Kuih Pandan Cara Manis (gula Melaka version) 斑兰小甜糕

 

I immediately bookmarked this recipe when I saw Joceline prepared this kuih.  So I can also make use of the kuih bahulu mould that sitting in the cabinet for too long. I use gula Melaka (palm sugar )instead of white sugar as suggested, it turned out like eating ondeh ondeh,  so this kuih has more coconut taste than pandan taste, sweet and light.

 

see the gula Melaka (palm sugar) turned into tempting syrup !

 

First prepare the batter 

 

prepare ready with gula Melaka or white sugar (since the batter is without sugar, so you have to add more sugar )

 

greased the mould with cooking oil on gas stove over low heat

 

fill half of the batter

spoon sugar at the middle (sorry for the messy look ^_^)

 

fill up the balance half

 

cover and cook

 

 

remove the kuih using skewer (when no more seeing white part of batter, that means kueh is cooked)

Kuih Pandan Cara Manis (gula Melaka version) 斑兰小甜糕

(recipe source: adapted from Butter Flour & Me)
* makes 20pcs

Ingredients

100g cake flour
100g coconut milk
100g pandan water or 15g homemade pandan paste + 85g water
1 egg
A pinch of salt

Cooking oil

Gula Melaka (palm sugar ) or coarse white sugar
Kuih Bahulu mould , flower pattern
Satay skewer

Method

1. Mix all ingredients in a mixing bowl, strain the batter.
2. Heat up the Kuih Bahulu mould over a gas stove.
3. When the mould is hot, grease the cavity with cooking oil.
4. Spoon batter into each cavity half full (about 1tbsp), fill gula Melaka (about 1/2tsp) at the centre of each batter.
5. Spoon batter to completely cover each of the cavity. Close with a lid, cook till golden brown (take about 3-4mins, and no more seen uncooked (white) batter).
6. Remove the kuih with a skewer.
7. Serve warm or cold with coffee or tea.

I am submitting this post to Little Thumbs Up September - Pandan hosted by Joceline @ Butter, Flour & Me, organized by Zoe@ Bake For Happy Kids and Mui Mui @ My Little Favourites DIY