This is a favorite Malay delicacy that you can find any where in the food stall up to the 5 Star Hotel. This kuih is soft, creamy and delectable.
Bingka Pandan or Bengkang in northern lingo, is a traditional Malay dessert which uses the most basic ingredients like flour, sugar, eggs, a bit of butter and of course, the key ingredients in many Malay desserts, the daun pandan or screwpine leaves and santan or coconut milk.
I remembered my mum used to bake this Bingka using charcoal for top and bottom grilling. You can't beat the aroma of Bingka baked in traditional method.
One important thing in making bingka is to get the right batter consistency, then the Bingka will be nice when you cut.
5 eggs / 5 biji telur
2 cup flour / 2 cawan tepung gandum
10 screwpine leave with 1 cup of water/ 10 helai daun pandan blend dengan 1 cawan air
1 cup sugar / 1 cawan gula
3 cups coconut milk / 3 cawan santan
salts and pandan paste/ garam dan pes pandan
Preheat oven at 170C. Butter a 9x9 baking pan. Panaskan ketuhar dan leserkan minyak pada acuan 9x9
Mix all of the ingredients (except for sesame seed) in a food processor. / Campurkan semua bahan kecuali bijan dan blend supaya tidak bergentel