BINGKA GULA MERAH

BINGKA GULA MERAH

450 gm rice flour, I use pure rice flour not blended rice flour.

150 gm hoen kwee flour

1 tsp full salt

400 gm brown sugar, boil with a little water and strain keep aside to cool before use.

10 cups thick coconut milk, I use 2 coconut

3 pandan leaves, knotted

20 cm square tin line with aluminum foil and grease with oil.

 

1.    Mix all the dry ingredients in a pan and mix well.

 

2.    Add in the brown sugar and coconut milk mix well.

 

3.    Cook over a low heat stirring right to the bottom to prevent the batter from sticking to the pan 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 180c for 1 hour this depend on the oven use.

 

5.    Remove from the oven and let it cool completely before cutting.