a thin layer. You could always add more, according to your individual preferences.
  • Next, add a spoonful of yoghurt, making sure to cover the entire surface of the pan.
  • Layer with several spoonful of pureed or juiced mandarins on top. You can alternate with another layer of yoghurt, followed by the mandarins. Smooth the top of the loaf pan with a spatula.
  • Measure some aluminium foil, then tightly cover your loaf pan with it. The foil shouldn't come into contact with your popsicle filling. Using a small sharp knife, poke small holes in the foil where the popsicle sticks will go in. Keep the holes about 1-inch apart from each other. Insert popsicle sticks.
  • Freeze your loaf pan popsicles for 6-8 hours, or until frozen solid.
  • Once ready to be eaten, run your loaf pan under warm water to loosen the popsicle bar. Remove the entire bar then cut the loaf into slices with a sharp knife.
Keyword Cold Treats, Granola, Greek Yoghurt, Ice Cream, Loaf Pan Popsicles, Mandarin Oranges, Popsicles, Summer

If you made this dish, let me know by tagging @saveurmalaisie on Instagram.  

Woman Sitting and Eating Mandarin Orange Loaf Pan Popsicles (Human Element Lifestyle Shot)
Hands Holding A Loaf Pan of Mandarin Orange Popsicles with Greek Yoghurt and Granolas (Human Element Lifestyle Shot)
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Sirap Bandung with Grass Jelly and Lychee

Ramadan is almost here, so I thought it would be nice to recreate ‘sirap air bandung’ (rose syrup with milk) for this occasion. This drink is popular in Malaysia and Singapore among the Malays especially during iftar (breaking of fast). But that’s not the only time they serve it. At Malay wedding receptions, it’s customary to have air bandung together with other foods such as biryani rice and rendang (spicy beef stew). ‘Sirap’ is syrup and ‘air’ water in Malay, while ‘bandung’ means pairs. So in this instance the rose syrup and milk go together.

I’m aware there’s a city called Bandung in Indonesia, but these two have no connection. I find air bandung closely related to the Indian rabri faluda or the Persian faloodeh. 

There are many ways to prepare this sweet and creamy concoction that smells faintly of roses. Some versions include soda water and extra sugar, but I’m concerned about blood sugar levels, so I’ll advise you not to. I love Malaysian street food, and street vendors usually add grass jelly and crushed peanuts so I do the same. Because there was confusion about air bandung and teh tarik (hot, frothy milk tea similar to chai latte), red food colouring was added to air bandung to differentiate the two. 

There’s a funny tale about sirap bandung involving an Englishman during his stay in Singapore. He had a distaste of tea, to which he is reputed to have said, during afternoon tea with the British officials as “foul-smelling and foul-tasting as dung”. One day, he came across an Indian drink made of roses dipped in small amounts of water mixed with some spices. He went home and mixed the rosewater with black tea, but it merely diluted and the foul smell remained. Next, he mixed it with milk tea and sugar. Surprisingly, the milk ‘thickened’ the drink and the sugar removed the foul taste. When his colleagues enquired, he replied, ‘Banned Dung’, to which they thought was the mispronunciation of a city in West Java—Bandung (which he had visited as a missionary). Hence, air bandung was born.

There’s a healthier version using fresh or (vegan) soy milk instead of condensed milk. Why not make your own natural, additive-free rose cordial syrup using rose water, like falooda syrup. I used Monin Premium Syrup. 

Sirap Bandung with Red Currants, Grass Jelly and Lychee

Deborah, Saveur Malaisie
There are many ways to prepare this sweet and creamy concoction that smells faintly of roses. Some versions include soda water and extra sugar, but I’m concerned about blood sugar levels, so I’ll advise you not to. I love Malaysian street food, and street vendors usually add grass jelly, lychee and crushed peanuts so I do the same in this recipe. 
There’s a healthier version using fresh or soy milk instead of condensed milk. And make your own natural, additive-free rose cordial syrup using rose water, like falooda syrup. I used Monin Premium Syrup. 
Print Recipe Pin Recipe
Prep Time 5 minutes
Total Time 5 minutes
Course Dessert, Dinner, Drinks, Lunch
Cuisine Malay, Malaysian, Singaporean, Southeast Asian
Servings 1 person

