Although I was busy driving around running errands in the morning, I managed to make Kuih Bakar Kentang. I've been thinking of having this traditional kuih, the one without potatoes. But since I've bookmarked this recipe when I first saw it on Dj's blog DapurKu SaYang, I thought today is a good time to try it out.
I love this kuih. It's rich but not too sweet. The mixture was slightly thick so I had difficulty straining it. So I added more milk. I also added pandan juice for a more fragrant kuih.
Kuih Bakar Kentang
2 potatoes (cooked & mashed)
2/3 cup castor sugar
1 cup plain flour
1 cup coconut milk
juice from 3 pandan leaves (I added.)1/3 tbsp ghee - melted (I used 1 tbsp.)
3 tbsp evaporated milk (I used 4 tbsp fresh milk.)
- Mix egg & sugar. Add flour & coconut milk & mix thoroughly. Strain.
- Pour mixture onto mashed potato & mix until well blended. Finally, add ghee & colouring & mix thoroughly.
- Grease baking pan. Pour mixture into pan & sprinkle sesame seeds. Bake for about 30 minutes.