Pandan Gula Melaka Butter Cake
Moist, fragrant, and made with love — the ultimate teatime treat.
The Cake that Taste like Home
Today's recipe is generously shared by Chef Jeffery of Cheffery's Kitchen — and we couldn't be more excited to bring it to you his version of Pandan Gula Melaka Butter Cake.
Pandan and Gula Melaka (Coconut Palm sugar) — two Southeast Asian icons, one glorious cake. This Pandan Gula Melaka Butter Cake brings together the floral, vanilla-like fragrance of Pandan with the deep, caramel notes of palm sugar, all wrapped in a rich, buttery crumb. It's the kind of cake that fills your kitchen with warmth and disappears from the plate before it even cools.
What makes this Pandan Gula Melaka Butter cake truly special is the Gula Melaka — a traditional palm sugar with layers of toffee, honey, and smoky sweetness that perfectly complements the pandan. Baked to golden perfection, every slice is moist, fragrant, and beautifully balanced. Whether you're serving it for tea, a celebration, or simply because you deserve a treat, this cake is pure comfort in every bite.
We would like to extend our deepest gratitude to Chef Jeffery for so generously sharing his recipe with our community. Your creativity, generosity, and love for Southeast Asian cuisine inspire us every day. Thank you, Chef! 🙏👨🍳💚
Pandan Gula Melaka Butter Cake
Pillowy Pandan, caramelised coconut palm sugar.
Ingredients:
150g unsalted butter, room temperature
110g caster sugar
1/2 tsp vanilla
3 eggs
150g self raising flour
1/4 tsp baking powder
1/2 tsp salt
50g grated gula malacca
About Gula Melaka, Coconut Palm Sugar
Gula Melaka is "Malacca palm sugar" or simply "palm sugar" — a traditional sweetener made from the sap of coconut palm flower buds (usually the coconut palm or sometimes other palm species). It's also commonly called:
Coconut palm sugar
Coconut sugar
Palm sugar
Malacca sugar or Gula Apong in Sarawak
It's known for its deep, caramel-like, smoky sweetness and is a staple in Southeast Asian (especially Malaysian, Indonesian, and Singaporean) desserts and cooking.
Important clarification:
⚠️ Gula Melaka is NOT related to palm oil.
Pandan Gula Melaka Butter Cakes:
Moist Pandan cake, kissed with gula melaka (Coconut sugar).
Ingredients:
*1-2 tsp @my.blue.tea Pandan powder
*1 tsp Coconut powder (into 30g cold water)
*30g cold water
*20g vegetable oil
Some Cheffery's Kitchen creations - available in Adelaide
Chef Jeffery's creations are a beautiful celebration of Peranakan and modern & Aussie flavours — from Milo Macaron and Butterfly Pea Blue Macaron to Durian and Pandan Granola, Pandan Cake, and Red Nyonya Angkoo Kueh. And if you're feeling adventurous, do try his Pandan Hot Cross Bun recipe — it's a delicious twist on a classic favourite. Order here via Cheffery;s Instagram.
About Chef Jeffery Liew
Chef Jeffery hails from Melaka, Malaysia, and is of Peranakan (Straits Chinese) descent — a heritage that beautifully shines through in his mastery of traditional Peranakan Kueh. He is the proud owner of Cheffery's Kitchen and Cheffery's Pantry in Adelaide, South Australia, and also offers a delightful range of granolas online, including the uniquely delicious Durian and Pandan Granola. We are truly honoured that Chef has so generously shared his treasured recipes with us. Read more about Chef Jeffery on our website blog.
Pandan Gula Melaka Butter Cake
Method:
Preheat oven to 175oC. Line a 10cm x 20cm x 6cm loaf tin with baking paper
To make Pandan Paste, mix all ingredients in a small bowl
In a separate bowl, sift flour, baking powder and salt together
In a separate bowl, beat (high speed) butter, sugar, vanilla and 1 egg until pale (around 2-3 minutes)
Beat (medium speed) in remaining eggs, once at a time until fully incorporate
Beat (low speed) half of the flour mixture into butter mixture, then Pandan Paste, then remaining half of the flour mixture until all combined
Fold in gula malacca until well combined
Pour batter into lined loaf tin and bake for 45-50 minutes until a skewer come out clean from the middle of the cake. Cover the cake with aluminum foil to prevent over browning if needed.
Remove the cake from oven, leave the cake in tin on cooling rack for 5 minutes before taking the cake out from tin to cool completely on cooling rack.
Tea Pairing with Pandan Gula Melaka Butter cake
A cup of Pandan tea is the perfect companion to a slice of Pandan Butter Cake. This fragrant, caffeine-free infusion doesn't just echo the cake's beautiful aroma; it also offers a range of benefits that make the pairing feel wonderfully balanced .
You may add lemongrass and ginger.
A slice of Southeast Asian heaven, shared by Chef Jeffery. Thank you for baking with us — and thank you, Chef, for your generosity. Now go make this cake, brew some Pandan tea, and enjoy every bite. 🧈💚✨
📸 Baked this cake? Tag us @mybluetea — we'd love to see your creation!
🛒 Love Chef Jeffery's recipes? Explore his range of handcrafted granolas, including Durian and Pandan Granola, at his online store.
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Until next time — happy baking, and happy eating! 🧈💚
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