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.
1 & 1/2C sugar
1 tin coconut milk (400ml)
a little pandan essence (for colour and fragrance)
2C evaporated milk
Put everything into a big mixing bowl and whisk until well combined.
sesame seeds (to sprinkle on top)
Add flour to the egg mixture above. Mix until combined. There’ll still be some tiny lumps.
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 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.
The cake will puff up on baking.
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