Thursday, June 17, 2010
BINGKA TEPUNG BERAS
This is another traditional kuih of Malaysia/Singapore, made of rice flour, coconut milk and sugar. It is normally served either for breakfast or after completing your meal as dessert.
In the olden days, fresh coconut is used for making this dessert but now ready made coconut milk is being used.
Almost forgotten, this kuih is hardly on sale unlike kuih bakar (similar preparation) which is made of wheat flour is easily obtainable from food stalls around the country.
For more information about pandan leaves, do check out this link:
2 C rice flour
1 C white sugar
2 C coconut milk
3 C water
1 pandan leaf knotted
1 teaspoon salt
* Place all ingredients in a deep pot, mix well using the whisk, make sure no lump.
* Using medium heat, stir the mixture until slightly thick.
^ Remove the pandan leaf and pour onto greased 8 inches pan.
* Bake for 45-50 minutes @ 190 C or a skewer inserted in the middle comes out clean.
* Cool completely before slicing.
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