Besides being steamed, kuehs also come in baked form. Like this Bingka Keladi I made the other day. It was very dense, a little sticky, a little chewy just like any steamed kueh except it had drier outer crust. It looked plain & boring and rather unattractive compared to other colourful kuehs, but really looks can be deceiving. It was very fragrant and had a prominent coconut and yam taste. It almost felt like I was eating mashed yam in compacted form! This kueh was quite addictive too. Before I knew it, I had eaten almost half the cake!
Bingka Keladi (Baked Yam Kuih)
(Recipe adapted from here)
Ingredients
- 3 eggs
- 3 cups coconut milk
- 2 cups plain flour
- 1 cup sugar
- 1/2 tsp salt
- 1 tsp vanilla essence
- 2 Tbs butter
- 2 cups yam (steamed or boiled, drained, then mashed)
- 1 tsp purple colouring (optional)
- sesame seeds for sprinkling on top
Method:
- Preheat oven at 200C. Grease a 9 inch square pan with butter and preheat in the oven for a while.
- Using a blender or food processor, blend all ingredients together till smooth and combined. Do this in batches if you can't fit everything all at once. Batter will be quite thin & runny.
- Add purple colouring and mix til coloring is well combined.
- Pour batter into preheated pan. Sprinkle sesame seeds evenly on top.
- Bake for about 1 hour, using both top and bottom heat. If you like crusty top, bake further for 10 minutes using top heat only.
- Onced baked, remove from oven and leave to cool completely before cutting.
I'm submitting this post to Aspiring Bakers #12: Traditional Kueh (October 2011) hosted by SSB of Small Small Baker.
Made any kuehs lately? Do join in the fun too.
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