I love kuehs! Be it Nonya kuehs, Malay kuehs, Chinese kuehs ^^ Somehow, most of them give me that familiarity of childhood, growing up eating kuehs as little treats. My mum used to make yummy kuehs such as ondeh ondeh, Puteri Ayu, etc too. However she has stopped making them and so I have started trying to make them myself. And now, she would be the one “placing orders” with me what she feels like eating ^^
One of my mum’s favourite is the tapioca kueh, known as kueh bengka or kuih bingka. For this post, I am sharing the recipe of a plain kueh bengka but my first attempt in making this is actually a durian one. (Told you in my previous post of my durian cake, I love all things durian!) Will post that recipe as well. Both plain or durian ones are equally nice ^^ My family, late grandma, in-laws, all love both versions.
For this, I used the recipe from the book “With love, from the LITTLE NONYA”. The autographed book (lucky me!) is given by lovely Regina. She invited me to her place when Chef Philip was also one of her guests! I could not make it that day and yet, Regina was so kind and sweet and still got me the book and have it autographed! ^^
It is a lovely book with a wide collection of delectable nonya snacks and desserts. I am so going to try out more recipes here.
500g grated fresh tapioca
225g fine sugar (I would reduce the amount the next time I make as my family prefers it less sweet.)
30g butter (softened)
75g grated white coconut
250ml coconut milk
2 tbsp gula melaka syrup
1 tsp vanilla essence
2 eggs (beaten)
1. Grease and line a 6-inch square pan. (I used a 7-inch and thus my kueh is a bit shorter.) Preheat oven at 180 deg celsius.
2. In a large mixing nowl, mix the grated tapioca with the softened butter, sugar and eggs. Blend it thoroughly till well-mixed and sugar dissolved.
3. Then add in the gula melaka syrup, followed by the coconut milk.
4. Lastly add in the white grated coconut and vanilla essence. Mix well and bake for about 50 minutes, and further bake for 10 minutes for upper heating only.
5. Remove from pan and cool completely on a rack before slicing.