Kuih Bengka: An easy Nyonya treat for tea-time

Kuih Bengka offers great taste for little effort. (Rasa Malaysia pic)

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.