Kuih Bakar
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
Prep Time
5 min.
Cook Time
65 min.
Total Time
70 min.
Type
Sweet Delights
Difficulty
Novice
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Ingredients
| 8 Pandan Leaves (blended with 1 cup water) | |
| 270g Plain Flour | |
| 230g Sugar | |
| 2 large Eggs | |
| 2 cups Coconut Milk | |
| ½ tsp Salt | |
| 2 drops Green Colouring | |
| ½ tbsp Sesame Seeds |
Instructions
- 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.
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