This is another Malay kuih/kueh (cake) that I’ve wanted to try long ago. Kuih Bakar is a fragrant custard like baked cake which has a natural green colour coming from the juice of the pandan or screwpine leaves. It is usually baked in a small flower shaped mould, kuih bahulu mould or even a pan. Since I’m making a very small portion of the recipe, I used a mini friand pan and managed to get 20 pieces which was just nice for me to share and enjoy with family member with a pot of hot coffee.
Kuih Bakar Pandan (Baked Pandan Cake)
Prep time
Cook time
Total time
Author: Ann Low
Serves: 20 pieces
Ingredients
- ⅓ cup Caster sugar (65gm) *I added extra 1 tbsp sugar
- 1 cup Plain flour (115g)
- 8 pcs Pandan leaves blend with 100ml water and sift to get ¼ cup pandan juice (about 50g)
- 200ml Thick coconut milk
- 1 large Egg (about 70g)
- 1 tbsp Melted butter (10g)
- pinch of salt
- Sesame seeds
Instructions
- Preheat oven to 170 deg C and greased small muffin pan (I used friand pan) with butter.
- Mix all the above ingredients except oil (melted butter) and sesame seeds until well combined with a hand whisk. Then add in oil and mix well.
- Pour batter into the greased pan till full and sprinkle some sesame seeds on top.
- Bake for about 20-25 minutes or skewer comes out clean when tested.
3.5.3226
烤香兰糕
材料：
- 65克 细糖 （*我多加了1汤匙糖）
- 115克 普通面粉
- 8片 香兰叶 + 100毫升水，打烂，过滤取出50克的香兰汁
- 200毫升 浓椰浆
- 1个 鸡蛋（约70克）
- 10克 牛油，融化
- 盐少许
- 白芝麻粒，适量 （表层撒面）
做法：
- 预热烤香170度。一个小玛芬烤盘涂上牛油。
- 将所有的材料搅拌均匀，除了牛油和白芝麻粒。最后加入牛油和牛油搅拌均匀。
- 将面糊倒入模子内致满，撒下适量的白芝麻粒。
- 送入烤箱，烘烤大约20-25分钟或取出一竹签插入，取出不粘黏面糊及以熟透。
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I’m linking this post to Best Recipes for Everyone March 2015 Event Theme:
My Favourite Traditional Kueh organized by Fion of XuanHom’s Mom
& co-hosted by Joceline – Butter, Flour & Me