Malaysian Baked Pandan Custard Cake

Name: Malaysian Baked Pandan Custard Cake
Cuisine: British
Ingredients: 1 cup water; 7 pandan leaves; 4 large eggs; 1 cup sugar; 2 cups coconut milk; 1 1/4 cup flour; 1/4 tsp salt; Oil for pans; 2 tbsp sesame seeds

Malaysian Kitchen UK @cook_15918593

Bristol

Malaysian Baked Pandan Custard Cake

Malaysian Kitchen UK @cook_15918593

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Ingredients

1 cupwater
7pandan leaves
4large eggs
1 cupsugar
2 cupscoconut milk
1 1/4 cupflour
1/4 tspsalt
Oil for pans
2 tbspsesame seeds

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Steps

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

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Malaysian Kitchen UK @cook_15918593

on March 05, 2019 16:20

Bristol

We are three Malaysian born ladies, living in the surroundings of Bristol. We love cooking, hosting and take pride of our authentic homecooked Malaysian dishes. We run a Malaysian food supper club, catering and events around the South West of England. Please follow us for great Malaysian recipes.