Traditional Malay cake Kuih baka pandan, is most commonly available during the Ramadan period. Sweet, creamy and perfumed with pandan leave juices, this kuih or kueh, is the perfect dessert to round off your meal.
180g plain flour, sifted
220g castor sugar
¼ teaspoon salt
5 “A” size eggs
500ml coconut milk
60ml pandan juice, from 10 pandan leaves
¼ teaspoon pandan colouring (optional)
4 tablespoons ghee, for brushing moulds
13 cm Brass moulds
1. Put ingredients A in a mixing bowl.
2. Mix it with a whisk, till combined. Set aside for 20 minutes. Sieve.
3. Heat brass moulds in the oven at 180ْC for 3 minutes.
4. Remove moulds from oven and brush them with ghee.
5. Quickly pour batter into heated moulds and bake for 20-25 minutes or until the top of the kuih is light brown. Test by inserting a stick into the cake. It’s cooked when stick comes out clean.
6. Cool kuih in the moulds and remove once it is cool enough to handle.
7. Slice and serve.
With more than 10 years experience in the food industry, Debbie is a true-bred Nyonya who hails from Malacca. She is the author of numerous cookbooks, including “UNDERWRAPS” by Marshall Cavendish Cuisine and “Penang Food Guide & Cookbook” and “Nyonya Flavours” by Star Publications. Debbie develops and tests recipes for companies, and contributes to magazines. She is also a Nyonya food consultant for Tourism Malaysia.