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Friday 19 July 2013

Kueh Bengka Beras (aka "Fei Chee Yoke")

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

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

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