Friday, May 29, 2009

Kek Pandan Bakar Mini





Ingredients:

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

Method:

(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.
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20 comments:

  1. AnonymousMay 15, 2009 10:56 pm

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

    ReplyDelete
  2. StephyMay 15, 2009 11:16 pm

    Can you post the recipe for this? Thanks.

    ReplyDelete
  3. AnonymousMay 16, 2009 4:59 am

    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.

    Thanks,
    Vidya

    ReplyDelete
  4. LillianMay 16, 2009 12:48 pm

    Hi Aunty Yochana,

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

    ReplyDelete
  5. LillianMay 17, 2009 9:32 pm

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

    ReplyDelete
  6. AnonymousMay 18, 2009 7:29 pm

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

    ReplyDelete
  7. lierre.empireMay 25, 2009 3:27 pm

    aunty yochana,

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

    my email.. ivycsh78@yahoo.com.sg

    ReplyDelete
  8. AnonymousMay 29, 2009 4:50 pm

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


    Alice

    ReplyDelete
  9. AnonymousMay 29, 2009 4:55 pm

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

    ReplyDelete
  10. Aunty YochanaMay 29, 2009 5:18 pm

    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.

    rgds

    ReplyDelete
  11. AnonymousMay 29, 2009 8:11 pm

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



    Alice

    ReplyDelete
  12. AnonymousMay 30, 2009 7:46 pm

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

    ReplyDelete
  13. OliviaJune 01, 2009 4:15 pm

    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...

    Cheers
    Olivia

    ReplyDelete
  14. MsCakeJune 02, 2009 3:56 pm

    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.

    Catherine

    ReplyDelete
  15. AnonymousJune 02, 2009 4:11 pm

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

    Thanks

    Lilian

    ReplyDelete
  16. Aunty YochanaJune 02, 2009 10:38 pm

    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.

    rgds

    ReplyDelete
  17. deliaJune 29, 2009 9:46 am

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

    ReplyDelete
  18. UnknownMay 16, 2011 2:54 pm

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

    ReplyDelete
  19. UnknownMay 22, 2011 12:28 pm

    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

    ReplyDelete
  20. cocoraisinOctober 13, 2011 9:40 am

    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 :)

    ReplyDelete