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:
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| 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:
- Half cup pandan juice (1/2 cup water + several pieces of pandan leaves mainly for colouring)
- Half cup sugar
- 1 cup flour
- 250 ml coconut milk
- 3 eggs
- 1 tbsp melted butter
- A few drops of green colouring
- 1 tbsp pandan paste/essence (I did not use this as I cannot find it!)
- To make pandan juice, blend the leaves with water and set aside
- Mix the rest of the ingredients together and beat it into a batter. Add in pandan juice
- When done, pour the liquid batter into a mould
- Bake for about 25-30 minutes on 200 degrees oven or until golden brown
I’ll post the savoury version in a separate post.
