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
Share on facebook
Share on whatsapp
Share on twitter
Share on email
Share on telegram
Share on print

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

  1. Blend cut pandan leaves with water and sieve to extract the juice into a large mixing bowl
  2. Add in the pandan juice, eggs & sugar then whisk well.
  3. 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)
  4. 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)
  5. 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.
  6. 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)
  7. Allow to cool and cut to your desired size.

More delicious ideas for you

Seafood Padprik
Coconut Pandan Buns
Creamy Lemonade
Oreo Agar Agar
X