Name: Pandan Gula Melaka Sandwich Cookies
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Southeast Asian
Ingredients: 1 cup (227 grams) unsalted butter, softened; 3/4 cup (90 grams) powdered sugar; 1 large egg yolk; 1 teaspoon pandan extract; 2 cups (250 grams) all purpose flour; 2 tablespoons (16 grams) cornstarch; 1/4 teaspoon salt; 1/2 cup (100 grams) gula melaka, finely chopped; 1/4 cup (60 ml) heavy cream; 1 tablespoon (14 grams) unsalted butter

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There is something almost magical about the moment you bite into a soft green cookie and discover that rich caramel center waiting inside. The aroma of pandan feels warm and comforting, almost floral, while the deep sweetness of gula melaka melts slowly on your tongue. Trust me, you’re going to love this. It is buttery, slightly chewy, and filled with a silky palm sugar cream that makes every bite feel special.

Why These Little Green Sandwiches Are Pure Joy

If you enjoy cookies that are not overly sweet but still deeply satisfying, this one is a total game-changer. The balance between fragrant pandan and smoky caramel notes creates layers of flavor that feel both delicate and indulgent. The texture is tender yet sturdy enough to hold that luscious filling, which makes them perfect for gatherings, tea time, or simply when you want something homemade and comforting.

A Sweet Taste of Southeast Asian Tradition

Pandan and gula melaka are beloved ingredients across Southeast Asia. Pandan leaves are often used to infuse desserts with their natural green color and gentle vanilla-like aroma. Gula melaka, which is palm sugar, brings a rich caramel depth that feels less sharp than refined sugar.

These ingredients appear in traditional kuih and festive sweets, often served during celebrations or family gatherings. Bringing them together in sandwich cookies feels like blending heritage with a modern twist, and let me tell you, it is worth every bite.

Why You Can Count on This Recipe Every Time

Before we move into the kitchen, let me tell you why this works so beautifully.

Versatile: You can serve these at tea parties, holiday tables, or pack them as gifts. They fit in everywhere.

Budget-Friendly: The ingredients are simple pantry staples with just a few specialty touches.

Quick and Easy: The dough comes together in minutes and bakes quickly.

Customizable: You can adjust the filling thickness or even shape the cookies differently.

Crowd-Pleasing: The color alone grabs attention, and the flavor seals the deal.

Make-Ahead Friendly: You can bake the cookies ahead and fill them later.

Great for Leftovers: If you somehow have extras, they stay delicious for days.

Insider Secrets for Bakery-Level Results

A few small details make all the difference here.

Use room temperature butter so it creams smoothly with sugar.
Sift the flour to keep the cookies tender and light.
Chill the dough briefly if it feels too soft to handle.
Allow the filling to cool slightly before spreading so it thickens perfectly.

Tools That Make the Process Effortless

Before we dive into ingredients, here are the essentials.

Mixing Bowl: For creaming butter and combining the dough evenly.

Hand Mixer or Stand Mixer: Helps achieve a light and fluffy butter mixture.

Baking Tray: Ensures even baking and golden bottoms.

Parchment Paper: Prevents sticking and keeps cleanup easy.

Wire Rack: Allows cookies to cool properly before filling.

The Beautiful Ingredients That Bring It All Together

Each ingredient plays its own little role in building flavor and texture.

Unsalted Butter: 1 cup, 227 grams, softened. Creates richness and tender texture.
Powdered Sugar: 3/4 cup, 90 grams. Adds sweetness and keeps the crumb delicate.
Egg Yolk: 1 large. Brings structure and slight richness.
Pandan Extract: 1 teaspoon. Provides color and fragrant aroma.
All Purpose Flour: 2 cups, 250 grams. Forms the base of the cookie.
Cornstarch: 2 tablespoons, 16 grams. Keeps the cookies soft and light.
Salt: 1/4 teaspoon. Balances sweetness.

For the filling:

Gula Melaka, finely chopped: 1/2 cup, 100 grams. Delivers deep caramel flavor.
Heavy Cream: 1/4 cup, 60 ml. Helps melt and smooth the palm sugar.
Unsalted Butter: 1 tablespoon, 14 grams. Adds shine and richness to the filling.

Easy Swaps If You Need Them

Sometimes we work with what we have.

Pandan Extract: Use pandan paste in the same quantity.

Gula Melaka: Substitute dark brown sugar for a similar caramel note.

Heavy Cream: Coconut cream can be used for a dairy free twist.

