Baked Pandan Cake

Ingredients A:
180g plain flour, sifted
220g castor sugar
¼ teaspoon salt
5 “A” size eggs
500ml coconut milk
60ml pandan juice, from 10 pandan leaves
¼ teaspoon pandan colouring (optional)
4 tablespoons ghee, for brushing moulds
13 cm Brass moulds


Method:
1. Put ingredients A in a mixing bowl.

2. Mix it with a whisk, till combined. Set aside for 20 minutes. Sieve.

3. Heat brass moulds in the oven at 180ْC for 3 minutes.

4. Remove moulds from oven and brush them with ghee.

5. Quickly pour batter into heated moulds and bake for 20-25 minutes or until the top of the kuih is light brown. Test by inserting a stick into the cake. It’s cooked when stick comes out clean.

6. Cool kuih in the moulds and remove once it is cool enough to handle.

7. Slice and serve.