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Kuih Bakar – Baked Pandan Coconut Cake
Kuih bakar means baked cake and is one of the sweets you find at every bazaar during Ramadan in Malaysia. The batter is made of pandan juice, coconut milk, eggs and sugar with a little flour, so the cake turns dense and pudding-like inside. In the hot flower-shaped pan it gets a dark, caramel crust, and sesame toasts on top. You eat it in pieces with coffee or tea.
Kuih Bakar – Baked Pandan Coconut Cake
Laura Chen
8
2 hours 20 minutes
1 hour
330
Malaysian
Dessert
Kuih Bakar is a dense, pudding-like cake of pandan juice, coconut milk, eggs and a little flour, baked in the oven until the top is deep brown. You steam or cook kuih seri muka and tepung pelita, while kuih bakar gets its crust in the oven. Traditionally it is baked in a flower-shaped pan and sprinkled with sesame.
Ingredients
- 10 pandan leaves (screwpine leaves)
- 150 ml water
- 400 ml coconut milk
- 4 eggs
- 200 g sugar
- 150 g all-purpose flour
- 1/2 tsp salt
- 30 g ghee or butter, melted
- 1 tsp butter for the pan
- 1 tbsp sesame seeds
Instructions
- Preheat the oven to 175°C (350°F) conventional. Grease the pan with butter and put it in the oven for 10 minutes.
- Cut the pandan leaves small, blend them with 150 ml of water and press the pulp through a cloth. You need 120 ml of juice.
- Whisk the eggs and sugar for 1 minute until the sugar dissolves. Do not beat air into them.
- Stir in the flour and salt and gradually add the coconut milk and pandan juice until the batter is smooth and runny. Strain it and stir in the ghee.
- Pour the batter into the hot pan and sprinkle with the sesame seeds.
- Bake the cake for 50 to 60 minutes, until the top is deep brown and a wooden skewer in the middle comes out clean. If the top stays pale, turn on the broiler for the last 5 minutes.
- Let the cake cool in the pan for 2 hours, until firm. Then turn it out and cut it into 8 pieces.
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