Kuih Bengka (White Rice Cake)

  1. Lightly grease a 23cm square baking tray and preheat oven to 180°C.
  2. Combine rice flour with green pea flour and coconut milk in a mixing bowl. Strain the mixture into a non-stick saucepan. Stir in sugar and salt and add the pandan leaves.
  3. Cook and stir continuously over low heat for 5-6 minutes until batter is smooth. Remove the pandan leaves.
  4. Transfer the mixture to the prepared baking tray. Bake the kuih for an hour or until the surface is dark brown. Halfway through, turn the tray round for even baking.
  5. Cool the kuih completely before cutting into slices.

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