My daughter’s god-sister who love this dish wanted to make this but she could not find my recipe which was lost when I lost my old blog.

I promised her that I will do anther one for her. As I have recorded on Facebook this can easily be done.

As for me it is like ABC now. If you cannot or if you are not good in making any other kuih this is the one you sure can make as it is very forgiving. I normally don’t even need a recipe, on a good day when my brain works.

When shopping I will look out for 2 large mooli/daikon/turnip/loh bak or 3 smaller ones. I know when grated they will yield about 2kg thereabout in total.

Then I remember I need 450g of flours in total. Either 100g Wheat starch and 350g rice flours or 330g rice flour and sub 20g corn flour for a softer texture. It is entirely up to you.

This amount will yield 2 tins of 7×7 or 8×8. It is not be all or end all if you do not have the perfect tin.

The beauty of this loh bak cake is you can wrap portions nicely and freeze. It freezes very well.

Read my Tip for ensuring a smooth top with using a cling film.

Note – Use as much as 4 stick of lap cheong or less but you need to cut it small and thin. This is for your easy slicing later.

Note – It is must tastier if you have shallots oil for the tins.

Note – Taste the dough before you distribute to steam, making sure it is salty enough and meet with your taste buds. If not add salt & pepper. The lap cheong releases a sweetness, the dried shrimps the umami taste and I like mine with a touch more freshly ground Sarawak pepper.

Make it your own.

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