Friday, May 29, 2009

Kek Pandan Bakar Mini


2 eggs
75 gm. sugar
1/2 tsp. salt
120 gm. plain flour
1 Tbsp. Sago flour or Tapioca flour
1/2 tsp. baking powder
30 ml pandan juice (blend some pandan leaves with water)
35 ml. coconut milk or santan
25 ml. water
2 Tbsp. cornoil


(1) Mix all the ingredients together and stir till smooth.
(2) Heat up Kueh baulu mould over stove, brush with some oil, spoon some batter in and cook till bubbles appear .
(3) Use a cover to cover it for a few mins. to make sure that the mini cakes are cooked.


Anonymous said...

Wah, these looks good. Can share the recipe?obace

Stephanie said...

Can you post the recipe for this? Thanks.

Anonymous said...

I absolutely love this photo. I'd like to try this at home. Would you be so kind as to post the recipe here. It looks like it is steamed batter, which is first fermented for all those nice holes to show up.


Lillian said...

Hi Aunty Yochana,

My girls love this kueh, can i have the receipe? Please.....thank you.

Lillian said...

hi Aunty Yo, still waiting for yr recipe, is there any problem? or u can send to my email
rds, Lillian

Anonymous said...

Hi aunty,please share recipe.They look so yummy .

lierre.empire said...

aunty yochana,

Can email me this recipe? :) i been searching for a good old one..urs looks great!!!

my email..

Anonymous said...

Hi Aunty Yo,
is sago flour same as Hoen Kwe flour?


Anonymous said...

Hi,the recipe looks interesting,but if no this type of mould what is the best alternative way to make this kueh,thks

Aunty Yochana said...

Hi anonymous

I think u can use a non-stick pan, then drop a table spoon on top like making pancake or you can use a chwee kueh mould to do it.


Anonymous said...

Hi Aunty,
Is sago flour same as Hoen Kwe flour?


Anonymous said...

this recipe is steam or bake type ?since it can be use with chwee kueh mould.thks for the patience in answering,regds

Olivia said...

Hi Aunty Yochana

When I was a young girl, I just couldn't stop popping into my mouth these little treasures till my mum stopped me. It is fantastic that you have shared this recipe here so willingly. Thank you so much. I will find time to do them... hee hee.. mum is not going to stop me now for popping in extra pieces...


MsCake said...

Hi Aunty Lucy

You mentioned that if no kueh baolu mould, we can use the small chwee kueh mould. Do we steam it or bake it(what degree)?? If by steaming, we may not be able to get the brown base like yours.

Would appreciate if you can advise. Thanks so much.


Anonymous said...

Aunty I want to know this small cake is bake or steam?
Please advice



Aunty Yochana said...

Hi Catherine and Lilian

This cake is cooked over a stove.

I used a kueh bolu mould with a cover. it's just like making pancakes.


delia said...

Hi aunty,
i've the mould without the cover. can make without using the cover?

Jantima said...

Hi. thanks for your recipe. I am Thai but fond of this sweet. I will try the recipe soon.

Jantima said...

Thanks for your recipe. I have already tried it this morning. It is very good. I am Thai. I have searched for this recipe for a long time. In Thailand we call it Kanom Kruk Singapore. Kamom Kruk is sweet which we have to cook in the mold similar to what you have. But Thai kanom kruk is made from rice flour blended with coconut milk, mashed cooked rice, palm sugar and a little bit of salt. Then we top it with coconut cream and sprinkle it with chopped shallot or corn or pumpkin.

However in Thailand, we use different kind of mold for kanom kruk Singapore. Each hold has the flower shape.

Thanks again for the good recipe

cocoraisin said...

Hi Aunty Yochana,

If I don't have baulu mould, could I cook this over a small frying pan instead, like cooking a small pancake?

Thank you so much for your help :)