Рецепт Kuih Bakar Pandan (Baked Pandan Cake) 烤香兰糕
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 with family member.
Kuih Bakar Pandan
Ingredients: recipe adapted from here with slight adjustments
- 1/3 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 1/4 cup pandan juice (about 50g)
- 200ml Thick coconut milk
- 1 large Egg (about 70g)
- 1 tbsp Melted butter (10g)
- pinch of salt
- Sesame seeds
Method:
Preheat oven to 170 deg C and greased small muffin pan (I used friand pan) with butter.
Mix all the above ingredients except oil 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.
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
预热烤香170度。一个小满芬烤盘涂上牛油。
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。
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