Kuih Bakar Bijan

I'm not sure about the origin of this kuih but as i remember it is one of the staple kuih in Kelantan, my hometown ^_^ together with Lompat Tikam, Akok, and most of the kuih made out of glutinous rice...(correct me if i'm wrong) this is because Kelantan has alot of the Siam's influence therefour the food is more or less the same...altho' the Kelantanese food tends to be sweet even in their savory food...yeah i know wierd...like my dad whenever he eats chicken curry he'll add sugar God know why...but i don't...probably because i was not raised in Kelantan, maybe...

So here's the recipe (makes about 4pcs):
250ml thick coconut milk
250g sugar
250 flour
250ml water
200ml Pandan juice(air pandan)/screwpine leaves
1/4tsp salt
3 eggs gred B/medium
4tbs ghee
4tbs sesame seeds

Preheat Oven and the kuih mold at 180c. When heated add in 1 tbs of ghee to each molds to gether with the sesame seeds (1tbs/mold). then continue heating, let the sesame seeds brown abit. Add all and mix well then blend the mixture to ensure smooth texture.
Then when the sesame seeds are nicely browned pour in the mixture and bake for about 45minutes or until done. Remove from oven and let it set, then ready to serve.