Kueh Bakar Pandan
Makes 2 (14 cm) flower shaped moulds or 2 (15 cm) round baking pan
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 18 g fresh pandan leaves
- 200 ml coconut milk
- 150 ml water
- 3 extra large eggs (70 g each)
- ¼ tsp salt
- 140 g sugar
- 150 g self raising flour (or 150 g plain flour + 1 tsp baking powder)
- 6 - 8 Tbsp sesame seeds
- Knob of butter (40g)
Instructions
- 1
Place a flower shaped pan (14 cm) and a round pan (15 cm) in the oven and preheat to 170C.
- 2
Wash and cut pandan leaves into short pieces. Put leaves into a blender and pour in 200 ml coconut milk and 150 ml water. Blend the mixture and sieve out 350 ml pandan coconut milk. You may need to top up a little water to get the required amount.
- 3
In a separate bowl add eggs, salt, sugar and whisk until sugar melts.
- 4
Pour in the 350 ml pandan coconut milk mixture into the egg mixture and whisk well.
- 5
Add in flour in 2 batches and whisk thoroughly until well combined. Sieve batter into a measuring cup.
- 6
Grease pans by melting a knob of butter (attached to a skewer) against all the sides of the pans.
- 7
Pour batter into the flower shaped pan until full and the rest in the round baking pan.
- 8
Sprinkle sesame seeds all over the batter.
- 9
Bake at 170C for about 45 to 65 minutes until the edges are brown. Test with a skewer to check if the kueh is fully baked.
- 10
Unmould kueh and cool on a wire rack.