Kuih Bengka (Tapioca/Cassava Cake)
Ingredients:
1kg finely grated cassava (tapioca)
4 cups sugar
1 tin coconut milk and add water to create 1 litre as a whole
3 heap tablespoons plain flour
250g freshly grated coconut
Method:
Mix the grated cassava, grated coconut and flour inside a large mixing bowl.
Warm up the coconut milk along with sugar. Once the sugar begins to melt, add this mix in to the combined cassava mix. Make use of a balloon whisk to stir completely.
Lastly pour right into a 8”X 8”X 3” tin, either lined with grease proof paper (baking paper) or blueberry leaves.
Bake within the oven at 180 levels Celsius for just two hrs.
It’s an excellent recognition to possess Madam Kwong of Madam Kwong’s Kitchen guest posting on Nyonya Food today. Elevated in Penang, Madam Kwong is really a upon the market Nyonya chef presently located in Australia. I've been a secret fan of Madam Kwong’s Kitchen —her gorgeous blog with lots of authentic and scrumptious Nyonya/Malaysian recipes. Please welcome Madam Kwong and her daughter Suz (the professional photographer) to Nyonya Food together with her kuih benka or tapioca/cassava cake recipe. Kuih Bengka is an extremely scrumptious Nyonya kuih, certainly one of my late grandmother’s specialties as well as the most popular. Enjoy!
First of all, If only by way of thanking Nyonya Food for inviting me to guest publish in her own amazing blog. I had been so excited when she emailed me and am truly honored. We share something in keeping, well, besides cooking, speaking exactly the same language or even the passion for food. We're both from your beautiful island of Penang, Malaysia. She wanted me to “cook up” a Nyonya dish. The option of Nyonya cooking is vast and difficult however this recipe really is easy. Oh! She did hint she wanted a kuih. So, I made Kuih Bengka. My daughter, the amateur professional photographer, Suz required the photos and shortly enough ate the majority of the kuihs.
Previously where there wasn't any electricity, Nyonyas used charcoal to bake Kuih Bengka (Cassava). The top kuih would become brownish. Nowadays, you may still obtain the same top crusty effect inside a fan forced oven which is because the baking process. The kuih is light yellow in colour and it has a softly scented coconut flavor. You may also grip the grated coconut. I made use of that old fashion wooden coconut grater to grate the coconut within this recipe. Ahhh! Existence is difficult, knowing available frozen grated coconut. It is really an easy recipe to create and we do hope you try it too.
We all do hope we’re in a position to spread the Peranakan culture around the world.