Kuih Bakar Pandan Garing Di Luar Lembut Di Dalam | Pandan Custard Cake

Salah satu kuih tradisi yang telah dimodenkan dan dibakar menggunakan ketuhar yang lembut dan lemak manis dan menggunakan jus pandan segar. Kuih bakar pandan ini rasanya tidak muak tiada bau telur dan kaya dengan rasa santan dan pandan. Kuih boleh bertahan selama 1 ke 2 hari pada suhu bilik dan boleh bertahan sehingga seminggu dalam peti sejuk. Bakar sebentar sebelum dinikmati untuk mendapatkan rasa garing di bahagian luarnya. Selamat mencuba! Jumlah Hidangan : 4 keping kuih bakar pecah 8 🍀BAHAN-BAHAN : ❤️Jus Pandan : 6 helai daun pandan 430 ml air | 1 & 3/4 cawan (menghasilkan anggaran 380 ml jus pandan) ❤️Adunan Kuih : 3 biji telur gred A 200 gm gula pasir | 1 cawan 2 gm garam | 1/2 sudu teh 375 ml krim santan KARA / santan pekat | 1 & 1/2 cawan Jus pandan 1/2 sudu teh esen vanilla 1 sudu teh pes pandan 30 gm marjerin/ mentega/ minyak sapi | 2 sudu besar 220 gm tepung gandum | 1 & 3/4 cawan 15 gm tepung jagung | 2 sudu besar Marjerin/ minyak sapi untuk olesan acuan Bijan putih secukupnya 🍀SUHU MEMBAKAR : 180℃ | 350℉ untuk 40-45 minit pertama, api atas bawah, rak bawah 200℃ | 390℉ untuk 5-10 minit seterusnya, api atas bawah, rak atas =========================================================================== [ENGLISH] Kuih bakar pandan or pandan custard cake is one of a traditional Malaysian kuih. It is a rich, soft, moderately sweet kuih and infused with pandan flavor and bake to perfection. The kuih is traditionally baked with a charcoal stove, but nowadays, it can easily be baked in oven. The crust is crispy and topped with white sesame while the inside is soft and tender. It can lasts up to 2 days at room temperature while you can keep it up to 7 days chilled. Re-bake the kuih for a few minutes for crispier crust before enjoying. Happy baking! Yield : 4 pieces of kuih baked in kemboja mold 🍀INGREDIENTS : ❤️Pandan Juice : 6 pandan leaves 430 ml water | 1 & 3/4 cups (you'll get about 380 ml pandan juice) ❤️Batter : 3 large eggs 200 gm sugar | 1 cup 2 gm salt | 1/2 tsp 375 ml KARA's coconut cream or thick coconut milk | 1 & 1/2 cups Pandan juice 1/2 tsp vanilla essence 1 tsp pandan paste 30 gm butter/ margarine / ghee | 2 tbsp 220 gm all purpose flour | 1 & 3/4 cups 15 gm cornstarch | 2 tbsp Margarine/ ghee for greasing White sesame as required 🍀BAKING TEMPERATURE : 180℃ | 350℉ for first 40-45 minutes at bottom rack, top & bottom heat mode 200℃ | 390℉ for the last 5-10 minutes at upper rack, top & bottom heat mode ======================================================================== My Channel link 👇👇    / @thebutterybites   My Cooking Channel👇👇    / @lynshomelicious11   Visit my websites 👇👇 https://thelynalina.blogspot.com/ https://thebutterybites.blogspot.com/ Instagram 👇👇 Baking IG :   / thebutterybites   Cooking IG :   / lyns_homelicious   ============================================================================ Video Editor : Created by InShot:https://inshotapp.page.link/YTShare Music: Song : Shattered Paths (   • Shattered Paths  ) Artist : Aakash Gandhi Licensed to YouTube by: YouTube Audio Library; Warner Chappell, Polaris Hub AB) #resepiviral #kuihmelayu #kuihtradisi #kuihbakarpandan #trending #resepimudah #resep