Bingka suji
Recipe for bingka suji
This article was published by: MatthewShare this content!
⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image may be generic and may not represent the (final) appearance of a dish.
Recipe intro
Bingka suji is a traditional Indonesian dessert that originates from the island of Sumatra. This delectable treat is made with suji leaves, which lend a unique aroma and flavor to the dish. The recipe combines suji leaves with coconut milk, rice flour, eggs, and sugar to create a soft and fragrant cake-like texture. Bingka suji is often enjoyed during special occasions and celebrations, and its sweet and slightly savory taste makes it a favorite among many.Keywords: Indonesian dessert, Sumatra, suji leaves, coconut milk, cake
Bingka suji details
INGREDIENTS:3 eggs
110g castor sugar
160g semolina/sugee
250ml concentrated coconut milk
60ml pandan juice (from 6-8 pandan leaves + water)
1/4tsp salt
375ml water
90g butter, melted
30g all-purpose flour, sifted
METHOD:
- Line a 8 inch round cake pan with aluminium foil. Grease with melted butter.
- In a mixing bowl, beat eggs and sugar with a hand whisk until sugar dissolves. Transfer to a saucepan.
- Add semolina, coconut milk, pandan juice, salt and water into (2). Mix and stir with a wooden spoon over medium heat until mixture becomes thick (resembles porridge).
- Remove from heat. Add melted butter and flour. Mix well. Pour batter into prepared cake pan. Level surface of batter with a spoon or spatula.
- Bake at preheated oven at 190 degC for 1 hour until golden brown. For the final 5 minutes, turn heat to grill only (top heat) to obtain crispy golden brown skin.
- Allow to cool completely on wire rack before cutting.
Share this content!
As seen in:
Reference: Bingka suji
Recipe type: xarchivex
Find more recipes on thesmartcookiecook.com or see our latest posts.
Visited 70 times, 1 visit(s) today