Tuesday, August 16, 2016

班兰烘糕 Kueh Bakar Pandan

After trying many recipe books, I still experience instances with failed outcomes despite strictly following everything as listed in the book. Generally, when one pays for published recipe books, it is expected to provide one with the failed proof results. From my experience by self taught through many store bought recipe books, not all the recipe works. 

Hence, whenever I pick up a recipe among my collection of books to try on, I would choose books from authors with reliable success rate. Here is one of the tested and proven recipe from Andrew Kow's "Malaysian Kuehs and Snacks".

Kueh Bakar Pandan

Ingredients 材料

200g Plain Flour 面粉 (Sifted 过沥)
120g Sugar 糖
4 Eggs 鸡蛋
125ml Thick Coconut Milk 椰浆
75ml Water 清水
1 Tsp Salt 盐

350ml Water 清水
6 Pcs Pandan Leaves 班兰叶 

White sesame 白芝麻

Method 做法

Wash and cut pandan leaves (B) into shorter length and blend it together with 350ml water (B).

Strain out the juice. Set aside.

Preheat the oven to 180C degrees. Grease bottom and sides of an 8" square baking pan and heat it up in the oven for 10 min prior to using.

Combine thick coconut milk with 75ml water (A) together until mixed. Set side.

In a mixing bowl, combine eggs,sugar and salt. Beat to combine.

Sift in flour, coconut milk water mixture (A) and pandan juice (B). Stir to combine.
沥入面粉,椰浆水(A)及班兰汁(B)一起混入鸡蛋液的碗内。 搅匀。

Transfer mixture into the preheated baking pan. Sprinkle white sesame over the top and bake at 180C degrees for 35 mins or until the surface turns golden brown.

Allow to cool before unmoulding. Cut to serve.

Do link back to Coco Sweet Tooth if you have used any information as published in this blog.

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