Baklava Kuih
The intricate layers of baklava meet the subtle pandan and coconut of Malaysian kuih, creating a harmonious blend of textures and aromatic profiles that dance on the palate.
Baklava Kuih
The intricate layers of baklava meet the subtle pandan and coconut of Malaysian kuih, creating a harmonious blend of textures and aromatic profiles that dance on the palate.
Open in Cookpad AppSteps
- 1
Preheat oven to 160°C. Brush a small oven-safe dish with melted butter.
- 2
Layer phyllo pastry sheets, brushing each with melted butter. Sprinkle ground pistachios between layers.
- 3
Bake for 15-20 minutes, or until golden brown and crisp. Remove from oven and let cool slightly.
- 4
Prepare the syrup: gently heat honey and water in a small saucepan until combined. Set aside.
- 5
For the kuih layer: In another saucepan, combine coconut milk, rice flour, sugar, and knotted pandan leaf.
- 6
Cook over medium heat, stirring constantly, until the mixture thickens to a smooth paste. Remove pandan leaf.
- 7
Pour the warm kuih mixture over the baked phyllo layers in the dish, spreading evenly.
- 8
Drizzle the warm honey syrup over the top of the kuih layer.
- 9
Let it cool completely at room temperature, then refrigerate for at least 1 hour to set.
- 10
Serve chilled, cut into a small portion.
Tips
Work quickly with phyllo pastry as it dries out fast. Keep unused sheets covered with a damp cloth.
Ensure the kuih layer is fully set before serving for the best texture contrast.
For an extra aromatic touch, add a tiny pinch of cardamom to the pistachio filling.
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