Kuih Bengkang Bingka Beras Recipe米浆糕食谱|娘惹糕，肥猪油糕，软糯Q弹Nyonya Kuih Recipe，Soft Glutinous， QQ Bouncy

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♦ Facebook Page: / iwen777
♦ Instagram ID: iwen777
♦ Oven: Electrolux 72L Built in Oven c.lazada.com.m...
好好享受，与我分享你作品的照片在我的Facebook Page上哦。
:-) Enjoy and share photos of your creation with me on my Facebook Page.
今天来做传统娘惹糕，米浆糕，也称Kuih Bengkang。采用粘米粉和新鲜的浓椰浆来制作。制作方式简单直接。烤得到位，可以烤出米浆糕特色外表，顶部一层薄焦皮，内部浓密嫩白色。切开来软糯Q弹，撕开来还会拉丝，晃动，像肥猪油一样。哈哈~每一口都有满满米香和椰奶香，加上焦香味，口感很好，回忆童年味道~。
收藏方式：做好，收密封容器室温当天内吃完口感最佳。选择吃前再切可防止出水。要留隔夜，收普通冰箱冷却可以保持2-3天因为里面有椰浆，吃前解冻，蒸热水滚即可关火焖一下，温吃。
Today, let’s make traditional Nyonya Kueh, Kuih Bengkang, a.k.a. Bingka Beras, Baked Rice Cake. Made with rice flour and fresh santan a.k.a. thick coconut milk. The method is simple and straightforward. When baked properly, can result in the signature appearance of Kuih Bengkang, with thin burnt crust on top and tender white inside. When cut, it’s soft and glutinous, stringpull appear when pull cut section apart, like fat lard. Haha~ Every bite is full of rice grain flavor, rich coconut milk aroma, plus caramelized burnt top, the taste is very good, recalling the nostalgic taste of childhood~.
Storage method: After done, keep in airtight container at room temperature and eat on that day for best texture. Choose to cut right before eating to prevent kuih from watery. To keep overnight, recommend to chill in normal fridge up to 2-3days due to santan coconut milk. Thaw before eating, steam to reheat, turn off heat once water boiled, let it simmer awhile will do, eat warm.
♦Ingredients 食材=7’x7’inch Square Pan 四方模具=
270g Rice Flour 粘米粉
90g Tapioca Flour 木薯粉
215g Caster Sugar 细砂糖
2g Salt 盐
650g Santan/Thick Coconut Milk 鲜椰浆/浓椰奶
550g Water 水
(Top Bottom Heat, No Fan Force, Middle Rack)
(Preheated Oven 180C: 100-110minutes/ After 70min/Start browning, rotate pan to brown evenly)
(上下火，不开旋风，中层烤)
(预热烤箱180C: 100-110分钟。开始上色/70分钟后, 旋转烤盘上色均匀)
#米浆糕 #米糕 #肥猪油糕 #娘惹糕 #软糯Q弹 #传统糕点
#KuihBengkang #KuihBingkaBeras #BakedRiceCake #LardCake #NyonyaKuih #SoftGlutious #QQBouncy #TraditionalKuih
♦ MUSIC
Artist: Spazz Cardigan
Title: Lucid_Dreamer
Artist: Wayne Jones
Title: First Love

[@gohjeeleng2445]

谢谢老师分享“肥猪肉米浆糕”
表层像极了烧肉。
👍

[@iwen777]

哈哈，真的像烧肉哦。尝试做好吃

[@moroccanfoodwithamina]

this recipe looks absolutely yummy and delicious

[@christong9820]

❤❤❤❤❤好怀念的味道

[@iwen777]

哈哈，是的，希望你尝试做哦，简单好吃

[@bettyho5144]

好吃😋感谢！

[@iwen777]

不客气，尝试做哦

[@user-rd8me6pv5i]

Вкусная выпечка , то что люблю! Спасибо Вам!👍Delicious food, I love it! Thank you!

[@iwen777]

Thanks alot, really yummy, hope you can try

[@liliho666]

現在没得卖了.

[@jennywong1113]

❤❤❤

[@iwen777]

Thanks alot try it too

[@jyenswallow]

Interesting. Don't see this being sold in Singapore. Is this a type of kueh? How long does it keep?

[@lilylim3674]

I need to make half the size. Do I use half the ingredients?

[@Miyako2866]

請問，沒有新鮮椰漿，用超市鋁箔包椰漿也是配方同比例嗎？謝謝

[@ongkeoheng2408]

老师早，如果我要加紫薯份量要加多少 谢谢。

[@Muimui0301]

Like

[@iwen777]

Thanks alot, try it too

[@kennylie7753]

🇮🇩 🥂 👍

[@iwen777]

Thanks alot, hope you can try

[@riniriyanti454]

Aktifkan subtitle

[@lingzheng9971]

好吓人這么多糖

[@iwen777]

是的，糕点需要糖来定型，不过里面有很多粉和椰奶，所以这个甜度还好

[@lingzheng9971]

@@iwen777 還以為非常甜😀

[@Muimui0301]

Like

[@iwen777]

Thanks alot, try it too