This could have been better if I have baked it longer to get the signature burnt crust. The texture is soft and chewy while the center is dense and sweet. The strong fragrant from the coconut milk makes this kueh likeable.
I am submitting this post to Aspiring Bakers #12: Traditional Kueh (October 2011) hosted by SSB of Small Small Baker.
Not all were evenly browned. Will need to improve next time….
Unlike the ones above, these were less browned. I would prefer the brown texture, it’s tastier. Will have to extend baking time to achieve ‘burnt’ effect.
This recipe is lifted almost verbatim from My Kitchen Snippets
1 1/4 cups sugar
2 cups flour
1 cup pandan juice (6 pandan leaves + 1 cup of water – blended)
2 1/4 cups coconut milk
4 large eggs
2 tbsp melted butter
1 tsp pandan paste
few drops of green food coloring ( I omitted )
1 tbsp sesame seeds (optional but I omitted )
1. Preheat oven to 325 degree F ( 170C ) and greased a baking pan.
2. Mix all the above ingredients except sesame seeds until well combined.
3. Pour mixture into baking pan and sprinkle with some sesame seeds and bake for 1 hour or until golden brown and skewer comes out clean when tested.
( Original recipe calls for baking an hour. Since I was using flower shaped mould and muffin pan, the baking time was shortened to 30 mins. Next time, I will bake longer to get the ‘burnt’ crust and sides )
4. Cool it down before cutting.
( this step was eliminated as the kuehs were individually baked on flower shaped mould and muffin pan )