Kuih Bengka Beras

This kuih is called 'Fei Chee Yau Koh' in cantonese and translated is 'lard' as the appearance resembles it. This kuih should be bouncy and flexible when a piece is held, therefore to achieve this, this kuih should be baked in 8 inch cake tin with a height of 2 1/2 inch. Slice thinly for serving.



Ingredients:

100g green bean flour blend with 200 ml water and soak for 30 minutes

2 x 400ml cans of coconut milk mixed with enough water to obtain 1050ml

1/4 tsp salt

150g rice flour

1 tbsp cornflour/tapioca flour


For the syrup

325g castor sugar

300ml water

3–4 pandan leaves,

For Glazing

2 tbsp of thick coconut cream

Method:

To prepare the syrup

In a pot, combine sugar, water and pandan leaves . Bring to a boil to dissolve the sugar and cool the syrup then discard the pandan leaves.

Put sifted flour into a large mixing bowl. Stir in coconut milk into soaked green bean flour mixture and sifted rice flour. Add the cooled syrup and salt and mix into a batter.

Strain batter into a large microwable bowl and cook on high 1 minute at a time until it thickens and bubbles. Stir with a whisk after every minute.

Pour cooked custard into a 8 inch square tin lined with softened banana leaf.

Spread and smooth the surface with a spatula.

Bake in preheated oven at 400 f for 30 minutes until the topping is lightly brown.

Glaze with coconut cream and broil/grill until top is brown.

Cool thoroughly before cutting


Serves