Feb 15, 2011

Bingka Pandan

I don't make much of traditional Malay desserts, but I love eating them!!

Bingka Pandan  or Bengkang in northern lingo, is a traditional Malay dessert which uses the most basic ingredients like flour, sugar, eggs, a bit of butter and of course, the key ingredients in many Malay desserts, the daun pandan or screwpine leaves and santan or coconut milk.

Bingka Pandan


2 cups flour
2 cups coconut milk
3 cups juice of screwpine leaves
1 cup granulated sugar
4 large eggs
3 tablespoons butter
1 teaspoon salt
a drop or two of green colouring
1 tablespoon (heap) of sesame seed (I used poppyseed)


Preheat oven at 170C. Butter a 9x9 baking pan (I used Pyrex). Prepare the screwpine leaves juice. I used 15 medium-sized leaves - cut them into small pieces and put them in the food processor with 3 cups of water.

Strain the mixture and you will get this:

Mix all of the ingredients (except for sesame seed) in a food processor. Depending on the size of your processor, you may need to do it in two batches. Pour mixture in greased tin.

Bake for 30 mins. Remove tin from oven and sprinkle sesame seed. Return tin to oven in a rotated position. Bake for another 50-60 mins. Let cool for a minimum of two hours before cutting (the longer you wait, the better it is) unless you don't mind getting frustrated with a soggy blob. They still taste great, anyways. Yes, it has happened to the impatient me!!

By the way, just to demonstrate the coconut milk I used, here's the photo below.

Santan Cap Ayam....hehehehe

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