Malaysian Baked Pandan Custard Cake
Malaysian Baked Pandan Custard Cake

Hey everyone, it is Louise, welcome to our recipe site. Today, we’re going to prepare a special dish, malaysian baked pandan custard cake. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

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.

Malaysian Baked Pandan Custard Cake is one of the most well liked of recent trending meals on earth. It is easy, it is quick, it tastes delicious. It’s appreciated by millions daily. They are fine and they look fantastic. Malaysian Baked Pandan Custard Cake is something which I’ve loved my entire life.

To get started with this particular recipe, we have to prepare a few ingredients. You can have malaysian baked pandan custard cake using 9 ingredients and 3 steps. Here is how you cook that.

The ingredients needed to make Malaysian Baked Pandan Custard Cake:
  1. Take 1 cup water
  2. Take 7 pandan leaves
  3. Make ready 4 large eggs
  4. Take 1 cup sugar
  5. Take 2 cups coconut milk
  6. Take 1 1/4 cup flour
  7. Make ready 1/4 tsp salt
  8. Prepare Oil for pans
  9. Prepare 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:
  1. Preheat oven to 180c fan force.
  2. 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.
  3. 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.

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