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Kuih Bengka
Kuih Bengka is a Nyonya kuih in Malaysia.
Kuih means sweet cakes in local Malay language. In Malaysia, we serve kuih as breakfast, tea and during special ceremonial occasions such as weddings, ancestor’s prayers, etc.
Tapioca or Cassava Cake
In the past where there was no electricity, Nyonyas used charcoal to bake Kuih Bengka (assava).
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 during the baking process.
The kuih is light yellow in color and has a sweetly scented coconut flavor. You can even bite into the grated coconut.
Traditional Ways of Making Kuih Bengka
In the old days, a wooden coconut grater is used to grate the coconut in this recipe.
Nowadays, you can buy frozen grated coconut from the frozen aisle in Asian grocery stores.
How Many Calories per Serving?
This recipe is only 511 calories per serving.
What to Serve with This Recipe?
There are many types of kuih in Malaysia. If you wish to try making kuih at home, I recommend the following recipes.
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Kuih Bengka (Tapioca or Cassava Cake)
Ingredients
- 1 kg finely grated cassava or tapioca
- 4 cups sugar
- 13 oz coconut milk
- 20 oz water
- 3 tablespoons plain or all purpose flour
- 250 g freshly grated coconut
Instructions
- Mix the grated cassava, grated coconut and flour in a large mixing bowl.
- Heat up the coconut milk together with sugar. When the sugar starts to melt, add this mixture into the combined cassava mix. Use a balloon whisk to stir thoroughly.
- Lastly, pour into an 8”X 8”X 3” tin, either lined with greaseproof paper (baking paper) or banana leaves.
- Bake in the oven at 180°C (356°F) for 2 hours.
Nutrition
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
Thank you very much for sharing this beautiful recipe. I’ve made cassava kueh pretty much the same recipe as yours but without the grated coconut . Today, while surfing the net I came across your recipe and decided to try it. Perfect texture, perfect flavour. The grated coconut gives it a nicer flavour. Thank you once again.
You said 4 cups of sugar can i know what the size if the cup
Measuring cup.
In your reply, you mentioned to follow your current recipe. I remembered distinctly there was no water mentioned in the older recipe which I have tried 3x. Moreover, in the instructions there is no mention of water. Please clarify. Thank you.
Thanks.
Hi, many thanks for the recipe. I notice one of the ingredients listed is 600ml of water. There is no mention of water in the method and I don’t remember this in my previous making of kueh bengka using your recipe. It may be an oversight. Kindly confirm. Thank you
Hi, I’m a great fan of your recipes… but this time something is off here… there is no way 1kg tapioca, 250g coconut, 4 cups of sugar, 400ml coconut milk and 600ml water fits into a 8x8x3 pan. Believe me, I tried.
Hi, may i know how much is 1 tin of coconut milk? We have different sizes here and usually are in paper packets.
Also, all the Madam Kwong’s links bring me to a machinery website. FYI as it is not the right url it seems.
It should be 400 ml.
Do you need to add water?
Just follow the recipe.
Thank you very much for sharing this beautiful recipe. I’ve made cassava kueh pretty much the same recipe as yours but without the grated coconut . Today, while surfing the net I came across your recipe and decided to try it. Perfect texture, perfect flavour. The grated coconut gives it a nicer flavour. Thank you once again.
Hi,
How much coconut milk is needed? It’s not stated in the recipe.
Thank you.
Sorry but someone must have edited the recipe. Ingredients shown are 1kg finely grated cassava, 4 cups sugar, 1 tin Method…. It doesn’t make sense. Can u please rectify the error. Thanks
This has always been the recipe. It’s never been changed.
How much flour do I need? I don’t seem to see the number of grams mentioned. Thanks.
You only need 3 tablespoons flour. Click on Jump to Recipe for the recipe.
How long can this last on the table or does it need to be refrigerated?
Yes, please chill after a few hours room temperature.
Do you know of a recipe which is quite similar to that of baked kasava. But I don’t know what flour is used. Could be rice flour. Do you know of this recipe?
I am not sure.