Thursday, Dec 20 2007

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Pandan Sesame Cake (Kuih Bakar)

By Sudha Mohan

Ingredients

2 bowl Plain Flour
1 bowl Castor Sugar
4 Eggs
11/2 bowl Coconut Milk (one coconut)
1/2 tsp Baking Powder
3 Screwpine Leaves
Green food colouring

For Topping:
2 tbsp Sugar
1/2 bowl Water
2 tbsp toasted Sesame seed

Method:

1. Sieve flour together with baking powder.
2. Beat eggs and sugar until light and fluffy.
3. Extract juice from the screwpine leaves adding a bit of water.
4. Fold in the flour and coconut milk alternatively into the egg mixture until bell blended.
5. Add in the screwpine juice and food colouring.
6. Use chiffon size cake pan, greasing the pan with butter.
7. Bake in the oven at 200^o C for 35-40 minutes or until the cake is done.

For topping:

Boil together sugar with water until syrup thicken. Brush the syrup on the cake and sprinkle with sesame seeds.
Leave the cake to cool before cutting. After 2 days refrigerate the cake. This cake is a bit sticky but delicious.

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