Seri Kaya Bakar (using the PHILIPS Air Fryer)
A traditional Malay custard cake baked in a Philips Air Fryer, infused with pandan and coconut milk, then topped with cinnamon and sultanas.
I love simple traditional recipes and I truly love this recipe in particular, due to the story behind it. My husband's aunt's mother (that makes her Din's grand aunt right?) created this recipe, cooking it often. Her recipe was sought after as she used to supply her Seri Kaya Bakar to the Sri Menanti Palace in Negeri Sembilan for the royal family. And what's more, she cooked this exact recipe for my parents-in-law's wedding in 1955, for all the guests to enjoy! Lovely!
Ingredients
- plain flour0.8 cups
- thick coconut milk1 cups
- pandan leaves, blended with 1/4 cup of water and strained for the juice5 leaves
- green colouring0.5 tsp
- large eggs, beaten4 whole
- caster sugar0.8 cups
- ghee, melted2 tbsp
- cinnamon powder0.5 tsp
- sultanas1 tbsp
Instructions
- 1.
Beat eggs, sugar, pandan juice and green colouring together in a large bowl.
- 2.
Pour in the coconut milk.
- 3.
Put in the flour gradually and beat till well combined and becomes a smooth batter.
- 4.
Heat a cake tin in a preheated 180ºC Air Fryer.
- 5.
When the tin heats up, put a little bit of ghee.
- 6.
Pour the Seri Kaya into the tin till 3/4 full.
- 7.
Bake in the Air Fryer for 12 minutes.
- 8.
After 7 minutes or when the Seri Kaya Bakar is 3/4 cooked, sprinkle with cinnamon powder and sultanas over the top.
- 9.
Bake for another 5 minutes.