Ingredients
  

Sirap Bandung with Condensed and Evaporated Milk

Serves 1 pax in a tall glass

  • 1 tbsp rose syrup or rose cordial I use Monin Premium Syrup
  • 1 tbsp condensed milk
  • 1/2 cup evaporated milk
  • 20 ml red currant juice
  • 500 ml water
  • 2 drops red food colouring alternatively, use beetroot juice or extract
  • 2 tbsp grass jelly sliced thick or thin, according to your preference
  • ice cubes
  • canned lychees if using fresh ones, remove the skin and seeds
  • finely crushed peanuts for garnishing
  • chia seeds for garnishing

If you're making for more than one person, say for 3 pax (1-2 liters jug)

  • 225 ml rose syrup or rose cordial 
  • 225 ml condensed milk
  • 100 ml evaporated milk
  • 50 ml red currant juice
  • 450 ml water
  • 4-5 drops red food colouring alternatively, use beetroot extract or juice
  • ice cubes
  • canned lychees if using fresh ones, remove the skin and seeds
  • finely crushed peanuts for garnishing
  • chia seeds for garnishing

Sirap Bandung with Fresh or UHT Milk, see my notes below.

Instructions
 

  • In a glass or jug, add all the liquid ingredients and stir well to combine. Add grass jelly and lychees and stir some more. Refrigerate for 30 minutes to chill.
  • When ready to serve, top with peanuts, chia seeds and ice cubes. Easy peasy!

Notes

Sirap Bandung with Fresh or UHT Milk
Swap the condensed or evaporated milk with 450ml fresh or UHT milk and 225ml water (for a 1-2 litres jug), or if serving in a tall glass, use 75ml rose syrup with 150ml milk and 75ml water. If it’s too milky, reduce the milk by 1 part and add water. 
Keyword Air Bandung, Dessert, Dinner, Drinks, Iftar, Lunch, Ramadan, Rose Syrup Milk, Sirap Bandung

If you made this dish, let me know by tagging @saveurmalaisie on Instagram!

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Carrot Walnut Cake with Mandarin Oranges

It’s been raining the past few days, and where I live in the tropics, this is welcome news. My little one and I have been snuggling under the covers on most evenings just before dinner, reading her favourite Goldilocks and the Three Bears. I know I’ve been quiet on social media, but this intermittent period of ‘missing in action’ has been wonderful for both my mental and physical health. I had a minor surgery last week to remove a skin lesion so I took a few days off to recuperate. On Sunday, we went to visit my late grandparents’ graves to place some flowers because it was Qingming Festival in the Chinese calendar where we honour our ancestors and commemorate those dear to us who have passed on. In the late afternoon, I made this classic walnut carrot cake with mandarin oranges for Easter. 

I find that cream cheese is susceptible to the slightest heat so the first batch of frosting I made with just 375g of icing sugar ended up drippy. I kept the frosting and added more icing sugar, a 150g at a time, until I finally arrived at my ideal consistency, within a 400-600g window. The trick is to gently fold the icing sugar in slowly with a spoon so it’s thick, white and holds its shape. If you overbeat it, the texture goes slack or runny, so just barely beat in each spoonful of icing sugar before adding the next 150g. I always opt for good quality cream cheese like Philadelphia that are brick-shaped (not whipped). They’re better suited for baking rather than the ones in a tub. But even then I’m surprised that the water content in its brick form is still quite high. I drained the excess fluid with a muslin cloth. You could also add in double cream to stabilise it further.

I decorated my carrot loaf cake with edible flowers and finely chopped walnuts. I was happy to find that a nearby supermarket had restocked some locally grown violets and pansies which I adored.

Carrot Walnut Cake with Mandarin Oranges

Deborah, Saveur Malaisie
This is my take on the traditional carrot cake with a twist! I adore mini tangerines. Besides the fact that they continue to be held in high esteem with associations of regalness, joy and wealth in Chinese culture, mandarin oranges are sweeter and less tart in taste compared to regular oranges.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Breakfast, Dessert, Tea
Cuisine American, English, Western
Servings 12 servings

Ingredients
  

For The Cake

  • 213 g brown sugar sifted
  • 99 g vegetable oil
  • 2 eggs room temperature
  • 240 g fine cake flour sifted
  • 1 tsp cinnamon powder
  • 1/2 tsp baking soda don't forget to check the freshness of your baking soda
  • 1/2 tsp vanilla extract
  • 1/4 tsp salt
  • 2 cups carrots shredded
  • 1/2 cup walnuts coarsely chopped, extra for garnish
  • 142 g mandarin oranges washed and chopped, seeds removed and excess juice drained; keep skin for zesting
  • 1/2 tsp orange zest grated

