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)

Rice Flour Version Kuih Bengkang/Bingka Tepung Beras
 

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.

Rice Flour Version Kuih Bengkang/Bingka Tepung Beras
 

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.)

Rice Flour Version Kuih Bengkang/Bingka Tepung Beras

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.

Rice Flour Version Kuih Bengkang/Bingka Tepung Beras

7 Bring water of steamer to the boil, steam over medium heat for 45 minutes.

Rice Flour Version Kuih Bengkang/Bingka Tepung Beras

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.)

Rice Flour Version Kuih Bengkang/Bingka Tepung Beras

9 After steaming for 45 minutes…

Rice Flour Version Kuih Bengkang/Bingka Tepung Beras

10 Bake in the preheated oven at 240°C/465°C for 20-25 minutes, until the top is lightly charred.

Rice Flour Version Kuih Bengkang/Bingka Tepung Beras

11 Set aside to cool completely before unmoulding.

Rice Flour Version Kuih Bengkang/Bingka Tepung Beras

12 Cut into pieces using plastic knife after unmoulding.

Rice Flour Version Kuih Bengkang/Bingka Tepung Beras

Related recipe: Traditional Kuih Bengkang/Bingka Beras/Baked Rice Kuih

How to make Kuih Bengkang/Bingka Beras with white rice

Rice Flour Version Kuih Bengkang/Bingka Tepung Beras

Easy Kuih Bingka Recipe (Rice Flour Version)

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.
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Prep Time 20 mins
Cook Time 1 hr 15 mins
Total Time 1 hr 35 mins
Course Dessert, Kuih
Cuisine Southeast Asia
Servings 18 pieces
Calories 149 kcal

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
  • tsp fine salt
  • 180 g sugar
  • 1 piece pandan leaf
Makes: 6 x 6inch rectangle

Instructions
 

  • Coat 6-inch/15-cm square pan with oil, line with non-stick baking paper.
    Rice Flour Version Kuih Bengkang/Bingka Tepung Beras
  • 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.)
    Rice Flour Version Kuih Bengkang/Bingka Tepung Beras
  • 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.
    Rice Flour Version Kuih Bengkang/Bingka Tepung Beras
  • Add hot sugar syrup to mixture gradually, mix well.
    Rice Flour Version Kuih Bengkang/Bingka Tepung Beras
  • 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.
    Rice Flour Version Kuih Bengkang/Bingka Tepung Beras
  • Continue to mix for a while after removing from heat, then pour mixture into lined baking pan.
    Rice Flour Version Kuih Bengkang/Bingka Tepung Beras
  • Bring water of steamer to the boil, steam over medium heat for 45 minutes.
    Rice Flour Version Kuih Bengkang/Bingka Tepung Beras
  • 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.)
    Rice Flour Version Kuih Bengkang/Bingka Tepung Beras
  • After steaming for 45 minutes…
    Rice Flour Version Kuih Bengkang/Bingka Tepung Beras
  • Bake in the preheated oven at 240°C/465°C for 20-25 minutes, until the top is lightly charred.
    Rice Flour Version Kuih Bengkang/Bingka Tepung Beras
  • Set aside to cool completely before unmoulding.
    Rice Flour Version Kuih Bengkang/Bingka Tepung Beras
  • Cut into pieces using plastic knife after unmoulding.
    Rice Flour Version Kuih Bengkang/Bingka Tepung Beras

Video

Notes

This recipe yields a 6-inch square divided into 18 pieces.
The nutritional value for reference is for 1 piece. 

Nutrition (per serving)

Calories: 149kcalCarbohydrates: 24gProtein: 2gFat: 6gSaturated Fat: 5gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.3gSodium: 49mgPotassium: 123mgFiber: 1gSugar: 11gVitamin A: 5IUVitamin C: 1mgCalcium: 12mgIron: 1mg
Keyword bingka tepung beras, kuih bengka, kuih bengkang
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