Thursday, May 23, 2013

Pandan Sugee Butter Cake

This is a sugee cake with a twist! Traditional sugee cake is actually very sinful as it is loaded with large amount of egg yolks! This particular recipe uses lesser eggs just like a normal butter cake, but I find the butter is too much, 300gm butter for a 7" cake!  The baking paper was smeared with  oil when I removed it from the cake >.< Though it makes the cake moist and flavorful, I will reduce the butter slightly if I attempt this cake again :) Besides the moist and lovely pandan flavour, I absolutely loves the soothing green hue ^.^ and yes like any other butter cake, it taste better after the following day! 

  • 300gm butter (I will reduce the amount next time)
  • 190gm sugar
  • 4 eggs
  • 120gm cake flour
  • 5gm baking powder
  • 200gm semolina
  • 200ml fresh milk
  • 1 tsp pandan paste (Koepoe brand)

  1. Soak semolina with fresh milk for 6 hours. (I chill it overnight)
  2. Beat butter and sugar until creamy.
  3. Add in eggs, one at a time, beating well after each addition. Beat in pandan paste.
  4. Sift in flour & baking powder, alternate with soaked semolina.
  5. Spread batter into a lined 7" square pan. Bake in preheated oven at 160 deg cel for 60mins or until a skewer inserted comes out clean.
  6. Cool in pan for 10 mins before unmoulding onto wire rack to cool completely.
Recipe adapted from Kevin Chai's I Love Butter Cake Too


kitchen flavours said...

Lovely suji cake, have not seen one with pandan flavour before! I love suji cake and have not baked one in years! I have a few of Kevin Chai's books and noticed that for most recipes he usually uses lots of butter!

Unknown said...

Soak semolina is the flour u refer to?? I have got semolina flour

Peng said...

Brenda Ting..semolina is coarse and pale yellow. Not sure whether u are refering to the same thing

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