Kuih Bakar Pandan / Kuih Bakar Kemboja

Ingredients

• 3 large eggs (about 58 grams each with the shell)
• 150 gr granulated sugar
• 250 ml coconut milk
• 1 tsp pandan essence (optional)
• 1 Tbsp cooking oil
• 140 gr all-purpose flour
• 1/4 tsp salt
• 125 ml pandan juice
• 5 pandan leaves
• White sesame seeds

Instructions

1. 1

   Grease the bundt pan with some oil and then coat with flour. I use 6-cup (8 inches) bundt pan. Shake off any excess. If you use regular square or round pan, brush with some oil and line the bottom with a parchment paper for easier release

2. 2

   Preheat oven to 375 F (190 C) for conventional oven (bottom heat only). If you are using a top and bottom heat oven, preheat at 340 F (170 C)

3. 3

   Cut the pandan leaves into small pieces and then blend with the water. Strain and collect 125 ml of pandan juice

4. 4

   --- Prepare the cake batter: ---

5. 5

   Crack the eggs in a large mixing bowl and use a whisk to beat the eggs. Add sugar, coconut milk, pandan juice, pandan essence if using, and oil. Whisk well to combine. Sift in flour and salt. Strain mixture to get rid of any lumps

6. 6

   --- Baking: ---

7. 7

   Pour in the cake batter. Bake in the preheated oven in the middle rack for 10 minutes and then sprinkle with sesame seeds on top and continue to bake for another 40 minutes and then check with a skewer or cake tester for doneness. It should be clean with a few wet crumbs are fine. Increase the oven temperature to 400 F (190 C) and bake for another 10 minutes until the top are golden brown and crisp

8. 8

   --- Cool down: ---

9. 9

   Remove from the oven and let it cools down completely in the pan before unmoulding the kuih. The kuih will sink a bit in the middle as it cools down and that's normal

10. 10

    --- To serve: ---

11. 11

    I highly recommend serving this cake the next day if you can wait. It tastes much better IMHO