It's the time of the year again..... it's the last school term & as the end-of-year assessment is drawing near, we are scrambling to complete the syllabus & do some revision with the kids. It doesn't help that there are so many holidays... Teachers' Day, PSLE LC exam, Children's Day &, in two weeks time, the kids will be out of school for the whole week because of PSLE marking & Hari Raya Haji! To top it all off, there are only 9 weeks in this term, instead of the usual 10 weeks in a term... sigh..... It has only been two weeks since the start of the term, but it feels like forever!
Since I've been really busy with school work, in school & at home, there's not much time to bake or update my blog. But I wanted to support the Little Thumbs Up event (although I know it has already received an overwhelming response), so I've chosen something really simple to bake, Kuih Bakar Pandan which I baked yesterday morning. I just had to dump all the ingredients in the blender, pour the batter into the baking pan & bake it!
I would give this kuih a big thumbs up! Its moderately rich, sweet taste & custard-like texture is nicely covered by a golden & partly crunchy crust. And the fragrant pandan leaves & sesame seeds give a sweet aroma to the kuih. The only problem with my kuih was, it became very oily & oil was oozing out of the kuih when I touched it. This is caused by the butter which I added into the batter instead of using it for greasing the pan. I made only 1/2 the original recipe with some minor modifications to the recipe. Please read on for the details.
- I only made half the original recipe. It made about 3 cups of batter.
- I added 3/8 cup more water to the coconut milk.
- Based on the original recipe, 1/2 the recipe requires only 1 & 1/2 eggs. I used 2.
- I made the mistake of adding the the butter to the mixture instead of using it for greasing the pan. In fact, I added about 3 tbsp. As a result, my kuih turned out quite oily.
- I used the Nordic Ware mini bundt pan to bake the kuih. The recipe made 4 minis.
Kuih Bakar Pandan
Adapted from recipe by Joayee.
1/2 cup water
5 pandan leaves
1/2 cup sugar
1/2 cup plain flour
1 and 1/2 cups coconut milk (I used freshly-squeezed coconut milk from 1/2 coconut.) - the original recipe uses 1 and 1/8 cups.
a few drops of green colouring
sesame seeds for topping
1 tbsp butter for greasing the baking pan
- Preheat oven at 180 deg C.
- Tear pandan leaves into small pieces & blend with the water. Strain & squeeze the leaves. Set aside the pandan juice.
- Combine sugar, flour, coconut milk, pandan juice, eggs, salt & green colouring in a blender jug & blend until well mixed. Strain mixture.
- Grease baking pan & heat it up in the oven.
- Pour mixture into the hot baking pan & sprinkle sesame seeds. Bake until the top turns golden brown. I baked mine for 1 hour 15 minutes, & for the last 15 minutes, I raised the oven rack so that the top would turn golden brown.