A traditional Malay custard cake – dense and slightly chewy inside. Often baked in a flower-shaped mould with natural colouring from pandan leaves to enhance its taste. Don’t worry, we know that many don’t have the mould, so we’ve used a square baking tin, and it still turned out really Sedap! Tweak the sweetness to your liking, ours isn’t too sweet, so add a little extra sugar if you prefer
|8 Pandan Leaves (blended with 1 cup water)|
|270g Plain Flour|
|2 large Eggs|
|2 cups Coconut Milk|
|½ tsp Salt|
|2 drops Green Colouring|
|½ tbsp Sesame Seeds|
- Blend cut pandan leaves with water and sieve to extract the juice into a large mixing bowl
- Add in the pandan juice, eggs & sugar then whisk well.
- Then add the coconut milk, plain flour & salt. Continue whisking until it has all combined into a smooth mixture (you may blend it if it is still too lumpy)
- When smooth, add the green colouring and pandan essence (if preferred - we didn’t add any to keep the authenticity of the pandan flavour from the leaves)
- Preheat the oven and put in a greased baking tin for 10 mins at 180℃, then pour in the mixture into the heated tin and sprinkle the sesame seeds on top and bake for 50mins.
- Increase the heat to 200℃ for another last 10 mins (depending on your oven you may need less time, the top of the kuih should be a light brown colour, then check if it is cooked with a toothpick, it should come out clean)
- Allow to cool and cut to your desired size.