Hi there, it's fine semolina, what's also called semolina flour. The full list of ingredients is in the description of this video. Full written recipe is on my Singaporean and Malaysian Recipes website: www.singaporeanmalaysianrecipes.com/eurasian-sugee-cake/
Made this a few days ago. Incredibly moist and beautiful texture. I topped it with slivered almonds. Don’t leave out the brandy….😮
That's wonderful, thanks for letting me know
I've just made 2, one for my mama! Waiting for it to cool down, house smells amazing!
That's awesome, Nicola! Thanks for the pic, have added it to the gallery on the blog post.
Can u pls tell me the measurements.
Can I have the measurements for the suji cake pls.
The full written recipe is here: www.singaporeanmalaysianrecipes.com/eurasian-sugee-cake/
You'll find all the measurements there
What's the measurements of flour sugar n eggs
The full recipe is written in the description below the video
Some Penang Eurasians add candied kundur, mixed peel and raisins to their sugee cake
Absolutely, legacy from the European fruit cake, which also gave rise to our kek kukus.
What semolina was used?
Hi there, it's fine semolina, what's also called semolina flour. The full list of ingredients is in the description of this video. Full written recipe is on my Singaporean and Malaysian Recipes website: www.singaporeanmalaysianrecipes.com/eurasian-sugee-cake/