Baked Pandan Cake/Kuih Bakar Pandan is Malay sweet cake rich with coconut milk and fragrant of pandan. Sesame seeds topping add a nutty taste and crunchy texture. I love the way to bake them in bahulu mould. Cute and easy to consume.
½ cup of sugar (I used 60g)
1 cups of flour (145g)
1/2 cup of pandan juice (6 pieces pandan leaves add ½ cup water to blend and sift) (about 1/4 cup)
200ml cups of coconut milk
1.5 large eggs (1 egg)
1 tbsp of melted butter, plus some to grease the mould
pinch of salt
sesame seeds (optional)
- Pre-heat oven to 170C and greased a baking pan/bahulu mould
- Using a hand whisk or blender, mix all the above ingredients except oil and sesame seeds until well combined. Add in oil and mix well.
- Put the greased pan into oven to hear 2-3 mins. Pour mixture into the hot baking pan (till full) and sprinkle with some sesame seeds.
- Bake until golden brown or skewer comes out clean when tested. (Bahulu mould takes about 20 mins)