Traditional Kuih Bengkang or Bingka Tepung Beras is made with white rice (beras putih), it has bright white colour and the texture is soft and a bit chewy. If you can’t get white rice as an ingredient or don’t have a blender to blend the white rice, you may use rice flour as your second choice to make this kuih.
Rice flour version Kuih Bengkang (or Kuih Bingka Tepung Beras) still tastes good, but the texture is a bit sticky and not chewy, and the colour is a bit dull. not as great as the white rice version.
CHINESE VERSION: 粘米粉版Kuih Bengkang (俗称：肥猪肉/猪油糕)
Kuih Bengkang/Bingka Tepung Beras (Rice Flour Version Kuih Bengkang) | MyKitchen101en
Yield: 18 pieces
Ingredients:
- 200 g rice flour
- 80 g mung bean starch
- 20 g tapioca starch
- 330 g + 270 g plain water
- 400 g thick coconut milk
- ⅓ tsp fine salt
- 180 g sugar
- 1 pc pandan leaf
Directions:
1 Coat 6-inch/15-cm square pan with oil, line with non-stick baking paper.
2 Combine rice flour, mung bean starch and tapioca starch, add in 330 g of plain water, mix well. Add in thick coconut milk, mix well. Strain mixture into stainless bowl. (Reminder: Use fresh coconut milk for better taste.)
3 Combine another 270 g of plain water, salt, sugar and pandan leaf in a saucepot, bring to the boil, cook until you smell the pandan fragrance.
4 Add hot sugar syrup to mixture gradually, mix well.
5 Bring ½ large pot of water to boil, turn to medium heat, cook mixture over hot water bath for 3.5 to 4 minutes, until slightly thickened.
6 Continue to mix for a while after removing from heat, then pour mixture into lined baking pan.
7 Bring water of steamer to the boil, steam over medium heat for 45 minutes.
8 After steaming for 25 minutes, start preheating oven to 240°C/465°C. (Reminder: It takes about 25 minutes to preheat oven to 240°C/465°C.)
9 After steaming for 45 minutes…
10 Bake in the preheated oven at 240°C/465°C for 20-25 minutes, until the top is lightly charred.
11 Set aside to cool completely before unmoulding.
12 Cut into pieces using plastic knife after unmoulding.
Related recipe: Traditional Kuih Bengkang/Bingka Beras/Baked Rice Kuih
Kuih Bingka Tepung Beras (Rice Flour Version Kuih Bengkang)
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Ingredients
- 200 g rice flour
- 80 g mung bean starch
- 20 g tapioca starch
- 600 g plain water 330 + 270
- 400 g thick coconut milk
- ⅓ tsp fine salt
- 180 g sugar
- 1 piece pandan leaf
Instructions
- Coat 6-inch/15-cm square pan with oil, line with non-stick baking paper.
- Combine rice flour, mung bean starch and tapioca starch, add in 330 g of plain water, mix well. Add in thick coconut milk, mix well. Strain mixture into stainless bowl. (Reminder: Use fresh coconut milk for better taste.)
- Combine another 270 g of plain water, salt, sugar and pandan leaf in a saucepot, bring to the boil, cook until you smell the pandan fragrance.
- Add hot sugar syrup to mixture gradually, mix well.
- Bring ½ large pot of water to boil, turn to medium heat, cook mixture over hot water bath for 3.5 to 4 minutes, until slightly thickened.
- Continue to mix for a while after removing from heat, then pour mixture into lined baking pan.
- Bring water of steamer to the boil, steam over medium heat for 45 minutes.
- After steaming for 25 minutes, start preheating oven to 240°C/465°C. (Reminder: It takes about 25 minutes to preheat oven to 240°C/465°C.)
- After steaming for 45 minutes, bake in the preheated oven at 240°C/465°C for 20-25 minutes, until the top is lightly charred.
- Set aside to cool completely before unmoulding.
- Cut into pieces using plastic knife after unmoulding.
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What can I substitute for mung bean flour?
You may use Hoen Kwee flour, but Hoen Kwee flour usually has artificial fragrance. If you replace with rice flour, the texture is more sticky.
You may try Kuih Bengkang made with white rice, the texture is better.
http://mykitchen101en.com/kuih-bengkang-bingka-beras-baked-rice-kuih/
How does it taste dear? Which one taste better between using rice flour n rice?
The taste is similar, but white rice version has much better texture and colour, more authentic. Rice flour version is “fast-food” version.
Will try the rice version soon. Thank u so much for sharing all the beautiful recipes.