Kuih Bakar
Pencuci Mulut • Malaysia
How to Make Kuih Bakar (Traditional & Healthy Version)
Kuih Bakar is a beloved Malaysian dessert, known for its vibrant green hue and aromatic pandan fragrance. This classic treat is often enjoyed during festive seasons and family gatherings, embodying the rich multicultural heritage of Malaysia. The name 'Kuih Bakar' literally means 'baked cake' in Malay, reflecting its preparation method and its place in the kuih-muih family of local snacks. The traditional recipe highlights the use of local ingredients like fresh pandan leaves and 'santan' (coconut milk), which lend a unique flavor and creamy texture. The crispy golden brown crust and moist, custardy center make Kuih Bakar a delightful choice for those who appreciate Malaysian desserts. Its simplicity and versatility have made it a staple at bazaars and celebrations, particularly among the Malay community. Choosing this healthier version of Kuih Bakar means enjoying the authentic taste while being mindful of your nutrition. By using natural sweeteners and lighter coconut milk, you get a treat that fits well into a balanced diet without sacrificing the traditional flavors that Malaysians love.
Bahan-bahan(untuk 2-inch slice)
- 5 leaves Pandan leaves (Daun pandan, blended for juice)
- 2 large Eggs (Fresh, preferably kampung eggs)
- 1 cup Santan (coconut milk) (Light coconut milk)
- 1/2 cup Whole wheat flour (Gandum, healthier alternative)
- 1/4 cup Stevia or coconut sugar (Natural sweetener)
- 1 tablespoon Sesame seeds (Bijan, for topping) - pilihan
- 1/4 teaspoon Salt (To balance sweetness)
- 1/2 cup Water (For pandan juice extraction)
- 1 teaspoon Oil (Vegetable oil to grease pan)
Arahan
- 1
Blend pandan leaves with water until smooth. Strain to extract fresh pandan juice.
5 minutes
Use mature pandan leaves for a stronger aroma.
- 2
In a mixing bowl, whisk eggs until fluffy. Add santan, pandan juice, and salt. Mix well.
3 minutes
Ensure eggs are fully whisked for a lighter texture.
- 3
Gradually add whole wheat flour and stevia/coconut sugar. Stir until batter is smooth and free of lumps.
4 minutes
Sift flour to avoid clumps.
- 4
Preheat oven to 180°C. Grease a small baking pan with oil.
2 minutes
Use non-stick spray for easier cleanup.
Kenapa hidangan ini sihat
By substituting refined flour with whole wheat and using natural sweeteners, Kuih Bakar becomes a lighter, more balanced dessert. The fiber from wheat helps with digestion, and the lower sugar content supports stable energy levels. Coconut milk, especially the lighter version, provides essential fats without overwhelming calories, making this recipe ideal for calorie-conscious Malaysian food lovers.
This healthy Kuih Bakar recipe features whole wheat flour, which adds fiber and B vitamins. The use of light santan reduces saturated fats, while eggs provide protein and essential amino acids. Pandan leaves are rich in antioxidants, and coconut sugar or stevia offers a lower glycemic index compared to refined sugar. Sesame seeds supply calcium and healthy fats, making this dessert both delicious and nutritious.
Petua
- 💡Tip 1: Use fresh pandan leaves for authentic aroma and natural color.
- 💡Tip 2: Let kuih cool completely to get clean, neat slices.
- 💡Tip 3: Toast sesame seeds lightly before sprinkling for extra crunch and flavor.
Penyimpanan & hidangan
Store in an airtight container at room temperature for up to 2 days, or refrigerate for longer freshness. Warm slices in the microwave for 10 seconds before serving.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 140.0 kcal |
