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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- 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
- 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.
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.