• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Normal
This recipe is best with
Anchor Unsalted Butter

Recipe Ingredient

  • 620g tapioca, peeled and grated
  • 600g grated pumpkin
  • 400g castor sugar
  • 100g palm sugar (gula Melaka)
  • 2 grated coconuts, squeezed to obtain 400ml thick coconut milk
  • 25g butter
  • Stir together
  • 4 tbsp evaporated milk
  • 1 egg, beaten
  • 1/4 tsp salt
  • 60g corn flour
  • 5g bicarbonate of soda


  1. Wash grated tapioca in water, drain in a plastic colander until dry, then squeeze out bitter juice using a piece of muslin cloth.
  2. Lightly grease a 23cm square tray with margarine and line with banana leaf.
  3. Melt palm sugar in a wok over a very low heat; add in butter, sugar, tapioca, pumpkin and coconut milk, egg and evaporated milk mixture, salt, corn flour and bicarbonate of soda. Stir well to combine with a hand whisk for 6-7 minutes.
  4. Pour into prepared tray and bake in preheated oven at 180°C for 55-65 minutes or until it is firm and golden and the crust is browned and aromatic.
  5. Cool the bengka completely before cutting.

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