Mum : Oh!! really and what about that??
Shawn : Can you make some for me??
Mum was thinking .. Oopsie! i didn't know how to make that. Furthermore i don't have the recipe.
Mum : Oh! i am busy now. Maybe next week when i am a bit free i will make some for you.
Shawn : Oh!! Thank you mummy..you are my best mummy!! Muaks! (mummy goes..lol)
Since i have promised Shawn that i will make this little green flower cake for him, i had to keep my promise. Guess what?? i am so lucky that at the same week, a friend came to me with a local Sibu, Sarawak delicacies cook book to ask me to help her to solve some of her baking questions. I found this little green flower cake's recipe in this book. What a coincidence!! So excited i am going to make this little green flower cake which its name is called KUIH SYARA.
Kuih Syara is a little green flower cake (like what Shawn call it), that is very very delicious. It is made of flour. eggs, sugar, coconut milk and the green colour comes from the pandan juice. When it is cooking in the special type of flower mould on the stove, the whole kitchen is full of the coconut and pandan aroma. The texture of this little green flower cake is soft, light and chewy (QQ).
This is how the bottom of the cake look. It is nicely browned.
The top of this cake is slightly like a little dome.
I use a satay stick or a bamboo skewer to pick the cooked cake out of the mould. Pandan leaf is use as a brush to oil the mould to prevent the cake from sticking to the mould and also fragrance the cake more.
Pandan leaves is the main ingredient that give the wonderful aroma to this cake. I use 10 pieces of old pandan leaves.
1) Use my mil's mortal and pestle to pound this pandan leaves, finely.
2) Pounding until all the fiber of the pandan leaves have break down.
3) i add the pounded pandan leaves into the coconut milk to extract out the pandan juice.
After mixing the ingredients into a batter, then it is ready to bake this cake in the special mould on the stove. YES, bake on the STOVE. Brush a little oil into the mould with the pandan leaf brush. (Do not brush too much) Let the mould heat up for a little while, less then 1 minutes on 1 cm flame. The flame is slightly touch the bottom of the mould.
1) Spoon batter into the mould, filling up 80% of the mould. Once you spoon the batter into the mould you will hear a sizzling sound. That mean the mould is hot enough.
2) Cover the mould with a pot cover (preferable a fitting one) for about 2 minutes. (please check your cake if you smell the aroma of pandan, as the strength of the flame for individual stove, is difference) cooking to long the bottom of the cake will burnt.
3) When the top of the cake is dry and not bubbling anymore, Its mean it is cooked. Just use the bamboo skewer to pick it up, as seen in the pic b-3.
My first attempt. The flame gets too strong and it burnt :(
Cake will be bit and too chewy if it is burnt or brown too much.
Second round lower down the flame a little, 'ta-da' they are cooked and brown nicely ^_^
recipe source: adapted from Sibu Delicacies with my modification in purple :)
A) 200 ml can coconut milk
80 ml pandan juice
(i used 1/2 grated coconut add some water, add pounded pandan leaves to extract out 280 ml coconut milk)
B) 140 g castor sugar (i use 120 g)
C) 280 g all purpose flour
(i used 270 g )
2 teaspoon double action baking powder - sift together with all purpose flour
- Mixed A - pandan coconut milk and B - castor sugar, eggs together and add in C - flour and double action baking powder. Mixed into a smooth batter.If there is still lumps, just sift the batter with a sieve.
- Put the mould onto a hub or stove with flame just touching the bottom of the mould. Oiled the mould with the pandan brush and heat up the mould for less then 1 minutes.
- Spoon some batter into the mould filling up about 80% of the mould. When the batter starts bubbling(refer to pic b-1), cover the mould with a pot cover. Wait for it to cook for 2-3 minutes. When you see the surface of the cake it cook, then pick the cake up with a bamboo skewer.
- Put the cake on a wire rack to cool. Serve!!
Happy Baking and Enjoy ^_^
The Little Thumbs Up event starts on first Tuesday of the month until the last day of the month. Please join us! To join, simply cook or bake any recipe with the theme of the month which is PANDAN for Sep 2013 and link with us at this post anytime until 30th Sep 2013. Don't forget your thumbs up or display this badge! And make sure that: (1) Your post must be a current post preferably within this month. (2) Please mention Little Thumbs Up in your post and link back to Bake for Happy Kids, my little favourite DIY or/and Joceline from Butter. Flour and Me. For more details, please see this.
What after Sep 2013? Mich from Piece of Cake will be the next hostess of October 2013 and her theme is Soy beans! All the upcoming ingredient themes and hosts for the forthcoming months are listed at "Little Thumbs Up" side bar of my blog and hope that you can join in the fun of this event. Thumbs up!
参与的方法非常简单，您只需烹饪或烘焙一道当月主持人的主题材料就可以了. 9月的主持是Joceline (Butter, Flour and Me) 和他的主材'班兰叶'. 9月3号开动了至到9月30号. 请把恁的贴子联线到这里的贴子上
1. 您的贴子必需是最近的作品噢! 比如是9月的.
Zoe (Bake for Happy Kids) 和 我 (my little favourite DIY)/ 和 Joceline (Butter, Flour and Me)
接下来的九月是Mich from Piece of Cake 主持, 活动的主题是'黄豆' 接下来的'小拇指说好' 的活动流程大家可以在mui的部落格的右手边预告将可看到.