Baked Pandan Cake (Kuih Bingka Pandan)

This is a traditional Malay desert with a custard-like texture and flavoured with fresh pandan flavour and coconut milk. Pandan always goes well with coconut milk. It’s such a beautiful combination. It’s really easy and quick to make.  

This cake is also called Kuih Kemboja because of the traditional bronze mould used for the preparation of this cake that resembles a plumeria flower.

I made this cake yesterday for Hub and my daughter. They love it very much especially the crusty burnt edges.  

Baked Pandan Cake (Kuih Bingka Pandan)

(Adapted from Azie Kitchen)

Ingredients

2 cups plain flour

1 cup sugar

1 cup of pandan water

3 cups coconut milk (2 cups boxed coconut milk & 1 cup water)

3 whole eggs

2 tbsp unsalted butter - melted

½ tsp salt

½ tsp of pandan paste

3 tbsp sesame seeds

Instructions

Preheat the oven to 180C.

To prepare the pandan water, wash 5 – 6 pieces of pandan leaves and cut into small pieces then blend together with 1 cup of water. Strain then set aside.

Put all the ingredients except for the sesame seeds in a blender and blend until smooth.  Mixture should turn into a thick slurry.

Grease the baking pan with a tiny bit of oil then transfer it into the oven. When the oil is in the baking pan is hot, take out the pan then pour the batter into the baking pan up to the brim and sprinkle sesame seeds on top then baked for 45 minutes (on upper and lower heat).

The cake will puff up on baking but when it cools down, it will sink a bit.

In the final 10 minutes of the baking time, switch the oven’s control panel to upper heat, this is to brown the surface of the cake so that the edges of the cake will be light golden brown and crusty.

Allow to cool completely.  Cut and serve.