Kueh Bakar

19 Jun

The sister is very the Melayu (read: Malay). She doesn’t really fancy Western desserts, she still very much prefers the traditional kueh. Every fasting month, she will always request the father to buy kueh bakar and it must be in those floral designs. And being the lovely elder sister that I am, I decided to search for a recipe and tweaked it a little bit so that it’s not too sweet.


  • 300gm plain flour
  • 300ml thick coconut milk
  • 300ml water
  • 250gm caster sugar
  • 50gm ghee
  • 8 pandan leaves
  • 3 eggs


Blend pandan leaves with 300ml water and strain out the pandan flavoured water. Cream the eggs with sugar till sugar dissolves.  Add in the thick coconut milk and pandan flavoured water. Fold in the flour and mix well. Strain the mixture. Melt the ghee in a 9-inch round tin (or any shaped tin as desired). Pour in the mixture. Bake in a preheated oven at 175 degrees Celsius for about an hour. Let the kueh bakar cool in tin before turning out.

Best served with hot tea infused with pandan leaves 🙂

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