Kuih Bakar is kinda like a baked custard. It's not a "cake" in the sense that vanilla cake is, nor is it a custard like what flan is. One of the most popular "kuih" from Malaysia, Kuih Bakar is a dessert eaten throughout the day. Try a piece for breakfast! Kuih Bakar is also known as Kuih Kemboja, possibly due to the traditional mold used to make this kuih looks like a flower. Kemboja is the Malay word for Plumeria.
I used black sesame seeds in this recipe for the color contrast, although you can always use the regular white sesame seeds. Pandan leaves are sold frozen in Asian supermarkets. Also known as "screwpine" leave, it is the vanilla essence of Southeast Asian cooking.
11/4 cups sugar
2 cups flour
2 1/4 cups coconut milk
1 cup pandan juice (10 pandan leaves + 1 cup water in food processor, strained)
4 large eggs
2 tablespoon melted butter
sesame seeds for garnishing
Add all ingredients, except sesame seeds, in a bowl. Mix well. Preheat oven to 325 °F.
Grease a baking pan. Pour mixture into the pan and sprinkle sesame seeds on top of the batter. Bake for about an hour or until cooked. Insert skewer in the middle, if it comes out clean then it's cooked. You also want the top to be slightly browned.
Let it cool before cutting into squares. Eat your heart out!