Sunday, August 26, 2012

Screwpine Pandan Cakelets-Kueh Bakar

Pandan Cakelets-Kueh Bakar
Hello everybody,

Labor Day is just around the corner, and I am a little sad that summer is coming to an end. Summertime always makes me dream of faraway tropical locales, especially so in Seattle, where our warm months are so short. What is your dream tropical destination? For me tropical locations currently on my dream list to visit are Seychelles Islands and probably Kenya. What are yours?

When I ask people to think of tropical destinations and then name an ingredient that comes to mind, they always think of coconuts. I think of coconuts, too, but I also think of pandan leaves or screw pine leaves. These leaves can be found growing in Florida, Brazil, and many Southeast Asian countries. They perfume foods and desserts, easily making them more complex and exotic. As we celebrate the end of summer, I have created this dessert made with pandan leaves, the ingredient I have long associated with warmth and tropics. 

Thanks for reading.


1 can- 165 ml of coconut milk
5 tbsp of canned pandan juice
3-4 drops of green food coloring
1 tsp baking powder
2 eggs, beaten
125 g of sugar
18 g of butter (just a dab)
150 g flour

1. Preheat oven to 375 F. 
2.  Open and empty the contents of the coconut milk into a medium sized bowl.  Add 5 tbsp of canned pandan juice to the coconut milk.  Add 3-4 drops of green food coloring to enhance the color.
3. To the coconut mixture, add eggs and sugar and baking powder.  Stir until combined.
4. In a separate bowl, use your fingers to work the small dab of butter into the flour.  Rub the butter in until it is completely incorporated.
5. Mix the flour/ butter mixture into the liquid ingredients.  Use a whisk to stir until combined.
6. Butter 12 small sponge cake molds  and fill the molds until they are about 3/4 full.  
7. Tap each mold down firmly a few times on a hard surface to ensure the batter is completely "compacted" and there are no large air spaces in between the mold and the liquid batter.
8. Bake for 25-30 mins until the cake tester comes out clean when a toothpick is inserted into the center.
9. Tap the cake out of the mold and let cool completely on a wire rack.

Recipe written by Recipe adapted from Traditional Nonya Cuisine Cookbook, available for sale on 


Traditional Nonya Cuisine Cookbook

Kueh Bakar Mold
Kueh Bakar Mold

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