I've extracted plenty of pandan juice to bake a pandan rice chiffon cake and this particular baked pandan cake which I've bookmarked for very long! I do not recall tasting this Malay kueh (cake) before therefore curious with the taste and texture. Actually my kids do not really fancy traditional kueh, if have a choice they would rather choose a slice of cream/ butter cake :D I was prepared to stuff myself with this 7" size kueh bakar pandan hahaha...But surprisingly the kids, even my hubby loved this rich coconut pandan flavoured kueh!
The top don't look really appealing as I almost over grilled it. The top toasted sesame layer gives a nice crunch and compliments the rich pandan custard texture. Thumbs up!
- 140gm plain flour
- 3 large eggs
- 150gm castor sugar
- 1/4 tsp salt
- 30gm pandan leaves
- 125ml water
- 250ml fresh coconut milk
- few drops pandan paste (optional)
- 1 tbsp white sesame seeds
- 1 tbsp coconut oil
- banana leaves for lining the pan
- Blend pandan leaves with water and strain. Discard pulp.
- Beat eggs with salt and sugar with a ballon whisk until frothy.
- Add in coconut milk and stir well.
- Pour in flour and mix till smooth.
- Add in 125ml strained pandan juice. Add in drops of pandan paste if desired.
- Preheat oven to 200 deg cel. Put the baking pan into the oven during preheating.
- Remove the pan from the oven, carefully place in the banana leaves and drizzle over coconut oil evenly over the surface.
- Pour the batter into the hot pan. Sprinkle sesame seeds over.
- Return the pan to oven and bake for 6 mins. Lower heat to 160 deg cel and continue to bake for 45 mins.
- Increase the oven heat to 250 deg cel and bake for another 10 mins, or until the colour reaches your preference.
- Remove the cake from the oven and let it cool down completely before slicing.