Kuih Bakar, also known as Kuih Bengkang Gandum, is a beloved traditional dessert in Malaysia. These bite-sized treats are known for their rich, soft, and eggy texture, often compared to a delectable cross between pudding and cake.
Traditional Kuih Bakar dish
Kuih Bakar is a staple in Malay households and at food stalls throughout Malaysia, especially during festive seasons like Hari Raya. Traditionally, the cakes were baked using burnt coconut husks for heat. Today, ovens are more commonly used, but some vendors still hold onto the time-honored technique.
The star of the show is the fluffy interior, which gets its vibrant green hue from fragrant pandan leaves. The magic doesn’t stop there! A delightful contrast comes from the crispy, caramelized crust that’s often sprinkled with sesame seeds, adding a delightful nutty aroma and textural element. Freshly baked Kuih Bakar is an experience for the senses. Imagine the wonderful aroma of pandan and toasted sesame seeds wafting through the air, whetting your appetite even before you take a bite.
There are variations of Kuih Bakar, but the most common type is the Kuih Bakar Pandan, featuring the classic pandan flavor. This delightful dessert is a testament to Malaysia’s rich culinary heritage and is sure to tantalize your taste buds.
Article by Mika Natalia