For The Frosting

  • 227 g cream cheese softened
  • 55 g salted butter softened
  • 2-3 tsp milk room temperature
  • 1 tsp vanilla extract
  • 400-600 g icing sugar (or confectioner's sugar) sifted
  • 1/4 tsp nutmeg powder optional
  • edible flowers for decoration

Instructions
 

To Make The Cake

  • Pre-heat oven to 177 C. Grease bottom and sides of a rectangular 9 x 22 inch loaf pan with butter or non-stick baking spray, then lined it with parchment paper. In a large bowl, beat brown sugar, oil and eggs (break eggs one at a time) with an electric mixer on low speed about 30 seconds or until well incorporated. Fold in flour, cinnamon, baking soda, vanilla and salt then beat on low speed for 1 minute. Stir in shredded carrots, walnuts, oranges, orange zest and nutmeg. Beat again until combined.
  • With a spatula, spoon the batter into the loaf pan slowly, making sure to spread it out evenly in all directions. Once done, give your pan a light tap a few times to burst any air bubbles. 
  • Transfer your pan to the oven (centre rack with top and bottom even heating) and bake for 35-40 minutes, until toothpick inserted in the centre of the cake comes out clean. Leave to cool on a cooling rack for 10 minutes then remove the cake from the pan carefully (you can lift up the parchment paper in which the cake sits). If you find that the top of your cake has cracked, don’t worry as that can be easily fixed when you frost the cake later. Just slice off the top of the cake with a serrated knife to get an even layer before icing. 

To Make The Frosting

  • In the meantime, prepare the frosting. Scoop out your cream cheese onto the centre of a clean muslin cloth. As you would a piping bag, gather up the sides of the cloth and twist it then hold it over the sink or a bowl and apply pressure. You should see some excess liquid dripping out from the bottom of the cloth. Once you’ve gotten as much liquid out as possible from the ball of cream cheese, set it down on a kitchen towel and leave to dry out. 
  • Beat softened butter in a bowl with an electric whisk until smooth, then add cream cheese and whisk on medium high until well combined, about 1 minute. Measure 150g of sieved icing sugar with an electric scale, then spoon the sugar into the bowl slowly and beat for 30 seconds. Repeat until the frosting is very thick and stiff. Do a test by dipping your spoon into the batter then lift it up, or hold it upside down—the frosting shouldn’t slide off your spoon. Now you can refrigerate it for 10 minutes before using it. Don’t forget to cover the top of your bowl with cling wrap or a clean cloth before refrigerating.

Notes

Your cream cheese frosting should keep well in the fridge for 5 days before you use it, or up to 3 months in the freezer stored in a storage bag. 
Keyword Breakfast, Carrot Cake, Coffee, Dessert, Tea

If you made this dish, let me know by tagging @saveurmalaisie on Instagram!

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Eggless Pandan Kaya Butter Bundt Cake

I have been craving cake these days, not quite sure if it’s due to work stress, anxiety or something else. I don’t know, do you bake when you are stressed? I’ve never thought I’d derive immense pleasure from sifting flour and whisking egg whites. It’s a nice kind of rush when the very act of baking forces you to focus and put your consciousness in the present. Somehow, the routine, mundane act of preheating the oven, measuring ingredients and following recipes makes for a good distraction away from the phone and computer. I want to be in control again, so I allow my sense of smell, touch, taste and sight to take over just in this precious sacred space of an hour and a half. And towards the end, when the oven door opens to envelope you in a warm hug, you’re rewarded with something so tangible, you feel like you’ve carried a child inside you for nine whole months and that child is now fully baked and ready to come out and meet you.

Here’s a recipe for an easy eggless Bundt cake you can make for yourself this week.

Eggless Pandan Kaya Butter Bundt Cake

Deborah, Saveur Malaisie
If you're craving an airy, moist and eggless cake, this pandan kaya butter Bundt cake is super easy to make. Why pandan kaya? Because I'm Malaysian, and we're obsessed with pandan and kaya (a type of coconut jam)! And you know what's even better? It's got mocha buttercream frosting! I'm not a fan of heavy, rich and cloyingly sweet frosting, so you're in luck because I definitely toned down the amount of icing sugar I used for this recipe.
If you're vegan, you can replace butter with coconut oil, and whole milk or yoghurt with non-dairy milk like soy or almond milk.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Course Breakfast, Dessert, Tea
Cuisine Fusion, Malaysian, Southeast Asia
Servings 9 inch Bundt pan

