Indonesian Food

Pandan Gula Melaka Butter Cookies

These buttery cookies are lightly flavored with pandan leaves and sweetened with a generous amount of dried gula melaka , or palm sugar. A little sprinkle of coarse sea salt adds a little extra something to the already delicious cookie.

It’s not often that you come across a recipe that has been around for decades and still tastes as good as the original. The cookies are made with a mixture of butter, flour, eggs, and pandan gula melaka, a sweet green-colored sugar made from the leaves of the pandan plant.

A light, crunchy, buttery Pandan Gula Melaka cookie with an Indonesian twist. These butter cookies are infused with the flavor of pandan and sprinkled with gula melaka crumbs.

Eid is fast approaching, and an Eid is not an Eid without cookies. If you don’t know what Eid is, it’s a holiday that marks the end of Ramadan, the holiest month of the year in Islamic culture. Sweets are an important part of this festive time to balance the months of fasting.

As with Christmas, cookies are an integral part of Eid. There’s nothing like homemade cookies for the holidays, and I know you’ll love this recipe.

This Pandan Gula Melaka Butter Cookie would be the perfect cookie to celebrate this moment, as it has a bright green color and perfectly matches the traditional color of the festive season. For a touch of Indonesia, I used pandan in this cookie.

These buttery cookies are made from plain cookie dough and a subtly sweet and aromatic pandanus extract. The cookies will be crisp, light, tender and buttery. They are hardly sweet, so I sprinkled them with gula melaka or palm sugar, which goes perfectly with the flavor of the pandan. They reminded me of my previous klepon, one of my favorite traditional Indonesian desserts, but in cookie form.

About Pandan

The leaves of Pandanus amaryllifolius (Pandanus amaryllifolius) are the long, thin, green leaves of a member of the pandan or screw palm family. The plant is cultivated in South and Southeast Asia. They are popular in Southeast Asian cuisine, as the leaves add an aromatic note to dishes. Because of their green color, they are also used as natural food coloring, especially in desserts.

The unique aroma of pandanus leaves, similar to that of vanilla, is used to flavor many desserts. However, it should also be noted that the taste of pandan is not at all comparable to that of vanilla. The flavor profile of pandan is indescribable; it is unlike anything else. Fresh pandanus leaves have a nutty, herbaceous flavor.

What is Gula Melaka?

Palm sugar is commonly referred to as Gula Melaka or Gula Jawa in Southeast Asia. In Malaysia or Singapore they call it by the first variant, but we Indonesians call it gula jawa. This unrefined organic sugar is made from the sap of the coconut tree or other palm trees. To get the gula melaka, you need to boil the juice until it becomes thick. The sticky sugar syrup is then whipped and poured into bamboo sticks where it solidifies.

To use it, simply cut the sugar with a knife and use it as an ingredient in sweet and savory dishes. The taste is very complex, but not as sweet as cane sugar. It will hit you with deep caramel, toffee, coffee and a smoky note in the background. The taste can vary according to the date the juice is extracted and the growing conditions of the trees.

Best tips for usingtubes

The cookie dough will be thick, so use a large nozzle with an opening of about 1.5 cm. The smaller the size, the harder it is to lay the pipe. I highly recommend using an open star spray tip. For this image I am using a pipette tip with French star, which allows for fine and deep cutting patterns.

Pro tips for making butter cookies Pandan Gula Melaka

  • Use butter at room temperature. It is a soft and creamy butter that still feels fresh. If you press it with your finger, you should make an indentation.
  • Measure out the flour well. Adding too much flour to a recipe is the most common mistake made. The easiest and most efficient way to measure flour is with a scale. If you do want to measure the volume, strain the flour and put it in a measuring cup. Then use a knife to smooth everything out.
  • Add milk if the dough is too stiff. The right consistency of cookie dough is very important for butter cookies, as it needs to be creamy enough to spread. The ratio in the recipe is perfect for me, but if your dough is too stiff, try adding a teaspoon of milk to the dough.
  • Use commercially available panda dough. Using store-bought panda dough is the easiest way to get bright green cookies with a strong panda flavor without adding too much liquid to the dough.
  • If you are unsure of your baking skills, you can use a cookie press to shape them.

More pandanus recipes

While you’re here, don’t forget to try these pandanus recipes too!

Question: 25 cookies

Pandan Gula Melaka Butter Biscuit

A light, crunchy, buttery Pandan Gula Melaka cookie with an Indonesian twist. These butter cookies are infused with the flavor of pandan and sprinkled with gula melaka crumbs.

Cooking time
15 minutes

Cooking time
20 minutes

Total time
35 minutes

Instructions

  1. Preheat the oven to 340°F/170°C and line the baking sheet with parchment paper or a silicone baking mat.
  2. With a mixer or spatula, mix the butter and powdered sugar until smooth. Add the milk, vanilla extract and panda paste. Stir until everything is completely combined.
  3. Sift the flour, cornstarch and salt into the butter mixture and stir with a spatula until smooth.
  4. Place the large star-shaped nozzle on the piping bag. Put some of the dough in a piping bag and try to make a swirl or line on the prepared baking sheet. If the dough is too thick to use, put it back in the bowl and add a teaspoon of milk. When the dough is creamy enough to pipette, pipette it in swirls or lines, leaving a 2-inch gap on the baking sheet. (*see video for clarification).
  5. Sprinkle the top of each cookie with chopped gula.
  6. Bake cookies 15 to 17 minutes or until edges are light brown.
  7. Remove from oven and immediately place on a wire rack to cool completely.

nuts

This recipe makes crispy, tender cookies in no time. If you prefer a softer cookie, replace the milk with an egg yolk and replace the cake flour and cornstarch with the same amount of all-purpose flour.

Make sure you measure the flour correctly if you are using a volumetric meter. If you add too much flour, the cookies will be too hard. Use a spoon to add the flour to a measuring cup. Then smooth the top with a knife or other tool with a straight edge.

If you don’t have a large nozzle, you can use a cookie press to shape them. If you don’t have a cookie press or large props, cut a corner of a plastic bag and draw flat lines/curls in it.

Have you cooked with this recipe?

Leave a star rating or review in the comments and tag it on Instagram. This provides useful feedback for both me and other readers. Have fun cooking!

This source has been very much helpful in doing our research. Read more about pandan butter cookies recipe and let us know what you think.

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