Traditional Malay cake Kuih baka pa

Traditional Malay cake Kuih baka pandan, is most commonly available during the Ramadan period. Sweet, creamy and perfumed with pandan leave juices, this kuih or kueh, is the perfect dessert to round off your meal.
Makes4
Ingredients:
Ingredients A:
180g plain flour, sifted
220g castor sugar
¼ teaspoon salt
5 “A” size eggs
500ml coconut milk
60ml pandan juice, from 10 pandan leaves
¼ teaspoon pandan colouring (optional)
4 tablespoons ghee, for brushing moulds
13 cm Brass moulds
Method:
1. Put ingredients A in a mixing bowl.
2. Mix it with a whisk, till combined. Set aside for 20 minutes. Sieve.
3. Heat brass moulds in the oven at 180ْC for 3 minutes.
4. Remove moulds from oven and brush them with ghee.
5. Quickly pour batter into heated moulds and bake for 20-25 minutes or until the top of the kuih is light brown. Test by inserting a stick into the cake. It’s cooked when stick comes out clean.
6. Cool kuih in the moulds and remove once it i cool enough to handle.
7. Slice and serve.
With more than 10 years experience in the food industry, Debbie is a true-bred Nyonya who hails from Malacca. She is the author of numerous cookbooks, including “UNDERWRAPS” by Marshall Cavendish Cuisine and “Penang Food Guide & Cookbook” and “Nyonya Flavours” by Star Publications. Debbie develops and tests recipes for companies, and contributes to magazines. She is also a Nyonya food consultant for Tourism Malaysia.

結果 (中文) 1:

在斋月期间传统马来蛋糕各种 baka 香兰，是市面上最普遍的。甜，奶油和芳香与香兰假果汁或各种糕点，这是完美的甜点要舍入您的用餐。Makes4成份:与成份:180 克普通面粉筛220 克蓖麻糖1/4 茶匙盐5"a"大小的鸡蛋椰浆 500 毫升香兰汁 60 毫升，从 10 香兰叶1/4 茶匙香兰着色 (可选)4 汤匙酥油，刷模具13 厘米黄铜模具方法:1.将原料 A 放在碗中搅拌。2.把它和混合搅拌，直到相结合。预留 20 分钟。筛子。3.加热 3 分钟黄铜模具 180ْC 在烤箱里。4.从烤箱中取出模具和它们刷上酥油。5.迅速将面糊倒入加热模具，烤 20-25 分钟或直到用力按下蛋糕的顶部是浅棕色。通过一根棍子插入蛋糕测试。它被煮当棍子出来干净。6.降温的各种霉菌并删除它，一旦我冷静足以处理。7.切片和服务。具有 10 年以上食品行业的工作经验，黛比是真正孕育的女主人 t v 来自马六甲。她是众多的烹饪书籍，包括"UNDERWRAPS"由马歇尔卡文迪什菜和"槟城食物指南 & 食谱"和"味道"的明星出版物的作者。黛比 wpzoom 开发并测试食谱为公司，并有助于杂志。她也是马来西亚旅游女主人食品顾问。