Traditional Kuih Bengkang (a.k.a. Bingka Beras) is made with simple ingredients, which are white rice (beras putih), sugar, and coconut milk. It has a bright white color with a lightly charred surface.
The process of making Kuih Bengkang with white rice is more complicated than the rice flour version Kuih Bingka Tepung Beras as you need to soak the white rice overnight, but the texture and colour of the kuih is much better. It is important to use the correct type of rice, i.e. “white rice/beras putih”. If fragrant rice/beras wangi is used, the kuih will have sticky texture.
In this recipe, the mixture is steamed into kuih first before it is charred on the surface with air-fryer (or oven), these steps will yield a moister kuih. You may skip the steaming step and bake the mixture directly in the oven until it is completely cooked, but it will yield a drier kuih.
CHINESE VERSION: Kuih Bengkang 烤白米糕 (俗称：猪油糕)
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Kuih Bengkang/Bingka Beras (Baked Rice Kuih) | MyKitchen101en
Ingredients:
- 300 g uncooked white rice (NOT fragrant rice/Jasmine rice)
- 400 g + 115 g plain water
- ⅓ tsp fine salt
- 180 g fine sugar
- 1 pc pandan leaf
- 400 g thick coconut milk
Directions:
1 Rinse 300 g of uncooked white rice with water for a few times. Add in plain water, keep refrigerated to soak overnight. Drain the soaked rice.
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2 Coat 7-inch/18-cm round baking pan (or 6-inch/15-cm square pan) with oil, line with non-stick baking paper.
3 Combine 400 g of plain water, salt, sugar and pandan leaf in a saucepot, bring to the boil, cook until you smell the pandan fragrance.
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4 Put drained soaked rice into blender, add in 115 g of plain water, blend on high speed for about 3 minutes until smooth, stop for a while after every minute. Add in sugar syrup, blend until combined.
5 Strain mixture into stainless bowl. Add in thick coconut milk, mix well. Bring ½ large pot of water to boil, turn to medium heat, sit stainless bowl in hot water, cook mixture for about 5 minutes, until slightly thickened. (Reminder: Use fresh coconut milk for better taste.)
6 Pour mixture into lined baking pan.
7 Bring water of steamer to the boil, steam over medium heat for 45 minutes.
8 Bake in an air fryer at 200°C (230°C-240°C if using an oven) for 20-23 minutes, or until the top is lightly charred.
9 Set aside until to cool completely before unmoulding. Cut into pieces using a plastic knife.
Kuih Bengkang/Bingka Beras (Baked Rice Kuih)
Traditional Kuih Bengkang (a.k.a. Bingka Beras) is made with simple ingredients, which are white rice (beras putih), sugar, and coconut milk. It has a bright white color with a lightly charred surface.
- 7-inch/18-cm round baking pan
- 300 g uncooked white rice (NOT fragrant rice/Jasmine rice)
- 515 g plain water (400g + 115g)
- ⅓ tsp fine salt
- 180 g fine sugar
- 1 pc pandan leaf
- 400 g thick coconut milk
Rinse 300 g of uncooked white rice with water for a few times. Add in plain water, keep refrigerated to soak overnight. Drain the soaked rice.
Coat 7-inch/18-cm round baking pan (or 6-inch/15-cm square pan) with oil, line with non-stick baking paper.
- Combine 400 g of plain water, salt, sugar and pandan leaf in a saucepot, bring to the boil, cook until you smell the pandan fragrance.
Put drained soaked rice into blender, add in 115 g of plain water, blend on high speed for about 3 minutes until smooth, stop for a while after every minute. Add in sugar syrup, blend until combined.
Strain mixture into stainless bowl. Add in thick coconut milk, mix well. Bring ½ large pot of water to boil, turn to medium heat, sit stainless bowl in hot water, cook mixture for about 5 minutes, until slightly thickened.
Pour mixture into lined baking pan.
Bring water of steamer to the boil, steam over medium heat for 45 minutes.
Bake in an air fryer at 200°C (230°C-240°C if using an oven) for 20-23 minutes, or until the top is lightly charred.
- Set aside until to cool completely before unmoulding. Cut into pieces using a plastic knife.
Use fresh coconut milk for better taste.
If I use rice flour how many grams instead of blended rice?
You may refer the other recipe: http://mykitchen101en.com/kuih-bengkang-bingka-tepung-beras-rice-flour-version-kuih-bengkang/
I had only eaten this in Penang during my childhood days. This is hardly found in Singapore.
Can I use all rice flour @ 300gms?
The result will be different if using rice flour, you need to add other flour to adjust the texture.
Please refer the other recipe http://mykitchen101en.com/kuih-bengkang-bingka-tepung-beras-rice-flour-version-kuih-bengkang/
That’s generous portion of thick cake. But i bet it would be fragrantly satisfying bites.