Recipe : Kueh Bakar Pandan Santan

Kueh Pandan Bakar Santan

Kueh Pandan Bakar Santan is a traditional Malay dessert with custard like texture and flavoured with pandan extract and coconut cream.

The very first time my daughter had this kueh, she loves it immediately. She even ask me for the recipe and very eager to assist me in baking this kueh.

I always use the freshly squeezed pandan extract.

I am pleased to share with you the following recipe :

Ingredients

1 cup caster sugar

25 gm salted butter (room temperature)

2 ½ cup plain all purpose flour (sifted)

3 eggs

1 tbsp of roasted sesame seeds

500 ml coconut cream (Kara brand)

1 cup homemade pandan extract (made using 10 matured pandan leaves)

1½ cup water
(Combine coconut cream, pandan extract and water in a bowl)

Procedure

Heat the oven at 180 C.

Grease your baking pan with butter.

In an electric mixer, place the sugar and butter, beat on medium speed for 3 minutes until light and creamy. Add the eggs one at a time until all the mixture incorporated.

With the mixer on low speed, add one third of the combination of coconut cream, pandan extract and water followed by the sifted flour. Repeat with another one third of the mixture and the remaining last flour.

Scrape down the side of the bowl and continue mix for a minute or two till no lumps.

Pour your batter into the baking pan, sprinkle some sesame seeds on top of the batter and bake for 60 minutes or until a toothpick inserted in the centre and comes out clean.

Transfer to wire rack to cool.

Enjoy!

Basil Pesto recipe

Basil Pesto

Pesto means sauce.

If you have too much fresh Basil leaves in your garden, use it to make it into sauce.

I use the sauce to serve it with pasta.

Fresh basil leaves

 

 

Pine nuts and garlic

Ingredients

70 gm fresh Basil leaves

25 gm roasted pine nuts or walnuts

2 cloves garlic

½ cup extra virgin olive oil

Salt and ground black pepper to taste

½ cup parmesan cheese

Procedure

Blend Basil leaves, nuts, garlic and oil into paste in a food processor.

Season it with salt and pepper.

Transfer it into a bowl.

If you are using it immediately, add parmesan cheese.

Otherwise store it in an air-tight glass container and place it in a refrigerator or freeze it.

Allow me to share with you how I cook the Basil pesto for my pasta :

Blend a brown onion. Heat a pan. Sprinkle some extra virgin olive oil. Saute the onion till golden brown. Add in Basil pesto. Stir and mix together. Add more salt or pepper to taste. If you love having more cheese, add another ¼ cup of parmesan cheese. Turn off heat.



Cooked basil pesto with additional cheese



Agar-agar palm sugar (gula Melaka) with coconut cream and egg

Agar-agar palm sugar (gula Melaka) with coconut cream and egg.

 

This jelly is my all time favourite. One piece is always never enough.

It is advisable to use a good quality Gula Melaka for making this jelly. You could smell and taste the difference between a good quality as compared to low grade Gula Melaka. I bought my Gula Melaka from a sundry shop at Jalan Kubu in Melaka.

A good quality Gula Melaka is sold in blocks, dark in colour, soft and crumbly and as mentioned earlier, it smells more fragrant.

I use the following recipe to make my Agar-agar Gula Melaka :

Good quality gula Melaka

Ingredients :

(A)

4 cups water

10 gm agar-agar powder

200 gm gula Melaka

¼ cup brown sugar

1 pandan leaf (tie into a knot)

 

(B)

250 gm coconut cream (kara brand)

1 egg

A pinch of salt

(Mix the 3 ingredients together and set it aside)

 

One 9 inch line baking tray (wet it)

 

Procedure

Prepare a pot. Place (A) in the pot. Let it boil and at the same time keep on stirring until sugar dissolves. Remove pandan leaf.

Add (B) into the same pot. Continue stirring and let it boil rapidly for 2 minutes.

Turn off heat.

Pour the agar-agar mixture into the baking tray. Let it cool.

Place it in the refrigerator for the agar-agar to harden.

Slice and serve chilled.

Enjoy!