Its origins may be humble but there’s one thing you can be certain of – Green Tea Kuih Bakar is a crowd pleaser.
Cooked up in the kampung, its original recipe used pandan-flavoured batter cooked over an open fire in beautiful flower-shaped bronze pans. It’s comfort food made for sharing.
This humble dessert is also known as Kuih Bakar Kemboja because of its distinct flower shape.
More importantly, it has a smoky, charred, and sticky texture that is very addictive. Butterkicap’s version however is more cosmopolitan, using green tea powder.
Surprisingly, it gives this recipe a rich and lingering earthy sweetness that pairs excellently with the crunchy sesame seeds on top.
• 117g (1 1/4 cups) wheat flour
• 216g (1 cup) sugar
• 4 large eggs
• 20g (2 tablespoons) sesame seed
• 1 teaspoon salt
• 684 ml (3 cups) santan
• 1 1/2 teaspoons green tea powder
• 8 tablespoons vegetable oil
• Preheat the oven at 180 degrees celsius for one hour.
• Add flour, sugar, salt, eggs and coconut milk into a bowl. Add hot water to the green tea powder, whisk and add it in the bowl.
• Whisk it well.
• Sieve the batter into a separate bowl in order to remove lumps.
• Take the bronze flower moulds and place them on the stove. At a medium-high heat, put in two tablespoons of oil in each mould and let it heat up for one to two minutes.
• When the mould is sufficiently heated, lessen the heat and fill the mould with batter.
• Sprinkle some sesame seeds on top and let the batter cook in the moulds for another two to three minutes.
• Turn off the heat and take off the batter-filled moulds from the stove and place in the oven for 45 minutes.
9. Remove from oven and let sit for 15-20 minutes to properly set.
• If you do not have the classic flower moulds, you can use a 9 x 9-inch pyrex tray to make your green tea kuih bakar. Just oil the tray, pour in the batter and bake it in the oven for 45 minutes at 180 degrees celsius.
This article first appeared in butterkicap.com
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