BINGKA TEPUNG BERAS

 

BINGKA TEPUNG BERAS

300 gm pure rice flour.

300 gm sugar, this amount is just nice.

100 gm green hoen kwe flour

71/2 cup ( 250 ml cup ) coconut milk, from 2 grated coconut

11/2 tsp salt

1.    Line neatly a 20cm square tin with aluminum paper. Then grease it lightly with oil. I use a 20 cm square loose bottom tin.

2.    Combine rice flour,hoen kwe flour,salt and sugar . blend well with a wooden spoon when the sugar dissolves strain mixture through a fine sieves into a kuali.

3.    Cook over a low heat stirring all the time until mixture turns thick and sticky.keep stirring right to the bottom to prevent the batter from sticking to the kuali and getting burnt.

4.    Pour the thick cooked batter into the prepared tin and spread with a spatula to level the surface. Bake in preheated oven at 180c for 1 hour until dark brown and aromatic

5.    Leave to cool completely before cutting.