Recipe

Malaysian Chinese Style Queijada

Creamy Coconut Queijada with a Malaysian Twist

4.5 out of 5

Indulge in the rich and creamy flavors of a traditional Portuguese Queijada, reinvented with a Malaysian Chinese twist. This delightful dessert combines the velvety texture of coconut milk with the sweet aroma of pandan leaves, creating a unique fusion of flavors that will transport your taste buds to the vibrant streets of Malaysia.

Pastry› Sweet Pastry› Queijada

European cuisine› Mediterranean cuisine› Portuguese cuisine

Asian cuisine› Southeast Asian cuisine› Malaysian cuisine› Malaysian Chinese cuisine

Preparation time

20 minutes

Cooking time

40-45 minutes

Total time

60-65 minutes

Yields

8 servings

Preparation difficulty

Easy

Suitable for

Vegetarian, Dairy-free, Nut-free, Gluten-free (if using gluten-free flour)

Allergens

Eggs, Wheat

Not suitable for

Vegan, Paleo, Keto, Low-carb, Soy-free

Ingredients

In this Malaysian Chinese adaptation of the Queijada, coconut milk is used instead of cow's milk to infuse the dessert with a creamy and tropical flavor. Additionally, pandan leaves are added to enhance the aroma and provide a subtle sweetness. These modifications give the Malaysian Chinese Style Queijada a unique twist, making it a delightful fusion of Portuguese and Malaysian flavors. We alse have the original recipe for Queijada, so you can check it out.

2 cups (470ml) coconut milk 2 cups (470ml) coconut milk
1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
4 pandan leaves, tied in a knot 4 pandan leaves, tied in a knot
1 cup (125g) all-purpose flour 1 cup (125g) all-purpose flour
4 large eggs 4 large eggs
1/4 teaspoon salt 1/4 teaspoon salt
1/4 cup (60g) unsalted butter, melted 1/4 cup (60g) unsalted butter, melted
1/2 teaspoon vanilla extract 1/2 teaspoon vanilla extract

Nutrition

Calories (kcal / KJ): 280 kcal / 1172 KJ
Fat (total, saturated): 14g, 11g
Carbohydrates (total, sugars): 34g, 22g
Protein: 5g
Fiber: 1g
Salt: 0.2g

Preparation

1.
Preheat the oven to 180°C (350°F) and grease a baking dish.
2.
In a saucepan, combine the coconut milk, sugar, and pandan leaves. Heat over medium heat until the mixture starts to simmer. Remove from heat and let it cool for 10 minutes.
3.
In a mixing bowl, whisk together the flour, eggs, salt, melted butter, and vanilla extract until smooth.
4.
Slowly pour the cooled coconut milk mixture into the flour mixture, whisking continuously until well combined.
5.
Pour the batter into the greased baking dish and bake for 40-45 minutes, or until the top is golden brown and the center is set.
6.
Remove from the oven and let it cool completely before cutting into squares or wedges.
7.
Serve the Malaysian Chinese Style Queijada at room temperature and enjoy!

Treat your ingredients with care...

Pandan leaves — If fresh pandan leaves are not available, you can use pandan extract or essence as a substitute. Adjust the quantity according to the strength of the extract.

Tips & Tricks

For an extra coconut flavor, you can sprinkle some desiccated coconut on top of the queijada before baking.
If you prefer a sweeter dessert, you can increase the amount of sugar to your taste.
Serve the queijada with a scoop of coconut or pandan ice cream for a delightful combination of flavors.
To make the queijada more visually appealing, you can garnish it with a sprinkle of powdered sugar or toasted coconut flakes.
Leftover queijada can be stored in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve the Malaysian Chinese Style Queijada as a dessert after a delicious Malaysian Chinese meal. It pairs well with a cup of hot tea or coffee.

Presentation advice

To enhance the presentation, cut the queijada into neat squares or wedges and arrange them on a serving platter. You can garnish the platter with fresh pandan leaves or a sprinkle of powdered sugar for an elegant touch.