I grew up in Singapore. My aunties made beautiful sugee cakes during Christmas and I really miss them very much. Through trial and error over a period of 3 months, I managed to bake the exact cake with the exact colour, texture and taste.
Preheat oven to 175C
Butter and line a 22 cm baking pan (line with greaseproof paper)
Soak Ingredients A overnight
Cream Ingredients C till light and fluffy
Add Ingredients A & B alternately to creamed Ingredients C - mix well
Add Ingredients E to creamed mixture - mix well
Finally fold in Ingredients D gently and transfer to baking pan
Bake in middle shelf for 55 mins - test after 45 mins - especially the centre of cake
When cake is done - rest it for 10 mins before removing it.
Nutritional analysis per serving (8 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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