13/12/2021
Who can say no to pandan in anything?! Try this kuih bakar pandan by .sg
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Kuih Bakar Pandan (makes a 6" round)
Ingredients - 150 g cake flour
- 3 large eggs
- 130 g caster sugar
- 1/2 tsp sea salt
- 100 ml Medella Coconut Cooking Oil
- 100ml low fat coconut milk
- 120 ml water
- 8-10 Pandan leaves (additional Pandan Essence if needed)
- A 6" round cut out banana leaf (adds on fragrance)
- 2 tbsp slightly toasted white sesame seeds
Method
1. Blend the pandan leaves with water and squeeze out the Pandan juice and essence. Discard pulp.
2. Beat eggs with salt and sugar until frothy (just a minute with a balloon whisk will do). Add in coconut milk,
coconut oil and stir it well to combine.
3. Add in flour and mix until smooth.
4. Next, add in pandan juice and mix. Add in extra Pandan Essence if the green is not deep enough.
5. At this point if the batter is a little lumpy, you can sieve it through a fine sieve.
6. Preheat oven at 180’C. Greased baking pan with coconut oil. Line the base of the baking pan with a 6" round cut out banana leaf.
7. Pour the batter into the prepared pan and bake for 10 minutes, then remove and sprinkle the toasted white
sesame seeds all over the surface of the cake.
8. Swiftly return the pan to back into oven and continue to bake it for 25-30 mins, or until the tester comes out clean
and the surface is toasty golden brown (not wobbly).
9. Remove the cake from the oven and let it cool down completely before removing from pan and slicing it.