Spotlight on the Stars

Pandan Extract: This gives the cookies their signature aroma and beautiful green shade.

Gula Melaka: Its smoky caramel sweetness is what makes the filling unforgettable.

Let’s Bake These Together

Now let’s dive into the fun part.

Preheat Your Equipment: Preheat your oven to 170 degrees Celsius and line a baking tray with parchment paper.
Combine Ingredients: Cream the softened butter and powdered sugar until light and fluffy. Add the egg yolk and pandan extract, then mix until smooth. Sift in flour, cornstarch, and salt. Mix gently until a soft dough forms.
Prepare Your Cooking Vessel: Lightly flour your surface and roll the dough to about 1/4 inch thickness.
Assemble the Dish: Cut into small round shapes and place them on the prepared tray with slight spacing.
Cook to Perfection: Bake for 12 to 15 minutes until the bottoms are lightly golden. Cool completely on a wire rack.
Finishing Touches: In a small saucepan, heat gula melaka and heavy cream over low heat until melted and smooth. Stir in butter until glossy. Let cool slightly until thickened, then spread onto one cookie and sandwich with another.
Serve and Enjoy: Let the filling set before serving. Pair with tea or coffee and enjoy every fragrant bite.

The Texture and Flavor Story

The cookie itself is tender and slightly crumbly, with a buttery melt that feels delicate. The filling is smooth and sticky, offering a deep caramel richness that contrasts beautifully with the light pandan aroma. When they come together, you get softness, sweetness, and just a hint of smoky depth.

Helpful Tips for the Best Results

Chill the dough if your kitchen is warm.
Do not overbake, they should stay pale on top.
Allow the filling to thicken before assembling.

Common Mistakes and How to Avoid Them

Overmixing the dough, which can make cookies dense. Mix just until combined.
Spreading filling while too hot, which causes sliding. Let it cool slightly.
Baking too long, which dries them out. Watch closely near the end.

Nutrition Snapshot

Servings: 18 sandwich cookies
Calories per serving: 210

Note: These are approximate values.

Time Breakdown for Planning

Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes

Make Ahead and Storage Guide

You can bake the cookies a day ahead and store them in an airtight container. Fill them the next day for freshest results. Once assembled, keep them sealed at room temperature for up to three days. You can also freeze unfilled cookies for up to one month and thaw before adding filling.

Serving Inspiration

Serve them stacked on a white platter for contrast against the green color. They pair beautifully with jasmine tea or a light coffee. For festive occasions, dust lightly with powdered sugar for a soft snowy look.

Reinventing Leftovers in Fun Ways

Crush leftover cookies and sprinkle over vanilla ice cream. You can also crumble them into parfaits layered with whipped cream. Even stirred into yogurt, they taste amazing.

Extra Tips for Flavor and Ease

Store in a cool area to prevent filling from softening too much. Always use good quality palm sugar for deeper flavor. Let me tell you, it makes a difference.

Make It Look Bakery Worthy

Stack them evenly, align the filling neatly, and wipe any excess caramel from the edges. The vibrant green against the golden center is stunning when presented cleanly.

Creative Twists to Explore

Add toasted coconut flakes to the filling.
Dip half of each sandwich in melted white chocolate.
Add a pinch of sea salt to the caramel for contrast.
Shape them into hearts for special occasions.

FAQ’s

Q1: Can I make the dough ahead of time?

Yes, wrap it tightly and refrigerate for up to 24 hours.

Q2: Can I freeze them?

Unfilled cookies freeze very well for up to one month.

Q3: What if I cannot find pandan extract?

You can use pandan paste in equal quantity.

Q4: Can I reduce the sugar?

You can slightly reduce powdered sugar, but texture may change.

Q5: Why are my cookies too hard?

They were likely overbaked. Reduce baking time slightly.

Q6: Can I make them larger?

Yes, just adjust baking time by a few extra minutes.

Q7: Is brown sugar okay instead of gula melaka?

Yes, dark brown sugar works as a substitute.

Q8: How do I thicken filling faster?

Let it cool longer at room temperature.

Q9: Can I add food coloring?

If needed, but pandan extract usually provides color.

Q10: How should I store them in humid weather?

Keep them in an airtight container in a cool space.

Conclusion

There is something deeply comforting about baking with pandan and palm sugar. The aroma fills your kitchen, the green color makes you smile, and that caramel center brings everything together. This one’s a total game-changer for cookie lovers who want something a little different. Go ahead and bake a batch, you deserve it.