• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Normal

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. 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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