It is baking time again in my kitchen. We had this traditional kuih a long time ago. This is a simple dessert using coconut milk and mashed potato.
Am using milk but it would be much tastier if you're using coconut milk. For smoother and well mixed batter, a blender/food processor is highly recommended..
Normally Kuih Bakar Kentang (Baked Potato Cake) uses egg but my version is totally egg free. You can bake the with or without sesame seeds but I love the contrast of color it gives.
Make sure to grease the pan generously to avoid sticking since there isn't any fat in the recipe. Over all, they are awesome for breakfast or tea time snack.
KUIH BAKAR KENTANG (BAKED POTATO CAKE)
Yield : One 7 in round cake
1 cup plain flour
1 1/2 cup milk/ coconut milk
2/3 cup castor sugar
3 medium potato mashed
1 tablespoon melted butter/oil
1/4 tsp salt
2-3 drops green food coloring
1 tablespoon white sesame seed
Preheat oven @ 180 C and generously grease 7 in pan.
Blend together milk and sugar..
Now add flour, mashed potato, butter, food coloring and salt. Blend until smooth.
Pour batter into a greased pan, bake for 20 minutes in a preheated oven
Remove from the oven, sprinkle with sesame seed.
Continue baking for 30-35 minutes or until a skewer inserted comes out clean.
Cool in pan 5 minutes, Transfer to a rack to cool.
Cool completely before slicing into desired shape.
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