gula melaka

A classic favourite, it requires skill and technique to flip to make this Gula Melaka Pineapple Upside Down Cake. A generous sprinkling of Gula Melaka ups this dish from its plain ol' usual taste.

Gula Melaka Pineapple Upside Down Cake

100 g chopped gula melaka

pineapple cubes

g butter

150 g caster sugar

eggs

tsp vanilla extract

pineapple syrup

tsp baking powder

g self-raising flour

salt

Preheat oven.
Preheat oven to 170C.
&nbsp;Line the bottom and sides of a 20 cm cake tin.



Place gula melaka and pineapple.
Sprinkle the chopped gula melaka onto the bottom of the tin evenly, then place the halved pineapple rings on top.&nbsp;



Mix batter.
In a mixing bowl, beat the butter and caster sugar together until fluffy.&nbsp;
Beat the eggs with vanilla extract and 3 tbsp of the pineapple syrup, and mix into the butter and sugar. In a separate bowl, mix the flour, baking powder and pinch of salt together.&nbsp;
Add to the cake batter and mix evenly.



Bake cake.
&nbsp;Scrape the batter into the cake tin.&nbsp;
Bake for 40-45 minutes.&nbsp; &nbsp;&nbsp;



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Malaysia&#39;s beloved breakfast spread. This vegan version of pandan kaya made with tofu is just as creamy, rich and fragrant.

Vegan Pandan Kaya (Malaysian Coconut Jam)

300 g organic soft tofu

120 ml coconut milk

g pandan leaves

50 g gula melaka (coconut palm sugar)

g white sugar

½ tsp black salt

Bring a small pot of water to boil. Cut pandan leaves into small pieces with a pair of scissors.

To a blender, add in soft tofu, coconut milk and pandan leaves. Blend until smooth (there will be little bits of pandan leaf, but the mixture should be green colour).

Prepare a sieve over a heatproof bowl. Pour the liquid through the sieve to remove the pandan pulp. Squeeze the pulp to remove all the liquid, then discard it.

Place the bowl over the pot of boiling water. Add in gula melaka, sugar and black salt. Once the sugar has dissolved, cook for 30-40 minutes, stirring every few minutes to get a smooth consistency. The jam should have reduced and thickened up.

Strain it once again to remove any lumps. Let cool, then transfer to a clean and air-tight glass jar. Refrigerate overnight before serving.

Rasa macam x percaya pada diri ini dapat membuat Taufufa yang sangat Sedap seperti kat Bandung. Awalnya encik hasben Cabar saya untuk membuat Taufufa, kerana dia cakap "Umi x pernah buat Taufufa untuk Abi,padahal Abi suke sangat makan Taufufa😁". Encik hasben pun tunjuklah tiktok seorang perempuan china muslim yang share Cara-cara buat Taufufa yang sedap. Elleh nak suruh umi buat la tu..🤣 Dan akhirnya saya tunaikan jugak lah hasrat encik suami yang nk makan Taufufa air tangan saya ni... Alhamdulillah Yaa Allah sedap sangat - sangat . Untuk kuah air gula tu saya buat 2 macam, Yang 1 Air gula Melaka dan yang satunya Air gula melaka campur Halia. Kerana kat Bandung Orang selalu jual Taufufa /Kembang Tahu (Orang Bandung panggil) dengan Air gula Melaka yang di campur dengan Halia. dan di hidang Panas-panas. Bukan Sejuk. Tapi kalau encik suami suka sejuk dalam peti sejuk,dan x suke halia.

Taufufa Organic Original Homemade Konfem Menjadi

150 gm Kacang Soya Organic

1200 ml Air

Helai Daun pandan di simpul

Sdk Garam halus

150 gm Gula Melaka

gm Gula Pasir

500 ml Air

Helai Daun pandan

Basuh dan rendam kacang soya selama 6 Jam

Ramas-ramas kacang,hingga kulit arinya terlepas,asingkan kacang dari kulit arinya.

Masukan Kacang kedalam blender tuangkan sebagian air,kisar hingga halus dan tapis dengan penapis kain. Ampas kacang tu kisar balik dengan baki air kemudian tapis kembali.

Masukan daun pandan, tambahkan garam,buka api sederhana dan masak susu soya hingga mendidih

Senantiasa kacau sampai mendidih. buang foam yang terapung kat permukaan susu tu,setelah mendidih reneh selama 6 minit.Tutup api

Biarkan selama 5 minit,hingga terbentuk lapisan tahu kering,Angkat dan letak tepi tahu kering tu.

Tuang GDL yang telah di bancuh tadi kedalam rice cooker, tapis dan tuangkan susu soya (JANGAN DI KACAU),Tutup dan birakan selama 15 Minit. (RICE COOKER TU DALAM KEADAAN OFF YER...),boleh tuang dalam thermos nasi atau apa-apa bekas pun.

Satukan Gula Melaka, Gula Pasir dan daun pandan,tuangkan air

Rebus gula hingga mendidih dan gula cair,tambahkan sedikit garam jika suka. Setelah mendidih tutup api dan tapis.

Hidang Taufufa bersama kuah gula merah. Selamat mencuba dan semoga berjaya 😘

Soft and fluffy huat kueh (Fa Gao) infused with aromatic gula Melaka (palm sugar). The steamed cake gives a nice bloom (smiling huat kueh)

Gula Melaka Huat Kueh (Palm Sugar Steamed Cake - Bolu Kukus Mekar)

gr gula Jawa/gula Melaka

ml coconut milk

gr sugar

80 gr cooking oil

gr all-purpose flour

gr salt

gr baking powder

Cut the gula Melaka into smaller pieces. Put this in a saucepan along with the coconut milk over low heat and stir until sugar melts. Let it cools down completely before using

Mix the dry ingredients and set aside. Fill up your steamer with water and start boiling the water. Make sure there&#039;s enough water to steam over high heat for at least 15 minutes. The steamer needs to be ready to go when the cake batter is ready. Wrap the lid with a cloth to prevent water condensation drips on the cake. Line the muffin cups with paper liners

Place the egg and the granulated sugar in a mixing bowl. I use a stand mixer fitted with a paddle attachment. Start beating them at a high speed (speed 8 on Kitchen Aid) until the batter is pale and creamy. Turn the speed to medium (speed 4) and add the milk and beat until combine

Add the flour mixture, 1/3 at a time until they are combined. Add the oil and continue to beat until the batter is thick. Let me warn you that the batter is very thick. I actually transfer to a piping bag. You don&#039;t need one, but it does make life easier. You can use two spoons to help you scoop

Pipe the batter about 3/4 full. Don&#039;t fill it up all the way to the top or the split will overflow resulted in an irregular shape

Prepare the cake batter:

Transfer to the steamer and steam on HIGH heat for 15 minutes. If your cakes are larger, you may need 18-20 minutes. DO NOT open the lid during steaming

Remove from the steamer after that and transfer out from the cup to a cooling rack after that so the bottom won&#039;t be soggy and wet as water condensation accumulates at the bottom

Serve them warm or at room temperature

Steam the cake:

Once they have cooled down completely. Store them in an air-tight container for 3 days. For longer storage, individually wrap with a cling wrap and put inside a freezer bag, push all the air out and freeze for one month. Simply reheat from frozen state, in the steamer for 5 minutes or until heated through or use a microwave until heated through

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