I remembered I ate this kuih in Penang when I was 8 yrs old. The memory is so fresh that I could still remember how I bite the delicious kuih and it dropped the other half on the floor, and I cried because there's no more left. Hahaha...
(Source : Nyonya Traditional Kueh, Snacks and Desserts cookbook, by Chef Ricky Ng, with modification)
- 153g Rice Flour
- 42g Green Bean Flour
- 12g Tapioca Flour or Sago Flour (I used Sago Flour)
- 500ml Coconut Milk
- 500ml Water
- 150g Sugar
- 3 blades of Pandan Leaves, tie knot.
- a pinch of salt
- Grease a 7 inch square pan with some oil, and pre-heat oven to 220 degree.
- Mix all ingredients together, except pandan leaves. Stir till sugar has completely dissolved and strain.
- In a heavy based pan or pot, add in mixture and pandan leaves knot. Cook under low flame and stirring continuously till mixture begin thickened.
- Discard pandan leaves and pour the mixture into the greased tin. If your mixture has lots of lumps at this point of time, do consider to strain it when you pour them into the greased tin.
- Bake bengka beras for 30 to 35 minutes, and then switch to 240 degree and let it grill for 5 mins, or until top of kuih turns dark brown.
- Let it cool completely before cutting the kuih.
Unmoulded. Nice charred color! I like! But if you compare with those shop-bought ones, they are not as charred as this. This is the best thing about home-made stuffs. I like the way I want :)
Once kuih completely cooled, trim away the charred sides and cut into slices.
Take a look at this... They are soft, bouncy and fragrant!
If you had this kuih before, you won't need me to further elaborate it's addictive yumms. If you never had this before, give this a try. It's really simple to make.