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Kueh Bakar Pandan

Makes 2 (14 cm) flower shaped moulds or 2 (15 cm) round baking pan

Author: Shiokman Eddie
Ingredients
  • 18 g fresh pandan leaves
  • 200 ml coconut milk
  • 150 ml water
  • 3 extra large eggs 70 g each
  • ΒΌ 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
  1. Place a flower shaped pan (14 cm) and a round pan (15 cm) in the oven and preheat to 170C.
  2. 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.
  3. In a separate bowl add eggs, salt, sugar and whisk until sugar melts.
  4. Pour in the 350 ml pandan coconut milk mixture into the egg mixture and whisk well.
  5. Add in flour in 2 batches and whisk thoroughly until well combined. Sieve batter into a measuring cup.
  6. Grease pans by melting a knob of butter (attached to a skewer) against all the sides of the pans.
  7. Pour batter into the flower shaped pan until full and the rest in the round baking pan.
  8. Sprinkle sesame seeds all over the batter.
  9. 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.
  10. Unmould kueh and cool on a wire rack.
Recipe 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.