Friday, April 6, 2012

Nyonya Kueh Bakar/Kueh Kemboja

I had some coconut milk lying around, and I just didn't want to make any more curries and such. I really miss Nyonya kuehs, and so I decided to make the easiest Nyonya kueh ever. 

Kueh bakar, which is also called kueh kemboja, is traditionally baked in a flower-shaped mould. However, I don't have that mould and so I just baked it in a regular loaf pan. Kueh bakar really tastes like Nyonya kaya in a cake. If you know what kaya (egg and coconut jam) tastes like, you'll definitely love kueh bakar.

  • 1/3 cups sugar 
  • 1 cups flour 
  • 1/2 cup water 
  • 1 cup coconut milk 
  • 2 large eggs 
  • 1 tbsp melted butter 
  • 1 tsp pandan (screwpine leaves) paste 
  • [optional] few drops of green food coloring 
  • [optional] sesame seeds for the topping

  • Add all the ingredients in a mixing bowl, and mix with a hand mixer.
  • Pour the mixture into a loaf pan. (Add sesame seeds on top of the cake now, if you wish.)
  • Bake in the oven at 350F for about 30 to 40 minutes, or until a cake tester comes out clean when inserted in the cake.
  • Serve.

This is what Kueh Bakar looks like traditionally. Photo credits: Almost Bourdain

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