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.
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Kuih Bengka (Tapioca/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!
- 1 kg finely grated cassava or tapioca
- 4 cups sugar
- 1 can coconut milk and water (400 ml coconut milk and 600 ml water)
- 3 tablespoons plain or all purpose flour
- 250 grams 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 a 8”X 8”X 3” tin, either lined with grease proof paper (baking paper) or banana leaves.
Bake in the oven at 180 degrees Celsius for 2 hours.