Strawberry milk, Gula Melaka chiffon cake #WeekendCooking

The husband was watching something on YouTube the other day and I happened to look over his shoulder and saw this video about Korean strawberry milk and thought, hey the kids would love that.

It was simply a kind of strawberry jam (mashed strawberries cooked with sugar then cooled), and milk, also, some small diced strawberries. I’ve also seen recipes which macerate the sugar and strawberries for an hour. There are other recipes which blitz the strawberries into a puree. But the one I tried was just a simple mashed and cooked strawberry jam, and an additional chopped fresh strawberries.

The kids loved it! They’ve never had fresh strawberry milk – and really, the commercial strawberry milk is quite disgusting and is just pink-coloured sweetened milk.

And since it was Father’s Day, I made a Gula Melaka Pandan chiffon cake. I’ve made quite a few pandan cakes before – and wrote a detailed post here. 

But if those ingredients are new to you, pandan is a fragrant leaf that is used in Southeast Asian foods and sweets – you can use it to flavour rice, curries, make refreshing drinks, it’s also added to cakes and kuehs. It’s very aromatic and somewhat floral despite the fact that it’s just a long thin leaf.

Gula Melaka is palm sugar popular in Malaysia, Indonesia, Singapore. It usually comes in a small cylinder block as it is traditionally formed using bamboo moulds. They are usually dark brown in colour and has hints of toffee, caramel. In Singapore, Gula Melaka is in the form of a syrup in many desserts like Ondeh-ondeh, Sago Gula Melaka, Chendol.

This Gula Melaka Pandan cake (recipe here) uses Gula Melaka in place of the sugar, except for the sugar in the whisked egg whites. It wasn’t the easiest thing to do, whisking the egg yolks and the Gula Melaka together, as the Gula Melaka tends to clump together and doesn’t fully dissolve into the whisked yolks as caster sugar would. The recipe does suggest that the egg and Gula Melaka batter can be sieved, to remove the lumps, but I felt that would be such a waste of Gula Melaka (which my parents had brought over from Singapore for me, as it’s not the easiest thing to find in the US). So I left it in, lumps and all.

Usually, lumps would not be a welcome sight in chiffon cakes, but I think this one, with its little bits of undissolved Gula Melaka, was quite unique and delicious. (You can see a small Gula Melaka bit in the cut cake)

Weekend Cooking was started by Beth Fish Reads and is now hosted by The Intrepid Reader and is open to anyone who has any kind of food-related post to share: Book (novel, nonfiction) reviews, cookbook reviews, movie reviews, recipes, random thoughts, gadgets, quotations, beer, wine, photographs

6 Comments

  1. My mom used to make chiffon cakes. Yours looks like it came out really nicely. I’m about to make simple strawberry jam, just as soon as I finish reading Weekend Cooking posts!

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  2. That does look exotic. Those of us in the US will just have to see your photos, since we don’t have a source of the ingredients!

    be well… mae at maefood.blogspot.com

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  3. That chiffon cake looks so good! So light!

    And how much better does that strawberry milk look compared to the commercially available version.

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  4. Your strawberry milk looks refreshing! I have fresh strawberries from the farmer’s market that I have just been eating straight, because they’re just so good on their own and I haven’t had really fresh strawberries in a while! Also, I have a bottle of pandan extract in my cupboard, but I don’t know what to use it in!

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