Bingka suji

Recipe for bingka suji

This article was published by: Matthew

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
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

Bingka suji, recipe Rating: 4.4
Number of votes:90 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:

1. Line a 8 inch round cake pan with aluminium foil. Grease with melted butter.

2. In a mixing bowl, beat eggs and sugar with a hand whisk until sugar dissolves. Transfer to a saucepan.

3. 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).

4. 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.

5. 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.

6. Allow to cool completely on wire rack before cutting.