Kuih Bingka - Eggless (Baked Tapioca Cake)

Forgot that I already have 2 posts on Kuih Bingka.
Previous posts:
https://applechoc1.blogspot.sg/2017/09/kuih-bingka.html
https://applechoc1.blogspot.sg/2017/10/kuih-bingka-again.html

This time, I made an eggless version to cater to a vegan in the dinner party. I found an eggless recipe at this website:
https://www.rotinrice.com/tapioca-cake-kuih-bingka-and-awards/
Ingredients:
2 packet (2 lb/900g) frozen grated tapioca (cassava), thawed
¾ cup sugar
1½ cup (360ml) coconut milk
2 tbsp rice flour
2 tbsp butter, melted
2 tsp vanilla

I omitted the butter in the mix.

I bought about 1.1kg of tapioca from the market. After cleaning and processing in the food processor, there was about 940g left.

I squeezed some of the tapioca liquid out and left the 'grated' tapioca to drain some more for 30-40 minutes. Then, discarded the clear liquid and added back the starch to the mix. Added 360ml (thereabouts) of coconut milk, 2 tbsp of rice flour, 2 tsp of vanilla and a bit less than 0.75 cup of sugar. I think the full three quarter cup would have been fine for most people but a little reduction was sweet enough as well.

Bake at 180C for about 50-60 mins until an inserted skewer comes out clean. After the kuih bingka is almost done baking, you should brush the top with margarine/olive oil and bake on the top shelf of the oven to get a brown crust for 10-15 mins, at 200-220C but need to watch it so as to avoid burning. Tasters said this is the best part of the kuih. With the layer of moist kuih below.

I think the mixture has to be quite wet.

After baking for about 1 hour, 180C.

The texture is very soft.

Missing the crust ...

Baked it again at 220C, on the oven's top shelf for about 10-15mins. Need to watch it to avoid burning.

Comments

Spicy Sour Mustard Green Stew (Tua Chai / Choy Keok / Chai Boey)

The elusive vegetable - Mustard Green - only found in the fresh markets (in Singapore), rarely in the supermarkets. There are quite a few write-ups about this post-Chinese-New-Year brilliant recipe to use up leftover meats. Leftover as in roast meats and pig trotter stewed meats that no one wants to eat anymore after over-indulging on rich dishes for several days. So, a genius person of olden days made a stew of these meats with assam (tamarind), dried chillies and mustard green vegetable to absord all the flavour. https://www.malaysianchinesekitchen.com/chai-boey-mustard-greens-stew/ https://www.rotinrice.com/chop-suey-soup-chai-boey/ https://beyondnorm.com/2017/03/19/choy-keok-recipe/ http://www.msyummylicious.asia/2016/02/hot-and-sour-chinese-mustard-vegetable.html I wanted to make this dish but had no 'leftover meats'. So, I started to collect my meats from the supermarket best buys' section for roast spring chicken and pork. I ate a little of the fresh roa...

Homemade Vinegar Chilli Sauce (cili cuka)

Homemade chilli sauce. Simple homemade chilli sauce, similar to the chilli sauce served with chicken rice. For blending: Red chillies - 10-15 Garlic - 5-7 cloves Ginger - 2inch For mixing: Vinegar - 50ml to start with, the chilli sauce should not be too watery, the sour, tangy taste should be there Sugar - 1.5-2 tbsp Salt - 1 tsp Unfortunately, in true homemade style, I learnt to make this from my mum without measurements. Just a sense of proportion that there should be more chilli than garlic and less of ginger. Of course, the vinegar, sugar and salt are similarly adjusted to taste. Too spicy - add salt, sugar. Too bland - add salt, vinegar. Just mixing all these ingredients together is sufficient, no cooking is required. The vinegar, sugar and salt are preservatives. But I always make sure the chillies, garlic and ginger are washed and dried before I blend them. Also, discard some chilli seeds, otherwise, it will be very spicy. For slow consumption, I keep the bott...

Okinawan Spinach

A friend gave me a cutting of Okinawan Spinach. Yay, new vegetable to try planting. The leaves can be eaten raw or cooked. https://en.wikipedia.org/wiki/Gynura_bicolor Gynura bicolor, hongfeng cai 紅鳳菜, okinawan spinach or edible gynura, is a member of the chrysanthemum family (Asteraceae). It is native to China, Thailand, and Myanmar but grown in many other places as a vegetable and as a medicinal herb. Since most of the leaves needed to be removed for the rooting, I made a salad. This was a 'Global' Salad with Okinawan Spinach, Mexican Asparagus, Malaysian cucumber and cherry tomatoes, Argentinian blue berries and NZ salad dressing! In future, if I grow this vegetable successfully, I will stir fry it with sesame oil and ginger. https://en.wikipedia.org/wiki/Gynura_bicolor According to Chinese food grouping, Gynura bicolor is a 'cool' food, so the leaves are stir-fried with sesame oil and ginger (both 'hotter' foods) to achieve a balance. After m...

mycookerygarden

Search This Blog