New Recipes

Kuih Bengka (Tapioca/Cassava Cake)

Kuih bengka
Kuih bengka pictures (1 of 3)

It’s a great honor to have Madam Kwong of Madam Kwong’s Kitchen guest posting on Nyonya Food today. Raised in Penang, Madam Kwong is a retired Nyonya chef currently based in Australia. I have been a secret fan of Madam Kwong’s Kitchen—her gorgeous blog with many authentic and delicious Nyonya/Malaysian recipes. Please welcome Madam Kwong and her daughter Suz (the photographer) to Nyonya Food with her kuih benka or tapioca/cassava cake recipe. Kuih Bengka is a very delicious Nyonya kuih, one of my late grandmother’s specialties and also my personal favorite. Enjoy!

Firstly, I wish to thank Nyonya Food for inviting me to guest post in her amazing blog.  I was so excited when she emailed me and am truly honored.  We share something in common, well, besides cooking, speaking the same language or the love of food.  We are both from our beautiful island of Penang, Malaysia.  She wanted me to “cook up” a Nyonya dish. The choice of Nyonya cooking is vast and hard but this recipe is very simple.  Oh! She did hint she wanted a kuih.  So, I whipped up Kuih Bengka.  My daughter, the amateur photographer, Suz took the photos and soon enough ate most of the kuihs.

In the past where there was no electricity, Nyonyas used charcoal to bake Kuih Bengka (Cassava). The top of the kuih would become dark brown. These days, you can still get the same top crusty effect in a fan forced oven which is caused by the baking process. The kuih is light yellow in colour and has a sweetly scented coconut flavor. You can even bite into the grated coconut.  I used the old fashion wooden coconut grater to grate the coconut in this recipe.  Ahhh! Life is hard, knowing that you can buy frozen grated coconut.  This is an easy recipe to make and hope you try it as well.

We do hope we’re able to spread the Peranakan culture to the world.

Enter to Win FREE Prizes

Vinturi Vertical Lever Wine Corkscrew Giveaway
Tovolo Christmas 2015 Bundle Giveaway
Jacob Bromwell U.S. Embossed Tin Cup Giveaway

15 COMMENTS... read them below or add one

  1. Rebecca

    Hi Bee, I have a few plants of Tapioca in my garden, so I often make Kuih Bengka. I never line the tin, in fact at the end of baking, I will place it onto the bottom so that the heat will brown the base too. We don’t add colouring — the stall one, they added yellow colouring. So I add in 1/2 brown sugar, 1/2 sugar if the brown sugar is not sold in packet, I will boil it up with the 2nd squeeze of coconut milk and pandan leaves then sieve it in case it has some sugar cane fibre in it. I will add in all ingredients and cook in the wok to thick then pour into a greased tin, smooth the top with some oil and bake. I never add in freshly grated coconut, may be I will try the next time.

  2. Yen

    I had a recipy years ago that has butter in it and it very tasty but I forgot the whole recipy. Try to search few of recipy similar but no luck. Do you have the one with butter in it?

  3. alexnut

    Hello! May I use tapioca flour instead of grated tapioca?
    Otherwise, are there other uses of tapioca flour, apart from the brazilian cheeseballs?
    THANK YOU!!!

      • Grace

        Thanks for the reply. I cut down on the sugar and because my oven is fan forced, I had it at 170 degrees and the cake was already golden brown after 1hr. I monitored it for another 30min before taking it out of the oven. Thanks for sharing your recipe. :)

  4. susan clarke

    In Barbados & Caribbean we call.this pone,..we.add.raisins.and leave out the coconut milk and flour. I guess you can also use cassava.flour as it is gluten free.

    We also finely.grate.the cassava, squeeze out excess.liquid allow to dry add sugar and make bakes (pancakes).

Leave a Comment

Your email address will not be published. Required fields are marked *