Hey everyone, it is me again, Dan, welcome to our recipe page. Today, we’re going to prepare a special dish, malaysian baked pandan custard cake. One of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
Malaysian Baked Pandan Custard Cake is one of the most favored of current trending foods on earth. It’s simple, it is quick, it tastes yummy. It is appreciated by millions daily. Malaysian Baked Pandan Custard Cake is something that I have loved my entire life. They’re fine and they look wonderful.
To begin with this recipe, we must prepare a few components. You can have malaysian baked pandan custard cake using 9 ingredients and 3 steps. Here is how you can achieve that.
The ingredients needed to make Malaysian Baked Pandan Custard Cake:
- Prepare 1 cup water
- Prepare 7 pandan leaves
- Prepare 4 large eggs
- Prepare 1 cup sugar
- Prepare 2 cups coconut milk
- Take 1 1/4 cup flour
- Take 1/4 tsp salt
- Make ready Oil for pans
- Take 2 tbsp sesame seeds
Steps to make Malaysian Baked Pandan Custard Cake:
- Preheat oven to 180c fan force.
- 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.
- 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
So that is going to wrap this up with this special food malaysian baked pandan custard cake recipe. Thank you very much for your time. I am confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
