I've always wanted to try out making my own traditional kuehs and there are many recipes in archive waiting for me to test out. Tempted by the many FB posts from the baking groups I've joined, I decided to give this a try today.
Pandan Huat Kueh
Recipe from Nasi Lemak Lover
From preparation to end product, it took me less than an hour. Quick n easy. Texture of the kueh is soft and fluffy, unlike the usual chewy texture of the store-bought version.
Some modifications which I've made to the recipe:
- Further reduced sugar from 150g to 125g
- Blended pandan leaves with coconut milk instead of water. I used Ayam brand's trim coconut milk but I think the next round I would try using fresh coconut milk from the market.
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