Kanom Ba Bin (Coconut Pudding Cake)

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Last week, after dropping my husband at the JFK Airport, NY and I went to Flushing Chinatown. I stopped by at the bakery; and bought a jelly like cake to taste. I love it and tasted very similar to one of our Malaysia/Pernakan dessert. I also remembered my late mom always baked this cake for me at any time when I visited her. I love anything make up of glutinous rice or flour. This is also my first attempt to bake this cake. I also find out that this is also a Thai dessert. This afternoon, I baked this cake to share with my family. 

4 oz glutinous rice flour
5 oz fine granulated sugar
4 oz frozen (or fresh) grated coconut, thawed
2 cup water
½ teaspoon salt
1 teaspoon clear pandan essence (optional)
Preheat the oven to 375 degrees F
Meanwhile, prepare a 8x8x2 inch baking pan/glass dish lined with bananas leaf(according to the given size) and lightly spray/oiled along all the sides; set aside for later use.
In a medium saucepan, mix all the ingredients and stir to combine well; heat over very low heat until the sugar dissolved and lightly thickened. Transfer the warm flour mixture into the prepared pan/dish and baked in the center rack. Bake for 25-30minutes or until golden brown all over.
Remove and cool in the pan/dish until completely cooled. Slice to serving size.

This entry was posted in Desserts and Pastries, Peranakan (Nyonya), South-East Asian Goodies. Bookmark the permalink.

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