I love this sweet, soft and rich kuih which is laced with pandan flavour.
Traditionally, this cake is baked in a brass mould.
I didn't own any so I baked this kuih in a non stick pan instead.
It still tasted good to me with the slightly browned and crusty top.
Ingredients
2 cups self raising flour
1 cup caster sugar
2 small packs of coconut milk (200 ml a pack)
3 eggs
1 cup of pandan juice (i used about 3 tbsp of pandan paste + water to make a cup)
a pinch of salt
2 tbsp canola oil
Method
Preheat oven to 175C.
Grease a pan with 2 tbsp of canola oil and place the pan in the oven.
Meanwhile, in a large bowl, whisk flour, sugar, coconut milk, egg and salt.
Take the pan out of the oven and pour mixture in the pan.
Bake in preheated oven for about 90 mins or until a toothpick inserted into centre of kuih comes out clean.
Allow to cool completely before cutting.
