This is a recipe on how to make kuih bakar (Malaysian Burn cake) at home. Most classic Malaysian cakes are coconut milk based and are called kuih as their taste is quite distinctive as oppose to cake. It is a national dessert serve during tea time and breakfast. All serve in small size portions. Kuih bakar and coconut pancake (Kuih Ketayap) and Baked cassava cake(Kuih Bingka) are among the ones. Here is a link on how to make Kuih Ketayap (coconut pancake) and Kuih Bingka (Baked cassava cake).
The good news is that these desserts are easy to make, so is Kuih Bakar. It has the same cook properties as Kuih Bingka (Baked Cassava Cake). The only difference is that there is no cassava but more of a custard and pandan based recipe. Have lots of long Pandan leaves around there can be found in most Asian stores. It’s doesn’t matter if it is fresh or frozen. The important part is the leaves are long. Pandan leaves are also known as screwpine or vanilla grass. while it possible to grow in the UK but the leaves yield are normally much smaller than the ones in Asian grocers. So try to use themif possible. If you can’t get hold of pandan leaves at the last resort use vanilla essence with green food colouring but this will alter the taste. As Vanilla essence taste different from pandan.
Kuih Bakar recipe
EQUIPMENT
- Oven
- oven proof baking dish (I use pyrex)
- electric blender
INGREDIENTS
- 200 grams plain flour
- 400 mls coconut milk
- 6 long pandan leaves about 80 grams
- 4 medium eggs
- 200 grams caster sugar
- 1/4 tsp salt
- 30 mls water
- 1 tsp sesame seeds do omit if none available
INSTRUCTIONS
- Heat up the oven to 180 degrees. Extract the green colour out of the pandan leaves. This done by slicing down the long pandan leaves and add the water to loosen the leaves in blender. Blend the leaves down to break down the leaves. Squeeze out the colour from the blended leaves. In an oven proof baking tray, measure out and add all of the ingredients except sesame seeds. Mix the custard mixture well. Then add the sesame seeds if using.Bake foe 20-25 minutes till the kuih bakar starts to turn brown the surface starts to crack/ dry out slightly. Let it cool and cut into bite size pieces. Serve
Kuih bakar (Malaysian Burnt cake)
Recipe on how make the oven baked pandan custard based sweet dessert
- Oven
- oven proof baking dish (I use pyrex)
- electric blender
- 200 grams plain flour
- 400 mls coconut milk
- 6 long pandan leaves (about 80 grams)
- 4 medium eggs
- 200 grams caster sugar
- 1/4 tsp salt
- 30 mls water
- 1 tsp sesame seeds (do omit if none available)
Heat up the oven to 180 degrees. Extract the green colour out of the pandan leaves. This done by slicing down the long pandan leaves and add the water to loosen the leaves in blender. Blend the leaves down to break down the leaves. Squeeze out the colour from the blended leaves. In an oven proof baking tray, measure out and add all of the ingredients except sesame seeds. Mix the custard mixture well. Then add the sesame seeds if using.
Bake foe 20-25 minutes till the kuih bakar starts to turn brown the surface starts to crack/ dry out slightly. Let it cool and cut into bite size pieces. Serve.
