A few days ago, piglet bought a pandan tasting kuih with some sesame seed topping from a roadside stall. I really liked it and started searching for the recipe. Firstly was trying to find out the name of it and went through the nyonya kuih.
Eventually I came across ‘kuih pandan bakar’ on youtube. The ingredients were basic, even more straightforward than nyonya style seri muka. It threw me off slightly because the one piglet passed to me did not seem ‘bakar’ (burnt).
I came across a recipe that used pandan water: sugar: coconut milk: diluted milk: egg in cup: flour of 1 cup: 1 cup: 1 cup: 1 cup: 1 cup: 1 cup. The others online were so variable. So I thought, why don’t I try experimenting and adjusting it accordingly.
Adjusting it:
- Small portions & bite size: Use a cupcake muffin tray
- Reduce baking/ cooking time: Use cupcake/ muffin tray
- Limited amount of Coconut milk: One box contains 200ml
- Not too sweet: Reduce Sugar
- Don’t like pandan + sesame seed taste combi: Omit sesame seeds
Kuih Pandan Bakar Recipe
Makes 9-11 serving (cupcake mould)
Ingredients:
- ¾ cup Pandan water (5-7 pandan leaves)
- ½ cup Sugar
- 1 cup Thick Coconut milk (used 200ml instead)
- ¾ cup Flour
- 2 eggs
Method:
1.Heat oven to fan setting 180 °C
2.Blend pandan leaves with water and sieve it with a strainer. Put aside
3.Blend all the ingredients
4.Pour it into cupcake tray and put in oven
5.Bake for about 15 minutes or until desired ‘bakar’ (burned surface)
