Thursday 24 September 2015

Bingka Cempedak

Eid Mubarak to all Muslim readers. Looks like the primary & secondary school kids in Singapore will have another long weekend as schools will be closed tomorrow due to the worsening haze... This is the first time we have to close the schools because of the haze as the last time we experienced a hazardous level was during the June holidays two years ago.  If this unhealthy level continues, it's going to cause a high level of anxiety for schools since the major exams are around the corner. So let's hope this haze will go away soon....

So I baked this bingka cempedak this morning. It was really a last minute decision... Was looking through my recipe file & decided to try the recipe shared by Aini Salim. Another great recipe by Mdm Aini... I didn't change any of the ingredients in the recipe & after baking it, I don't think there's a need to change any.

Bingka Cempedak
300g cempedak flesh (pureed)
240g plain flour
2 eggs
650g coconut milk (I used 250g thick coconut milk + 400g water.)
150g sugar (You may reduce if the cempedak is already very sweet.)
80g butter (melted)
1/2 tsp orange colouring (optional) - I didn't use.
1/2 salt

  1. Grease a baking pan (20x20x7cm) & line with grease paper. Then grease the paper. Preheat oven at 160 deg C.
  2. Combine cempedak, coconut milk, sugar & blend until well mixed.
  3. Add in flour & eggs & continue to blend until well mixed. Strain.
  4. Add in melted butter, salt & colouring (if using). Mix well.
  5. Pour the batter into the pan & bake for 30-40 minutes. 
Recipe by Aini Salim.
Source: Berita Harian (Singapore) 27 April 2007.

Notes & modifications:
  1. I used a jug blender to mix the batter.
  2. I baked using 2 Nordicware pans as shown above & a mini muffin pan, yielding 65 pieces. I greased the pans with cooking oil before pouring the batter.

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