150 g rice flour
100 g green pea flour
10 g tapioca flour
150 g Castor sugar
1/2 tsp salt
4 cups coconut milk
2 screw pine leaves

1. Grease or oil a cake pan about 20 centimeter in diameter. Put aside.

2. Mix rice flour, green pea flour, tapioca flour with salt, sugar and coconut milk together.

3. Strain the mixture through a sieve to get rid of lumps.

4. Pour the mixture into a pot and stir till the mixture is thick and sticky. Cook over low heat to prevent the mixture from burning .

5. Pour the mixture into the prepared greased tin. Use a spoon to level the mixture.

6. Bake the Bingka cake for 40 minutes in an oven at about 200 degrees Celsius.

7. When cooked, cool the cake thoroughly before cutting into small pieces.
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