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Easy Kuih Bakar Pandan / Kuih Bakar Kemboja

written by Marvellina Updated: August 31, 2021
11.5K
PIN RECIPE COMMENTS VIEW RECIPE
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Rich, moist, and dense kuih is infused with pandan flavor and bake to perfection. It has a nice crust on the outside and a moist tender inside. It has an amazing flavor and a kuih that you keep going back for more.
Easy Kuih Bakar Pandan / Kuih Bakar Kemboja
I’m a huge fan of traditional kuih muih or kue basah is what we call in Indonesia. Kuih bakar pandan is very similar to what we call kuih bingka. Most bingka uses gluten-free flour such as rice flour and/or tapioca starch, but there are some that use all-purpose flour too. Kuih bakar uses all-purpose flour and is traditionally baked in a flower-shaped pan that resembles the Kemboja flour, hence the name kuih bakar kemboja. I don’t have the special pan and so I just use a regular bundt pan

The recipe rundown

Taste: Rich with the right amount of sweetness and a nice toasty aroma from the sesame seeds. I don’t find it eggy at all
Texture: Nice crust on the outside with the moist, slightly bouncy, and nicely dense inside
Difficulty: Easy

How to make easy kuih bakar pandan

1. Grease the bundt pan with some oil and then coat with flour. Shake off any excess. If you use a regular square or round pan, brush with some oil and line the bottom with parchment paper for easier release

2. Crack the eggs in a large mixing bowl and use a whisk to beat the eggs

3. Add sugar, coconut milk, pandan juice, pandan essence if using, and oil. Whisk well to combine

4. Sift in flour and salt

5. The mixture will be lumpy

6. Strain mixture to get rid of any lumps

7. Pour in the cake batter into the prepared pan

8. Bake in the preheated oven in the middle rack for 10 minutes and then sprinkle with sesame seeds on top and continue to bake for another 40 minutes. Increase the oven temperature to 400 F (190 C) and bake for another 10 minutes until the top are golden brown and crisp

9. Remove from the oven and let it cools down completely in the pan before unmoulding the kuih. The kuih will sink a bit in the middle as it cools down and that’s normal
Easy Kuih Bakar Pandan / Kuih Bakar Kemboja

Tips for making good kuih bakar pandan

1. Make sure you preheat the oven 10 minutes before you start working on the recipe
2.  I won’t suggest using a blender. I’ve tried twice using a blender to blend everything and the results weren’t good. Too many bubbles and the cake ends up with lots of holes inside
3. Blend pandan juice with water instead of coconut milk as the heat from the blender may separate the coconut milk
4. For a more vibrant green color, you can add pandan essence
5. Use a strainer to strain the batter to catch some lumps from the flour and eggs
6. Let the cake cools down completely before trying to unmould the cake and serve

Easy Kuih Bakar Pandan / Kuih Bakar Kemboja

How to store kuih bakar pandan

1. Let the cake cools down completely
2. Wrap the cake with a cling wrap or store it in an air-tight container and it can be kept at room temperature for 2-3 days if it’s not too humid where you are
3. For longer storage, cut into individual serving sizes, wrap tightly with a cling wrap and put them inside a freezer bag, push out all the air, and seal. It freezes well for up to one month
4. When ready to serve, you don’t need to thaw. Loosely wrap in a foil and preheat in an oven at 350 F for 15-20 minutes or until heated through

Did you make this kuih bakar pandan recipe?

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Easy Kuih Bakar Pandan / Kuih Bakar Kemboja

You may also like these similar traditional kuih muih

Bingka Tepung Beras (Baked Rice Flour Coconut Cake)

Bingka Tepung Beras (Baked Rice Flour Coconut Cake)

Bingka Ubi Kayu (Baked Cassava Cake)

Bingka Ubi Kayu (Baked Cassava Cake)

Recipe is adapted from Table for 2 or more. Thank you for a great recipe.

