Tuesday, September 3, 2013

Kuih Bakar Pandan - Baked Pandan Custard Pudding

This is another little thumbs up event that is simple enough, just make something with pandan leaves. There are a huge amount of recipes that you can incorporate with pandan flavor, from savory to sweet dishes. For me of course I love to use it to flavor my cakes and also whenever I boil barley or other sweet drinks, I like to add a few leaves to give the soup a very nice fragrant too. I love the pandan flavor infused into kaya (coconut jam) too.  For this post, I have chosen to bake with it.  This is the first time I am trying out this local custard like kuih/pudding.  I do not have white sesame seeds so substituted with the black variety.  Visually not so nice but will have to do for now lol!

 I found the recipe from Azie Kitchen. It's written in Malay so I have translated into English.

Kuih Bakar Pandan adapted from Azie Kitchen
Baked in two 6" round pan
1 cup sugar (can reduce to 3/4 cup as I find it on the sweet side)
1 cup pandan juice (blend 4 pandan leaves with one cup of water and strain)
450ml (2 1/4 cups) coconut milk (santan)
2 cups flour (all purpose) added extra 1 tablespoon
 2 tablespoons butter (omitted)
3 eggs
1/2 tsp salt
Green coloring (omitted)
Sesame seeds (I used black sesame seeds)


Mix all ingredients and blend until smooth. (I strain it to get rid of lumps)
Grease the pans well and put into the oven to preheat.  Divide the batter equally into 2 portions and pour into the heated pans.
Top with sesame seeds and bake at 180C for 1 hr 15 minutes before switching to grill mode and grill for 5 minutes to obtain a nice golden top.
Remove from oven and leave to cool completely before cutting and serve.

I am linking this post to Little Thumbs Up organised by Zoe of Bake for Happy Kids  and Doreen of my little DIY and  for this month the theme is Pandan hosted by Jocelin of Butter, Flour and Me.
my little favourite DIY or/and Joceline from Butter. Flour and Me. For more details, please see this.  - See more at:

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