(Makes 20)


Yeast Mixture:

1 tsp Instant Yeast

1 tsp Sugar

120g Warm Water

Batter Mixture:

400g Plain Flour

140g Fine Sugar

100g Coconut Cream (I use Kara)

175g Pandan Juice (from 8 Pandan Leaves)

(0r 175g Water plus 1 tsp Pandan Paste)

1 tsp Salt

1 Egg

25g Melted Butter

Kuih Khamir Pandan by Glazed.sg


1. Combine yeast mixture and set aside to bloom for 10 minutes.

2. Add the batter ingredients to the yeast mixture and whisk to combine. Cover and set aside for 1 hour.

3. Without deflating the batter take small scoops from the side and pour into a greased pan with cavities. Cover and cook on low heat for 3 minutes. Flip and cook on other side uncovered until golden brown. Enjoy it warm or at room temp!

Note: For filling, add half a scoop of batter, place fillings like gula melaka or coconut gula melaka mixture and cover with more batter. Cook the same way as above.

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