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)
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
I lined my pan with banana and pandan leaves (optional) 
Cooking the mixture to a custard consistency 
Buttered a cling film and then put on top of the kuih to smooth the top. 
Place the cling film on top and smooth it as much as you can.
Super good recipe, I succeed upon my first attempt! Thanks so much Julie for your detailed steps with photos too! ????
Yeah! I am so happy too when people give my recipe a go! <3 ya.
Hey Julie, I put it in the over for 40 minutes + the 10 mins grill but it wasn’t very solid when I took it out. I baked for an additional 15 minutes but it was more or less the same. What am I doing wrong here because I used all the ingredients listed and did accordingly to the steps but my kuih won’t cook. I really love the smell though. Wish it was thoroughly cooked.
You need to let it cool before cutting. Putting too long in the oven will fdry it out and your kuih will become hard.