Sunday, 3 May 2009

Kuih Bengka Beras (Fei Chee Yoke)

  • 100g green bean flour soaked for 25–30 minutes with 200ml water
  • 2 can of 400ml coconut and mixed with enough water to obtain 1050ml coconut milk
  • 1/4 tsp salt
  • 150g rice flour }
  • 1 tbsp corn flour }sifted

For the syrup

  • 300g castor sugar
  • 300ml water
  • 2 pandan (screwpine) leaves, knotted

For Glazing

  • 2 tbsp of thick coconut cream


To prepare the syrup, combine sugar, water and pandan leaves in a pot. Bring to a boil to dissolve the sugar. Cool the syrup and discard the pandan leaves.

Put sifted flour into a large mixing bowl. Stir in coconut milk and soaked green bean flour mixture. Add the cooled syrup and salt and mix into a batter.

Strain batter into a large microwable bowl and cook on high 2 minutes at a time until it thickens and bubbles. Stir with a whisk after every 2 minutes. Pour cooked custard into a 8 inch square tin which was lighty greased. Spread and smooth the surface with a spatula. Bake in preheated oven at 170°C for 30–35 minutes until dark brown and aromatic. Glaze with coconut cream and grill until top is brown. Cool thoroughly before cutting

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