Kuih Bengka is made with tapioca, coconut milk, sugar and water. The kuih is light yellow in colour and has a sweetly scented coconut flavour.
In the past, when there was no electricity, the Nyonya used charcoal to bake Kuih Bengka and the top would become dark brown.
Today, a fan-forced oven creates the same effect.
- 1 kg finely grated tapioca
- 800 g sugar
- 400 ml coconut milk mixed with 600ml water
- 3 tablespoons plain flour
- 250 g freshly grated coconut
- Combine the grated tapioca, coconut and flour in a large mixing bowl.
- Heat the coconut milk together with the sugar. When the sugar starts to melt, add this to the tapioca mixture and stir thoroughly with a balloon whisk.
- Pour into a 20cm X 20cm X 7.5cm baking tin lined with grease-proof paper or banana leaves.
- Bake in an oven at 180ºC for two hours.
This recipe first appeared in Rasa Malaysia
Low Bee Yinn is a food blogger and cookbook author.