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Kuih Bingka Beras (White rice cake) ~ 肥猪肉

 

Kuih Bingka Beras or baked rice cake is a Nyonya kuih, a South East Asian snack.  The ingredients are simple and easily available in most household.  In Cantonese it's called 'Fei Chu Yuk' which literally translates to 'Fat Pork Belly'.  Why the name one may ask?  It's because the plain white piece of kuih with a slightly burnt top resembles a piece of fat pork belly.  I used to like this kuih when I was a kid because it's soft and full of coconut flavour.  This is my first attempt and I must say that I am very pleased with the result.  Give this recipe a try to snack on for tea or for breakfast.





Kuih Bingka Beras  (White rice cake) ~   肥猪肉  (adapted from  'here')

Ingredients

  • 153 gm rice flour
  • 42 gm green pea starch flour /mung bean flour
  • 12 gm tapioca flour
  • 400 ml coconut milk  (I used Ayam brand coconut milk)
  • 600 ml water
  • 150 gm sugar
  • 1/8 tsp salt
  • 5 pandan leaves
Method
  1. Line an 8 inch square pan with parchment paper.  (You will get a taller kuih if you use a 7 inch sq pan).
  2. Mix all the ingredients in a sauce pan.  Strain the mixture to get rid of lumps. Stir well and add in the pandan leaves.
  3. Cook on low flame, then medium flame, stirring all the time, till mixture  thickens but still pourable.  Discard the pandan leaves.
  4. Pour the mixture into the prepared pan, level the surface.
  5. Bake in a preheated oven @ 180 deg.C for about 35 to 40 minutes.  The top will crack slightly with a bit of brown.  Test with a skewer till it comes out clean.
  6. Switch to grill and grill for about 3 mins.  till the surface turns a darker brown.  Halfway through turn the tray for even browning.
  7. Remove from the oven and let cool for several hours till completely cooled.  Cut up the kuih with a plastic knife. 
  8. Serve.
Note :  If you don't have green pea or mung bean flour, substitute with cornflour.


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