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)
Kuih Bengka is a sweet, traditional Malaysian-Nyonya kuih. Kuih Bengka is made of cassava (tapioca), coconut milk, sugar and water. This is an authentic and easy recipe that anyone can try at home!
Ingredients
- 1 kg (35 oz.) finely grated cassava or tapioca
- 4 cups sugar
- 1 can (400 ml/13 oz.) coconut milk
- 1 can (600 ml/20 oz.) water
- 3 tablespoons plain or all purpose flour
- 250 g (8 oz.) 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 a 8”X 8”X 3” tin, either lined with grease proof paper (baking paper) or banana leaves.
- Bake in the oven at 180°C (356°F) for 2 hours.
Nutrition Information
Yield
4Serving Size
4 peopleAmount Per Serving Calories 511Total Fat 21gSaturated Fat 19gUnsaturated Fat 0gSodium 17mgCarbohydrates 436gFiber 8gSugar 212gProtein 3g
Vickie
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
Alice
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.
Rasa Malaysia
It should be 400 ml.
Vickie
Do you need to add water?
Rasa Malaysia
Just follow the recipe.
Judy Leese
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.
Chin
Hi,
How much coconut milk is needed? It’s not stated in the recipe.
Thank you.
Koh Karyn
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
Rasa Malaysia
This has always been the recipe. It’s never been changed.
Wong Sharon
How much flour do I need? I don’t seem to see the number of grams mentioned. Thanks.
Rasa Malaysia
You only need 3 tablespoons flour. Click on Jump to Recipe for the recipe.