Saturday, September 2, 2017

Bingka Beras Improved

This kuih has been one of my favorites and i have to tweak for an improvement to the previous recipe Kuih Bengka Beras.  The tinge of fragrance from the pandan leaves obtained by squishing and crushing the pandan leaves with your fingers into the flour mixture is great, learned by watching how the Thai Chefs do their magic.  Do not reduce the sugar as all nyonya kuih has to be sweet enough.  I would prefer to enjoy a single piece of goodness than a whole tray of tasteless kuih.  The coconut milk played a very important part to this kuih, that is why a can of coconut milk with the highest saturated fat is recommended.


1 1/2 cups rice flour
4 tbsp mung bean starch
1 1/2 tbsp tapioca starch
525 ml coconut milk (a large can SAVOY BRAND)(remove 1 tbsp thick cream for glazing)
2 pandan leaves

475 ml water
1 cup sugar
2 pandan leaves
1/2 tsp salt


Mix ingredients A together and using your hand, crush the pandan leaves into the mixture - releasing as much fragrance as possible.  Leave aside.

Boil ingredients B until sugar is dissolved.

Add the dissolved sugar syrup with the mixed ingredients A and pass through a fine sieve into a microwavable bowl.

Microwave on high one minute at a time until mixture thicken slightly and pourable into 89 inch x 5 inch loaf pan( grease and line bottom of pan preferably with banana leave)

Bake in a preheated 375 f oven for 35 minutes.  Brush on the 1 tbsp reserved coconut cream and switch to broil.  Broil until top is brown.

Let bingka be completely cool before cutting


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