Light and Fragrant Pandan Kueh Bakar (Kemboja) Recipe

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Make easy Pandan Kueh Bakar (Kemboja): a light, fragrant Malay baked cake with a crispy golden top and soft custard inside. Perfect for tea time!

✅ Less dense than the usual version ✅ Natural pandan flavour ✅ Lovely crust with sesame seeds

Store-bought versions of this kuih are often dense and lack fragrance. This homemade Pandan Kueh Bakar, however, is at its best straight from the oven – soft, creamy, and filled with the lovely aroma of fresh pandan. Friends and family who try it are always surprised by how light, fragrant, and melt-in-the-mouth it is.

This Easy Crispy-Top Pandan Kueh Bakar (Kemboja) is everything you love about traditional Malay kuih – fragrant pandan, rich coconut milk, and that irresistible crispy crust, made simple for home bakers. Light, moist, and subtly sweet, it’s the perfect treat for afternoon tea or festive gatherings.

Watch my step-by-step video tutorial below:

YouTube link: https://youtu.be/uBIAiBZry1U

https://youtu.be/kpY1oXC9DU4
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Light and Fragrant Pandan Kueh Bakar (Kemboja)

Makes 2 (14 cm) flower shaped moulds or 2 (15 cm) round baking pan
Course Cakes, Snack
Cuisine Malay
Keyword Pandan
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Author Shiokman Eddie

Equipment

  • 2 flower shaped mould

Ingredients

  • 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

  • Place a flower shaped pan (14 cm) and a round pan (15 cm) in the oven and preheat to 170C.
  • 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.
  • In a separate bowl add eggs, salt, sugar and whisk until sugar melts.
  • Pour in the 350 ml pandan coconut milk mixture into the egg mixture and whisk well.
  • Add in flour in 2 batches and whisk thoroughly until well combined. Sieve batter into a measuring cup.
  • Grease pans by melting a knob of butter (attached to a skewer) against all the sides of the pans.
  • Pour batter into the flower shaped pan until full and the rest in the round baking pan.
  • Sprinkle sesame seeds all over the batter.
  • 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.
  • Unmould kueh and cool on a wire rack.

Notes

  1. Do not blend pandan leaves and coconut milk for too long as the heat generated from the blender may cause the milk to split resulting in an overpowering taste.
  2. If you are concerned about this, you could blend pandan leaves in just the 150 ml water (without the coconut milk) and extract 150 ml pandan juice.
  3. This recipe is just nice for 2 traditional flower shaped moulds.