Vegan Kuih Bakar Pandan

JUMP TO RECIPE

This kuih looks like it might be a bit difficult to make; with a crunchy exterior and a pillowy soft, creamy center. Well, you’re in for a surprise because kuih bakar is surprisingly super easy to make! Just blend some pandan juice, mix with some coconut milk and then whisk the dry ingredients in!

My favourite part is cooking the sesame seeds on the stove, there’s something so wholesome and nostalgic about the process. And the smell is divine. If you’ve never tried making kuih bakar at home, I urge you to try it! It tastes so much better than the ones you find outside, plus it’s egg free and vegan!

Enjoy!

Love,
Elliz

Vegan Kuih Bakar Pandan

Print

With ImageWithout Image

Yield: 2 Cakes

Author: Elliz Azhar

Prep time: 20 MinCook time: 60 MinTotal time: 1 H & 19 M

Ingredients

• 2 medium sized kuih bakar moulds

Pandan Juice

• 150ml water
• 20g or 4-5 pandan leaves, roughly cut

• 150g flour
• 120g castor sugar
• 340ml coconut cream or thick coconut milk
• 20ml oil
• 1 tsp vanilla extract
• A pinch of salt
• Few drops of green colouring (optional)
• 4 tbsp sesame seeds
• 2 tbsp oil

Instructions

1. Preheat oven to 175°C.
2. Blend pandan leaves with water well then strain through a fine sieve like a muslin cloth or tea sock into a large bowl.
3. Pour coconut cream, oil vanilla extract and green colouring. Stir everything to combine.
4. Sift the flour into a separate bowl. Add castor sugar and salt then whisk to break up any lumps.
5. Spoon the dry ingredients into the pandan juice mixture in small amounts, whisking in between to prevent any lumps from forming.
6. Set aside.
7. Turn on the stove to medium low and place kuih bakar mould on the heat. Pour 1 tbsp oil in each mould. 
8. With a heat proof pastry brush, grease the edges of the mould and the top surface.
9. Once the mould is heated through, sprinkle sesame seeds to completely cover the bottom of the mould. 
10. Let the sesame seeds cook until it smells fragrant and turns golden. Turn off the heat. 
11. With a ladle, slowly drip a bit of the batter on top of the sesame seed layer. 
12. Be careful not to disrupt the sesame seed and oil layer or the cake will stick to the bottom of the pan. 
13. Continue ladling all the batter in until it reaches the top of the mould. 
14. Sprinkle the top generously with sesame seeds. 
15. Bring to the oven and bake for 35 minutes. Then turn fanbake on or increase the heat to 190 and bake for a further 10 - 15 minutes until the top is golden and the edges are crisp. 
16. Once the kuih bakar is cooked, allow to cool completely before unmoulding. Unlike traditional kuih bakar made with eggs, we are relying on starches to set the cake. This will happen as the cake cools completely. 

Notes:

• If you don't have a kuih bakar mould, you can use a regular cake tin.

https://www.thekampungvegan.com/vegan-kuih-bakar-pandan

The Kampung Vegan

vegan kuih bakar pandan, kuih bakar, kuih bakar tanpa telur, vegetarian kuih bakar, kuih bakar kemboja

Dessert

Malaysian

Did you make this recipe?

Tag @thekampungvegan on instagram and hashtag it #thekampungvegan