Green Tea Kuih Bakar: The New Old Obsession

Piping hot and straight from the oven!

Its origins may be humble, but you may be certain of one thing, green tea kuih bakar will be a crowd pleaser. Cooked up in the kampung, its original recipe used pandan flavoured batter cooked over open fires in beautiful flower shaped bronze pans. It’s comfort food made for sharing.

This humble dessert is also known as kuih bakar kemboja because of its distinct flower shape. More importantly, it has that smoky, charred, and sticky texture that is very addictive. Later, people started making a version of it stuffed with corn. It has been a while since anyone created anything new. So we decided to make a more cosmopolitan variety using green tea powder. We had it delivered from Fulleaf Tea Store, of course! Surprisingly, it gave this recipe a rich lingering earthy sweetness that really pairs well with the crunchy sesame seeds on top. Wait, we know what you are thinking. Green tea is notorious for that bitter flavour, you say. Well, it is only bitter if it’s brewed in the wrong way.

Green tea powder is perfect for cooking

Just like wine, tea can enhance the flavour of your food. We like using green tea powder because it is an easy flavour to work. Moreover, it is packed with catechins, the antioxidant compounds responsible for boosting metabolism and preventing cancer. This makes it a nutritious ingredient for beverages, desserts, mains and kuih!

Let’s get started, shall we?



  • 117g (1 1/4 cups) of wheat flour
  • 216g (1 cup) of sugar
  • 4 large eggs
  • 20g (2 tablespoons) of sesame seed
  • 1 teaspoon of salt
  • 684 ml (3 cups) of santan
  • 1 1/2 teaspoons of Fulleaf Tea Store Green Tea powder
  • 8 tablespoons of vegetable oil


1. Preheat the oven at 180 degrees celsius for 1 hour.

2. Add flour, sugar, salt, eggs and coconut milk into a bowl. Add hot water to the green tea powder, whisk it and add it in the bowl.

Add in the ingredients one by one.

3. Whisk it well.

It’s a whisk we are willing to take!

4. Sieve the batter into a separate bowl in order to remove lumps.

Tip: Use a spoon to even out the lumps on the sieve.

5. Take the bronze flower moulds and place them on the stove. At a medium-high heat, put in 2 tablespoons of oil in each mould and let it heat up for 1-2 minutes.

Kuih making always makes us feel batter!

7. Sprinkle some sesame seeds on top then let the batter cooked in the moulds for another 2-3 minutes.

Sprinkled with love.

8. Turn off the heat and take off the batter-filled moulds from the stove and put them in the oven for 45 minutes.

Flowers in the oven!

9. Take out the fluffy green kuih bakar out from the oven and let it sit for 15-20 minutes to let it properly set.

Smells amazing! Let it rest first before serving though!

10. There you go!


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