Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, malaysian baked pandan custard cake. One of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.
Malaysian Baked Pandan Custard Cake is one of the most favored of recent trending meals on earth. It’s enjoyed by millions daily. It’s easy, it is fast, it tastes delicious. They’re fine and they look wonderful. Malaysian Baked Pandan Custard Cake is something which I’ve loved my whole life.
This recipe is adapted from Nasi Lemak Lover. There are many versions of Pandan Custard Cake recipes that have been shared by others but, I like this recipe the most as it is the easiest and is straight forward to prepare. Hi guys my name is Pamela also known as mysweetambitions, I have a passion for baking particularly dessert and I love sharing it to friends and family, I.
To begin with this recipe, we have to first prepare a few ingredients. You can cook malaysian baked pandan custard cake using 9 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to make Malaysian Baked Pandan Custard Cake:
- Get 1 cup water
- Prepare 7 pandan leaves
- Prepare 4 large eggs
- Make ready 1 cup sugar
- Make ready 2 cups coconut milk
- Prepare 1 1/4 cup flour
- Make ready 1/4 tsp salt
- Get Oil for pans
- Make ready 2 tbsp sesame seeds
Place the mixture into a baking tray and flatten it. Photo "Malay pandan custard cake" can be used for personal and commercial purposes according to the conditions of the purchased Royalty-free license. Note: Cold pandan water can be made ahead and kept in the fridge. Serimuka Kuih also known as the Pandan Custard Cake.
Instructions to make Malaysian Baked Pandan Custard Cake:
- Preheat oven to 180c fan force.
- Blend 1 cup of water with the pandan leaves. Strain the juice. Make sure you get 1 cup of pandan juice, if not add in some water to top up. Rinse the blender clean and transfer the juice back into the blender.
- Add in the rest of the ingredients except the sesame seeds in to the blender and blend everything together. Grease your baking tin with butter/veg oil and transfer the mixture into your tin. Sprinkle with sesame seeds. Bake in the oven for1 hour or till the sides are brown and crusty. Enjoy
This creamy coconut custard can be served as a sweet green "fondue", perfect as a Saint Patrick's Day dessert! Recipe by Pailin of Hot Thai Kitchen. Note: Pandan leaves are available fresh and frozen at some Asian grocery stores. Because coconut is a main flavour, I recommend using really good quality. Pandan chiffon cake is soft, fluffy, moist and fragrant.
So that’s going to wrap it up for this exceptional food malaysian baked pandan custard cake recipe. Thanks so much for your time. I’m sure that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
