Kuih Bingka Tepung Beras (Rice Flour Version Kuih Bengkang)
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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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
Makes: 6 x 6inch rectangle
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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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
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