Kuih Bengka (Cassava/Tapioca Cake)

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Yesterday, was a quite day for me and I do not had to at the train station and also I got to chat with my neighbors. They are very happy to try my cooking. So, now I have some friends to share with my new recipes. This is another of my recipe for making Kuih Bengka without eggs. This is a vegan dessert and I hope all my vegan friends should bake this cake. It is very easy and required minimum time at the kitchen. Give this a try…let me know what do you think. 

1 pound store-bought frozen grated cassava/tapioca, thaw and drained
½ pound store-bought frozen grated coconut, thaw
½ can “Choice” Brand coconut milk and add water to make ½ liter a total
1¾ cups raw sugar
2 tablespoons All Purpose flour
Heat the oven to 325 degrees F.
Meanwhile, prepare a 8x8x3” square baking pan and lined with parchment paper or banana leaves and set aside.
In a medium mixing bowl with grated coconut, grated cassava and flour and mix the ingredients well.
Place the raw sugar and coconut milk in a saucepan and heat over low heat. Stir constantly until the sugar is dissolved but do not bring to a boil. Gently pour the coconut mixture into the cassava mixture and stir to combine with a balloon whisk.
Pour the cassava mixture into the prepared baking pan and transfer to the preheated oven and bake for about 45-60 minutes or until use a toothpick and insert into the center of the cake and if it comes out clean; it is cooked.
Remove from the oven and let it cools on the pan. To serve, cut the cold cassava cake into slices.

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

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