A sudden bout of having an another “itchy-backside” moment had me scouring the kitchen for ingredients to make a traditional delicacy called “Kuih Bakar” – or literally translated to English as “Burnt Cake”. [Although in a Malay context, the word “bakar” can also loosely mean “to bake”]
In any case, this is something I have never attempted before; and somehow felt the strong need to try making it as the recipe looked so easy. There are actually 2 versions of this traditional goodies – one is sweet, the other is savoury made with meat. I made both at the same time as they use the same base.
I am featuring the sweet one in this post first. Typically a decent Kuih Bakar Pandan would look like this:
Image from Google Images
But mine turned out all wrinkled-up like this:
When I introduced it to Spud, she promptly exclaimed “Turtle!”, and refused to eat it.
It didn’t look at all appetizing, I admit, but what lacks in looks, I made up for it with taste (I think!). I haven’t figured out why it went all wrinkly on me. I’ll have another go at it when I feel like I am up to it again.
Taste-wise, it is a little like cooked custard, flavoured with coconut with the fragrance of pandan. Here’s the recipe I attempted: