Hello, I’m Clara. Today, I’m gonna show you how to prepare malaysian baked pandan custard cake recipe. Never skip a recipe of the day again. Here are our most recent very simple family recipes to try. Nowadays, I am going to make it a bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Malaysian Baked Pandan Custard Cake Recipe
Malaysian Baked Pandan Custard Cake is one of the most well liked of current trending foods on earth. It is simple, it’s fast, it tastes yummy. It’s enjoyed by millions every day. Malaysian Baked Pandan Custard Cake is something that I’ve loved my whole life. They are fine and they look wonderful.
To get started with this recipe, we have to prepare a few components. You can have malaysian baked pandan custard cake using 9 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to make Malaysian Baked Pandan Custard Cake:
- Take 1 cup water
- Get 7 pandan leaves
- Make ready 4 large eggs
- Prepare 1 cup sugar
- Make ready 2 cups coconut milk
- Prepare 1 1/4 cup flour
- Get 1/4 tsp salt
- Take Oil for pans
- Make ready 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
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