Kuih Bakar is a Malay kuih and can literally translated to baked cake. This kuih can be easily spotted at pasar malam or pagi (night or morning open street market) in a flower mould shape. I made mine in a 9"x13" pan so it was flat compared to the one sold outside. You can make it in a 8" square or round pan for better height, just adjust the baking time as needed (longer baking time).
Certainly one easy kuih to make (just blend, pour and bake!), if you are short of time and want to eat Malay kuih, this would be a great choice. The crisp and toasty edges are the best! Note: when you store it in the air-tight container for the next day, it won't be crisp anymore. You can also freeze it for much later. Just thaw on the kitchen counter until it is soft and you are ready to eat.
- 400ml water
- 60g coconut cream powder (1 packet)
- 1 tsp. Pandan paste
- 3 large brown eggs
- 2 Tbsp. butter, melted
- 2/3 cup granulated sugar
- 1 cup unbleached all-purpose flour
White sesame seeds, as needed
1. Preheat oven to 375'F. Spray the 9"x13" pan with cooking spray or grease with melted butter.
2. In a blender, add in water and coconut cream powder. Blend until smooth. Add in pandan paste, puree until well blended.
3. Add in eggs, soften butter, sugar and flour. Blend, mix, puree until smooth.
4. Pour into the greased baking pan. Sprinkle the top generously with sesame seeds.
5. Bake for 30-40 minutes or until the top and edges are brown and crisp.
6. Cool in pan for 5 minutes and then turn it over on wire rack to cool completely. Store any leftover in an air-tight container. Best eaten within 3 days.