Kueh Bakar is a rich kueh made with eggs, coconut milk and flour. The ones sold outside are usually dense and not fragrant. But if you bake it yourself, it can turn out to be very yummy and fragrant. It is in fact a very easy kueh to make and there is no need to buy the flower shaped mould. You can bake it in any baking pan and achieve great results.
In this video, I will show you the steps to making a lighter, fragrant kueh with a lovely crust and crispy top. I used a traditional flower shaped pan and a round aluminum baking pan. The kueh is best eaten straight out of the oven with the soft creamy texture and the lovely pandan fragrance. A lot of people don’t seem to know about this easy-to-make kueh. Those whom we shared this kueh with were pleasantly surprised with its soft texture and fragrant taste.
To learn how to make this delicious Malay kueh, please click on the image below to view my video tutorial.
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YouTube link: https://youtu.be/uBIAiBZry1U
Makes 2 (14 cm) flower shaped moulds or 2 (15 cm) round baking pan
- 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
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.
- 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.
- 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.
- This recipe is just nice for 2 traditional flower shaped moulds.