Equipment

  • Electric cake mixer
  • Hand whisk
  • Measuring cups
  • Digital kitchen scale
  • Oven (with top and bottom heating function)
  • Baker's Joy Baking Spray (with flour)
  • A Bundt pan
  • A cooling rack
  • Some piping tips and piping bag

Ingredients
  

FOR THE BUNDT CAKE

Dry ingredients

  • 360 g cake flour sifted, (highly recommended instead of all purpose flour; you'll get a softer cake)
  • 2 tsp baking powder (please verify the freshness of your baking powder; for best practice, use within 6 months to 1 year)
  • 2/3 tsp baking soda (please verify the freshness of your baking powder; for best practice, use within 6 months to 1 year)

Wet ingredients

  • 161 g salted butter softened to room temperature then chopped into smaller pieces
  • 129 g fine sugar
  • 315 g plain yoghurt (I used non-fat; you can use whole milk or low fat too)
  • 100 ml pandan kaya paste feel free to increase the amount as you like if you prefer a richer, pandan kaya taste

To make pandan kaya paste, see link in the instructions below.

FOR THE MOCHA BUTTERCREAM FROSTING

  • 227 g salted butter softened to room temperature then chopped into smaller pieces
  • 1 packet 27g Starbucks VIA Ready Brew Caffè Mocha with Cocoa
  • 5 tsp hot water
  • 1/2 tsp vanilla extract
  • 16 g cocoa powder
  • 301 g icing sugar sifted

Instructions
 

For the Bundt cake

  • Whisk all the dry ingredients together. Set aside.
  • To make the pandan kaya paste, check out these tips by Sonia of Nasi Lemak Lover.
    https://nasilemaklover.blogspot.com/2010/05/homemade-pandan-kaya.html
  • To help your cake release easier from your pan post-bake, grease your Bundt pan with some oil and then dust with flour and tap out any excess. Or you can speed things up with a non-stick baking spray. Hold it 6 inches from your pan and spray an even, light coating on the inside of your pan.
  • Preheat oven to 180 C (350 F). Put softened butter and sugar in a mixing bowl that comes with your cake mixer, then using a paddle attachment, cream both ingredients for one minute at a high speed of 5 or 6. Alternatively, an electric hand mixer does the job too on medium speed. Once both ingredients have come together nicely, lower the speed to 4 then add yoghurt and mix until combined.
  • Switch your mixer to low speed. Add the dry ingredients, alternating two tablespoons each with the pandan kaya paste. Mix until well incorporated, achieving a thick batter. Do not over mix.
  • Pour the batter into the Bundt pan, then smoothen the surface with a spatula. Lightly tap the Bundt pan on a smooth surface covered with a cloth (to avoid damaging your Bundt pan) to break any air bubbles. Put the pan into the preheated oven, on the 3rd rack in the middle of the oven. Bake for 50-55 minutes. Check doneness by inserting a toothpick into the cake; if it comes out clean, your cake is fully baked.
  • Remove cake from the oven. Once the pan has cooled down slightly, gently invert it on a cooling rack to release the cake. At this point, you can prepare your buttercream frosting.

FOR THE MOCHA BUTTERCREAM FROSTING

  • Dissolve one packet of Starbucks VIA Ready Brew Caffè Mocha with Cocoa in 4 teaspoons of hot water. Let cool.
  • Mix softened butter, coffee mixture and vanilla in a cake mixer on medium speed.
  • In a separate bowl, whisk cocoa powder and icing sugar together until well combined.
  • Add cocoa powder and icing sugar mix to the butter, coffee and vanilla combination earlier. Mix well until sugar is incorporated.
  • Decorate your cake however you like, using the piping tips and piping bag.

Notes

Best practices for storing your cake: 
  1. You can store it at room temperature up to 3 days in an air-tight container. Alternatively, leave it whole or cut it into smaller slices, then cling wrap and store in an air-tight container and it goes into the fridge for one week maximum. Avoid storing it longer than a week, otherwise the cake will loose its moisture. 
  2. The cake may harden once it's in the fridge. To soften, place it at room temperature for 30 minutes to an hour before serving. Or you can reheat it in a microwave for a few seconds. 
Keyword Birthdays, Bundt Cake, Buttercream, Cake, Chocolate, Coffee, easy, Eggless, Flavour, Kaya, Mocha, Pandan, Pound Cake, Recipes, Special Occasions, Vegan friendly

If you made this dish, let me know by tagging @saveurmalaisie on Instagram!

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