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
Arahan langkah demi langkah
Step 1 · Blend pandan leaves with water until smooth
Blend pandan leaves with water until smooth. Strain to extract fresh pandan juice.
Step 2 · In a mixing bowl
In a mixing bowl, whisk eggs until fluffy. Add santan, pandan juice, and salt. Mix well.
Step 3 · Gradually add whole wheat flour and stevia/coconut sugar
Gradually add whole wheat flour and stevia/coconut sugar. Stir until batter is smooth and free of lumps.
Step 4 · Preheat oven to 180°C
Preheat oven to 180°C. Grease a small baking pan with oil.
Step 5 · Pour batter into the greased pan
Pour batter into the greased pan. Sprinkle sesame seeds (bijan) on top for added crunch.
Step 6 · Bake for 20 minutes or until the top is golden brown and a toothpic...
Bake for 20 minutes or until the top is golden brown and a toothpick comes out clean.
Step 7 · Let kuih cool before slicing
Let kuih cool before slicing. Serve warm or at room temperature.
Mengapa resipi 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.
Nota tentang tradisi
Kuih Bakar is synonymous with Malay celebrations, especially during Hari Raya Aidilfitri. It is commonly served at kenduri (feasts) and family gatherings across Peninsular Malaysia, particularly in Selangor and Negeri Sembilan. Its eye-catching green color and toasted sesame topping make it a festive favorite, symbolizing warmth and hospitality in Malaysian homes.