I know I have been MIA from updating my blog, thousand apologies!
Kueh Bengka Beras is one of my family's favourite kuih. I remember I had this when I am still staying in my hometown, Kampar and after I left, this kueh has totally been forgotten.
Kuih Bengka Beras
Recipe sourced from Lily's Wai Sek Hong
Ingredients
100g green bean flour blend with 200 ml water and soak for 30 minutes
2 x 400ml cans of coconut milk mixed with enough water to obtain 1050ml
100g green bean flour blend with 200 ml water and soak for 30 minutes
2 x 400ml cans of coconut milk mixed with enough water to obtain 1050ml
(* you may use less coconut milk here but as long as you mix it with water to obtain 1050ml)
1/4 tsp salt
150g rice flour
1 tbsp cornflour/tapioca flour
For the syrup
325g castor sugar (I've used only 280g)
300ml water
3–4 pandan leaves,
For Glazing
2 tbsp of thick coconut cream
1/4 tsp salt
150g rice flour
1 tbsp cornflour/tapioca flour
For the syrup
325g castor sugar (I've used only 280g)
300ml water
3–4 pandan leaves,
For Glazing
2 tbsp of thick coconut cream
Method:
To prepare the syrup
In a pot, combine sugar, water and pandan leaves . Bring to a boil to dissolve the sugar and cool the syrup then discard the pandan leaves.
Put sifted flour into a large mixing bowl. Stir in coconut milk into soaked green bean flour mixture and sifted rice flour. Add the cooled syrup and salt and mix into a batter.
Strain batter into a large microwable bowl and cook on high 1 minute at a time until it thickens and bubbles. Stir with a whisk after every minute.
Pour cooked custard into a 8 inch square tin lined with softened banana leaf.
Spread and smooth the surface with a spatula.
Bake in preheated oven at 200C for 30 minutes until the topping is lightly brown.
Glaze with coconut cream and broil/grill until top is brown.
Cool thoroughly before cutting
To prepare the syrup
In a pot, combine sugar, water and pandan leaves . Bring to a boil to dissolve the sugar and cool the syrup then discard the pandan leaves.
Put sifted flour into a large mixing bowl. Stir in coconut milk into soaked green bean flour mixture and sifted rice flour. Add the cooled syrup and salt and mix into a batter.
Strain batter into a large microwable bowl and cook on high 1 minute at a time until it thickens and bubbles. Stir with a whisk after every minute.
Pour cooked custard into a 8 inch square tin lined with softened banana leaf.
Spread and smooth the surface with a spatula.
Bake in preheated oven at 200C for 30 minutes until the topping is lightly brown.
Glaze with coconut cream and broil/grill until top is brown.
Cool thoroughly before cutting
