KUEH BINGKA

Makes one 25-cm (10-in) square cake

This baked grated tapioca and coconut cake is popular throughout South East Asia and there are many variations to the recipe. Despite the many different recipes for this cake, a good kueh bingka is one where you can still taste the crunchiness of the grated coconut.

Plain (all-purpose) flour 150 g (5⅓ oz)
Baking powder 1 Tbsp
Eggs 4
Castor sugar 450 g (1 lb)
Grated tapioca 1 kg (2 lb 3 oz)
Grated skinned coconut 400 g (14⅓ oz)
Yellow food colouring ½ Tbsp
Vanilla extract ½ Tbsp
Coconut milk 250 ml (8 fl oz / 1 cup)
Cooking oil 3 Tbsp + more for greasing tray
Salt a pinch

1.   Sift together flour and baking powder. Set aside.

2.   Preheat oven to 170°C (330°F). Grease a 25-cm (10-in) square baking tin.

3.   Beat eggs and sugar in mixing bowl until creamy.

4.   Add grated tapioca and grated coconut and mix well.

5.   Add sifted flour, food colouring, vanilla extract, coconut milk and oil. Mix everything
together well.

6.   Pour mixture into prepared tin and spread evenly. Bake for 1 hour or until set and top
of cake is lightly browned.

7.   Leave to cool completely before cutting to serve. This cake will keep in an airtight
container in the refrigerator for up to 3 days.

138

EURASIAN HERITAGE

Cooking