Bingka Ambon Durian

Since my successful attempt at making Bingka Ambon, I've bookmarked a couple of other versions which I planned to try out. One of them is the durian version. Since there was some durian left in the fridge, I decided to try it yesterday so I could share them with my family at my mum's place.

This time, the confident me decided to make some amendments to the recipe, even though it was my first time using the recipe. With hindsight, I shouldn't have.... now I'm not sure if the colour, texture & the problems I encountered while making them were because of the amendments.  Yes..... there were some challenges. Firstly, the bottom of my bingka came out quite dark. I think this could be the result of the additional  amount of sugar (I added 60% more!) since sugar affects the colour of the end product. Secondly, the bingka took a long time to fully cook.... the bottom was turning dark & yet the surface was still sticky. The good thing was, I only had the sticky-surface problem for the first few batches. Maybe I should have heated up the mould longer before I started baking the first batch.

As you can see below, the texture of this bingka is quite different from the regular ones that I made before. Personally, I like the texture of the regular ones better as they were spongy. My mum liked this better.... she said it's softer. Now I'm wondering if using richer coconut milk from one coconut instead of 1/2 had resulted in the soft texture.... I think it had a role. Tastewise,  I think it's delicious. The durian flavour was just enough. That's because  the durian was already sweet..... and rich, and delicious.... However, the bingka was quite sweet. That's expected since I added 60% more sugar! What was I thinking.....!

Overall, this is a good recipe. I would try again, without making any changes, of course. If you'd like to try this recipe, I would advise that you stick to the original recipe too, at least for a start!

Bingka Ambon Durian

Source: Sajiansedap.

75g plain flour
1 tsp instant yeast
10g granulated sugar
85 ml cold water

75g durian flesh
225 ml coconut milk from 1/2 coconut (I used freshly-squeezed milk from 1 coconut. I also warmed it until just before it started to boil, stirring continuously, to avoid overflowing & curdling. Then I left it aside to cool.)
1/2 tsp salt
12 drops yellow colouring
1/2 tsp durian essence (I didn't use.)
3 whole eggs
2 egg yolk
125g granulated sugar (I used 200g.)
100g tapioca starch

Directions:

1. Combine plain flour, instant yeast & sugar in a bowl. Pour cold water into the bowl, stirring thoroughly. Leave aside for 45 minutes.
2. Combine durian flesh, coconut milk, salt, yellow colouring & durian essence & blend to form smooth paste.
3. Beat eggs & sugar until fluffy. Add in durian mixture continue for about 20 minutes. (I used medium speed.)
4. Add in yeast mixture & continue beating for 20 minutes more. Leave aside for 2 hours.
5. Fill an apam balik mould with sand & place it on the stove. Place greased muffin moulds on the sand. Heat up the moulds for one hour. (I used a baulu mould & just heated it up directly on the stove for  a few minutes. I did not use the sand.)
6. Stir mixture thoroughly & pour into the mould until almost full. Once little holes start to form on the surface of the bingka, cover the mould. Leave to cook for few minutes. Then remove bingka from moulds (I used a sate stick to lift up the bingka.) & repeat process.

Makes about 60 pieces.

Bingka Ambon

On Friday, my cousin's son  got married. The solemnization ceremony was held at the Sultan Mosque after which we all proceeded to my cousin's place for a feast. Then last night, we attended the sit-down wedding dinner in a hall. We, the relatives,  didn't have to do much....  just sat & ate & mingled a little bit while the singers & dancers entertained the guests.

It was different when the groom's mother got married 30 years ago. Back then, the spirit of gotong-royong was so alive! All the relatives were busy helping out with the preparations...  decor, food & all...  & both the solemnization ceremomy & wedding dinner were held at my consin's place. They were held on a  wet Christmas night... we were all drenched as we helped to serve the guests. That was one unforgettable wedding.......

In the spirit of gotong-royong, I made kuih bingka ambon, an Indonesian kuih, for the feast on Friday. Recently, Ayu of Curlybabe's Satisfaction made this kuih & when I saw her picture, I couldn't wait to make it myself. So last week, I tested the recipe & was very happy the kuih turned out beautifully. That inspired me to make some for the gathering. Just look at the beautiful honeycomb texture.......

Some things to take note of... When I first tested the recipe, I used instant coconut milk from the box (200ml & added water). For the second atttempt, I used thick freshly-squeezed coconut milk (300ml). I like the ones using fresh coconut milk better as the bingka is richer & shinier, as you can see in the pictures. I also added 60g more sugar for my second attempt as I like my kuih slightly sweeter. If you want to try this kuih, you may want to try half recipe first as one recipe can make about 100 pieces.

Bingka Ambon

Inspired by Curlybabe's Satisfaction

Original recipe from Majalah Sedap Bil 18 Vol 2 2009

For yeast mixture:

100g plain flour

125 ml water

1 packet instant yeast

Other ingredients:

300 ml coconut milk from 1 coconut - I used thick, freshly-squeezed coconut milk.

1/2 tsp tumeric powder - I used yellow colouring.

15 kafir lime leaves, aka daun limau purut (torn)

2 lemon grass (cushed) - I didn't use

2 pandan leaves

1 tsp salt

300g sugar (I added 60g more.)

225g tapioca flour

25g glutinous rice flour

7 whole eggs

Method.

1. Combine all ingredients for yeast mixture. Mix thoroughly & leave aside for 15 minutes.
2. Combine coconut milk, tumeric powder, kafir leaves, lemongrass, pandan leaves, salt & sugar in a pot & cook, stirring continuously, until mixture boils. Remove from fire & strain mixture. Set aside 450ml.
3. Combine tapioca & glutinous rice flour. Add in yeast mixture & mix using hand whisk or cake mixer.
4. Add in egg one at a time & continue mixing.
5. Add in warm coconut mixture in several additions. Continue mixing for about 15 minutes. Leave mixture aside for 2 hours.
6. Heat up Kuih Lumpur mould (I used Kuih Bahulu mould.) on  a stove using low fire & grease it by rubbing it with fresh coconut until the mould is oily. Then remove the coconut & wipe the mould clean with  a cloth. (I just greased it using cooking oil.)
7. Pour mixture into the mould until 3/4 full. (Stir mixture thoroughly before pouring.)
8. Once  little holes start to form on the surface of the bingka, cover the mould. Leave to cook for few  minutes.
9. Remove bingka from mould & repeat process.

Read here for my Bingka Ambon Durian recipe.