Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, malaysian baked pandan custard cake. One of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.
Malaysian Baked Pandan Custard Cake is one of the most popular of current trending meals in the world. It is easy, it’s fast, it tastes delicious. It’s enjoyed by millions every day. Malaysian Baked Pandan Custard Cake is something which I have loved my whole life. They are nice and they look fantastic.
To get started with this particular recipe, we must prepare a few components. You can cook malaysian baked pandan custard cake using 9 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to make Malaysian Baked Pandan Custard Cake:
- Get 1 cup water
- Make ready 7 pandan leaves
- Take 4 large eggs
- Make ready 1 cup sugar
- Make ready 2 cups coconut milk
- Get 1 1/4 cup flour
- Prepare 1/4 tsp salt
- Get Oil for pans
- Get 2 tbsp sesame seeds
Instructions 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
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