← Nouns Cooking · Malaysian & Singaporean

Ingredients

• 10 pandan leaves, cut up
• 200 ml Water
• 200 g Plain (all-purpose) flour
• 180 g Sugar
• ¼ tsp Salt
• 3 Eggs
• 400 ml Coconut milk
• 30 g butter or ghee, melted, plus extra for the tin
• ½ tsp Pandan extract (optional)
• 2 tbsp Sesame seeds

Method

1. Blend the pandan leaves with the water and squeeze through a sieve or cloth to get about 170 ml of green juice.
2. Heat the oven to 170°C (150°C fan, 340°F). Grease a 20 cm round, square or flower-shaped kuih bakar tin and put it in the oven to heat.
3. Whisk the flour, sugar and salt in a bowl, then whisk in the eggs, coconut milk, pandan juice, extract and melted butter just until smooth; don’t beat in air. Strain the batter.
4. Pour the batter into the hot tin, scatter the sesame seeds over and bake for 45–50 min until the top is deep golden and a skewer comes out clean.
5. Cool completely in the tin, at least 1 hour, before cutting: it firms up to a soft, bouncy custard as it cools.

Tips

• For a smoother texture, stir the batter in a pot over low heat for 4–5 min until it just starts to thicken before baking.
• Use ghee or oil instead of butter if you prefer; it keeps for 2 days covered in the fridge (it contains egg and coconut milk); bring it back to room temperature to serve.

Sources

Written in our own words after cross-checking these recipes:

What To Cook Today Seth Lui Tashcakes