Butterscotch Cake
Pencuci Mulut • Malaysia
How to Make Butterscotch Cake (Traditional & Healthy Version)
Butterscotch Cake is a beloved dessert enjoyed across Malaysia, especially in multicultural communities with Indian heritage. This cake combines the rich, caramelized notes of butterscotch with the soft, moist texture typical of Malaysian cakes, often enhanced with local flavors like pandan and santan (coconut milk). Its golden-brown crumb and luscious butterscotch glaze make it a festive treat, perfect for celebrations or as an indulgent snack. In Malaysia, cakes are a centerpiece during gatherings, and Butterscotch Cake is popular due to its harmonious blend of sweet and creamy flavors, reflecting the country's diverse culinary influences. Traditionally, Malaysian Butterscotch Cake is prepared using locally sourced ingredients such as santan and gula melaka (palm sugar), which add depth and authenticity. The cake is vegetarian-friendly and can be adapted for healthier diets. Its subtle butterscotch aroma, combined with the gentle sweetness of palm sugar, makes it a crowd-pleaser. Enjoyed during tea time or festive occasions, this cake stands out for its balance of taste and cultural significance.
Bahan-bahan(untuk 1 slice (about 100g) per serving, suitable for Malaysian tea time or dessert)
- 1 cup Whole wheat flour (tepung gandum)
- 1/2 cup Gula melaka (palm sugar) (finely grated)
- 1/2 cup Santan (coconut milk) (fresh or canned)
- 1/3 cup Unsalted butter (softened)
- 2 Eggs (grade A)
- 1 teaspoon Baking powder (serbuk penaik)
- 1 teaspoon Pandan extract (optional for local aroma) - pilihan
- 1 teaspoon Vanilla essence (for flavor)
- 1/4 teaspoon Salt (secukup rasa)
- 1/4 cup Butterscotch sauce (homemade or store-bought)
Arahan
- 1
Preheat oven to 170°C. Grease a small cake tin with butter and line with parchment paper.
5 minutes
Ensure even greasing for easy cake removal.
- 2
In a mixing bowl, cream unsalted butter and gula melaka until light and fluffy.
3 minutes
Use a hand mixer for best texture.
- 3
Add eggs one at a time, beating well after each addition. Mix in vanilla essence and pandan extract.
3 minutes
Room temperature eggs blend better.
- 4
Sift whole wheat flour, baking powder, and salt. Gradually fold into the wet mixture, alternating with santan.
4 minutes
Do not overmix to ensure soft crumb.
Kenapa hidangan ini sihat
By using whole wheat flour and gula melaka, this recipe reduces refined carbohydrates and adds natural sweetness, making it suitable for calorie-conscious eaters. The inclusion of santan instead of dairy cream adds beneficial fats and keeps the cake vegetarian. The moderate portion size also supports healthy eating habits, making this Butterscotch Cake ideal for those mindful of their diet.
This Butterscotch Cake uses whole wheat flour for added fiber and lower glycemic impact compared to refined flour. Santan offers healthy fats and minerals, while gula melaka provides antioxidants and a more natural sweetness. Eggs supply protein and essential vitamins. The use of pandan extract adds phytonutrients and a local touch. Overall, this cake is lower in processed sugar and higher in nutrients, making it a more balanced dessert option.
Petua
- 💡Tip 1: Use fresh santan for a richer flavor and softer cake texture.
- 💡Tip 2: Grate gula melaka finely to ensure it dissolves evenly.
- 💡Tip 3: Let the butterscotch sauce cool slightly before drizzling for a thicker glaze.
Penyimpanan & hidangan
Store in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Reheat gently before serving for best taste.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 340.0 kcal |