Easy Kuih Bakar Pandan / Kuih Bakar Kemboja

Kuih Bakar Pandan / Kuih Bakar Kemboja

Prep Time 10 minutes mins
Cook Time 1 hour hr
Total Time 1 hour hr 10 minutes mins
Servings 8 slices (8 inch bundt pan or 8 inch round pan)
5 from 3 reviews
REVIEW & RATE PRINT

Ingredients

  • 3 large eggs about 58 grams each with the shell
  • 150 gr granulated sugar
  • 250 ml coconut milk
  • 1 tsp pandan essence optional
  • 1 Tbsp cooking oil
  • 140 gr all-purpose flour
  • ¼ tsp salt

If using homemade pandan juice:

  • 125 ml pandan juice
  • 5 pandan leaves

Topping:

  • White sesame seeds

Instructions
 

  • Grease the bundt pan with some oil and then coat with flour. I use 6-cup (8 inches) bundt pan. Shake off any excess. If you use regular square or round pan, brush with some oil and line the bottom with a parchment paper for easier release
  • Preheat oven to 375 F (190 C) for conventional oven (bottom heat only). If you are using a top and bottom heat oven, preheat at 340 F (170 C)
  • Cut the pandan leaves into small pieces and then blend with the water. Strain and collect 125 ml of pandan juice

Prepare the cake batter:

  • Crack the eggs in a large mixing bowl and use a whisk to beat the eggs. Add sugar, coconut milk, pandan juice, pandan essence if using, and oil. Whisk well to combine. Sift in flour and salt. Strain mixture to get rid of any lumps

Baking:

  • Pour in the cake batter. Bake in the preheated oven in the middle rack for 10 minutes and then sprinkle with sesame seeds on top and continue to bake for another 40 minutes and then check with a skewer or cake tester for doneness. It should be clean with a few wet crumbs are fine. Increase the oven temperature to 400 F (190 C) and bake for another 10 minutes until the top are golden brown and crisp

Cool down:

  • Remove from the oven and let it cools down completely in the pan before unmoulding the kuih. The kuih will sink a bit in the middle as it cools down and that's normal

To serve:

  • I highly recommend serving this cake the next day if you can wait. It tastes much better IMHO

RECOMMEDED TOOLS

Mixing Bowl
Silicone Spatula

*Nutrition facts are just estimates and calculated using online tools*

Nutrition Facts
Kuih Bakar Pandan / Kuih Bakar Kemboja
Serving Size
 
1 slice
Amount per Serving
Calories
240
% Daily Value*
Fat
 
10
g
15
%
Saturated Fat
 
7
g
44
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
2
g
Cholesterol
 
70
mg
23
%
Sodium
 
105
mg
5
%
Potassium
 
114
mg
3
%
Carbohydrates
 
33
g
11
%
Fiber
 
1
g
4
%
Sugar
 
19
g
21
%
Protein
 
5
g
10
%
Vitamin A
 
101
IU
2
%
Vitamin C
 
1
mg
1
%
Calcium
 
19
mg
2
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Did you make this recipe?Let me know how you like this recipe and consider rating it! Tag me @whattocooktoday I'd love to see your photos/videos on Instagram
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10 comments

Jacintam April 17, 2025 - 9:48 pm

Just made the 4th time. First 3 used a bundt pan. This time, managed to get 2 x 7 flower Bahulu pans and 1 x Size 2 traditional pan. Hopefully it will turn out well (meaning whole). Taking it for a gathering.

Wondering what is the easiest way to oil the pans. I USED KITCHEN PAPER. Any tips pls.

Thanks so much.

Reply
Marvellina April 20, 2025 - 8:11 pm

HI Jacintam, sorry for the late reply! I hope the cake turned out well for you to take to the gathering! You can use a spray that has flour in it OR you can butter the pan and then dust with some flour and tap out excess flour. That usually works well with bundt pan or any pan with intricate designs.

Reply
Jennifer November 4, 2024 - 11:18 pm

Hi,
I make this kuih bingka pandan for dessert at a friend’s pot bless lunch. Everyone loved it and gone in minutes!
I followed your recipe to the T and easy to make. This recipe is definitely a keeper & thank you Marvellina.

Reply
Marvellina November 5, 2024 - 8:40 pm

Hi Jennifer, happy to know that everyone enjoyed the recipe! Thank you for taking time to report back 🙂

Reply
Katrina July 22, 2024 - 5:19 am

If I don’t have access to pandan leaves to make pandan juice, can I just use pandan essence? If yes, how much would be appropriate?

Reply
Marvellina July 22, 2024 - 10:10 pm

1 tsp of pandan essence should be good.

Reply
Rika October 31, 2022 - 12:13 pm

Love it!! and easy to follow

Reply
Marvellina October 31, 2022 - 7:54 pm

Happy to know that you find it easy Rika 🙂

Reply
Lucy July 30, 2021 - 11:49 pm

Can’t wait to try this! Using a bundt pan is such a brilliant idea.
How much pandan juice should be added? Is it 125ml or 200ml?

Reply
Marvellina July 31, 2021 - 7:23 pm

Hi Lucy, it should be 125 ml, NOT 200 ml.

Reply
5 from 3 votes

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