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Crispy, Chewy, Buttery and Topped with Lemak: The Kuih Bingka Gula Melaka

Yields20 Servings

gula melaka kueh

 300 g mashed potatoes
 300 g coconut cream
 150 g gula melaka
 300 ml water
 60 g butter
 100 g high quality tapioca starch
 3 egg yolks
 150 g grated tapioca
1

Boil together water, gula melaka and butter. Keep aside.

2

Place mashed potatoes, coconut cream, Gula Melaka solution, tapioca starch, egg yolks and grated tapioca in a bowl attached to a KENWOOD mixer.

3

Line an 7 x 7 inch tray with parchment paper. Attach a balloon whisk to the mixer and start mixing until well combined.

4

Pour the mixture into the prepared tray and bake in a preheated oven of 180 degrees Celsius for 40 minutes. Then switch to top heat for another 10 minutes.

5

Once cooked, allow the bingka to cool for 2 hours until it is firm enough to cut.

Nutrition Facts

Serving Size 10

Servings 0