Tuesday, September 13, 2011

BINGKA SUJI / SEMOLINA BAKED CAKE


We were talking about plagiarisme and copy right issues on Along, homekreation.blogspot.com. Along spotted some of her recipes and photos on someone's blog....One of the recipe that caught my attention was Bingka Pandan Suji aka Pandan Semolina Baked Cake. My goodness I was intrigued and wanted to try so I used the balance semolina that made for Hari Raya cookies and baked one. I made my semolina cake plain without the pandan juice. I used the recipe from my late sister.

The Bingka Suji Baked Cake is a typical Malay style of cake, baked using top and bottom charcoal, however these days we used the oven. The cake has a very tender and moist texture. 
This cake is baked in a 7 x 7 pan, and just before it is finished baking, I arranged some toasted almond slice on top of the cake. The cake goes back into the oven and continue to bake till golden brown.
Allow the cake to cool completely before slicing it, and use a very sharp knife that has been lightly greased with vegetable oil to ensure clean slices. 
INGREDIENTS
400 g sugar /400g gula
6 eggs / 6 biji telur
100 g flour / 100g tepung gandum
1 litre coconut milk / 1 liter santan pekat
600 ml water / 600ml air
300 g semolina / 300g tepung suji/semolina
1 tsp vanila / 1 sdt vanila
yellow coloring / pewarna kuning
1 tsp salts / 1 sudu teh garam
2 tbsp ghee / 2 sudu besar minyak sapi
PREPARATIONS
  1. Whisk eggs and sugar and slowly add in flour alternate with coconut milk /Pukul gula & telur, masukkan sedikit demi sedikit tepung & santan berselang seli. 
  2. Mix well, add ssemolina and water alternately / Kacau rata. Sekiranya perlu, tapiskan.  Masukkan tepung suji & air berselang seli. 
  3. Add coloring and salts, Whisk well and add vanilla/Tambahkan pewarna kuning dan garam. Heat up in and constantly stir until mixture thickened /Kacau rata masukkan vanilla  dan masakkan sekejap sampai pekat. Sekiranya menggunakan daun pandan, buang sebelum dimasukkan ke dalam loyang
  4. Grease the baking pan and pour the mixture in. Bake at 175 C until golden brown / Sapu minyak masak dalam loyang, tuang adunan yang dah pekat kemudian ratakan. Bakar dalam preheated oven pada suhu 175˚C sehingga bahagian atas kuning keemasan. 
  5. Setelah sejuk boleh dipotong dan dihidangkan / Leave to cool before cutting.


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Tengah-tengah rancak dan panas berbincang isu cetak rompak dan copy right issu di blog Along, homekreation.blogspot.com saya terpandang satu resipi dan terus terasa teringin hendak mencuba. Resipi Bingka Suji, memang lama tidak makan kuih ini, last saya makan masa arwah kak ada. Rajin dia buat bingka ini. Kebetulan masih ada lagi balance suji dari biskut suji yang saya buat semasa Raya, saya terus cuba buat bingka ini. Resipi pula saya selongkar resipi arwah Kak. Hem..alhamdulillah jadi juga, untuk menambahkan presentation kuih bingka yang plain ini saya masukkan sedikit badam hiris. Badam ini saya letakan apabila bingka udah separuh masak. Keluarkan, susun badan dan bakar balik. Sedap bingka, saya lebih gemar letak minyak sapi dari butter. Suji memang ngam dengan minyak sapi.

Next Post - Mexican Wedding Cookies

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4 comments:

umi's cup cake said...

Kak, kalau kukus kek ni boleh tak?

Paty's Kitchen - Cook with passion. said...

Salam Umi, kalau kukus jadi macam Talam Sujilah... rasanya boleh kut akak pun belum pernah try.

umi's cup cake said...

salam kak, macam tu ke? terima kasih kak

Paty's Kitchen - Cook with passion. said...

Welcome, umi, ini prinsip adik Kak, setiap resipi yang kita buat terletak kepada tangan kita, tidak ada betul atau pun salah, kalau kita hendak lemak tambah, santan, kalaau hendak keras tambah tepung,..semua bergantung kepada citarasanya dan kepandaian kita untuk "agak2", jangan takut gagal atau tak jadi, nothing is perfect in this world, itu cara kita belajar, kita akan cepat pandai kalau kita banyak buat salah.....ooo berfalsafah pula akak ya

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