kueh bakar
a kueh with custard-like consistency, baked to give it crispy edges maximised by the flower-shaped mould it is often made in. while it most commonly comes in pandan flavour, it is also found in many other flavour variations.
name meaning
singapore/malaysia: kueh bakar/kueh kemboja
- bakar: malay for bake
- kemboja: from bunga kemboja, malay for frangipani flower, possibly referring to the flower-shaped mould.
kueh bakar pandan
- pandan: the name used in singapore/malaysia/indonesia for the screwpine leaf, commonly used for its fragrance and green colouring.
kueh bakar kentang
- kentang: malay for potato
kueh bakar labu
- labu: malay for pumpkin
kueh bakar pisang
- pisang: malay for banana
kueh bakar keledek
- keledek: malay for sweet potato
indonesia: bingka bakar
- bingka: malay name for a cake made of rice flour, coconut milk, eggs, and plum sugar.
origin
malay
main ingredients
- batter: flour, eggs, coconut milk, sugar, oil/butter, pandan (kueh bakar pandan), potatoes (kueh bakar kentang), pumpkin (kueh bakar labu), bananas (kueh bakar pisang), sweet potatoes (kueh bakar keledek)
- topping: white sesame seeds
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