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Kuih Babar Pandan (Baked Pandan Cake)

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This is another Malay’s kuih/kueh (cake) that I’ve wanted to try long ago. Kuih Babar is a fragrant custard like baked cake which has a natural green colour coming from the juice of the pandan or screwpine leaves.  It is usually baked in a small flower shaped mould, kuih bahulu mould or even a pan. Since I’m making a very small portion of the recipe, I used a mini friand pan and managed to get 20 pieces which was just nice for me to share with family member.

Kuih Bakar Pandan      

      Ingredients: recipe adapted from here with slight adjustments
      1/3 cup Caster sugar  (65gm) *I added extra 1 tbsp sugar
      1 cup Plain flour (115g)
      8 pcs Pandan leaves blend with 100ml water and sift to get 1/4 cup pandan juice (about 50g)
      200ml Thick coconut milk
      1 large Egg (about 70g)
      1 tbsp Melted butter (10g)
      pinch of salt
      Sesame seeds 

      Method:
  • Preheat oven to 170 deg C and greased small muffin pan (I used friand pan) with butter.
  • Mix all the above ingredients except oil and sesame seeds until well combined with a hand whisk. Then add in oil and mix well.
  • Pour batter into the greased pan till full and sprinkle some sesame seeds on top.
  • Bake for about 20-25 minutes or skewer comes out clean when tested.

      

~~~~~~~~~~~~
烤香兰糕

      材料:
      65克 细糖 (*我多加了1汤匙糖)
      115克 普通面粉
      8片 香兰叶 + 100毫升水,打烂,过滤取出50克的香兰汁
      200毫升 浓椰浆
      1个 鸡蛋(约70克)
      10克 牛油,融化
      盐少许
      白芝麻粒,适量 (表层撒面)

      做法:
  • 预热烤香170度。一个小满芬烤盘涂上牛油。
  • 将所有的材料搅拌均匀,除了牛油和白芝麻粒。最后加入牛油和牛油搅拌均匀。
  • 将面糊倒入模子内致满,撒下适量的白芝麻粒。
  • 送入烤箱,烘烤大约20-25分钟或取出一竹签插入,取出不粘黏面糊及以熟透。

I’m linking this post to Best Recipes for Everyone March 2015 Event Theme: 
My Favourite Traditional Kueh organized by Fion of XuanHom’s Mom  


Source: http://www.anncoojournal.com/2015/03/kuih-babar-pandan-baked-pandan-cake.html



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