A dense, caramelized coconut cake with a distinctive burnt top layer, made from grated coconut, rice flour, and palm sugar baked until deeply golden.
Ingredients
400g freshly grated coconut
200g rice flour
250g palm sugar (gula melaka), grated
200ml coconut milk
3 eggs
Pinch of salt
Pandan extract
Instructions
1Combine grated coconut, rice flour, and salt in a large bowl.
2Dissolve palm sugar in warm coconut milk, stirring until smooth.
3Beat eggs and add to the coconut mixture along with the palm sugar liquid and pandan extract.
4Mix until you have a thick, even batter.
5Pour into a greased baking tray and bake at 180°C for 40-45 minutes until the top is deeply caramelized and almost burnt.
6Cool completely before cutting into diamond shapes.
Did You Know?
The intentionally scorched top of Kuih Tutong is not a mistake — the slightly bitter caramelized crust is prized as the best part and is fought over at family gatherings.