Well, this is really embarrassing. Continuing from the kuih-muih postings, the second kuih I tackled was kuih bakar. Kuih bakar translates to “burnt cake”. This sweet kuih tastes like cooked custard, flavoured with coconut and coloured by pandan.
Numerous foodie blogs have undertaken this kuih bakar recipe challenge (not so much as a challenge actually, and you will see what I mean when you know how to make it) and everyone, let me mention this again…EVERYONE has succeeded with the kuih bakar recipe. Except for, me.
Have a look at Almost Bourdain’s kuih bakar recipe, which I followed.
Mine turned out like this…
The difference is that I have made mine a little smaller, thinking that it is easier to pick up and eat as a finger food snack. But I have never imagined that it had puffed up that much so much so, that it is hollow inside. Nevertheless, it is delicious. Besides, it looks interesting too!
Therefore, for those of you who knows what kuih bakar is will say that mine turned out a little differently. And for those who tried this kuih bakar recipe for the first time and like it; the puffed up version of kuih bakar, this recipe is a keeper. When it turns out slightly different, it is not a failure. I will say that, “this is my avant-garde approach to kuih bakar“. What’s more, that cooking is an art.
Dear Vi Vian,
If you want, I can give you my mum’s best kuih bakar recipe and probably a few other Malay traditional kuih.
Oh, definitely! I’d love to have them!