Kuih Bakar is also known as Kuih Kemboja. According to Lily's Wai Sek Hong, "Eating Kuih Bakar is like eating Kaya (egg custard) in a slice, it is sweet but not as rich." This is such a spot on comment! 
Photo credits to http://kampungboycitygal.blogspot.com
I seldom make Kuih (Malay cake) at home. The main reason is that Mr J doesn't like to eat kuih. When I read that My Kitchen Snippets' husband who doesn't like kuih actually likes this Kuih Bakar, I decided to give it a try.
On the day I baked this Kuih Bakar, Mr J came home hungry from work as usual, sniffling around the kitchen looking for food. He went straight to the pantry and picked up a bar of chocolate and totally ignored the kuih. I managed to stop him from taking his first bite into the chocolate bar and asked him to try this kuih bakar.
He said, "Nah, I don't like kuih."
I insisted, "This one is different. It's not steamed. It's baked in the oven."
He finally gave in and took a small bite and then a second and he couldn't stop.
Thanks to My Kitchen Snippets for her kuih bakar recipe, I can now enjoy having kuih with Mr J!
Kuih Bakar Recipe
(Adapted from My Kitchen Snippets)
Ingredients
1 1/4 cups of sugar
2 cups of flour
1 cup of pandan juice (6 pandan leaves + 1 cup of water - blended and sieved)
2 1/4 cups of coconut milk
4 large eggs
2 tbsp of melted butter
1 tsp of pandan paste
1 tbsp of sesame seeds (optional)
Method
- Pre-heat oven to 325 degree F and greased a 8" x 8" square baking pan.
- Mix all the above ingredients except sesame seeds until well combined.
- Pour mixture into baking pan and sprinkle with some sesame seeds and bake until golden brown or skewer comes out clean when tested. It should take an hour.
- Cool it down before cutting.
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24 comments:
I have never seen Kuih Bakar before, this one looks very beautiful, does it taste like the very famous Singaporen pandan sponge cake?
I love love love kuih! Though I have found that people who didn't grow up eating it aren't major fans of it. Something about the texture I hear...
I'm so (SO) excited to be trying out some of your food this weekend. Can you tell? :)
I used to call this 'Martian cake' when I was little. I didn't like it, either, though a baked version like yours may convert me!
YUM YUM! Aiyoh, your kueh looks sooooo good. I looked at the recipe and I know it tastes good too. Cos of the real pandan juice! Pandan essence will never get you the taste and colour that you achieved. Well done!!!
ahhh! nice work on getting hubby to try it.. and love it!
Oh, I love the picture of it resting in the pan! This looks so good! And yay for being able to enjoy your dessert with Mr. J now :)
The photo of it cooked in the pan looks like a huge slice of green toast!
What can you use instead of pandan leaves/juice? Can you substitute for more pandan paste?
Oohh baked kuih sounds and looks quite good!
Hee hee second shez!
!! looks sooo goood, and how beautifully green that is! I actually never had any sweet with pandan before.
Looking forward to this weekend toooo! :)
This is the only kuih that my husband will eat. Weird isn't these mat salleh. Sometime we just have to forced them to try it :)
Love the colour! I love kuih and I will definitely give this a try! What is pandan paste? I don't think i've seen it before, can we sub with anything like pandan essence?
OMG, like eating kaya in a slice?? I can't believe I haven't had this before! Want! I need to get some pandan paste, the pandan essence I have is way too weak and not green enough :(
Ooh I love kuih bakar. Come to think of it, haven't had one in ages. But it's puasa month now, so I should be able to get some soon.
I don't know why but the pic for step 4 looks like a piece of toast to me.
Never had kuih but I'd love to find out what it's like.
Lovely! What does pandan paste look like when it's packaged? Here in San Francisco it's easy to find frozen pandan leaves, and pandan extract, but I have not seen paste anywhere.
@ KennyT: No, it doesn't taste like pandan sponge cake. It has more the yam cake type of texture.
@ Shez: I hope I lived up to your expectation :p Enjoyed your company!
@ Belle: Martian cake!! Haha!!
@ The Little Teochew: Thanks! you are so right, pandan essense will never achieve the taste and colour as the real deal :p
@ Iron Chef Shellie: Thanks!
@ Betty: Thanks!!
@ Rilsta: A Giant Green Toast! HAHAHA! According to My Kitchen Snippets, you can replace the pandan juice with 1 1/2 tsp of pandan paste.
@ FFichiban: Kuih has no chocolate though... :p
@ Yas: Now you have tried it! It was great meeting you for the first time.
@ ICook4fun: Haha... mat salleh! Didn't hear this tern for a while. I am waiting for a good recipe from you to convert my hubby to a durian lover!
@ pigpicorner: Try it, it's so easy and tastes nice! Pandan paste is different from pandan essense. It's a thick green paste that add color and flavour of pandan.
@ Stephcookie: You finally got to taste this kuih yesterday. :p Sometimes I find the pandan paste is too strong. I always keep both in my pantry.
@ Jo: Ah... puasa month. Raya is soon... I miss all the kuih muih.
@ Simon: Toast!! It tastes nothing like toast :p How do you like it after tasting it?
@ Diane: Pandan paste is a thick green paste that gives colour and flvour of pandan. It's more concerntrate and intense than pandan essense.
This looks absolutely delicious!
I really want to make this but I'm based on the south coast of England and have tried four international supermarkets that stock a lot of chinese/thai ingredients but can't find Pandan leaves or Pandan paste anywhere!
I've found an online shop that sells fresh Pandan leaves but am having no luck with the paste. Is it possible to make the Pandan paste by crushing leaves in a pestle and mortar with other ingredients?
@ Seb: You can use 8 pandan leaves instead of 6 to make the pandan juice and add a few drops of green colouring as a substitute for pandan paste.
Your kuih bakar is beautiful! I've bookmarked this recipe - it looks delicious!
Now I have something to do with my pandan leaves hanging out in the freezer. Thanks.
tried this today...yummy! Thanks! Added a pinch of salt though.
I made this last week and it turn out rather interesting...have a look and see what I mean. it is delicious, though. thanks for the recipe!
http://www.vi-vian.com/?p=869
This looks so interesting and I'd love to try making it, only I haven't the slightest idea where to find pandan leaves! Any suggestions on where to look?
Every little breath: You can get pandan leaves from Asian groceries.
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