KUEH BENGKA

UBI DURIAN

Makes one 18-cm (7-in) cake

The original recipe for this traditional tapioca cake does not include durian. I added durian as a treat for durian lovers. The coconut milk makes this cake very fragrant, while the palm sugar syrup adds flavour and colour.

Durian flesh (seeds removed) 150 g (5 oz)
Coconut milk 250 ml (8 fl oz / 1 cup)

Tapioca 500 g (1 lb 1½ oz), peeled
and grated

Butter 30 g (1 oz), at room temperature
Castor sugar 225 g (8 oz)
Eggs 2, beaten
Grated skinned coconut 70 g (2½ oz)
Vanilla essence 1–2 tsp

Palm Sugar Syrup

Palm sugar (gula melaka) 80 g (2⅘ oz)
Rock sugar 20 g (⅔ oz)
Water 200 ml (7 fl oz)

1.   Prepare palm sugar syrup. Combine ingredients in a small pot and bring to the boil.
Stir to dissolve sugar. Leave to cool before using. Excess palm sugar syrup can be
stored in the refrigerator for using with other recipes.

2.   Preheat oven to 180°C (350°F). Line a 18-cm (7-in) square baking tin.

3.   Place durian flesh and coconut milk into a blender and mix into a purée. Set aside.

4.   In a large mixing bowl, combine grated tapioca, butter, sugar and beaten eggs and
mix thoroughly until sugar is dissolved.

5.   Stir in 1 Tbsp palm sugar syrup followed by durian purée. Add grated coconut and
vanilla essence and mix well.

6.   Spoon into prepared baking tin and level surface. Bake for about 45 minutes or until
top is golden brown. Remove from oven and leave to cool completely on a wire rack.

7.   Slice to serve.

154

PERANAKAN HERITAGE

Cooking