Kuih Bingka Beras (肥豬肉)

Kuih Bingka Beras (肥豬肉)

It has been a very long time since I last wrote on my blog. Today I decided it is time I start again after being unwell.

I chose to post this old Nonya kuih – Bingka Beras. This seem to be a forgotten Nonya Kuih which I love with all my heart. As a young child I remember wanting this always whenever I was taken to the morning market where the hawker sold this. I just love the aroma of the coconut with the slightly burnt bits on top! The coconut sweetness, the banana leaves smell, the slightly caramelized top and sometimes the taste of a bit of bitter burns is FABULOUS. I just <3 <3 <3 this “fei chui yuk” aka fat pork belly, in Cantonese because they resemble a piece of fat pork.

Luckily my husband, though British born and bred loves all kuih-muih. Makes life a lot easier for me. I can make a kuih and he’ll eat it all day long and I don’t need to cook anything else.

This kuih is so easy to make so I hope those who have rice flour handy will try it out. Especially more so now we are still staying at home. This lockdown due to Covid19 have seen such a lot more baker, home chefs, gardeners, hairdresser, dressmakers as well as teachers 😀 😀 😀 and many other skills. Amazing what we can do when we have to.

TIP – Melt some butter and mix with the reserved 1 tbsp coconut milk. Brush on top of the kuih for that extra ummmph before you grill. kekekekeke

Kuih Bengka Beras (肥豬肉)

5 from 1 vote
Course Dessert
Cuisine Asian

Ingredients
  

  • 200 g Rice flour
  • 60 g Mung Bean flour
  • 20 g Tapioca flour
  • 180 g Sugar
  • 1 pinch Salt
  • 700 ml Coconut Milk (reserved 1 tbsp)
  • 600 ml Water
  • 5 pcs Pandan leave (crushed it to release more flavour)
  • Banana leave

Instructions
 

  • Grease a 20cm square tray with banana leave and oil
  • Pre heat oven to 200C
  • Mix all ingredients together till sugar dissolved. Then use a sieve and strain.
  • In a heavy saucepan cook the mixture until it coats the back of your spoon like thick custard.
  • Discard the pandan leave and pour the mixture into your prepared tin and bake in oven for 40 minutes.
  • Place under your grill to brown for 10 minutes AFTER brushing with melted butter and reserved 1 tbsp thick coconut milk
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