Hey guys! Today, we're diving into the delightful world of kuih bakar pandan, specifically Che Nom's version. If you're a fan of traditional Southeast Asian desserts, this one is a must-try. Kuih bakar pandan is a baked custard that’s infused with the aromatic flavor of pandan leaves, giving it a beautiful green hue and a unique fragrance. Che Nom, a popular Malaysian cooking personality, has her own spin on this classic treat, making it accessible and utterly delicious for home cooks. So, let's get baking!

What is Kuih Bakar Pandan?

Kuih bakar pandan is a traditional cake that is popular in Malaysia, Singapore, and Indonesia. Kuih simply means cake or dessert in Malay, and bakar means baked. So, kuih bakar literally translates to baked cake. The pandan element comes from the use of pandan leaves, which are widely used in Southeast Asian cuisine for their distinct aroma and flavor. The leaves are often juiced or infused into the batter, imparting a vibrant green color and a sweet, floral fragrance.

This cake boasts a wonderful combination of textures – a slightly crispy top and a soft, moist, and custardy interior. It’s typically made with ingredients like coconut milk, eggs, sugar, flour, and, of course, pandan extract. The baking process caramelizes the top layer, giving it a slightly burnt and fragrant crust that contrasts beautifully with the soft, spongy base. Kuih bakar pandan is not just a treat; it's an experience, evoking memories of home and traditional flavors.

Che Nom's recipe stands out because it simplifies the process without compromising on the authentic taste. She provides clear, easy-to-follow instructions, making it achievable even for beginner bakers. Her version often includes tips and tricks to ensure the kuih has the perfect texture and aroma. Whether you're a seasoned baker or just starting out, Che Nom's kuih bakar pandan recipe is a fantastic way to enjoy this beloved dessert. So, grab your ingredients, and let’s recreate this classic in our own kitchens!

Key Ingredients for Kuih Bakar Pandan

To nail this kuih bakar pandan recipe, you've gotta have the right ingredients. Let's break down the essentials:

1. Pandan Leaves: Pandan leaves are the heart and soul of this dessert. They impart that signature aroma and the lovely green color. You can use fresh pandan leaves if you can get your hands on them. Simply blend them with water and extract the juice. Alternatively, you can use pandan extract, which is readily available in most Asian grocery stores. Remember, the quality of your pandan ingredient will directly impact the flavor of your kuih, so choose wisely!
2. Coconut Milk: Coconut milk adds richness and a creamy texture to the kuih. Full-fat coconut milk is generally preferred for the best results, as it contributes to the overall moistness and flavor. Make sure to use fresh coconut milk if possible, but canned coconut milk works just fine too. Just give it a good shake before using!
3. Eggs: Eggs are essential for binding the ingredients together and providing structure to the kuih. They also contribute to the custardy texture that we all love. Use fresh, room-temperature eggs for the best results. The eggs help to create a light and airy texture, ensuring that your kuih isn't too dense.
4. Flour: The type of flour you use can affect the texture of your kuih. Many recipes call for a combination of all-purpose flour and tapioca flour. Tapioca flour helps to give the kuih a slightly chewy and bouncy texture. Make sure to sift the flour to avoid any lumps in your batter.
5. Sugar: Sugar not only adds sweetness but also helps to caramelize the top of the kuih, giving it that beautiful golden-brown crust. Granulated sugar is typically used, but you can adjust the amount according to your preference. Keep in mind that the sugar level can also affect the texture, so stick to the recipe for the best results.
6. Pinch of Salt: A pinch of salt might seem insignificant, but it plays a crucial role in enhancing the flavors of the other ingredients. It balances the sweetness and brings out the aromatic notes of the pandan and coconut milk. Don't skip this step!

Che Nom's Kuih Bakar Pandan Recipe: Step-by-Step

Alright, let's dive into Che Nom's famous kuih bakar pandan recipe. Follow these steps closely, and you'll be enjoying a slice of heaven in no time!

