Kueh Bakar


Kueh Bakar

Kueh Bakar

I was trying to figure out what to call this cake in English. After so much guessing I’d rather leave it out totally. Basically this is a Malay cake, the texture is similar to that of custard but less sweet and normally green in color because of the screwpine (pandan) juice that are used in the recipe. It’s baked in it’s signature flower shaped mould.

Kueh Bakar's signature shape

Kueh Bakar’s signature shape

Now there are many variations of this cake, for example corn kueh bakar but there are many more. The above is what I baked last week, I could have added more sesame seeds but I ran out of it for my last piece ๐Ÿ˜ฆ

Preparation: 20-30 minutes

Baking Time: 30 minutes per piece

Oven temperature: 190 degrees Celsius

Makes: 3-4 pieces

Ingredients:

  • 4-5 eggs
  • 3 1/2 cups of coconut milk (equivalent to 200ml coconut cream)
  • 1/2 cup of screwpine (pandan) juice (about 6-7 pieces of screwpine (pandan) leaves and 1/2 cup of water mixed together and juiced using a blender)
  • 1 3/4 cup of plain flour
  • 1 teaspoon of salt
  • Sesame seeds for garnishing the top
  • Green food coloring
  • 1 teaspoon of vanilla essence, optional
  • 1 tablespoon of butter, optional

Method:

Making Kueh Bakar

Clockwise from top-left: Steps to make Kueh Bakar

  1. Heat coconut milk and sugar in a pan over low heat until the sugar is dissolved. Set aside to cool slightly.
  2. Beat the eggs and add the cooled coconut milk and sugar mixture little by little while whisking the mixture quickly. DO NOT pour in the coconut milk and sugar mixture when it’s hot into the beaten eggs or it will cook the eggs.
  3. Once you have finished mixing the beaten eggs with coconut milk and sugar mixture, add the flour little by little and whisk the batter until all the flour is combined. Make sure there are no lumps in the batter.
  4. Next add the screwpine (pandan) juice and salt to the mixture and whisk until well combined.
  5. Next add a few drops of green food coloring to enhance the mild green color of the batter. This is optional, but you can add the vanilla essence and butter to further flavor and add more fragrance to the cake.
  6. If at this stage, you still see some lumps in the batter, I suggest you sieve the batter to get rid of the lumps. Then pour the batter into a greased baking mould only 3/4 full (as it will rise when baking) and top the cake with sesame seeds.
  7. Now you are ready to bake, make sure that your oven is already preheated. The temperature to bake this is about 190 degrees Celsius for 30 minutes but this is for the flower shaped mould (see above pic). If you are baking using a normal cake tin then you can still bake at 190 degrees but do keep an eye on the cake and check often to see if it’s cooked.
  8. To check if it is cooked, insert a wooden skewer into the center of the cake and if it comes out almost clean (there will be some clumps on the stick as it has a pudding texture) it is cooked. If the stick comes out still wet then bake longer until it is cooked.

Do give it a try and share with me how it turns out. There are many variations to make this cake, use your creativity and it may turn out great and unique.

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2 thoughts on “Kueh Bakar

  1. Burnt cake? hee heee. Appropriate for the brown crust on the outside of the “custard” ๐Ÿ™‚ love your blog by the way! ๐Ÿ˜€

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