KUIH BINGKA NANGKA RECIPE

A traditional recipe that doesn't use any leavening agent at all and butter free. Traditional kuih  or bite size dessert/snack normally are  baked, steamed or deep fried. These are made from rice flour, glutinous rice four, tapioca flour, mung bean or plain flour.

Another important ingredient was coconut.   Most old school recipes use coconut milk since we grow our own coconut near our house those days.

Kuih Bingka Nangka or Baked Jack Fruit Cake was quick and simple to make.   You can even throw everything in a blender and it is ready to be baked.

Used evaporated milk instead of coconut milk because am running short of coconut milk.  Some recipes require you to dilute the milk with water, but prefer to add undiluted in order to get creamier  taste. .

You must leave Kuih Bingka Nangka to cool for 1-2 hours before slicing to get that perfect finish. My family enjoyed it with a cup of  ginger tea.

Other traditional kuih you should try:

Abok Abok Sago

Kuih Bakar Kentang

Kuih Sago

KUIH BINGKA NANGKA RECIPE
Yield    One x 8 in  round cake

2 cups plain flour
1 cup white sugar
2 cup jack fruit chopped
2 1/2  cup  evaporated milk/coconut milk
1/2 tsp salt
3 eggs lightly beaten
yellow food coloring

DIRECTIONS

Preheat oven @ 190 C and grease 8 in cake pan.

Sift flour into  a mixing bowl.

Beat together eggs, sugar, milk, salt and food coloring with a whisk.

Combine wet ingredients with flour,  stir until well incorporated. mix in jack fruit.

Spoon mixture into prepared pan.

Bake for  50-60  minutes until golden brown or until a skewer inserted comes out clean.

When completely cool, slice to serve.

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