As promised, I'm posting the adjusted recipe of the Bingka Ubi Kayu Jagung. In case you have not read my previous entry on this kuih, I wanted to make adjustment to the top layer of the original recipe. So a week after my first attempt, I made the kuih again, making some adjustments. I'm happy with the outcome. This time the sweet corn flavour was more intense, the way I like it.
1. I used 1 cup of whole-kernel sweet corn instead of 3/4 cup.
2. I added 100g cream-style sweet corn & a tsp of sweet corn flavour, just like what I did for my Sweet
Corn Chiffon Cake. Since I added the cream-style corn, I reduced the coconut milk by 45g. I think I'm not going to reduce it the next time I make this kuih.
4. I used my Nordicware quartet pan instead of a round pan. The mixture fits perfectly in the NW pan.
Bingka Ubi Kayu Jagung (Adapted version.)
(Sweet Corn Tapioca Traditional Cake)
Adapted from recipe by a Bruneian from 'Cooking from the Hearts'.
Source: Rezwati @ Wind of Change.
Bottom layer:
225 ml coconut milk (This time I used Matahari coconut cream.)
5-10 pandan leaves
150g palm sugar (gula melaka)
1 egg
450g fresh tapioca (grated)
30g plain flour
18g butter (I melted it.)
dash of salt
brown colouring
Combine coconut milk, pandan leaves & palm sugar in a pot & heat up until it boils. Strain & leave aside. Combine the rest of ingredients & pour in coconut mixture & mix thoroughly. Pour mixture into a greased 8 inch pan. Bake at 200 deg C for 15 minutes.
Top layer:
180 ml coconut milk
5-10 pandan leaves
200g castor sugar
1 egg
450g fresh tapioca (grated)
30g plain flour
1 cup canned whole-kernel sweet corn
100g cream-style sweet corn
1 tsp corn flavour
dash of salt
yellow colouring
2 comments:
Sedapnyaaaa....
Assalam Faeez,
wah itu dia dah keluar adjusted version ya..ok ok will take note bila nak buat lagi..add corn flavour and cream corn + more corn..uish pasti LAGI best!!! thank you dear for sharing ya..
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