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.

      

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烤香兰糕

      材料：

      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

      盐少许

      白芝麻粒，适量 （表层撒面）

      做法：

• 预热烤香170度。一个小满芬烤盘涂上牛油。
• 将所有的材料搅拌均匀，除了牛油和白芝麻粒。最后加入牛油和牛油搅拌均匀。
• 将面糊倒入模子内致满，撒下适量的白芝麻粒。
• 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  

& co-hosted by Joceline - Butter, Flour & Me