KUIH BAKAR KENTANG (BAKED POTATO CAKE)

It is baking  time again in my kitchen. We had this traditional kuih called  Kuih Bakar Kentang (Baked Potato Cake)  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 yellow/green food coloring
1  tablespoon white sesame seed

DIRECTIONS

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.

Connect with me:

FACEBOOK /   PRINTEREST / INSTAGRAM /   YOU TUBE /     YOU TUBE   /    

RSS    /     EMAIL  /   GOOGLE+  /  TWITTER