No Rise Pandan Cake (Kuih Bingka Pandan)

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Delicious kuih bingka pandan

Delicious kuih bingka pandan

No rise cake? It sounds like a failed cake, right? But then back home in Malaysia, we have a lot of cakes that do not rise because there’s no raising agents added. We classify them as ‘kuih’, a Malay word. There are many varieties of these no rise cakes and they are made with various types of flours. They are all perfect for desserts any time. A lovely party pleaser, too.

I made a big tray of lemon cake (sorry, forgot to take picture) last week to share with my friends but it turned out a total failure…..big sigh. It didn’t rise at all and took ages to bake. The top was slightly burnt. I added baking powder and yet it didn’t rise. How strange! It was just like ‘kuih’. But much to my surprise, my friends all liked it very much….big smiles.

You know one thing I really like about living here in Scotland. No one knows your food is a big failure as long as you don’t mention it. You can cook anything and it will generally pull off well. Now, just remember, don’t serve it to fellow Malaysians. Most are quick to tell by the first look!

Many of my non Malaysian friends love to eat desserts that are soft and a little chewy like the Chinese New Year Nian Gao. I’m sure they will love this very popular Malaysian ‘kuih bingka pandan’. Pandan juice is a very fragrant extract from screwpine leaves. We use a lot of it in Malaysia. It’s a little difficult to get here so most of the time I just use the pandan essence which gives the green colour and the fragrance. Pandan always goes very well with coconut milk. It’s such a beautiful combination.

I made this Kuih Bingka Pandan yesterday to share with my friends. They like it very much. Here is the simple and easy recipe. It’s really simple and quick to make. Hope you give it a try.

Ingredients A
6 eggs
1 & 1/2C sugar
1 tin coconut milk (400ml)
2C water
a little pandan essence (for colour and fragrance)
2C evaporated milk
1/8t salt

Put everything into a big mixing bowl and whisk until well combined.

Ingredients B
2C flour
sesame seeds (to sprinkle on top)

Add flour to the egg mixture above. Mix until combined. There’ll still be some tiny lumps.

Sieve batter into tin

Sieve batter into tin

Grease a baking tin and pour the mixture through a sieve into the tin. Pouring through the sieve will ensure a very smooth texture, without any white spots or lumps of flour.

Sprinkle sesame seeds onto batter

Sprinkle sesame seeds onto batter

Sprinkle sesame seeds generously on top. Bake at 200 degrees Celsius for about 30-40 minutes depending on the size and depth of the tin. Test it with a skewer. If a skewer inserted into the centre comes out dry, then it’s cooked.

Just out from the oven

Just out from the oven

The cake will puff up on baking.

Sinks after cooling

Sinks after cooling

But when it cools down, it will sink. It’s easy to cut when it has cooled down. The easiest is to use a plastic knife to cut. This cake is very delicious. In fact I love all the more burnt edges….mmm.

This is a big cake. You can make half the portion if you prefer. This is a great dessert for parties. Hope you have lots of fun cooking and baking at home.

Til then, see you in my next post.

Other Malaysian desserts that you may be interested in:
Simple, Easy Banana Spring Rolls For Desserts
Sweet Potato Balls For Dessert
Best Coconut Rolls
Chewy Peanut Balls
Peanut Butter Mochi Balls
Keep Smiling Sesame Balls
9 Layered Coffee Rice Pudding
Sweet Potato Donuts
Condensed Milk Tapioca Cake
Baked Tapioca (Cassava) Cake

Quote of the day……

“To succeed you must first improve, to improve you must first practice, to practice you must first learn, and to learn you must first fail.”

- Wesley Woo

Keep Learning Keep Smiling

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15 Comments

suituapui  on March 15th, 2013

Made one with pumpkin. Maybe I can try this one too…

claire  on March 15th, 2013

You know Mary, this is one of the best kuihs sold by the Malays here… They normally made it round and with lots of santan… Love it! You are really “terror”… you “conquered” them all… western, asian, (chinese, malay, indian) don’t think there is anything else you dont know how to do… :p
Blessed is the one who goes and visit you… hahahaa…

Cenwen  on March 16th, 2013

Hey Mary :)

I know, it’s been that I have not given new and I comment but I read each of your posts with pleasure ♥ (things were very difficult for us last year, so much for the short version;) )

Your cake is great! I do not know anything!

Thank you for this lovely recipe :)

Good day!

Lots of kisses ♥

Angie@Angie's Recipes  on March 16th, 2013

This is new to me…Looks fantastic! I really would love taste it.

lena  on March 16th, 2013

hi mary, yes, we love our kuihs here. I nvr tasted a pandan flavoured kuih bingka but i can pretty sure it is so aromatic. Lemon cake like kuih..then just tell them it’s lemon kuih :D

Mich Piece of Cake  on March 17th, 2013

ha ha I was laughing when you said not to serve the no rise cakes to the Malaysians… I actually like these type of dense kuih…your no rise pandan cake looks good.

Jeannie  on March 17th, 2013

Ahh, I love bingka is one of my favorite kuih too and I could eat a few pieces at one sitting, after that felt guilty!:P If I make this, I have to give away some as soon as possible! They are irresistible!

Blackswan  on March 17th, 2013

Hahaha! U’re so cute! I’m back from Penang, so glad to be back cause it’s super hot there. So nice to be greeted by a witty post. I’ve not tried making pandan cake but I’m sure it tastes real good.

somewhere in singapore  on March 17th, 2013

Mary, u always making drooling, hehe…

TasteHongKong  on March 18th, 2013

A lovely, huge cake, isn’t it! Yet it looks so fine with its texture, and I’m sure it is packed much flavors.

Cheah~No-Frills Recipes  on March 19th, 2013

Hey, like Claire said, you’re really a terror, ‘apa pun memang boleh’! I used to have this way back when I was a teenager when we had a Malay aunty neighbour, who baked and cooked well. Your kuih makes me drool!!!

Mistletoe  on March 20th, 2013

I love the flavour and smell of pandan. Not too sweet, but yet flavourful enough to satisfy. I wonder why your cake did not turn green though. Is there clear pandan essence? I’m sure your house smelled lovely after baking this yummy cake. Ugh…I need to stop reading your blog at night. It always makes me crave for food. Hope all is well, Mary!

Sophie  on March 24th, 2013

I never saw this beautiful special cake before nor tasted it before! I must make this soon !!

Nami | Just One Cookbook  on March 26th, 2013

I’m still hoping to taste my first pandan cake! This looks so good!

mycookinghut  on April 9th, 2013

This is my favourite kuih! Gonna give it a go soon!

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