Ingredients:

• 2 cups coconut milk
• 1 cup pandan juice (from about 10-12 pandan leaves)
• 1 cup all-purpose flour
• 1/2 cup tapioca flour
• 1 cup granulated sugar
• 3 large eggs
• 1/2 teaspoon salt
• 2 tablespoons melted butter or oil for greasing

Instructions:

1. Prepare the Pandan Juice: If using fresh pandan leaves, wash them thoroughly and cut them into smaller pieces. Blend the pandan leaves with 1 cup of water. Strain the mixture through a fine-mesh sieve, pressing down on the solids to extract as much juice as possible. You should get about 1 cup of pandan juice. If using pandan extract, mix 1-2 teaspoons of pandan extract with 1 cup of water.
2. Mix the Batter: In a large bowl, whisk together the all-purpose flour, tapioca flour, sugar, and salt. Make sure there are no lumps. In a separate bowl, whisk the eggs lightly.
3. Combine Wet and Dry Ingredients: Gradually add the eggs and coconut milk to the dry ingredients, whisking continuously to form a smooth batter. Then, add the pandan juice and mix well until everything is thoroughly combined. Strain the batter through a sieve to ensure it’s completely smooth and free of any lumps.
4. Prepare the Baking Pan: Preheat your oven to 350°F (175°C). Grease a 9-inch round baking pan with melted butter or oil. Make sure to grease the sides well to prevent the kuih from sticking.
5. Bake the Kuih: Pour the batter into the prepared baking pan. Bake for about 45-55 minutes, or until the kuih is golden brown on top and a toothpick inserted into the center comes out clean. The baking time may vary depending on your oven, so keep an eye on it.
6. Cool and Serve: Once the kuih is done, remove it from the oven and let it cool completely in the pan before cutting it into slices. This will help it to set properly and prevent it from falling apart. Serve at room temperature and enjoy!

Tips and Tricks for Perfect Kuih Bakar Pandan

To ensure your kuih bakar pandan turns out perfect every time, here are some insider tips and tricks:

• Use Quality Ingredients: The better the quality of your ingredients, the better your kuih will taste. Fresh coconut milk and good-quality pandan extract can make a world of difference.
• Strain the Batter: Straining the batter is a crucial step that shouldn't be skipped. It ensures a smooth and lump-free texture, resulting in a more refined kuih.
• Don't Overmix: Overmixing the batter can develop the gluten in the flour, leading to a tough kuih. Mix just until the ingredients are combined.
• Grease the Pan Well: A well-greased pan is essential for preventing the kuih from sticking. Use melted butter or oil and make sure to coat the entire surface of the pan, including the sides.
• Baking Time: Keep a close eye on the kuih while it's baking. The baking time can vary depending on your oven. It's done when the top is golden brown and a toothpick inserted into the center comes out clean.
• Cool Completely: Let the kuih cool completely in the pan before cutting it. This allows it to set properly and prevents it from falling apart.
• Experiment with Flavors: While the classic kuih bakar pandan is delicious on its own, feel free to experiment with other flavors. You can add a touch of vanilla extract or a sprinkle of sesame seeds for added flavor and texture.

Serving and Storing Kuih Bakar Pandan

Kuih bakar pandan is best served at room temperature. It's a perfect treat to enjoy with a cup of coffee or tea. The creamy, fragrant slices are delightful any time of day.

To store leftover kuih bakar pandan, let it cool completely before placing it in an airtight container. You can store it at room temperature for up to 2 days or in the refrigerator for up to 4 days. If refrigerating, let it come to room temperature before serving to restore its texture and flavor.

Kuih bakar pandan is a delightful dessert that brings a touch of Southeast Asian flavor to your table. With Che Nom's easy-to-follow recipe and these helpful tips, you'll be baking up a storm in no time. Enjoy the process, and savor every bite of this classic treat!

So there you have it, guys! Kuih Bakar Pandan Che Nom style. I hope you enjoyed this recipe and found it easy to follow. Happy baking, and don't forget to share your creations with me. Until next time, bye! This is the best kuih bakar pandan recipe. It is easy and quick, with che nom style. Enjoy!