Kuih Bakar Pandan Garing di Luar Lembut di Dalam | Baked Pandan Custard Cake

Kali ini saya akan kongsikan satu lagi versi kuih bakar pandan yang menggunakan jus pandan dan santan segar. Versi yang ini lain sikit dari yang sebelum ini saya pernah kongsikan kerana resepi ini tidak menggunakan mentega, hanya pakai minyak sahaja, jadi rasanya tidak terlalu "rich" ya. Manisnya sedang-sedang sahaja, sedap dinikmati pada bila-bila masa. Selamat mencuba! Jumlah Hidangan : 4 keping 🍀JUS PANDAN : 8 helai daun pandan | 46 gm 390 ml air | 1.5 cawan + 1 sudu besar 🍀ADUNAN KUIH : 400 ml santan pekat | 1.5 cawan + 1 sudu besar + 2 sudu teh *rujuk nota 1 Jus pandan (dalam 350 ml) 200 gm gula pasir halus | 1 cawan 2 gm garam | 1/2 sudu teh 1/2 sudu teh esen vanilla Sedikit pewarna hijau epal 2 biji telur gred A 15 ml minyak jagung/minyak masak | 1 sudu besar 250 gm tepung gandum | 2 cawan 7 gm tepung jagung | 1 sudu besar Bijan putih secukupnya SUHU MEMBAKAR : 190℃, 50-60 minit, api atas bawah, rak kedua bawah, sehingga lidi pencucuk bersih, atau sehingga permukaan nampak agak garing. Panaskan ketuhar 10-15 minit 📢NOTA : 1. kalau pakai krim santan campurkan 1 kotak kecil (200ml) dan 1/4 cawan (60 ml) krim santan bersama 140 ml air (1/2 cawan + 1 sudu besar) 2. Kuih bakar boleh difrozenkan sehingga 1 bulan. Untuk panaskan, boleh terus dengan suhu 160℃,10-20 minit sehingga kuih menjadi lembut. =========================================================================== [ENGLISH] I made another version of baked pandan custard cake, this time with fresh coconut milk and pandan juice. I didn't use butter/ghee in this recipe, instead, I used vegetable oil, so the flavor is lighter compared to my previous version. The cake is not too sweet and perfect for many occasions. Happy baking! Yield : 4 pcs 🍀PANDAN JUICE : 8 pandan leaves | 46 gm 390 ml water | 1.5 cups ‪@1tbspjasmine‬+1 tbsp 🍀BATTER : 400 ml thick coconut milk | 1.5 cups + 1 tbsp + 2 tsp *refer note 1 Pandan juice (about 350 ml) 200 gm fine granulated sugar | 1 cup 2 gm salt | 1/2 tsp 1/2 tsp vanilla essence A little bit of apple green coloring 2 large eggs 15 ml corn oil/ natural flavor vegetable oil | 1 tbsp 250 gm all purpose flour | 2 cups 7 gm cornstarch | 1 tbsp White sesame as required BAKING TEMPERATURE : 190℃, 50-60 minutes at middle bottom rack, top & bottom heat mode. Oven preheated 10-15 minutes. 📢NOTES : 1. If using coconut cream, mix 1 small box (200 ml) and 1/4 cup (60 ml) coconut cream with 140 ml water (1/2 cup + 1 tbsp). 2. Cake can be frozen up to a month. To reheat, bake straight away at 160℃, 10-20 minutes, until the cake is soft. ============================================================================ My Channel link 👇👇    / @thebutterybites   My Cooking Channel👇👇    / @lynshomelicious11   Visit my websites 👇👇 https://thelynalina.blogspot.com/ https://thebutterybites.blogspot.com/ (My New Website :https://thebutterybites.wixsite.com/t...) Instagram 👇👇 Baking IG :   / thebutterybites   Cooking IG :   / lyns_homelicious   ============================================================================ Video Editor : Created by InShot:https://inshotapp.page.link/YTShare Music by Ikson : Moments (purchased version)(https://ikson.bandcamp.com/track/moments) Song : Twinkle in the Night (   • Twinkle in the Night  ) Artist : Aakash Gandhi Licensed to YouTube by: YouTube Audio Library; Warner Chappell, Polaris Hub AB #baking #kuih #bingka #kuihbakarpandan #kuihmuih #viral #resepimudah