I would probably be-friended you if you dislike Kuih Bingka. (Just joking!)
Okay, first of all, who doesn’t love this stunning looking Pandan Kuih with two different names? Some people will call it Kuih Bingka, and some will call Kuih Bakar.
Whatever name you give to this beautiful and stunning looking Kuih, it doesn’t matter. Because this Kuih Bingka is absolutely delicious and mouthwatering.
While I’m writing this post, my saliva is just drooling inside my mouth. So, I can’t help to go into the kitchen, take another piece of Kuih Bingka, and indulge myself again for the; I don’t know, maybe the 3rd or 4th times. (LOL)
Half of the Kuih Bingka is gone by now, so don’t hate me, okay. I’m going to give you the fool-proof recipe of making this tasty looking Kuih.
You know, while making this Kuih Bingka, something really hit me.
As we all know, Vanilla is a crucial flavor, especially in the western world. But I think, this is just my personal opinion, Southeast Asia, especially Malaysia, Pandan Flavour is like Vanilla Flavour.
In my kitchen, I used Pandan more than I use Vanilla Flavour. Lots of Malaysian cooking will involve some Pandan Flavour, especially when making Malaysian Dessert. I even put in Pandan when making curry at home. The hint of pandan at the end, just the thing I need to end my day.
Suppose I can have a conversation with Vanilla. It will sound like this.
“Hey Vanilla, I don’t hate you. It just I love Pandan more than you do. I hope you don’t take it personally. ”
Okay, come back to the Kuih Bingka Recipe.
It took me half hour to prepare the ingredients and it very easy to make. Just blend everything. Sieve and pour into your baking sheet and bake for 1 hour. Then it’s done!
So, I hope you’ll try this Kuih Bingka recipe. If you do, I hope it brings happiness to you as it did to me.
Kuih Bingka Pandan | Kuih Bakar Pandan
Ingredients :
1 cup + 2 tbsp all-purpose flour
1/2 cup + 1 tbsp Sugar ( note: add more sugar if you have a sweet tooth)
1 cup Coconut cream
1 cup Evaporated Creamer
3 eggs
1/2 tsp Salt
1/2 cup of pandan juice
A handful White Sesame Seed
Some oil for greasing
Green food coloring, optional ( Use just a little if you think the mixture is not green enough)
Blend pandan leaves :
1 cup of water
10 to 15 pcs Pandan leaves /Screwpine Leaves, cut to 2 to 3 cm length
Note: Most probably, you’ll get about a half cup of pandan juice after blending. Not one cup. So, it’s alright. We only need 1/2 cup.
Method:
1. Pre-heat oven to 180c.
2. Grease the bottom and sides of the baking pan. Or you can line with the baking sheet like I do. You know, for easy washing. Then, put aside.
3. Blend the pandan leaves with 1 cup of water. Then sieve to get about half a cup of pandan juice.
4. In a blender, combined these ingredients and blitz smoothly.
1 cup + 1 tbsp all-purpose flour
1/2 cup + 1 tbsp sugar
1 cup Coconut cream,
1 cup Evaporated Creamer
3 eggs
1/2 cup pandan juice
1/2 tsp Salt.
Green food coloring, if necessary.
5. Transfer the pandan mixture through a sift to the baking pan.
6. Sprinkle a generous amount of sesame seed on the mixture.
7.Bake for 1 hour, 180c.
8.Once cooked, remove from the oven and let it cool down before cut.
Enjoy!
